Lemon Posset
With just three simple ingredients, these lemon possets come together in only 15 minutes! They set into a silky smooth custard that’s both bright and creamy. Plus, they’re surprisingly easy to make!
Ingredients you’ll need
- Lemons: we’ll be using the entire lemon: zest, pulp, and juice.
- Sugar: Sweetens the cream and balances the tartness of the lemon.
- Heavy Cream: the base of the posset that sets into a smooth custard when combined with lemon juice.
Recipe Tips
- If your lemons are really firm, roll them on the counter with your palm to soften them and get more juice.
- Make sure to use full-fat heavy cream. Don’t substitute with half-and-half or milk or it won’t set.
- Take the mixture off the heat before adding the lemon juice— this is important to prevent curdling. If the mixture is too hot when the lemon is added, the acid can cause the cream to separate.
- After adding the juice, the mixture should be smooth and slightly thickened. If it still seems too thin, stir in ½ tbsp of lemon juice at a time, until it reaches the consistency of a light custard.
Watch how we made it:
Making Ahead
If you want to prepare these ahead of time, we recommend serving them in small ramekins rather than the lemon peel. When the cream sets in the peel for too long, it can develop a slightly bitter taste. For the best flavor and texture, enjoy your possets the same day.
Lemon Posset
With just three simple ingredients, these lemon possets come together in only 15 minutes! They set into a silky smooth custard that’s both bright and creamy. Plus, they're surprisingly easy to make!
Ingredients
- 1 cup heavy cream
- 1/3 cup granulated sugar
- 4 tbsp lemon juice
- zest from 1 lemon
Instructions
- Cut two large lemons in half crosswise. To remove the pulp, slide the tip of a spoon between the yellow skin and the flesh to loosen and scoop it out. Place the pulp in a fine mesh strainer set over a bowl. Using your hands or pressing with the back of a spoon, extract the juice while catching any seeds.
- In a saucepan over medium-low heat, add the heavy cream and sugar. Stir continuously until the mixture is hot and the sugar has fully dissolved, about 5 minutes. The mixture should look slightly thickened. Do not let it boil.
- Remove from the heat and add the lemon juice and zest. You’ll notice the mixture thickens almost right away. Stir gently to combine. If it still seems too thin, stir in ½ tbsp of lemon juice at a time, until it reaches the consistency of a light custard and coats the back of a spoon.
- Pour the mixture into the halved lemons. Place in the fridge to chill for at least 2 hours.
- To brulee them, sprinkle a thin, even layer of sugar over each posset and use a kitchen torch to caramelize the top. Serve immediately.
Tried this recipe?Let us know how it was!
