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Lemon Posset

Lemon Posset

You are looking at my new favorite dessert. This lemon posset is a Cook’s Illustrated recipe I’ve been wanting to make for a while now and I recently had all the ingredients on hand so I finally made it. I love that you only need heavy cream, sugar, lemon zest, and fresh lemon juice to make this velvety smooth yet decadent and tart dessert. I couldn’t get over how silky the texture is and I loved the tartness. I think serving it with fresh berries on top makes this beautiful treat extra special and delicious. My entire family thought this dessert was incredible and I will most definitely be making it again soon.

Lemon Posset

How to Make Lemon Posset

Combine the heavy cream, white sugar, and lemon zest in a medium saucepan and bring to a boil over medium-high heat. Continue boiling, stirring constantly, for 8-12 minutes, or until the amount has reduced down to exactly 2 cups. Side Note: Turn the heat down a bit if the mixture tries to boil over the pan. Watch it carefully!

Remove the mixture from the heat and stir in the fresh lemon juice. Set aside to cool until a skin forms on top, about 20 minutes. Strain the mixture through a fine sieve then divide the mixture into 4-6 small glasses, ramekins, or small jars.

Refrigerate uncovered for 3 hours until set. You can place plastic wrap over the glasses after three hours until ready to serve.

Serve with fresh berries on top and enjoy.

 

Lemon Posset

Lemon Posset

Prep Time: 5 minutes
Cook Time: 12 minutes
Cooling and refrigerating time: 3 hours 20 minutes
Total Time: 3 hours 37 minutes
Course: Dessert
Servings: 4 - 6
Author: Pam / Original by Cook's Illustrated

Ingredients

  • 2 cups heavy cream
  • 2/3 cup white sugar
  • 1 tbsp lemon zest
  • 6 tbsp fresh lemon juice

Instructions

  • Combine the heavy cream, white sugar, and lemon zest in a medium saucepan and bring to a boil over medium-high heat.
  • Continue boiling, stirring constantly, for 8-12 minutes, or until the amount has reduced down to exactly 2 cups.
    Side Note: Turn the heat down a bit if the mixture tries to boil over the pan. Watch it carefully!
  • Remove the mixture from the heat and stir in the fresh lemon juice.
  • Set aside to cool until a skin forms on top, about 20 minutes.
  • Strain the mixture through a fine sieve then divide the mixture into 4-6 small glasses, ramekins, or small jars.  
  • Refrigerate uncovered for 3 hours until set. You can place plastic wrap over the glasses after three hours until ready to serve. 
  • Serve with fresh berries on top and enjoy. 
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12 Comments

  1. wow…these look truly beautiful and since I adore lemony desserts, I can’t wait to try this out!

    1. I love lemons! And cant wait to make lemon posset…

  2. i thought i had heard of all the desserts, but this is a new one! what a refreshment–i can see why it’s a favorite!

  3. Sounds like lemon curd.

    1. Lemon curd is made with an ungodly number of eggs instead of with milk.

  4. Can I use coconut cream
    We have dairy issues?

    1. Meryl,

      I am not sure how it would turn out with the coconut cream. If you give it a try, please let me know how it turns out.

      -Pam

  5. Can this be prepared 2 or 3 days prior to serving?

    1. Karen,

      My kids enjoyed two of them the following day and they tasted wonderful. I am not certain how well they would hold up for 2-3 days prior to serving but I think they should be fine. Let me know how it goes. Make sure to put plastic wrap over each individual cup when in the refrigerator and I would add the berries right before serving.

      -Pam

  6. Betty Levy says:

    I tried this for New Years dinner this year. Everyone raved and asked for more, but alas since it was my first time trying the recipe I told them they had to wait till next New Years