Classic British dessert, lemon posset is easy to make with only 3 ingredients.


 

What is Lemon Posset?

Lemon posset or lemon cream pot is made of 3 ingredients; lemon, sugar and cream.
Classic British dessert that was making rounds among food bloggers ten years ago.

Lemon posset is so easy to make, no oven required in making this delicious lemon cream.
No extensive cooking required either.
It took less than 10 minutes to make lemon posset.

What is the difference between Lemon posset and panna cotta?

Lemon posset uses acid in the lemon to set the cream while panna cotta uses gelatine.

How to make Lemon Posset?

You can find lemon posset recipe and easy to follow steps in the recipe card below.

However, I will take you through on how to make lemon posset as well as some tips (if any) with photos below.

Lemon posset requires only 3 ingredients; lemon, double cream or thickened cream and sugar.

1. Lemon

In this recipe, I use lemon meyer.
Lemon meyer is less acidic than other lemon species.

Wash lemon thoroughly as we are going to use the rind.
Zest of the whole lemon was used.


Slice lemon into two and remove any pips (or remove later)


2 tablespoons of juice is required.

2. Cream

I used double cream or thickened cream (with 36% fat) in this recipe.

3. Sugar

I used raw sugar.
I find that adding 75g of raw sugar for my lemon posset is quite sweet for my liking (note to self to add only 60g!)

4. Cook cream and sugar

Cook on low heat and stir until sugar dissolve.


Note: do not bring to boil, let the pot simmer for few minutes to ensure as much water evaporates hence leaving the 'fat' to react with citrus acid.

5. Add lemon rind and juice

Add lemon rind and lemon juice into the hot cream.
Stir thoroughly.

6. Refrigerate

Immediately pour the mixture into dessert bowls or yoghurt bottles (as in the photo above).


Cover and refrigerate for at least 4 hours.


Enjoy your cold lemon posset on hot summer days!

FAQ on Lemon posset

1. How long can I keep lemon posset?

Lemon posset uses cream, hence I would not recommend keeping lemon posset for more than 7 days in the fridge.

2. Can I make lemon posset in advance?

Yes, you can make lemon posset in advance, preferably a day before but not many days prior, for reason mentioned above.

3. Why my lemon posset does not set?

Maybe the cream was not cooked long enough.
Or perhaps you are using cooking cream or cream with less fat content in them.

4. Is lemon posset the same as lemon curd?

Lemon posset uses cream, lemon and sugar, while lemon curd has eggs and butter!

Video on How to make Lemon Posset!