Craving a refreshing and elegant treat? This Creamy Lemon Posset is a wonderfully simple lemon dessert recipe that delivers bright, tangy flavors with a silky-smooth texture, perfect for any occasion. You’ll love how easy it is to make this impressive dessert.
Key Ingredients & Substitutions:
- Heavy Cream: Essential for the creamy texture. Do not substitute with lighter creams.
- Granulated Sugar: Sweetens the posset. You can adjust the amount slightly to your taste.
- Fresh Lemon Juice: The star ingredient! Use freshly squeezed juice for the best flavor; bottled juice will not yield the same results.
- Lemon Zest: Adds an extra burst of lemon aroma.
Ingredients:
- 2 cups (480ml) heavy cream
- ¾ cup (150g) granulated sugar
- ½ cup (120ml) fresh lemon juice
- 1 teaspoon lemon zest
How Much Time Will You Need?
- Total Time: 4 hours 15 minutes (includes chilling time)
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Servings: 4
- Tools Needed: Saucepan, whisk, fine-mesh sieve, serving glasses or ramekins.
Step-by-Step Instructions:
1. Heat the Cream and Sugar
Combine the heavy cream and granulated sugar in a medium saucepan. Place the saucepan over medium heat, stirring occasionally, until the sugar completely dissolves.
2. Bring to a Gentle Boil
Once the sugar is dissolved, increase the heat slightly and bring the mixture to a gentle boil. Let it boil gently for exactly 3 minutes, stirring continuously to prevent scorching. This crucial step thickens the cream.
3. Remove from Heat and Add Lemon
Take the saucepan off the heat immediately. Stir in the fresh lemon juice and lemon zest. The acidity of the lemon will begin to thicken the cream mixture.
4. Strain and Pour
Pour the mixture through a fine-mesh sieve into a clean bowl. This step removes the lemon zest and any potential cooked cream bits, ensuring a perfectly smooth lemon dessert. Divide the strained mixture evenly among your serving glasses or ramekins.
5. Chill Thoroughly
Cover the serving glasses with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. The posset needs ample time to set and achieve its signature creamy consistency.
Variation Ideas:
- Garnish with fresh berries like raspberries or blueberries.
- Serve with a shortbread cookie on the side.
- Add a tiny sprig of fresh mint for a pop of color.
Storage Instructions:
Store leftover Creamy Lemon Posset covered in the refrigerator for up to 3 days. The texture will remain firm and creamy, and the lemon flavor will stay bright. Do not freeze this lemon dessert recipe, as it will affect the smooth consistency.
Frequently Asked Questions (FAQ):
Q: Can I use bottled lemon juice?
A: For the best flavor and setting, use freshly squeezed lemon juice. Bottled juice can have a different acidity level which may affect the texture.
Q: Why isn’t my posset setting?
A: Ensure you boil the cream and sugar for the full 3 minutes. This step is essential for the posset to thicken properly when the lemon juice is added.
Q: Can I make this dairy-free?
A: No, this particular lemon dessert recipe relies on the dairy in heavy cream to set. Dairy-free alternatives will not yield the same result.
Q: How far in advance can I make this?
A: You can make Creamy Lemon Posset up to 2-3 days in advance. It stores well in the refrigerator, making it an excellent make-ahead lemon dessert.
Q: What if I don’t have a fine-mesh sieve?
A: While a sieve ensures the smoothest texture, you can omit it if you don’t have one. Just be sure to stir the lemon zest in well and know you’ll have tiny flecks of zest in your final product.