Lemon Posset British Dessert

This Lemon Posset is my favorite way to end a rich meal with something both cooling and bright. Its creamy base and zippy citrus make it taste far more complex than its easy technique suggests. The best part is you only need three main ingredients and a bit of patience while it sets in the fridge.

I found this recipe years ago after a trip to London and now it is my most‑requested dessert at any family celebration. Everyone always asks for seconds so I double the batch.

Ingredients

• Double cream: brings rich luxurious texture and helps the posset set firmly I like to use the freshest cream I can find from a local dairy when possible
• Caster sugar: dissolves beautifully giving the posset a super smooth mouthfeel Choose extra fine sugar for the best results
• Lemons: add the iconic tang and aroma Look for unwaxed lemons with bright skin and feel for heavier fruit as they signal the most juice
• Fresh berries: are the perfect topping for extra color and tartness Use ripe berries that hold their shape
• Biscotti or shortbread: add crunch and soak up posset for a complete textural experience Pick crisp bakery biscuits for the best finish

Instructions

Sauté the Aromatics:

Combine the double cream and caster sugar in a medium saucepan Stir constantly over medium heat until the sugar is fully dissolved and the cream looks glossy The goal is to heat gently to avoid scorching the cream

Simmer to Infuse:

Bring the mixture to a gentle boil then lower to a simmer for three minutes Stir occasionally The short simmer allows the cream and sugar to come together and start thickening gently without boiling over

Cool Before Citrusing:

Take the pan off the heat and let it sit undisturbed for two minutes This cooling step is crucial so the lemon juice does not curdle the cream Add the lemon zest and juice stirring steadily The posset will begin to thicken as the acid reacts with the cream

Portion and Set:

Pour the warm mixture into four small serving glasses or ramekins Fill them no more than three‑quarters full to leave room for toppings Let the possets cool at room temperature before covering and chilling in the refrigerator for at least three hours until they wobble gently to the touch

Finish and Serve:

Just before serving garnish each posset with fresh berries for color and a hint of sharpness Place a biscuit or shortbread on the side Dip into the creamy posset for the ultimate treat

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Lemon has always been my comfort flavor and using fresh zest makes all the difference in aroma My mom once made this with Meyer lemons from her garden and it became the talk of the neighborhood for weeks

Storage Tips

Posset keeps well in the refrigerator for up to three days so you can make it in advance for parties Cover each ramekin tightly to prevent other fridge flavors from sneaking in I always let it sit at room temperature for ten minutes before serving for the silkiest texture

Ingredient Substitutions

You can swap half the lemon juice for lime for a more tropical twist Orange zest makes for a lovely winter variation If using regular granulated sugar just make sure it fully dissolves before simmering For dairy free friends a rich coconut cream with extra lemon might just work but it will set a bit looser

Serving Suggestions

Serve with macerated berries or a compote of mixed fruits for extra tartness Sprinkle with edible flowers or candied peel if you want a special presentation Sometimes I serve tiny biscuits on the side so guests can dip and scoop to their liking

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Let this lemon posset be your next crowd pleasing dessert Its simplicity and elegance make every serving feel special and memorable

Questions & Answers About the Recipe

→ How do you achieve a silky texture in lemon posset?

Gently simmer the cream and sugar, then cool briefly before adding lemon juice; this ensures smoothness and proper setting.

→ Can I substitute lime or orange for lemon?

Yes, mixing in lime or orange juice offers a twist on the classic flavor, but keep main acidity from lemons for best results.

→ What is the best way to serve lemon posset?

Chill in small glasses or ramekins, garnished with fresh berries, biscotti, or candied citrus for added texture and flavor.

→ How long should lemon posset be chilled?

Allow at least 3 hours in the refrigerator so the posset sets properly and builds its silky consistency.

→ Are there common allergens in lemon posset?

The main allergen is dairy from the cream. Check biscuit garnishes for additional allergens if serving alongside.

→ Is lemon posset suitable for gluten-free diets?

Yes, the dessert itself is gluten-free when not served with cookies containing gluten.