Lemon Posset with Strawberry Sauce

A velvety smooth, silky, and deliciously tart dessert that’s topped with a sweet strawberry sauce.

I love the texture and tartness of a lemon posset but I decided to try making it a little more special by adding a homemade strawberry sauce on top. These little beauties are incredibly simple to make and they are a terrific summertime treat. My entire family loved these lemon possets with strawberry sauce and I will most definitely be making them again.

How to Make Lemon Posset with Strawberry Sauce

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 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 jars.

Refrigerate uncovered for 3 hours until set. You can place plastic wrap over the glasses after three hours until ready to serve.

Make the strawberry sauce by combining the strawberries, sugar, and lemon juice in a small saucepan. Cook, stirring often, for 8-10 minutes. Remove from the heat and blend with an immersion blender or regular blender. Set aside to cool for a while then place into the refrigerator until needed.

To serve, pour some of the strawberry sauce on top of each posset then serve. Enjoy.

Lemon Posset with Strawberry Sauce

Print Recipe Pin Recipe Rate Recipe

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Cooling and refrigerating time: 3 hours hours 20 minutes minutes

Total Time: 3 hours hours 45 minutes minutes

Course: Dessert

Cuisine: British

Servings: 4

Author: Pam / For the Love of Cooking

Equipment

• Medium Saucepan
• Small Saucepan
• Small Glass Jars

Ingredients

Lemon Posset:

• 2 cups heavy cream
• ⅔ cup white sugar
• 1 tbsp lemon zest
• 6 tbsp fresh lemon juice

Strawberry Sauce:

• 1½ cups strawberries, hulled & sliced
• 2-3 tbsp sugar, depending on the sweetness of the strawberries
• ½ 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 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 jars.  
• Refrigerate uncovered for 3 hours until set. You can place plastic wrap over the glasses after three hours until ready to serve. 
• Make the strawberry sauce by combining the strawberries, sugar, and lemon juice in a small saucepan. Cook, stirring often, for 8-10 minutes.
• Remove from the heat and blend with an immersion blender or regular blender. Set aside to cool for a while then place into the refrigerator until needed. 
• To serve, pour some of the strawberry sauce on top of each posset then serve. Enjoy. 

DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking