lemon posset

Make these smart, simple desserts ahead of time for a relaxed Friday night supper with friends

Lemon mousse

lemon

whipping

lemon shortbread

Put two-thirds of the lemon curd into a large bowl with the zest and cream, then beat with an electric whisk until it just holds its shape. Dribble over the rest of the lemon curd and divide between 6 small glass pots or glasses, marbling the curd through as you go. Sit the pots on a small tray, cover the whole lot with cling film and freeze for 30-40 minutes.

Put the biscuits in a strong plastic bag and bash with the end of a rolling pin to crumbs. When you’re ready for pudding, remove the pots from the freezer (they should be ice cold but still soft and creamy), top with crumbs and serve.

Lemon posset is a creamy, citrusy dessert—the perfect small treat. It offers a rich texture and balanced lemon flavor that teeters irresistibly between tangy and sweet. Posset is so easy to make! Allow 3 hours for chilling. Recipe yields 8 to 9 small (2-ounce) servings.

Lemon Posset

(2 cups) heavy cream

sugar

lemon zest*

lemon juice

vanilla extract

Optional garnishes: Fresh berries (blackberries, raspberries

Combine the cream, sugar and zest in a medium saucepan over medium heat. Place a 2-cup glass liquid measuring cup next to the stove, because you’ll need it to determine when the cream has finished reducing.

Bring the mixture to a gentle simmer, stirring frequently to dissolve the sugar, and reducing the heat as necessary to maintain a gentle simmer. (If the mixture begins to boil over, it’s much too hot—briefly remove it from the heat before returning it at a lower temperature). Cook until the mixture is reduced to 2 cups, about 15 to 20 minutes. 

Remove the mixture from the heat and stir in the lemon juice and vanilla extract. Let the mixture rest for 20 minutes.

Strain the mixture through a fine-mesh strainer into a bowl and discard the zest. 

Divide the mixture evenly between 8 individual ramekins or serving glasses.

Refrigerate, uncovered, until set, at least 3 hours. Once chilled, possets can be stored in a carton with a lid (or wrapped in plastic wrap) and refrigerated for up to 1 week or frozen for up to 3 months. Unwrap and let them rest at room temperature for 10 minutes before serving (if frozen, allow them to defrost for 30 minutes or longer in the refrigerator). Garnish as desired and serve.

Hi. I am delighted to receive this recipe. Will need it in April, exactly the sort of recipe that will suit an occasion. Thank you. Sorry star rating chosen in error
Will send rating once I have made the recipe

Hi Kate! I just wanted to tell you how much I love your recipes!!! They have never once let me down. To get even more awesome recipes, I bought your cookbook and it brings me much joy to pore over each one of your fantastic creations. I also have a sweet tooth and ADORE your healthier dessert options! In fact, this weekend I made your zucchini bread, which was delightful! And I look forward to trying this recipe too! Thank you for making a student's life brighter, healthier, and much more flavourful :)))

Well! I made the Passet today and my boyfriend called it “crack!”  And it was easy-peasey!  Just delicious!  Thank you.

I made this for Easter, and it turned out perfectly! Smooth, not too sweet, just really delicious. Thank you for the recipe. :)

Made this for Easter and it was the perfect light dessert. Reduced sugar to make it more tangy and did not strain it. With bits of lemon zest, it was super. 
Wondering.. can honey be substituted for sugar?

This was the perfect ending for our spring brunch.  The directions were easy to follow and the sweetness was balanced by fresh berries on top. Thanks Kate!

BTW - your Moroccan carrot and arugula salad was also a huge hit at the same brunch.

I understand the color will change but is trying date syrup as the sweetner a bad idea ???
I don't like the taste of stevia and I definitely don't want to use honey ...

Such an easy recipe and SO good. My entire family loved it served with berries on top. Definitely saving this one for a simple but elegant dessert for company!

Kate, thank you for sharing yet another great recipe. I made the lemon posset in a whim today as I had all the ingredients handy. Everyone at home loved it. Sooo easy and sooo versatile..You are one of my very favorite bloggers. Thank you for keeping it very simple and fool proof always!

I made this recipe for my family for Easter and everyone loved it! I will be making it again tonight, for tomorrow's "National Medical Laboratory Professionals Week" potluck.

These are absolutely divine. My husband is obsessed with them, he has a particular sweet tooth for anything with citrus and loves these. I have made these 3 times now and each time they turned out delicious. I doubled the recipe last time and froze a few and he says they taste like lemon ice cream once they defrost a bit [although he usually can't wait for them to fully defrost and dives in as soon as they start to soften]. If you like lemony treats, these are a must!

This recipe is delicious and simple.  I've always loved lemon and citrus sweetness. (I cut the lemons in half, put them in a bowl, and microwave for a minute to bring out the juice before juicing.) I have added this to my rotation of meals for my church's Meal Train, to provide meals for families in need.  Another new favorite from Cookie and Kate!

Tried this substituting Silk Heavy Cream. It has 0 protein so I worried about getting it to thicken. It only got to the texture of yoghurt, but it was delicious. I would add 1tsp arrowroot or 1/2 tsp agar next time. I give it a 5 for taste; 3 for texture using non-dairy. I'll let you know if I can fix it.

