You need a fantastic, easy dessert? This creamy lemon posset is one of the best five ingredient dessert recipes you’ll find. It’s wonderfully tart, sweet, and incredibly simple to make, perfect for any occasion.
Key Ingredients & Substitutions
- Heavy Cream: Use full-fat heavy cream for the best texture. Lighter creams will not set properly.
- Granulated Sugar: Standard white sugar is ideal.
- Fresh Lemon Juice: Crucial for flavor and setting. Bottled juice will not give the same vibrant taste or proper consistency.
- Lemon Zest: Adds intense lemon aroma.
- Optional Garnish: Fresh berries, shortbread cookies.
Ingredients
- 2 cups (480ml) heavy cream
- ¾ cup (150g) granulated sugar
- ½ cup (120ml) fresh lemon juice
- 1 tablespoon fresh lemon zest
How Much Time Will You Need?
- Total Time: 4 hours 15 minutes (includes chilling)
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Servings: 4
- Tools Needed: Small saucepan, whisk, fine-mesh sieve, 4 small serving dishes/ramekins.
Step-by-Step Instructions
1. Combine Cream and Sugar
Pour the heavy cream into a small saucepan. Add the granulated sugar. Stir them together until the sugar starts to dissolve.
2. Heat the Mixture
Bring the cream and sugar mixture to a gentle boil over medium heat. Let it boil for exactly 3 minutes, stirring occasionally. This crucial step helps the posset set properly.
3. Add Lemon Zest
Remove the saucepan from the heat. Stir in the fresh lemon zest. This infuses the cream with a bright, aromatic lemon flavor.
4. Stir in Lemon Juice
Wait for 2-3 minutes to allow the mixture to cool slightly. Then, slowly whisk in the fresh lemon juice. Continue whisking gently for about 1 minute until well combined.
5. Strain and Pour
Pour the mixture through a fine-mesh sieve into a measuring cup or another pourable container. This removes the zest and any potential lumps, ensuring a silky smooth posset. Divide the mixture evenly among your four small serving dishes or ramekins.
6. Chill to Set
Cover each ramekin with plastic wrap. Place them in the refrigerator for at least 4 hours, or preferably overnight. The posset will firm up beautifully as it chills.
Variation Ideas
- Lime Posset: Substitute lemon juice and zest with fresh lime juice and zest.
- Ginger Posset: Add a teaspoon of grated fresh ginger to the cream and sugar mixture while heating.
- Berry Swirl: Before chilling, gently swirl a teaspoon of berry puree into each ramekin.
Storage Instructions
Store leftover lemon posset covered in the refrigerator for up to 3-4 days. The texture and flavor remain excellent when chilled. This simple dessert is not suitable for freezing.
Frequently Asked Questions
Q: Can you make lemon posset ahead of time?
A: Absolutely! This is one of those fantastic five ingredient dessert recipes that benefits from being made ahead. Prepare it a day or two in advance for best results.
Q: Why isn’t your posset setting?
A: The most common reason is not boiling the cream and sugar long enough (it needs a full 3 minutes) or adding the lemon juice too quickly while the cream is too hot. Make sure you follow the steps carefully.
Q: What can you serve with lemon posset?
A: It’s delicious on its own, but fresh berries (raspberries, blueberries), a sprig of mint, or a delicate shortbread cookie are wonderful complements to this creamy dessert.
Q: Is lemon posset gluten-free?
A: Yes, this recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
Q: Can you use bottled lemon juice?
A: While possible, fresh lemon juice is highly recommended. Bottled juice often lacks the vibrant flavor and acidity needed to properly set the posset and give it that bright, fresh taste.
Q: Can you make this recipe dairy-free?
A: Unfortunately, heavy cream is essential for the texture and setting of traditional posset. Dairy-free alternatives will not yield the same results.