Here in the U.K this Lemon Posset is a classic & traditional delicious dessert that is, of course, super simple. Probably the easiest dessert out there. Velvety lemon cream so light and lemony you're transported to a lemon grove in Sorrento at the first teaspoon. Deliciously divine..
*There is a complete printable recipe card with ingredients and detailed instructions at the bottom of this post.*
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 over time to todays cold set confection similar to a syllabub.
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Reasons to love lemon posset
- economical
- delicious
- 3 ingredients
- crowd pleaser
- pallet cleanser
- super easy
Ingredients
200 mls lemon juice
600 mls double cream
150 grams (0.75 cups) caster sugar
Method
- 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.
- Let it simmer gently for 3 minutes before removing from the heat.
- Tip in the lemon juice and stir it completely into the cream
- Pour the cream into a measuring jug
- Pour the lemony cream carefully into your dishes
- I always under pour to make sure I can get equal amounts for the perfectionist in me. I call her Margaret.
- Chill in the fridge for at least 4 hours.
- Decorate with whatever you have, a whipped cream swirl, or a grating of lemon zest is my go to. I'm not the biggest fan of zest but nor do I always feel like piping cream.
- So most times it's commando for me and a handful of sliced strawberries, raspberries or a shop bought cute little shortbread biscuit. But....... if I really do wanna go for it and haven't already got eleventy hundred other things to do then I'll make my own homemade shortbread and feel like I'm really winning/should start a lifestyle blog immediately.
Equipment Required
- Digital Scales
- Saucepan
- Spatula
- Lemon juicer or you can do it by hand
- Measuring jug
- Serving glasses/cups
More lemon lovely recipes
Lemon Posset
Ingredients
- 200 mls lemon juice
- 600 mls double cream
- 150 grams caster sugar
Instructions
- Tip 600 mls of cream into a saucepan and add the 150 grams of sugar in too.
- 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.
- 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.
- Chill for at least 4 hours. You can decorate with a couple of raspberries, mint sprigs or chocolate shavings.
Notes
Nutrition
All nutritional information is approximate and intended only as a guide.
Jacqui says
Such a simple and delicious dessert it's one of my favourites. I love the pretty cups you have served them in. Thank you for sharing with #CookBlogShare
applytofaceblog says
Thanks Jacqui! I love the cups too!
Jo Allison / Jo's Kitchen Larder says
I so must make it very soon.! It looks beautiful Jen and those dinky cups are just gorgeous. Up until now I have only made blood orange posset which was a success but it's definitely time to expand flavour horizons and go for lemons next time! 🙂
frugal hausfrau says
I just made my first lemon posset this year, and it was the first time I heard of it!! Yours looks lovely, and of course, you had me in stitches!
Mollie
Cath says
I just made your lemon posset yesterday, OMG ! It was so delicious and yet so simple to make ! Will definitely make them again. I also love the pretty cups you served with them, may I know where did you buy the lovely pretty cups from ?
Jenny says
Squeal!!! I love that you loved it. Thank you so much for letting me know. It's such a great dessert x
Jenny says
Hi Cath, I thought I had replied to you but can't find it! So sorry if I haven't. So glad you loved the recipe,it's gorgeous isn't it. I already had the cups from my grandparents. They used to serve coffee in them. That is the only time they have been out of the cupboard in all the time I have had them!x