Lemon posset is creamy, velvety 3-ingredient lemon pudding that is impossibly simple and satisfying. It’s impressive as can be and proof that old-school techniques can yield very happy modern results!
Lemon Posset
When I say this dessert is old school, I mean OLD school; as in dating back to the sixteenth century. These simple but satisfying desserts have stuck around having the occasional sunshine-laden burst back into popularity because they are so very good and so incredibly easy to make.
While it’s much, much easier to lay your hands on lemons no matter where you live these days, not much else has changed about making possets.
What Is A Posset?
Simply put, you use citric acid in the form of lemon juice to thicken sweetened cream to make these sweet treats. Sugar and cream are whisked together, boiled, and then introduced to lemon juice which does the job of thickening the cream.
It’s so easy you might not believe it until you try it yourself, but try it you should! For an elegant touch, you can serve these in hollowed out lemon halves or keep it simple and serve in small, individual bowls. No matter what, it’ll make any meal feel special.
Lemon Posset Recipe
To make this delicious throwback, you’ll need the following ingredients:
- Heavy cream
- White sugar
- Fresh lemons
While all you truly need for this luscious lemon pudding is the short three ingredient list above, you can gild your lily with a dollop of whipped cream, some fresh berries, and a little mint, should you wish to!
To make the posset, combine the cream and sugar in a saucepan. Whisk gently to combine them and bring to a boil over medium to medium high heat.
Reduce heat to medium-low and continue cooking, while stirring constantly for 2 to 3 minutes, or until thickened. Remove the pan from the heat and stir in the lemon juice.
Pour into individual glasses or small bowls and refrigerate until set, at least 4 hours. If desired, serve topped with a bit of whipped cream, berries, or mint.
Can’t get enough lemon? Neither can I. Try out this beginner-friendly Microwave Lemon Curd, then use some of that for the warm weather lemon lover’s favorite Lemon Curd Ice Cream.
With little more than a handful of eggs, some fresh lemons, and sugar, you’ll be able to whip up the stunning, Lemon Angel Pie. And don’t forget these stunning and sumptuous Sunburst Lemon Bars, also known as the best lemon bars I’ve ever made.
Lemon Posset
Ingredients
- 2 cups heavy cream
- ¾ cups white sugar
- 2-3 fresh lemons about ⅓-½ cup of juice (taste and adjust as testing)
For Serving
- ¼ cup heavy cream for whipped topping
- fresh berries
- fresh mint
Instructions
-
Combine the cream and sugar in a saucepan. Whisk to combine and bring to a boil. Reduce heat to medium-low and continue cooking, while stirring constantly for 2 to 3 minutes until thickened. Remove from the heat and stir in the lemon juice.
-
Pour into individual glasses or small bowls and refrigerate until set, at least 4 hours. If desired, serve topped with a bit of whipped cream, berries, or mint.
Nutrition
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