Lemon posset is a velvety and refreshing British lemon cream dessert made without additional thickeners like gelatin or eggs. The acid from the lemon causes the cream to thicken and set into a smooth pudding perfect for summer or afternoon tea.
Combine the heavy cream and sugar in a medium-sized pot over medium heat. Stir occasionally until the sugar dissolves completely, about 5 minutes.
Once the sugar has dissolved, increase the heat to medium-high and bring the mixture to a gentle boil. Keep it boiling gently for 3 minutes, frequently stirring to prevent boiling over or scorching.
Remove the pot from the heat and cool for about 5 minutes.
Stir in the lemon juice and zest. Carefully pour the mixture into four serving dishes or ramekins. Allow the possets to cool to room temperature, then cover them with lids or parchment paper secured with rubber bands. Refrigerate the puddings for at least four hours (for best results, chill overnight). Garnish with fresh berries, mint leaves, or anything else you like before serving.
Notes
You don't have to make individual desserts. Feel free to pour the pudding into a larger dish or bowl, portioning servings according to your preference.
The acidity from the lemons is what sets the posset. If your dessert isn't setting, you may need to add a bit more lemon juice.
This recipe can be easily scaled up for larger gatherings. Just maintain the ratio of ingredients.
Before pouring the pudding into serving dishes, give it one final stir to ensure the sugar, lemon, and cream are fully combined. This prevents any separation or settling of ingredients.
Storage
Store the lemon posset in the refrigerator. Cover each serving dish with parchment paper secured with a rubber band or a lid to prevent absorbing any fridge odors and maintain freshness. Properly stored, lemon posset can last up to 3 days in the refrigerator.
Freezing lemon posset is not recommended as it can alter the texture and consistency upon thawing.