Save The first time I encountered a lemon posset was at a tiny dinner party in Brighton, where the host served these trembling, ivory cups of cream with nothing more than a whisper of pride. I was convinced something so elegantly simple required secret techniques or hours of hidden labor. Later that week, I made them for myself in ten furious minutes, and the truth felt almost like cheating. Now they are my emergency dinner party dessert, the one I can start when guests already walking through the door.
I once served these at a summer supper when the conversation had stalled and dessert felt like an afterthought. Something about those first spoonfuls, the way the dining room went quiet and then erupted with questions about how I achieved that texture. Lemon posset has saved more gatherings than I can count, turning an ordinary meal into something that feels intentional and cared for.
Ingredients
- Heavy cream: The high fat content is non-negotiable here it is what creates that impossibly silky set that distinguishes posset from ordinary panna cotta
- Granulated sugar: Do not reduce this amount or swap in honey or maple syrup the exact ratio of sugar to cream creates the chemical reaction that makes everything work
- Freshly squeezed lemon juice: Bottled juice will give you a flat metallic taste and the acidity must be bright and assertive to cut through all that richness
Instructions
- Heat the cream and sugar:
- Set your medium saucepan over medium low heat and pour in the cream and sugar, stirring occasionally until the sugar disappears into the liquid and you see the first tiny bubbles forming around the edges.
- Add the lemon:
- Pull the pan from the heat immediately, whisk in the lemon juice, and watch the mixture thicken right before your eyes like a quiet magic trick.
- Portion into serving vessels:
- Let the mixture sit for about five minutes to cool slightly, then divide it evenly among your ramekins or glasses, tapping each one gently to release any trapped air bubbles.
- Chill until set:
- Cover your containers and refrigerate for at least three hours, though I often let them sit overnight for the most quiveringly perfect texture.
- Serve with whatever feels right:
- These need nothing more than a spoon, but a scattering of lemon zest or a few fresh berries never hurt anyone.
Save My friend once substituted half and half because she wanted something lighter, and the result never set at all. We ate it anyway, calling it lemon soup, but I learned that respecting the ingredient ratios matters more than my instincts about what sounds reasonable.
Making It Your Own
I have found that infusing the cream with a sprig of rosemary or a few lavender flowers while it heats creates something unexpectedly sophisticated. Just remember to strain the cream before adding the lemon juice, or you will have flecks of herbs floating in your pristine dessert.
Timing Is Everything
The texture shifts subtly depending on how long you let them chill. Three hours gives you a lush barely set cream, while overnight yields something firm enough to unmold onto a plate if you are feeling particularly dramatic and restaurant like.
Serving Suggestions
A crisp buttery shortbread cookie provides the perfect crunch against all that smoothness, and the contrast of textures is what makes this feel complete. I also love serving these in clear glass vessels so that ivory quiver becomes part of the presentation.
- Try swapping in lime juice for something more tropical and bright
- A teaspoon of orange blossom water added with the lemon creates a subtle floral note
- These freeze beautifully for up to a week if you want to get truly ahead
Save There is something profound about a dessert that demands so little yet gives so much in return. Every time I watch someone take that first surprised bite, I remember why simplicity is often the most sophisticated choice of all.
Recipe FAQ
- → What gives this dessert its creamy texture?
The creamy texture comes from gently heating heavy cream with sugar until it just begins to simmer, then blending in fresh lemon juice before chilling until set.
- → Can other citrus fruits be used instead of lemon?
Yes, substituting limes or oranges can add a different citrus twist while maintaining the dessert’s smooth consistency.
- → How long should the mixture chill to set properly?
It requires at least 3 hours in the refrigerator to achieve a silky, creamy set texture.
- → What tools are recommended for preparing this dessert?
A medium saucepan, whisk, measuring cups, and ramekins or serving glasses are useful for preparing and cooling the mixture evenly.
- → Are there any suggested garnishes to enhance flavor?
Fresh lemon zest, berries, or a side of crisp shortbread or almond cookies complement the rich lemon cream beautifully.