English Lemon Posset Recipe

Bright, creamy, and impossibly easy to make, English Lemon Posset is a timeless British dessert that always delights with its silky texture and vibrant citrus flavor. This simple yet sophisticated treat relies on just a handful of ingredients to deliver luscious, sunny sweetness in every spoonful, making it a showstopper for dinner parties or a refreshing way to end a spring meal. The genius of English Lemon Posset lies in the science: heavy cream, sugar, and fresh lemon juice create a dreamy custard without any eggs or thickeners, resulting in a melt-in-your-mouth pudding that’s as elegant as it is effortless.

Ingredients You’ll Need

Ingredients You’ll Need

When it comes to English Lemon Posset, the magic is all about fresh, high-quality basics—the fewer, the better! Each element enhances the flavor, smoothness, and eye-catching pale yellow hue of this classic dessert, so don’t skimp on the essentials.

• Heavy cream: The backbone of English Lemon Posset, cream gives that indulgent, silky mouthfeel and rich flavor that sets this dessert apart from lighter custards.
• Granulated sugar: Balances the tartness of the lemon and sweetens the posset without overwhelming its fresh, zingy taste.
• Fresh lemons (zest and juice): Nothing beats the zing of real lemons; their juice brightens the cream while zest adds aromatic depth and a gentle citrusy perfume.
• Vanilla extract: Just a hint brings warmth and rounds out the sharp citrus notes, creating a super comforting finish.

How to Make English Lemon Posset

Step 1: Zest and Juice the Lemons

Begin by zesting both lemons using a microplane or fine grater, taking care to capture only the yellow surface—not the bitter white pith. Slice the lemons in half and squeeze out all the juice you can; fresh juice is essential for that signature zing in your English Lemon Posset.

Step 2: Warm the Cream and Sugar

In a medium saucepan, combine your heavy cream and granulated sugar. Place over medium heat and stir constantly until the sugar dissolves completely. The goal is to gently heat—not boil—the mixture, so keep a close eye and stir frequently.

Step 3: Add Citrus and Vanilla

Once the cream mixture is off the heat, whisk in the lemon zest, freshly squeezed lemon juice, and vanilla extract. You’ll notice the cream starts to thicken almost right away—that’s your posset magically coming together!

Step 4: Cool and Pour

Let the posset mixture cool for about 10-15 minutes; this will help prevent condensation when chilling. Pour it gently into serving glasses, ramekins, or teacups, leaving a little room at the top for garnishes or extra flair.

Step 5: Chill Until Set

Cover each portion with a lid or plastic wrap and refrigerate for at least 4 hours (or overnight, if you’re patient) until the English Lemon Posset is firm and beautifully set. It should jiggle slightly, but hold its shape when spooned.

How to Serve English Lemon Posset

Garnishes

Dress up each serving by sprinkling a little extra lemon zest on top or nestling in a few fresh raspberries, blueberries, or sliced strawberries. Edible flowers like violets or a sprig of mint add a pop of color and charm, making your English Lemon Posset even more tempting.

Side Dishes

These creamy treats shine alongside crisp butter biscuits, almond shortbread, or delicate tuiles. For a fresh note, offer a bowl of tart berries or sliced stone fruit for your guests to spoon over their posset—a perfect balance of flavors and textures.

Creative Ways to Present

For a special occasion, pour the posset into vintage tea cups, miniature jam jars, or clear wine glasses to showcase its pale yellow color. For a picnic or party, serve in small mason jars with lids for easy, portable treats. You can even layer the English Lemon Posset with berry compote for a parfait-style twist.

Make Ahead and Storage

Storing Leftovers

If you manage to have any leftovers (a rare occurrence!), cover each serving with plastic wrap or airtight lids and refrigerate. English Lemon Posset keeps beautifully for up to 3 days; the flavor intensifies as it rests, and the texture stays wonderfully smooth.

Freezing

While freezing isn’t ideal as it can separate the creamy texture, you can freeze English Lemon Posset in a pinch. To do so, tightly seal and freeze for up to one month. Thaw slowly in the fridge before serving, being aware that the texture may lose a little of its original silky charm.

Reheating

No need to reheat—English Lemon Posset is best enjoyed chilled, straight from the fridge. If it’s been in the freezer, let it defrost overnight in the fridge for best results and give it a gentle stir if separation occurred.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is really key for the punchy flavor and correct setting of English Lemon Posset; bottled juice often lacks the zing and can alter the texture. If possible, reach for real lemons!

What if my posset doesn’t set?

Double-check your measurements and the acidity of your lemons—English Lemon Posset relies on the right balance to thicken. If it doesn’t set, it may need a little longer chill time or slightly more lemon juice next time for extra insurance.

Can I make English Lemon Posset dairy-free?

This recipe is all about the rich cream, so using substitutes can be tricky. Some readers experiment with coconut cream, but keep in mind the flavor and set texture will be quite different from the classic.

How far in advance can I make posset?

It’s perfect for a make-ahead dessert! You can prepare English Lemon Posset up to two days ahead; just garnish before serving to keep everything looking fresh and lively.

Will the posset taste too sweet?

With the right balance of tangy lemon and sugar, English Lemon Posset should taste creamy and bright, not sugary or cloying. If you prefer less sweetness, you can reduce the sugar slightly to taste.

Final Thoughts

If you’ve never made English Lemon Posset before, prepare to fall in love with its richness, ease, and the delightful surprise on your guests’ faces when you reveal this classic. Grab a handful of lemons and give it a try—your dessert repertoire will never be the same!

Print