I should have followed the instructions! 
Mine is too liquidy. I was told it’s good enough once the sugar is dissolved.
I see now that it is important to let the mixture evaporate for the consistency.

Loved it! Made it using orange flavor. Turned out great!

I have served this dessert twice at dinner parties recently to rave reviews both times. Thank you for a fabulous recipe!

Love this recipe!  I have to admit I was a little hesitant to try the "Cook until the mixture is reduced to 2 cups" but I was willing to keep the measuring cup next to the pot...while I was simmering I noticed my pot had cups indicated on the inside of my pot!  I could "see" when it had cooked down to the 2 cups, I never had to dump and put back in!  Also, I found it helpful with my 2nd batch to zest the large lemon I was using first, then squeeze fresh lemon juice out of it-both times I made this the large lemons each had 1/3 cup juice!  Thank you for all your recipes-YUM!

How do you reduce 2 cups of cream to 2 cups as stated in this recipe????

What a great recipe!!! This is the perfect summer dessert, I garnished ours with some diced sugared berries and oh my! Summer in a cup! I read some comments were confused on reducing the cream in half, when making this I used a pan that has measurements on the inside. Once I had added the sugar and lemon zest, I made a mental note of that marker and kept that gentle simmer till it was in half. It took about 20-25 minutes, but I was afraid of overheating the dairy so kept the simmer gentle.  The consistency is super creamy and rich, it’s easy enough to add to the weekly roster as well! Thank you so much for a great recipe, I can’t wait to try out other citrus variations 

this ok, but easier &amp; better is M. McDowell's recipe made in the lemon

Lemon posset is slowly becoming one of my favorite desserts and this recipe is so easy to follow. I’ve now made it three times and it’s been prefect each time! It’s perfect for four 6-ounce ramekins or if you want to split it into smaller portions (which I would suggest unless you and your guests absolutely love lemon). I would suggest leaving your lemons out for 10 minutes to soften the exterior for easier zesting and getting familiar with your stovetop. First two times I made this recipe, I was absolutely sweating over reducing the mixture to two cups. I quickly realized that 20 minutes is perfect for my stovetop and removed the hassle of measuring. I started the first three minutes on medium and then cooked the rest at low or 2. Adding a crumb layer and fruit really takes this to the next level but it’s just as scrumptious on its own. I’m trying orange next!!

Hello!  The posset is delicious.  I would double check the yield at the top of the recipe, though.  It says 8-9 servings in a single batch.  That would be a tiny 1/4 cup per serving which seems pretty skimpy.  I got 4.5 servings from the 1x batch.  Otherwise, loved it!

https://content.jwplatform.com/videos/&rdquo;D13prCcU&rdquo;.mp4

”Lemon

My lemon posset recipe creates a perfect lemon custard with just 3 ingredients and only 5 minutes on the stove. The custard sets up perfectly without gelatin or eggs, making the recipe super simple. I love serving this fresh dessert in hollowed-out lemon halves*, topped with whipped cream, fresh berries or lemon slices for a sophisticated presentation! You can also serve in ramekins. This recipe fills 10-12 lemon halves or 6 ramekins - makes about 2 1/2 cups

heavy whipping cream*

Tbsp lemon juice (from about 3 lemons*)

Lemon (optional

Boil - In a small saucepan, heat the cream and sugar, stirring to dissolve the sugar. Bring to a boil, then adjust the heat so it doesn’t boil over and keep it at a medium boil for 5 minutes.

Add lemon - Remove the pan from the heat and stir in the lemon juice, then set aside to cool for 15 minutes. Strain the mixture through a fine mesh sieve set over a large measuring cup with a pouring lip.

Fill - Divide the mixture between 6 ramekins or between 10-12 lemon halves* if you prefer to serve it that way. Fill your serving cups about 3/4” full so it sets up properly.

Refrigerate for at least 2 hours or until fully set, then top with whipped cream if desired, along with a lemon slice or berries for garnish.

Would I be able to use Monk fruit sweetener instead of regular sugar? I am making for work and we have diabetics there that really wanted to try these too.

This was probably hands down the easiest thing I have ever made. I was looking to use up some heavy whipping cream and had several lemons in my fridge. This was the perfect dessert and so crazy simple with a wow taste!

Super simple and delicious. I was in the middle of making a bunch of different sauces and dry rubs and had a ton of left over lemons so I made a huge batch. I also had a bunch of left over ginger so I cut some up and added it to the mix while it was boiling. The flavor comes through very subtlety and made it taste like a tea Almost.

Sooooo delicious. It’s so easy and simple to make and tastes fancy. Very rich in flavor so honestly it’s best in smaller servings. I will be making this again. I added a little extra lemon and some zest and personally would add even more, I only had 1/4 c white sugar so I used brown just didn’t pack it down. Still worked wonderfully and I’m so excited to experiment with it

Hi Natasha!

I made the lemon recipe and overall it tasted alright but I tasted more of the milk flavor than the lemon flavor. I really like the lemon flavor and the recipe overall but I was wondering what I did wrong and what I can do better next time? I was also wondering what temperature to boil the milk at? Thanks!

https://www.youtube.com/watch?v=gs1PcYE57EY

This Lemon Posset is smooth, tangy, and so elegant—made with just 3 ingredients! 🍋👑

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/lemon-posset/

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#natashaskitchen #LemonPosset #EasyDessert

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