Lemon Posset Recipe

Rating 5.0
| 3
| Last Updated on May 22, 2024
Incredibly simple to make yet impressive, this lemon posset will bring you a taste of summertime. Creamy and luxuriously smooth lemon possets can be served in lemon rinds or ramekins.
Utensils Dessert
Globe French
9
ingredients
7
steps
160
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
6
2 cup(s)
heavy cream (at least 35% fat)
3/4 cup(s)
granulated sugar
1 tbsp
lemon zest, finely grated
1
pinch of sea salt, optional
6 tbsp
freshly squeezed lemon juice
1/2 tsp
vanilla extract, optional
4
whole lemons, see notes 1
raspberries, for garnish
mint leaves, for garnish
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Directions 7 steps | 160 Minutes

Step 1

In a medium saucepan, combine the heavy cream, granulated sugar, lemon zest and sea salt, if using. Turn the heat to medium and continuously stir until the mixture comes to a boil. 

Lemon Posset Recipe: In a medium saucepan, combine the heavy cream, granulated sugar, lemon zest and sea salt, if using.
Step 2

Lower the heat to low to bring the mixture to a simmer. Simmer for at least 5 minutes, until the mixture is slightly thickened. 

Lemon Posset Recipe: Lower the heat to low to bring the mixture to a simmer.
Step 3

Remove the saucepan from the heat and add the freshly squeezed lemon juice and the vanilla extract, if using. Let the mixture cool until a skin forms, about 20 minutes. 

Lemon Posset Recipe: Remove the saucepan from the heat and add the freshly squeezed lemon juice and the vanilla extract, if using.
Step 4

While the mixture is cooling, prepare the lemon rinds. Divide the lemons in half, lengthwise. Carefully remove the pulp and the membrane until only the pith and skin remain. Discard or reserve the pulp for future use. 

Lemon Posset Recipe: While the mixture is cooling, prepare the lemon rinds.
Step 5

Strain the mixture through a fine mesh sieve. 

Lemon Posset Recipe: Strain the mixture through a fine mesh sieve.
Step 6

Divide the mixture into the prepared lemon halves. Refrigerate until completely set, about 2-3 hours. (See notes 2.)

Lemon Posset Recipe: Divide the mixture into the prepared lemon halves.
Step 7

Garnish with fresh raspberries and mint leaves, if desired. Serve and enjoy!

Lemon Posset Recipe: Garnish with fresh raspberries and mint leaves, if desired.

Notes:

  1. If you’re using ramekins, whole lemons are not required, skip step four in the instructions.
  2. If there is extra lemon posset left over after filling the lemon halves, small dishes such as a ramekin can be used to set the extra lemon possets.

Nutrition Per Serving
View All
CALORIES
388
FAT
28.8 g
PROTEIN
2.9 g
CARBS
33.7 g
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3 Comments
3 Comments
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Carmela G.

Carmela

Cozymeal Team Member

04 Mar 2024

The perfect recipe for the summer. This dish can be made to impress.

Reply to this comment
Kimiko S.

Kimiko

29 Feb 2024

Here is the recipe I've been searching for! My lemon tree over-produced lemons and now I have a delicious, stove-top only lemon recipe. So creamy and simply delicious - guess what I'm serving at this weekend's dinner party....!

Reply to this comment
Chrystal G.

Chrystal

29 Feb 2024

This is such a wonderful dessert in the summer months with fresh berries!

Reply to this comment