You are looking at my new favorite dessert. This lemon posset is a Cook’s Illustrated recipe I’ve been wanting to make for awhile 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 and tart dessert. I couldn’t get over how silky the texture is and I loved the tartness. I think serving it with fresh berries on top makes this beautiful treat extra special and delicious. My entire family thought this dessert was incredible and I will most definitely be making it again soon.
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 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 jars.
Refrigerate uncovered for 3 hours until set. You can place plastic wrap over the glasses after three hours until ready to serve.
Serve with fresh berries on top and enjoy.
Lemon Posset
Ingredients
- 2 cups heavy cream
- 2/3 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 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 jars.
- Refrigerate uncovered for 3 hours until set. You can place plastic wrap over the glasses after three hours 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 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.
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