Print

Make a Simple Lemon Posset with 3 Ingredients

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lemon Posset is the perfect combination of creamy, tart, and sweet. It’s a surprisingly fresh and light dessert (although technically, there is really nothing light about it) that’s ideal for serving on warm summer nights. But it’s so good I could envision eating it on any given night throughout the year. 

Ingredients

Scale
  • 2-4 Lemons (depending on if you are using them to serve inside the lemons)
  • 2/3 cup superfine sugar (I processed regular sugar in a small blender)
  • 2 cups heavy cream
  • Garnishes (you can serve plain, with a dusting of powdered sugar, edible flowers, or raspberries)

Instructions

  1. Gather your ingredients.
  2. Using a fine grater, zest both lemons. Cut the lemons in half, juice all four halves of the lemons, and remove any seeds. You should have approximately 1/2 cup of juice.
  3. If serving the posset in the lemons, remove all the fruit from each half of the lemons and discard, saving only the lemon cups.
  4. Pour the lemon juice into a small saucepan, add the lemon zest and superfine sugar, and stir until combined. Slowly bring the mixture to a very gentle simmer and cook for approximately 4 minutes until all the sugar has dissolved and the mixture becomes a little syrupy. Set it aside to cool.
  5. Pour the cream into a medium-sized saucepan. Bring the cream to a gentle boil and adjust the heat to low. Let it simmer for about 5 minutes. Remove from heat. Make sure to cook the cream slowly. It will spoil the cream if you’re impatient and try to boil it quickly.
  6. Slowly pour and whisk the lemon syrup into the hot cream using the same saucepan. Strain the mixture through a fine sieve into a measuring cup. Let it cool slightly.
  7. If serving the posset in the lemon cups: pour the mixture into each lemon half. 
  8. If serving the posset in ramekins: pour the mixture into the small ramekins.
  9. Place lemon cups or ramekins on a small tray or platter and bring them to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours. They can be refrigerated overnight.
  10. To serve, remove from the refrigerator and let sit for at least 5 minutes before serving.
  11. Garnish the posset with berries, edible flowers, or a dusting of powdered sugar, and serve with small spoons.

Find it online: https://mostlovelythings.com/lemon-posset-with-3-ingredients/