Lemon Posset

February 7, 2010


Author Notes: I’ve been intrigued by Lemon Posset recipes for a while now. In Ye Olde English days of yore, it was a milk drink thickened with wine. My Posset recipe is so simple, as they all are, really. Using just three ingredients, it seems almost magical, setting up immediately. The wonders of food science in front of your very eyes. Curdled milk never tasted so good.mrslarkin

Food52 Review: This recipe is a wonder of science. It's the perfect thing for anyone who may be fearful of making custard but harbors a weakness -- as we do -- for this sort of milky, comforting, nursery-food. Flavor-wise, it's like a creamier, less aggressive version of lemon curd, and it's rich enough that a small amount goes a long way. Do be careful that the cream doesn't boil over -- we watched it like a hawk, but it still managed to catch us by surprise! - A&MThe Editors

Serves: 4

Ingredients

  • 2 cups heavy cream
  • 2/3 cup granulated sugar
  • 5 tablespoons lemon juice
In This Recipe

Directions

  1. In a small saucepan, heat cream and sugar to boiling, stirring to dissolve sugar. Continue boiling for 5 minutes. Watch the heat - don’t let the cream boil over.
  2. Remove pan from heat and stir in lemon juice. Let cool, about 15 minutes.
  3. Pour even amounts into four ramekins. Refrigerate at least 2 hours, or until set.
  4. Serve with unsweetened whipped cream, or shortbread cookies to dunk.
  • This recipe is a Wildcard Contest Winner!

More Great Recipes:
Fruit|Lemon|Lemon Juice|Milk/Cream|5 Ingredients or Fewer|Dessert

Reviews (179) Questions (3)

179 Reviews

DC's P. June 20, 2017
Delicious, and so very fast and easy to make. I would lessen the sugar by two tablespoons next time but definitely again add lemon zest strips to the mixture as it cools. I removed zest before putting them in glasses with raspberries (no added whipped cream topping) and served to my happy camper friends.
 
SarahM April 23, 2017
This recipe is shockingly good and easy. I made it with Meyer lemons, served it with creme fraiche. Excellent!
 
candace March 26, 2017
Sometimes life just works. I had 2 cups of cream, some citrus, and extra sugar that I wanted to get rid of - cupboard space is tight. I originally infused 1 cup of cream with fresh mint and the other with fresh basil. I intended to use them for another recipe that I changed at the last moment. Rather than toss it, I found this answer to my prayers. I used a mix of lemon and lime because that's what I had. I poured the mix into the ramekins a bit early and added dried unsweetened coconut to one, a bit more mint to another. They turned out great - even with all the herbs dancing around. Next time I will try with just lime and coconut. This is a keeper.
 
igor November 22, 2016
On this coming holiday , I will be very thankful for such an easy, delicious recipe. It has become a tradition for my Thanksgiving and Christmas menus. <br />Best wishes and thanks for sharing.<br />Igor
 
Author Comment
mrslarkin November 23, 2016
You're very welcome, Igor. Best wishes to you and yours. 💕
 
Nena M. May 30, 2016
Looks fantastic! How long will it keep in the fridge?
 
Author Comment
mrslarkin May 31, 2016
Hi Nena, it will keep in the refrigerator several days.
 
Tara S. April 10, 2016
Love this! It was so easy to made and delicious.
 
Andres J. April 13, 2015
Hi I try this recipe it taste very good ! . How I can get the same results but different taste I mean different than lemon ?
 
Matilde March 11, 2015
Please help me with this:<br /><br />in Portugal we can barely find heavy cream, just regular cream, with 35% fat. Will this work?<br /><br />Thank you!
 
Author Comment
mrslarkin March 11, 2015
Hi Matilde, the heavy cream I use is usually 36% fat, so I think what you have will probably work.
 
Matilde March 11, 2015
Thank you :) I'm going to make this tonight!
 
Sue O. July 1, 2014
I love possets . . . I even tried a very ancient posset recipe recently involving bread, booze, fruit and cream. My husband loved it, it was like a boozy milkshake. Your lemon posset, however, I could eat!
 
paula April 11, 2014
Threw a few dried rose petals (available from most spice stores) on top. It looked lovely and tasted delicious. Will try it with dried nutmeg blossoms and lime juice next time.
 
beejay45 March 16, 2014
Looking at the photo, I don't know why I expected this to be a sauce type of consistency, but...Since this has to set up in the fridge, I think I'm going to use it in fresh fruit crepes, as in, serve immediately (before it sets!). That just sounds so good to me.<br /><br />Do you think subbing wine for some of the lemon juice (and adding zest to maintain the tang) would work for a sauce, at least?
 
Author Comment
mrslarkin April 11, 2014
Hello beejay45! Sorry I didn't read this earlier. I'm not sure if wine would work but it's a great idea and totally worth trying. Let us know if you do!
 
Jinnie February 18, 2014
I just finished making this and licked the pot clean. Absolutely quick and delicious. I only had 1C of whipping cream (leftover from making Meyer Lemon Cream) and I used 1/3C super fine sugar, 3 Meyer Lemons and the zest from two of them. There are only two of us and it filled 2 custard cups. I will put the leftover Lemon Meyer cream on when serving this evening. Thank you ever so much for such a simple and delish recipe. I will use it often.
 
Leslie H. February 18, 2014
Been making this for years. Lovely topped with a few raspberries and blueberries. Just as good made with lime juice. I've found that it holds well as a make ahead dessert for at least a day especially IF you're able to locate non ultra-pasteurized heavy cream. One huge nationwide chain stocks it.
 
Juliebell February 18, 2014
I also made this for Valentine Day and it was a big hit. I added a little grated lemon zest. Thanks so much for the specific measurement on the lemon juice. Great recipe!
 
April D. February 15, 2014
I made this for me and my husband for Valentine's day. He loved it so much and said it was beyond good.
 
GGE February 14, 2014
This had a lovely flavor. Mine was grainy. The pictures show it looking smooth. What should the texture be?
 
Author Comment
mrslarkin February 14, 2014
Hmmm....not sure what it could be. The texture should be smooth, not grainy.
 
colton September 22, 2014
The sugar not getting disolved
 
lemons February 9, 2014
Priya, it's 2/3 cup, not 2 or 3 - the computers don't seem to recognize fractions well. You'll enjoy this recipe.
 
Priya S. February 9, 2014
Is it 2/3rd cup of sugar or 2 or 3 cups of sugar?<br />Thanks<br />Priya
 
BArnold February 8, 2014
Has anyone experimented with making this vegan by using coconut cream? I'm allergic to milk :/ but this looks fantastic!
 
Kirsten S. December 26, 2013
I made this recipe for the first time for a dessert cook-off (risky). I topped the posset with fresh pomegranate seeds, blueberries, and kiwi and made shortbread cookies to go with them. Served up in little clear glasses, it looked beautiful, and among all the pies, chocolate, and baked goods, it was a unique and refreshing dessert. Thanks for the recipe! Can't wait to try it with an ice-cream maker too!