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Lemon Posset is a cross between a lush pudding and a silky lemon curd. This amazing English specialty is made with just three simple ingredients.
It’s also easily made ahead making it perfect for company!
Luscious Lemon Posset
Tart, tangy, rich and luxurious Lemon Posset is a dream come try for lemon lovers. It’s silky melt-in-your-mouth consistency is absolutely memorable.
Make ahead lemon desserts are perfect all year long
We love making Lemon Posset when we need something special that’s not fussy or difficult to make.
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: lemon juice and zest, heavy cream and sugar.
- Second, it’s made without thickeners like cornstarch and egg yolks.
- And finally, I was fascinated with their foolproof technique for measuring a reduced sauce with 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!
How to make Lemon Posset recipes
- In a medium saucepan combine the cream sugar and lemon zest. Bring to a boil over medium heat and cook to dissolve the sugar.
- Cook the posset until the mixture reduces to exactly two cups. Remove from the heat and add lemon juice. Stir until blended then set aside for 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 day before serving.
- To serve unwrap and allow the posset to rest at room temperature for 10 minutes before serving. Garnish with fresh berries and serve.
This recipe makes only two cups of pudding
Since this recipe only makes two cups, don’t be tempted to serve it to just two or three people. This recipe makes enough for six 1/3 cup servings, or four 1/2 cup servings.
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.
Making 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 and your guests are going to love it!
Serve in stemware, cups, ramekins, tiny bowls or parfait glasses for a beautiful presentation. Add shortbread cookies to the individual plates too if desired.
Thanks for PINNING!
- 2 cups heavy cream (16oz)
- ⅔ cup granulated sugar (135g)
- zest of 1 lemon
- 6 tablespoons lemon juice (2 or 3 lemons depending on size and juiciness)
- Blueberries or raspberries for garnish
- 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 adapted from Cook’s Illustrated, March & April 2016 Magazine
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 you might also enjoy!
- Lemon Ice Cream
- Lemon Ricotta Cake
- Whole Lemon and Thyme Salad Dressing
- Lemon Angel PieSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave
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