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Lemon Posset Recipe Lemon Posset Recipe

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Lemon Posset Recipe

I whip up a creamy Lemon Posset with just heavy cream, sugar, and fresh lemons. Boil, mix, chill, and voilà! A zesty, silky dessert ready in no time.

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Lemon Posset is a delightful, creamy dessert that's incredibly easy to make. With just three ingredients, this dessert packs a punch of citrus flavor and a velvety texture. Perfect for impressing guests or treating yourself, this recipe will become a go-to favorite. Let's dive into the simple steps to create this luscious treat.

The name of the recipe: Lemon Posset Recipe

Ingredients:

  • 2 cups heavy cream
  • 3/4 cup sugar
  • 2 units lemons, juiced and zested

Instructions:

  1. In a saucepan, bring the heavy cream and sugar to a boil, stirring constantly.
  2. Reduce the heat and simmer for 3 minutes, continuing to stir.
  3. Remove from heat and stir in the lemon juice and zest.
  4. Pour the mixture into serving glasses and refrigerate for at least 2 hours until set.

What You Will Need

What you will need to make lemon posset

  • Heavy cream: Provides a rich, velvety texture essential for the creamy consistency of the dessert.
  • Sugar: Sweetens the mixture, balancing the tartness of the lemon juice.
  • Lemons: Adds a refreshing citrus flavor and helps thicken the posset when combined with cream.

Tools and Instruments Needed

What tools/instruments will be needed to make Lemon Posset Recipe

  • Saucepan: Essential for heating cream and sugar together, ensuring they blend smoothly without burning.
  • Whisk: Helps mix ingredients thoroughly, preventing lumps and ensuring a smooth texture.
  • Citrus zester: Extracts fine zest from lemons, adding a burst of flavor without bitterness.
  • Juicer: Efficiently extracts juice from lemons, ensuring you get the maximum amount of liquid.
  • Measuring cups: Ensures precise measurements of cream and sugar, crucial for the recipe's balance.
  • Serving glasses: Used to set and serve the posset, making it look elegant and appetizing.

Lemon Posset Recipe

A simple, creamy dessert with a tangy lemon flavor.
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Prep Time 10 mins
Cook Time 5 mins
Chill Time 2 hrs
Total Time 15 mins
Course Dessert
Cuisine British
Servings 4 servings
Calories 350 kcal

Equipment

  • Saucepan
  • Whisk
  • Serving Glasses

Ingredients:  

Main Ingredients

  • 2 cups Heavy Cream
  • 3/4 cup Sugar
  • 2 units Lemons, juiced and zested

Instructions: 

  • 1. In a saucepan, bring the heavy cream and sugar to a boil, stirring constantly.
  • 2. Reduce the heat and simmer for 3 minutes, continuing to stir.
  • 3. Remove from heat and stir in the lemon juice and zest.
  • 4. Pour the mixture into serving glasses and refrigerate for at least 2 hours until set.

Notes:

Garnish with extra lemon zest or fresh berries before serving.

Nutrition value:

Calories: 350kcalCarbohydrates: 30gProtein: 2gFat: 25gSaturated Fat: 15gCholesterol: 90mgSodium: 30mgPotassium: 100mgSugar: 28gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 0.1mg

Keywords:

Keyword Lemon Posset
Tried this recipe?Let us know how it was!

Make Ahead and Freezing Instructions

Make Ahead Instructions

  1. Prepare the lemon posset as directed.
  2. Let it cool to room temperature.
  3. Cover each serving glass with plastic wrap.
  4. Refrigerate for up to 2 days.

Freezing Instructions

  1. Pour the mixture into freezer-safe containers.
  2. Leave some space at the top for expansion.
  3. Cover tightly with lids or plastic wrap.
  4. Freeze for up to 1 month.
  5. Thaw in the fridge overnight before serving.

Did you know? Lemon Posset dates back to medieval times, originally made as a curdled milk drink mixed with wine or ale.

Frequently Asked Questions

FAQ:
How long does it take for the posset to set?
It usually takes about 2 hours in the fridge.
Can I use a different citrus fruit instead of lemon?
Yes, you can use lime or orange for a different flavor.
How long can I store lemon posset in the fridge?
It can be stored for up to 3 days.
Can I make this recipe with a non-dairy substitute?
Non-dairy substitutes might not set properly, so it's best to stick with heavy cream.
Do I need to cover the posset while it sets in the fridge?
Covering it with plastic wrap helps prevent a skin from forming on top.

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