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Easy Lemon Posset

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Blue cups of lemon posset (pudding) topped with fresh blueberries

Lemon Posset – a cross between a lush pudding and a silky lemon curd. This amazing English specialty is made with just three simple ingredients.

Happy Labor Day friends!  I hope you’re enjoying a wonderful day off, celebrating the last few days of summer with family and friends.  We’re traveling in Australia so no holiday for my husband because he’s working!  Me? Oh no … I’m on vacation – haha – but here I am with another delicious, must try recipe for you!

 

An overhead view of a bowl of lemon posset topped with blueberries

Make ahead lemon desserts are perfect all year long, but especially when you need something special.

I’ve read about possets over the years but never really tried one, until now.  I was fascinated with this recipe posted in the March & April 2016 edition of Cook’s Illustrated Magazine.  Three things really stuck with me about this recipe.  First, it’s made with only three ingredients. Second, it’s made without thickeners like cornstarch and egg yolks.  And finally, I’m fascinated with their foolproof technique for measuring a reduced sauce, or in this recipe – a posset, by using a ruler.

This posset achieves a perfect texture by being reduced to exactly two cups.  Nobody wants to stop and pour the posset into a measuring cup halfway through cooking.  Sounds messy right?  You’re going to love this … pour exactly two cups of water into the saucepan you plan to use for the posset.  Take a ruler, wooden skewer or chopstick and put it in the water.  Mark the level of the water on the ruler.  While cooking the posset, place the ruler down into the pudding and when it reduces to your mark, it’s done!  Isn’t that perfect?  Love that kitchen tip!

 

 

A spoonful of creamy lemon posset

Since this recipe only makes two cups, don’t be tempted to serve it to two or three people.

It’s enough for six 1/3 cup servings, or four 1/2 cup servings. This Lemon Posset is silky and rich, sweet and super lemony. It’s best served with fresh fruit to balance out the sweetness and add a zing of flavor. Blueberries or raspberries pair very well with the lemon.

 

 

Lemon posset in cups topped with blueberries

Can you make Lemon Posset ahead?

Make this recipe for Lemon Posset up to two days in advance and refrigerate until needed. That makes this recipe perfect for dinner parties and events!  Serve in stemware, cups, ramekins, tiny bowls or parfait glasses for a beautiful presentation.

 

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A spoonful of luscious lemon posset

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5 from 2 votes

Lemon Posset

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 4
Course: Dessert
Author: Tricia
PRINT RECIPE
A rich and simple lemon dessert that's a cross between pudding and curd.  Pucker up delicious and super easy to make with only 3 basic ingredients.

Ingredients

  • 2 cups heavy cream
  • â…” cup granulated sugar
  • zest of 1 lemon
  • 6 tablespoons lemon juice (2 or 3 lemons depending on size and juiciness)
  • Blueberries to serve

Instructions

  • In a medium (deep) saucepan, combine the cream, sugar and lemon zest.  Bring to a boil over medium heat and cook, stirring frequently, to dissolve the sugar.  Don't walk away from the mixture as it can easily boil over.  If it gets close to the top, remove the pan briefly from the heat to slow the boil.
  • Cook until the mixture reduces to exactly two cups.  (SEE NOTE)  Remove from the heat and add the lemon juice.  Set the saucepan aside to cool until a skin forms on top, about 20 minutes.  Strain the posset through a fine mesh strainer into a bowl.  Discard the lemon zest.
  • Divide the mixture between 6 individual bowls or serving glasses.  Refrigerate, uncovered, until set, about 3 hours.  Once fully chilled, cover with plastic wrap and refrigerate for up to 2 days.  
  • To serve, unwrap and allow the dessert to rest at room temperature for 10 minutes before serving.  Garnish with fruit blueberries or raspberries and serve.

Recipe Notes

TIP to use a ruler when reducing a sauce.  Measure two cups of water and put it in the saucepan you plan to use to cook the posset.  Put a ruler, skewer or chopstick into the water in the saucepan and mark the level on the ruler.  The posset will need to reduce to that line.
Recipe adapted from Cook's Illustrated, March & April 2016 Magazine

 Favorite kitchen tools used when making this posset:  Click on the photos for more information or to purchase from Amazon.

                       

The small print: If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.

We love lemon here at SRFD, and if you do too, you’ll want to check out our Pink Lemonade, and this super easy Lemon Poppy Seed Bread recipe.  Lemon Crumble Breakfast Cake is one of our most popular recipes ever and our Tangy Lemon Bars are fantastic.  And finally, don’t miss our super easy Homemade Lemon Curd!

Here are a few more lemon recipes from some of our favorite bloggers!

Thanks so much for stopping by!

Tricia

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35 Comments

  1. Susan Warren says

    5 stars
    l found this site today, in my search for Myer Lemon dessert recipes, as I have an abundant crop for the first time.
    Loved reading the science for this Posset in getting the measurements right.
    I made this tonight and, yes it had set perfectly, the texture and taste was sublime, I’ve added it to my favourites, and cant wait to serve it up for family and friends, will be my new entertaining dessert for the spring and Summer
    Can’t wait to work my way thru your other recipes
    Thank You, Susan

    reply to this comment >

  2. Susan Warren says

    l found your site today, after searching Myer Lemon desserts. l have an abundant crop for the first time.
    l loved the science/tip for this recipe, so I made it tonight.
    This dessert not only worked perfectly in texture and it setting, but it was sublime, it’s now in my favourites, and will be on my dinner/lunch entertaining menu for the spring and summer coming.
    Can’t wait to cook more of your recipes
    Thank you Susan

    reply to this comment >

  4. Judith Reale says

    5 stars
    I have made this recipe many times after seeing it in Cook’s Illustrated years back. I was so glad to see it here as I have misplaced it. It is simply superb!

    Has anyone ever tried to double it? It does make a small amount but is wonderful to serve guests, especially if you have really good home grown lemons.

    reply to this comment >

  5. Denise Van Dusen says

    This lemon posset was fabulous. I made it again and doubled the recipe. My son loves lemon too so I made it for him along with the lemon curd. He loved it too and will make it in the future. Thanks for sharing. Is this a French recipe?

    reply to this comment >

    • Tricia Buice says

      Hi Denise – thanks so much for the feedback. LOVE this lemon posset and can’t believe how easy it is to make. It’s an old English recipe I believe, but luscious like its French 🙂 Thanks again for trying it and for taking the time to come back and let us know how it turned out for you. Bravo!!!

      reply to this comment >

  11. Monica says

    Hope you’re having a great time in Australia! How exciting. : )
    Thanks for sharing this recipe – so interesting and I love a good custard, especially when it’s a simple one calling for a few ingredients. The tip using a ruler is genius.

    reply to this comment >

  13. Susan says

    You know how I love lemon and blueberries from my last post 🙂 I have to try this very soon, Tricia! I’ve never made a ‘posset’ but love the name and the lemon! Have a wonderful holidy adventure in Australia!

    reply to this comment >