Creamy Zesty Lemon Posset

This creamy lemon posset is an elegant no-bake dessert that transforms just three simple ingredients into a silky, tangy treat. The magic happens when acid from fresh lemons causes the cream to set into a luxurious pudding-like consistency, creating a dessert that tastes far more complex than its short ingredient list suggests.

I discovered this recipe while searching for a dessert to serve at a summer garden party where I needed something that wouldn't melt in the heat. The simplicity stunned me, and now I make these whenever I need to impress guests without spending hours in the kitchen.

Ingredients

• Heavy whipping cream: With at least 33% fat content creates the perfect silky texture and ensures proper setting
• Granulated sugar: Balances the tart lemon perfectly while helping create the right chemistry for setting
• Fresh lemon zest: Adds essential aromatic oils that provide depth of flavor
• Fresh lemon juice: Provides both the bright tang and the acidity needed to set the cream
• Optional berries for garnish: Add a pop of color and complementary flavor

Step-by-Step Instructions

Prepare the cream base:

Heat the cream and sugar in a medium saucepan over moderate heat, stirring gently but consistently to dissolve the sugar completely. Watch for fine bubbles forming around the edges, which indicate it's hot enough without boiling. This usually takes about 5 minutes.

Incorporate the lemon:

Remove the pan from heat and immediately add the fresh lemon zest and juice. The mixture will appear thin at this point, but the acid from the lemons begins reacting with the cream instantly. Stir thoroughly but gently to ensure even distribution of the lemon.

Allow initial cooling:

Let the mixture stand for about 10 minutes off heat. During this time, the cream begins to thicken slightly as the chemical reaction between the acid and dairy proteins progresses. This resting phase is crucial for proper setting.

Strain and portion:

Pour the mixture through a fine mesh strainer to remove the zest and any potential lumps, creating the smoothest possible texture. Divide evenly among your serving vessels, whether using hollowed lemon shells for dramatic presentation or small ramekins, glasses, or cups.

Set the posset:

Allow the filled containers to cool completely at room temperature first, which takes about 30 minutes. This gradual cooling helps develop the perfect consistency. Then cover with plastic wrap and refrigerate for at least 1 hour, preferably 3-4 hours, until fully set.

Pin it

The first time I served this at a dinner party, a friend who claimed to dislike lemony desserts had three portions. She said it reminded her of her grandmother's lemon curd but with a much silkier texture. Now she requests it for her birthday every year.

Serving Suggestions

Lemon posset stands beautifully on its own, but it truly shines when paired with contrasting textures. Consider serving with thin, crisp shortbread cookies on the side for dipping. The buttery cookies complement the bright lemon perfectly. For a more substantial presentation, a small handful of fresh berries on top adds visual appeal and provides a juicy counterpoint to the creamy posset. Raspberries and blueberries work exceptionally well.

The Science Behind The Magic

What makes this dessert so fascinating is the simple chemistry at work. When acid from lemons meets the protein casein in hot cream, it denatures the protein molecules, causing them to unravel and form a network that traps liquid. As the mixture cools, the fat in the cream further solidifies this structure. This is why using cream with at least 33% fat content is critical. Lower fat alternatives simply won't set properly, leaving you with a runny consistency rather than the perfect silky spoonable texture.

Historical Context

Posset dates back to medieval England where it was originally a hot drink made with milk curdled by wine or ale, often served as a remedy for colds or minor ailments. The modern dessert version evolved in the 16th century when cream replaced milk, creating a more luxurious consistency. This elegantly simple preparation has stood the test of time precisely because it achieves complex flavor with minimal ingredients. Before refrigeration, the natural preservative qualities of sugar and acid made posset practical as well as delicious.

Pin it

Enjoy this simple yet elegant dessert whenever you want to impress with minimal effort. It's a timeless classic for good reason!

Frequently Asked Questions

→ Why does lemon posset set without gelatin?

Lemon posset sets through a chemical reaction between the acid in lemon juice and proteins in the cream. When combined with hot cream, the lemon's acidity causes the dairy proteins to coagulate, creating a naturally thick, custard-like consistency without needing gelatin or eggs.

→ Can I use other citrus fruits instead of lemon?

Yes, you can substitute other citrus fruits like lime, orange, or grapefruit. Keep in mind that the acidity level affects the setting process, so lemons and limes work best. For sweeter citrus like oranges, you might need to add a little extra juice or reduce the sugar slightly.

→ How far in advance can I make lemon posset?

Lemon posset can be made up to 3 days in advance and stored in the refrigerator. Simply cover each serving with plastic wrap to prevent it from absorbing refrigerator odors or forming a skin on top.

→ What can I serve with lemon posset?

Lemon posset pairs beautifully with fresh berries, shortbread cookies, or a light sprinkle of toasted almonds. The creamy, tangy dessert benefits from contrasting textures and complementary flavors.

→ Why is my lemon posset not setting properly?

If your posset isn't setting, the most common causes are using cream with insufficient fat content (it should be at least 33% fat), not heating the cream enough before adding the lemon juice, or not allowing enough chilling time. Make sure to follow the exact measurements and allow at least 1 hour in the refrigerator.

→ Can I make this dessert dairy-free?

Traditional lemon posset relies specifically on the reaction between dairy proteins and acid. While coconut cream can create a similar texture, it won't set exactly the same way. For dairy-free alternatives, consider adding a small amount of agar-agar to coconut cream for a similar effect.