This easy recipe for lemon posset is simple and uses just three ingredients. Lemon possets (or lemon pots) are an impressive, delicious and elegant make ahead dessert which can also be frozen. Keeps in the fridge for several days.
We love a lemon posset. Not only is it a delicious pudding, but it’s a pudding with history, harking back to the late medieval. Originally it might have been a cooling drink with, it was thought, some medicinal properties but is has now morphed into this rich and creamy pudding. And that name! “Posset”. It just reeks of the Georgian; mulling ale with a hot poker, wildly impractical clothing, whispers hidden behind a wafting fan, and any other Jane Austen-ian cliche you can think of.
I realise here that to some, “pudding” is a word that implies something in particular: probably a cornstarch based custard or mousse, normally found in the refrigerator section of the supermarket, and frequently chocolate flavoured. But I’m using pudding here in the traditional British sense, as in the sweet course of a meal after the main dish.
And this lemon pot has two major advantages: it’s the work of a moment to make, using only three ingredients, and second this lemon posset will freeze really well. As a result, it’s perfect for entertaining: whip up a large batch beforehand, use shot glasses or ramekins for serving and everybody will be impressed. If you have frozen it, pour a little cream on top before serving, just to fill in any cracks. Last, and absolutely not least, it’s delicious. The richness of the cream, but cut by the acidity of the lemon and not too much sugar, so nicely balanced between tart and sweet.
- 1.25 cups Heavy / Double Cream (300ml)
- 1/3 cup Caster Sugar (75g)
- 1 Lemon juiced
Put the cream and sugar into a large saucepan, bring to the boil and simmer whilst stir for 3 minutes.
Meanwhile (whilst keeping a close eye on the stove - it can turn into a cream volcano when it boils) juice the lemon.
Remove from the heat, add the lemon juice to the boiled cream and sugar mixture and stir in well.
Pour the mixture into individual dishes (ramekins, wine glasses, espresso cups - it is very rich so a smaller serving is better) and chill in the fridge for at least 3 hours.
Serve with a slice of lemon and a little cream poured on top
Lemon posset will freeze well, just pour a little liquid cream over to hide the cracks that will appear upon defrosting.
Lemon Posset recipe originally published October 2007, updated November 2016. Original image for reference!
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