Lemon Posset
You are looking at my new favorite dessert. This lemon posset is a Cook’s Illustrated recipe I’ve wanted to make for a while now, and I recently had all the ingredients on hand, so I finally made it. I love that you only need heavy cream, sugar, lemon zest, and fresh lemon juice to make this velvety smooth yet decadent, tart dessert. I think serving it with fresh berries on top makes this beautiful treat extra pretty and delicious. My entire family thought this dessert was incredible.
Lemon Posset
Ingredients:
- 2 cups heavy cream
- ⅔ cup white sugar
- 1 tbsp lemon zest
- 6 tbsp fresh lemon juice
How to Make Lemon Posset
Combine the heavy cream, white sugar, and lemon zest in a medium saucepan and bring to a boil over medium-high heat. Continue boiling, stirring constantly, for 8-12 minutes, or until the amount has reduced down to exactly 2 cups. Side Note: Turn the heat down a bit if the mixture tries to boil over the pan. Watch it carefully!
Remove the mixture from the heat and stir in the fresh lemon juice. Set aside to cool until a skin forms on top, about 20 minutes. Strain the mixture through a fine sieve, then divide the mixture into 4-6 small glasses, ramekins, or small glass jars.
Refrigerate uncovered for 3 hours until set. Place plastic wrap over the glasses after three hours or until ready to serve.
Serve with fresh berries on top, and enjoy.
Equipment
- Glass Jars or Ramekins
Ingredients
- 2 cups heavy cream
- ⅔ cup white sugar
- 1 tbsp lemon zest
- 6 tbsp fresh lemon juice
Instructions
- Combine the heavy cream, white sugar, and lemon zest in a medium saucepan and bring to a boil over medium-high heat.
- Continue boiling, stirring constantly, for 8-12 minutes, or until the amount has reduced down to exactly 2 cups. Side Note: Turn the heat down a bit if the mixture tries to boil over the pan. Watch it carefully!
- Remove the mixture from the heat and stir in the fresh lemon juice.
- Set aside to cool until a skin forms on top, about 20 minutes.
- Strain the mixture through a fine sieve, then divide the mixture into 4-6 small glasses, ramekins, or small glass jars.
- Refrigerate uncovered for 3 hours until set. Place plastic wrap over the glasses after three hours or until ready to serve.
- Serve with fresh berries on top, and enjoy.
wow…these look truly beautiful and since I adore lemony desserts, I can’t wait to try this out!
I love lemons! And cant wait to make lemon posset…
I love lemony desserts! This looks absolutely dreamy.
i thought i had heard of all the desserts, but this is a new one! what a refreshment–i can see why it’s a favorite!
Sounds like lemon curd.
Lemon curd is made with an ungodly number of eggs instead of with milk.
Can I use coconut cream
We have dairy issues?
Meryl,
I am not sure how it would turn out with the coconut cream. If you give it a try, please let me know how it turns out.
-Pam
Very refreshing
Can this be prepared 2 or 3 days prior to serving?
Karen,
My kids enjoyed two of them the following day and they tasted wonderful. I am not certain how well they would hold up for 2-3 days prior to serving but I think they should be fine. Let me know how it goes. Make sure to put plastic wrap over each individual cup when in the refrigerator and I would add the berries right before serving.
-Pam
I tried this for New Years dinner this year. Everyone raved and asked for more, but alas since it was my first time trying the recipe I told them they had to wait till next New Years