The Best Easy Lemon Posset Recipe
This easy Lemon Posset recipe is a smooth and creamy British dessert made with just heavy cream, sugar, and fresh lemon juice. Lightly simmered and chilled in lemon rind halves, it offers a refreshing citrus custard perfect for any occasion. With minimal ingredients and simple steps, it delivers a bright, tangy flavor and a velvety texture that sets beautifully in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 6 lemon halves (about 6 servings) 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
For 6 Lemon Halves
- 1 cup Heavy cream
- 1/3 cup Granulated sugar
- 3 tablespoons Lemon juice (from 3 lemons)
- 1/2 tablespoon Lemon zest
- A pinch of salt
For 12 Lemon Halves
- 2 cups Heavy cream
- 2/3 cup Granulated sugar
- 6 tablespoons Lemon juice (from 6 lemons)
- 1 tablespoon Lemon zest
- A pinch of salt
Instructions
- Prepare the lemons. Slice clean lemons lengthwise and carefully scoop out all the lemon wedges using a spoon. Press the wedges against a fine mesh strainer to extract all the juice. Set the hollowed lemon halves aside on a half baking sheet for serving later.
- Make the custard. In a medium saucepan over medium heat, combine the heavy cream, granulated sugar, lemon zest, and a pinch of salt. Stir frequently as you gently bring the mixture to a light simmer—avoid a full boil. Use a measuring cup to gauge when your cream has reached the right amount for the recipe (1 cup for 6 lemon halves, 2 cups for 12).
- Add lemon juice and cool. Remove the saucepan from heat and stir in the freshly squeezed lemon juice thoroughly. Allow the mixture to cool at room temperature for 15-20 minutes until a light skin forms on the surface. Strain the mixture through a fine sieve to remove lemon zest.
- Fill lemon halves and chill. Pour the lemon custard into the reserved lemon halves, filling them to the top. Refrigerate the filled lemons for 3-4 hours until the posset sets firmly.
Notes
- Use fresh lemons for the best flavor and natural zest.
- Do not bring the cream mixture to a full boil to avoid curdling.
- Straining the mixture ensures a smooth, silky texture by removing zest bits.
- Chill thoroughly to allow the posset to set properly before serving.
- This dessert can be prepared a day in advance and kept refrigerated.
Keywords: lemon posset, easy lemon dessert, British custard dessert, creamy lemon recipe, citrus posset
Find it online: https://hannahdelgado.com/the-best-easy-lemon-posset-recipe/
