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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!
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!
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.
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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Lemon Posset
Ingredients
- 2 cups heavy cream
- ⅔ 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
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!
- Fresh Lemon Ice Cream
- Lemon Ricotta Cake with Candied Lemons
- Whole Lemon and Thyme Salad Dressing
- Lemon Angel Pie
Thanks so much for stopping by!
Tricia
Tracey says
Lovely easy recipe! I halved it since I only had 8 ozs. of cream and was making it for my partner and I. Only thing I did differently was not straining out the lemon peel.. not sure if I reduced it a bit too much or likely because I cut the recipe it in half it was already a pudding consistency after cooling for 20 minutes, so straining it wasn’t an option. We didn’t mind the peel at all though.. and enjoyed every last bite. I served it with fresh raspberries. A++
Tricia Buice says
So happy you enjoyed this luscious dessert Tracey. Thanks for trying the recipe and for taking the time to comment. Enjoy!
Holly chasteen says
I am a pastry chef and have made this before. It is so incredible and a great… cheaper… less labor intensive than créme brülèe and no baking/waterbath!
I’m actually serving it as a special this week with lemon poppyseed shortbread cookies sprinkled with lavender sugar!
Susan Warren says
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
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
Tricia Buice says
Thank you Susan! You’re so lucky to have loads of Meyer Lemons to play with. And, you picked a great recipe to try. It’s certainly one of our favorites. Thank you for commenting!
Jayne Schmidt says
I have made the posset 4 n0,5 times! it is “out of this world” The More times i made it…the easier it becomes!!! Thanks!!! JS
Tricia Buice says
Terrific Jayne! So glad you enjoyed the posset. I love it too and never tire of lemon recipes!
Judith Reale says
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.
Tricia Buice says
Home grown lemons – how lucky you are Judith! I have not doubled it but let us know if you try. Thanks for taking the time to comment!
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?
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!!!
Dena says
I have a question about the cream. Do you use whipping cream or heavy whipping cream?
Tricia Buice says
Just heavy cream since it is not whipped. But if you have whipping cream on hand – it will be fine too! Thanks for the great question Dena.
Jean | DelightfulRepast.com says
Tricia, lemon is just about my favorite flavor. That, along with your gorgeous photos, makes me want to make this right now! I learned that ruler trick decades ago, and it’s always stayed with me – it’s a good one! Pinning and tweeting.
Tricia Buice says
Thank you Jean! I love that ruler trick and hope it helps some our readers as much as it did me. Thanks so much for stopping by!
Gerlinde @Sunnycovechef says
What a good looking dessert. Dessert made with lemons are on top of my list. I never heard of a posset and what a great idea using a ruler to measure liquid.
Tricia Buice says
Thanks Gerlinde. Hope you had a wonderful trip! Lemon desserts are the best and this simple measuring tip works great. Enjoy!
Cookilicious says
My neighbor makes this too. I had tasted this dish at her place during Christmas..you are tempting me to try this out for myself! 🙂
Tricia Buice says
I thought this Lemon Posset was very good and easy too. I love a make ahead dessert at the holidays. Thanks!
John/Kitchen Riffs says
Love lemon — you might say I’m a lemon freak. This looks like such a gorgeous dessert — good looks plus rich flavor. Winner! Have a wonderful time on your travels.
Tricia Buice says
Lemon desserts are the best John! Thank you!
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.
Tricia Buice says
Thanks Monica – it’s been a great trip so far! This recipe is very simple and easy too. Hope you love it, and I hope your little guy is enjoying school again. Such a great time of year!
Christina at Christina's Cucina says
First posset I tasted was Mary Berry’s after she’d made it on stage in Scotland. Cynthia convinced me to make it one night as she’s got the recipe on her site, and I’ve been making it ever since! So easy and so delicious!!! ????
Tricia Buice says
It really is something special Christina. Thanks for stopping by!
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!
Tricia Buice says
Thank you very much Susan! Lemon and blueberry is one of my all time favorite combinations. Delicious!
Mary says
Lemon Posset – lovely and luscious! Will make it for the weekend.
Enjoy your trip ‘downunder’ and Melbourne is another lovely city to visit – hope it’s on your itinerary!
Tricia Buice says
Thanks Mary! You’re going to love it. Wish we had time to go to Melbourne – but not this visit 🙂 Thanks!
Jennifer @ Seasons and Suppers says
Absolutely lovely and of course, you had me at lemon 🙂 Will be trying this one soon! Hope you are enjoying your holiday!!
Tricia Buice says
Thanks Jennifer – we are enjoying Sydney very much and I’m not even a big fan of large cities. It’s beautiful and clean and friendly!
Chris Scheuer says
This looks so smooth and silky Tricia and I’m like Sue, haven’t heard of possets either. Thanks for delicious the education! Australia is on our bucket list so can’t wait to hear about your trip!
Tricia Buice says
Thanks Chris – I thought this was a fun and interesting recipe. Glad you like it too! Hope you make it to Australia sometime – such a beautiful place!
sue | theviewfromgreatisland says
How can it be that I’ve never had a posset? It looks right up my alley, that texture is a-mazing!
I’m so excited to hear (and see!) all about your trip, it sounds like the trip of a lifetime, enjoy!
Tricia Buice says
Thanks Sue! We’re having a great time. Sydney is a wonderful, beautiful city.
[email protected]'s Recipes says
I have never had or made a posset, but love both pudding and curd..definitely will love this too.
Tricia Buice says
If you love lemon curd and pudding, you’re going to love this posset too! Thanks Angie – have a wonderful week.