Lemon posset, deliciously creamy lemon dessert that showcases this beautiful citrus fruit.
Once you come to September in the North East of Scotland, you have no expectations of the weather, you take it as it comes. However this week we’ve been blessed with a beautiful Indian summer.
As I write this post I have the doors wide open enjoying the glorious September sunshine! That’s why its lemon rather than pumpkin in my head this week.
This lemon posset recipe is easily one of the simplest recipes in my repertoire. One of those easy lemon desserts that anyone can pull together!
Three ingredients combined to make a fresh and delicious dessert. Pretty enough to grace any dinner party table, but served in jars as we have here, ideal to take on a late summer picnic.
What is lemon posset?
Possets originated in England. They dairy based desserts where cream was curdled with wine or ale and spices were added. Traditionally they were served hot!
These days lemon posset is a simple British dessert made with cream, lemons and sugar that is set and served cold.
How to make lemon posset?
Do you have to sieve the posset before pouring into serving glasses?
I like to sieve the lemon flavoured cream just before I pour it into individual serving dishes. The reason I do this is that I like a silky smooth posset.
However, this part of the process is not entirely necessary. If you have finely grated the zest you can also add this to the finished dessert if you would prefer. Just be mindful that it will not have a smooth texture due to the lemon zest.
How does the posset thicken?
By adding the lemon juice to the cream, the lemon juice acidifies the cream, causing it to thicken. When lemon juice is added to milk it will curdle it. However, when added to cream, which has a higher fat content, lemon juice thickens it.
Can I make lemon posset ahead of time?
This lemon posset recipe is a great make ahead dish. It is quick to prepare and can be made ahead of time and served to guests straight from the fridge.
This sharp, yet sweet dessert is one of my go-to make ahead dishes. I like a prep ahead dessert as it allows you to spend time with your guests, rather than running about in the kitchen.
Prepare the posset the day before and serve straight from the fridge or pop it straight into the chill bag for that perfect end to a picnic.
We have served the lemon posset with our simple Lemon Butter Biscuits, the perfect pairing.
How long can you keep lemon posset?
Lemon posset will keep for up to 3 days in the fridge. Simply place into serving dishes and cover the top of the dish with cling film.
Can lemon posset be frozen?
Yes, as it is a cream based dessert, lemon posset can be easily frozen. Simply cook the posset, pour into the serving dishes and allow to cool completely. Then cover and pop into the freezer.
When you are ready to eat remove the posset from the freezer and pop it into the fridge to defrost overnight, before serving to your guests.
What other flavours would work?
I love the flavour of lemon, however, this easy lemon dessert would also work with other citrus fruits. Orange, clementine, grapefruit or lime would all give an alternative citrus twist.
I reckon if you served an orange posset then it would pair lovely with our Orange Butter Biscuits or a chocolate shortbread biscuit.
You could also substitute the lemon juice with raspberry or strawberry puree.
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Additional recipe suggestions:
If you like this light and creamy dessert then why not try some of our other simple recipes, all served in individual dishes!
- Lemon Panna Cotta & Raspberry Jelly
- Vanilla Panna Cotta & Orange Jelly
- Traditional Scottish Cranachan with Scottish Raspberries
- Individual Sherry Trifles with Fig
- Eton Mess
- Blood Orange Sorbet
- Chilli Chocolate Mousse
- Nutella Mousse
- 600 ml double cream
- 175 g caster sugar
- finely grated zest of 2 lemons
- 100 ml freshly squeezed lemon juice (approx 2 large lemons)
- Finely grate the lemon zest and set aside.
- Juice each of the lemons, passing the juice through a fine sieve into a saucepan.
- Now add the cream, sugar and lemon zest to a saucepan and place over a medium heat. Gently dissolve the sugar and bring the mixture to the boil, then turn down and simmer the cream for 3 minutes, it should start to thicken.
- Pour the cream through a fine sieve to remove the lemon zest, this will result in a silky smooth posset. [Note: You can omit this step if you would prefer to leave the lemon zest in the dessert – it is entirely optional].
- Pour the liquid into individual serving dishes and once cooled, cover and refrigerate for a minimum of 4 hours until the posset has set. Take directly from the fridge when ready to serve.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook