This Lemon Posset is a quick and tasty summery dessert that’s velvety smooth and totally refreshing. Top it with fresh berries and it’s sweet and tangy and sure to please!
If you guys want to make the tastiest little dessert, yet still have lots of time to have fun with family and friends this summer, this Lemon Posset needs to be your go-to dessert!
Why You’ll Love this Recipe
Talk about easy peasy. Hello. 3 ingredients and a handful of fresh berries, and you’ve got an elegant, rich and creamy custard-like treat, with a fantastic blast of lemon flavor that’s just divine!
Ingredients You’ll Need
- heavy cream
- granulated sugar
- fresh berries for topping (optional)
If you’re not familiar with posset, it originated in England as a creamy beverage curdled with wine, ale or liquor and flavored with spices. Recently, it’s been revamped by English chefs. Today’s posset is totally different. It’s a chilled dessert that’s got a fabulous velvety texture similar to a mousse or pudding that’s typically flavored with lemon. It’s made from three simple ingredients, sugar, cream and lemons.
First, in a medium sauce pan you’ll combine cream, sugar and lemon zest and bring it to a boil over medium heat. You’ll continue boiling until the sugar is dissolved. If mixture starts to boil over, carefully remove from heat. Continue to boil until mixture is reduced to 2 cups, about 8-12 minutes.
This is one dessert that will be on repeat all summer long at our house at the beach. It’s so refreshing and light and perfect for when I’ve got guests coming. Who wants to slave over difficult desserts when you’d rather be having fun with friends and family?
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Lemon Posset
It is important to boil the cream, sugar and lemon zest mixture for 8-12 minutes to reduce it to 2 cups exactly before adding the lemon juice.
The mixture will need to cool for 20 minutes before straining to remove any zest in addition to any skin that has formed.
You’ll need to portion the posset into six individual servings. I used 4 oz. mini Ball jars and filled each with 1/3 cup. The dessert is very rich, so 1/3 cup was just the perfect size.
I topped each portion with a few fresh berries and served with shortbread cookies. Fabulous combo!
More Delicious Summer Dessert Recipes to Enjoy
- 2 cups heavy cream
- 2/3 cup granulated sugar
- 1 Tbsp. lemon zest, grated
- 6 Tbsp. lemon juice, freshly squeezed
- 1 1/2 cups strawberries, blueberries, blackberries
- In a medium sauce pan, combine cream, sugar and lemon zest. Bring to a boil over medium heat. Continue boiling, stirring often until sugar is dissolved. If mixture starts to boil over, carefully remove from heat. Continue to boil until mixture is reduced to 2 cups, about 8-12 minutes.
- Remove mixture from heat and stir in the lemon juice. Cool mixture slightly until skins forms on top, about 20 minutes. Strain though a fine mesh sieve. Discard zest. Divide the mixture into 6 individual glasses, jars or ramekins.
- Refrigerate uncovered for 3 hours until set. Once mixture has chilled for 3 hours each portion can be covered with plastic wrap in refrigerator for up to 2 days. Let sit at room temperature for 10 minutes before serving. Garnish with fresh berries.
Recipe adapted from Cook’s Illustrated All-Time Best Spring Recipes