Lemon Posset

This Lemon Posset is, of course, super simple. Velvety lemon cream so light and lemony you’re transported to a lemon grove in Sorrento at the first teaspoon. DIVINE…..

Lemon Posset

A Lemon Posset is a wonderful thing and something everybody is capable of producing. It is the equivalent of a pot noodle dessert without the silver sachets. Boil and go.

Lemon Posset  is an ages old English dessert from the 15th century that evolved into a citrusy cream and sugar dessert later in the 16th century. Sometimes eggs were added, as were breadcrumbs. It has evolved today into a cold set confection similar to a  syllabub.

This particular Lemon Posset recipe is one of my favourites for a dinner party dessert or any special occasion that requires easy entertaining. It is make ahead and so easy to do a four year old could do it, apart from the ridiculously obvious fact that you wouldn’t let any four year old near the stove……. APART from that fact…..a four year old really could do it.

You are only 3 ingredients and a bubble away from the most smooth and light lemon dessert imaginable. I like to serve it with a biscuit for some crunch.

I make my quick and easy Shortbread Cookies and cut them into small fluted rounds but you could use any store bought fancy pants biscuits. I’m not sure a garibaldi would go down so well though, so I’m thinking something delicate and gingery or even a brandy snap or two.

Lemon Posset

Lemon Posset Recipe

You really can’t go wrong with this lemon recipe. It is 3 ingredients and a mere matter of minutes to make the lemon cream.

Ingredients

There are only 3 ingredients.

• Put the cream and sugar into a saucepan and bring to a simmer whilst stirring with a spatula. You don’t want the cream to burn on the bottom so keep scraping the bottom and sides.

Lemon Cream

• Let it simmer for 3 minutes before removing from the heat.
• Tip in the lemon juice and stir it completely into the cream.
• Pour the now lemony cream into a jug so you can transfer it easily without it dripping over your chosen receptacles.
• I use some tea cups that I have but this also looks great in small glasses or tumblers. Pour in carefully.
• I always under pour first so I can go back and top up equally.

Ready to pour

• Chill in the fridge for at least 4 hours.
• I put mine on a baking tray for easiness carrying to and from the fridge.
• You can decorate with small sprigs of mint as I have done here or a couple of raspberries or dark chocolate shavings.
• I sometimes crumble a little bit of ginger biscuits on the top right at the last minute. Anything that complements the lemon really.

Lemon Posset

I don’t use lemon zest as I just don’t like it! I know people will be tutting but I don’t like the bittiness on my tongue. I love the taste just not the feel of it.

Equipment Required

• Digital Scales
• Saucepan
• Spatula
• Lemon juicer or you can do it by hand
• Measuring jug
• Serving glasses/cups

IF YOU LIKE THIS LEMON POSSET RECIPE YOU MAY LIKE

No bake Lemon Cheesecake

Lime Cheesecake

Lemon Sorbet

No Bake Strawberry Cheesecake

Strawberry Cheesecake

5 from 4 votes

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Lemon Posset

This light and velvety Lemon Posset is absolutely divine. Perfect as a make ahead dinner party dessert or for any special occasion, it is a huge crowd pleaser.

Course Dessert

Cuisine English

Keyword lemon posset

Prep Time 5 minutes

Cook Time 3 minutes

Total Time 8 minutes

Servings 6

Calories 449 kcal

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Ingredients

• 200 mls lemon juice
• 600 mls double cream
• 150 grams caster sugar

Metric - U S Customary

Instructions

1. Tip 600 mls of cream into a saucepan and add the 150 grams of sugar in too.

2. Bring to a gentle simmer whilst stirring and scraping the cream around the saucepan. Once it reaches a simmer then keep it simmering for 3 minutes. Stir throughout those 3 minutes just so the cream doesn't catch at the bottom and sides.

3. Remove from the heat and pour in the lemon juice. Stir jn thoroughly. Pour into a jug and then your serving glasses/dishes. Try to get the volumes right at first attempt just to get a clean look.

4. Chill for at least 4 hours. You can decorate with a couple of raspberries, mint sprigs or chocolate shavings.

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Nutrition Facts

Lemon Posset

Amount Per Serving

Calories 449 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 23g144%

Cholesterol 137mg46%

Sodium 38mg2%

Potassium 109mg3%

Carbohydrates 30g10%

Sugar 25g28%

Protein 2g4%

Vitamin A 1470IU29%

Vitamin C 13.5mg16%

Calcium 67mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Or how about this super simple Lemon Drizzle Cake 

Lemon Drizzle Cake

I have linked this post to Cook Blog Share over at Recipes Made Easy