Silky Lemon Posset Recipe 10 Minutes to Zesty Perfection

Let me tell you about my absolute favorite dessert when I need something luxuriously creamy but don’t want to turn on the oven—lemon posset! This British classic is pure magic: just cream, sugar, and lemons transform into the most velvety, tangy-sweet treat you’ll ever scoop into a spoon. I first fell for it during a rainy London afternoon at a tiny tea shop, and now it’s my go-to when guests pop over unexpectedly. The best part? No baking, no fuss—just 10 minutes of stirring and a bit of patience while it chills into perfection. Trust me, once you taste that silky texture with the bright lemon zing, you’ll understand why this centuries-old dessert never goes out of style.

Why You’ll Love This Lemon Posset Recipe

Oh, where do I even start with why this lemon posset steals my heart every single time? First off – it’s ridiculously easy. No fancy techniques, no oven required, just a saucepan and a little stirring magic. Here’s why you’ll adore it:

• Creamy dreaminess: That velvety texture? Pure dessert heaven. It’s like lemon clouds melting on your tongue.
• Instant refreshment: The bright lemon zing cuts through the richness perfectly – ideal after a heavy meal or on a hot day.
• No-bake bliss: Seriously, just 10 minutes of active work. The fridge does all the hard work setting it up.
• Foolproof elegance: Looks fancy in pretty glasses, but secretly couldn’t be simpler. Your guests will never guess how little effort went into it!

Honestly, this lemon posset recipe is the culinary equivalent of a magic trick – simple ingredients turning into something spectacular with barely any work from you. Just try not to eat it all straight from the fridge (no promises though).

Lemon Posset Ingredients

Here’s the beautiful part – you only need three simple ingredients to make magic happen. But listen closely, because each one plays a starring role:

• 600 ml full-fat heavy cream – Don’t even think about skimping here! Low-fat alternatives will leave you with a sad, soupy mess. The richness comes from proper cream.
• 150 g granulated sugar – Just regular white sugar works perfectly to balance the lemon’s tang.
• 2 juicy lemons – We’ll use both the zest and juice for maximum citrus punch. Pick ones with bright, unblemished skins.

See? I told you it was simple. Now let’s turn these basics into something extraordinary!

How to Make Lemon Posset

Alright, let’s get to the fun part – turning those three simple ingredients into creamy, dreamy lemon posset! Follow these steps and you’ll be scooping up spoonfuls of citrusy heaven in no time.

Step 1: Heat Cream and Sugar

Grab your heaviest saucepan (this helps prevent scorching!) and pour in the cream and sugar. Warm it over medium-low heat, stirring gently until every last grain of sugar dissolves completely. And here’s my big warning – don’t let it boil! You’re aiming for little bubbles around the edges, not a full rolling boil. This takes about 4-5 minutes – be patient!

Step 2: Simmer and Stir

Once the sugar’s dissolved, reduce the heat to the lowest setting and let it barely simmer for exactly 3 minutes. Set a timer! Stir occasionally with a wooden spoon to prevent any sticking. This short simmer is what gives the posset its perfect thickness, but keep an eye on it – walk away and you might come back to a scorched pan.

Step 3: Add Lemon Juice and Zest

Here’s where the magic happens! Take the pan off the heat completely before stirring in your lemon juice and zest. Adding the acid while it’s still on the burner can cause curdling – and nobody wants lumpy posset! Stir gently but thoroughly, watching as the mixture transforms before your eyes into something luxurious.

Step 4: Chill and Serve

Pour your lemony cream into pretty glasses or ramekins and pop them in the fridge. Now comes the hardest part – waiting at least 4 hours (overnight is even better!) for your lemon posset to set. When it’s ready, it should hold its shape when tilted but still be gorgeously creamy. Top with extra zest if you’re feeling fancy and prepare for compliments!

Tips for the Perfect Lemon Posset

After making this lemon posset more times than I can count, here are my fail-proof tricks for absolute perfection every time:

• Full-fat is non-negotiable: That cheap low-fat cream will betray you – only the rich stuff sets properly.
• Chill your serving glasses: I pop mine in the freezer 10 minutes before pouring – helps the posset set faster!
• Zest those lemons fine: Big chunks of zest can be bitter – use a microplane for feather-light citrus confetti.
• Patience pays: No cheating the 4-hour chill time – trust me, I’ve tried. The texture needs every minute!

Lemon Posset Variations

While classic lemon posset is perfection, sometimes I love playing with fun twists! The basic recipe stays the same, but these little changes make it feel brand new:

• Citrus swap: Try lime zest for a tropical kick or orange zest for a sweeter, mellower flavor. Just keep the same total amount of juice.
• Berry bliss: Top with fresh raspberries or macerated strawberries right before serving – the tart fruit cuts through the cream beautifully.
• Herb infusion: Steep a sprig of thyme or basil in the warm cream for 10 minutes before straining – surprisingly delicious!

My favorite? A blood orange posset in winter – that ruby red color looks stunning in glassware!

Serving and Storing Lemon Posset

For the ultimate lemon posset experience, serve it in chilled glasses – that first cold, creamy bite is everything! I always pair mine with buttery shortbread cookies for dipping. Leftovers? They’ll keep beautifully in the fridge for up to 3 days (if they last that long!). Just remember – no reheating this delicate dessert, as the heat can make it separate. Enjoy it straight from the fridge, where its silky texture shines brightest.

Lemon Posset FAQs

I get asked these questions all the time about my beloved lemon posset – here’s the real deal from my kitchen to yours:

• Can I use bottled lemon juice? Please don’t! Fresh lemons give that bright, vibrant flavor bottled juice just can’t match. Plus, you need that fresh zest – it’s half the magic!
• Can I freeze it? Not recommended. The texture turns icy and loses that dreamy creaminess we work so hard to achieve. It’s best enjoyed fresh from the fridge.
• How to fix grainy texture? If your mixture looks grainy after adding lemon juice, simply strain it through a fine mesh sieve before chilling. Crisis averted!

See? All your posset problems solved in three easy answers. Now go make some magic!

Nutritional Information

Just so you know what you’re indulging in (no judgment here!): Each serving of this luscious lemon posset clocks in at about 420 calories, with 34g of that dreamy fat and 30g carbs. These are estimates though – your exact lemons and cream might vary slightly. Worth every delicious bite if you ask me!

Rate and Share Your Lemon Posset

Made this dreamy lemon posset? I’d love to hear how it turned out! Drop a comment below with your thoughts – or better yet, snap a pic of your creamy creation and tag me. Happy spooning!

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