Lemon Posset – 3 Ingredients
When it comes to quick, elegant, and irresistibly creamy desserts, Lemon Posset reigns supreme. With just three ingredients and no eggs or gelatin, this rich, citrusy custard delivers maximum flavor with minimal effort. This article dives deep into how to make lemon posset perfectly, the science behind its set, storage tips, flavor variations, and why this humble British dessert deserves a spot on every dinner table.
What Is Lemon Posset?
Lemon posset is a traditional British dessert that dates back to the 15th century. Originally a hot drink made with curdled milk and spiced wine, it evolved into the creamy, chilled dessert we know today. Made from double cream, sugar, and lemon juice, lemon posset is a foolproof, egg-free custard that sets beautifully and boasts a velvet-smooth texture.
Why Lemon Posset Works With Only 3 Ingredients
At first glance, it might seem impossible that cream, sugar, and lemon juice alone could create a perfectly set dessert. But here’s the chemistry:
- Heavy cream (or double cream) contains a high fat content that stabilizes the dessert.
- Sugar sweetens and slightly thickens the cream when simmered.
- Lemon juice, rich in citric acid, reacts with the cream, causing it to coagulate and thicken without the need for eggs or gelatin.
This natural thickening process is what makes lemon posset so luxuriously thick and creamy.
Ingredients for Classic Lemon Posset
To prepare the perfect lemon posset, you’ll need:
- 600ml double cream (heavy cream in the US)
- 150g caster sugar (superfine sugar)
- 2 large lemons, juiced (approximately 100ml juice)
Optional garnish: Lemon zest, raspberries, shortbread cookies, or a sprig of mint.
Step-by-Step Instructions: How to Make Lemon Posset
1. Heat the Cream and Sugar
In a medium saucepan, pour in the cream and sugar. Stir gently and heat over medium heat until the sugar dissolves completely. Bring the mixture to a gentle boil, then simmer for 3 minutes, stirring occasionally. This reduces the mixture slightly and integrates the sugar into the cream.
2. Add the Lemon Juice
Remove the saucepan from heat and stir in the freshly squeezed lemon juice. You’ll see the mixture start to thicken almost immediately — that’s the magic happening. Let it sit for 5 minutes to settle.
3. Pour and Chill
Strain the mixture through a fine sieve to ensure a silky texture, then pour into ramekins, glasses, or serving cups. Refrigerate for at least 4 hours, or preferably overnight, until fully set.
Tips for the Perfect Lemon Posset
- Use fresh lemons – Bottled juice lacks the freshness and acidity that sets posset correctly.
- Don’t overboil the cream – A 3-minute simmer is perfect; overheating can cause separation.
- Use double cream – Light cream or milk won’t set.
- Strain the mixture – For a refined, smooth finish without zest or bubbles.
Serving Suggestions and Garnishes
Lemon posset pairs beautifully with:
- Fresh berries (especially raspberries or blackberries)
- Crushed shortbread or almond biscotti
- Mint leaves for a color pop
- Candied lemon peel or a dusting of zest for added aroma
Serve chilled in vintage glasses, modern ramekins, or mini mason jars for an elegant presentation.
Lemon Posset Flavor Variations
While the classic lemon posset is a showstopper on its own, here are some creative variations:
- Orange Posset – Substitute lemon juice with freshly squeezed orange juice. Reduce sugar slightly.
- Lime Posset – A zesty, slightly more bitter twist that pairs well with coconut toppings.
- Lavender Lemon Posset – Infuse the cream with dried culinary lavender before boiling.
- Honey Lemon Posset – Replace some or all of the sugar with honey for a floral, golden twist.
- Ginger Lemon Posset – Simmer a few slices of fresh ginger in the cream for a spicy undertone.
Common Mistakes and How to Avoid Them
| Mistake | Fix |
|---|---|
| Cream doesn’t set | Ensure you’re using full-fat double cream and enough acid from lemons. |
| Mixture is grainy | Stir constantly and avoid rapid boiling. |
| Tastes too sweet or too sour | Adjust sugar-to-lemon ratio to your preference. |
| Posset splits or curdles | Avoid overcooking the cream or adding lemon juice before cooling. |
How to Store and Make Ahead
- Refrigeration: Store in the fridge for up to 3 days. Cover with cling film to prevent flavor absorption.
- Freezing: Not recommended. The texture becomes icy and loses its creamy quality.
- Make-Ahead Tip: Posset is ideal for dinner parties — make it a day before for a no-stress, elegant dessert.
Nutritional Info (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420–480 kcal |
| Fat | 42g |
| Saturated Fat | 26g |
| Carbohydrates | 18g |
| Sugars | 17g |
| Protein | 2g |
Note: Nutritional values are approximate and depend on cream type and portion size.
Lemon Posset FAQs
Can I make lemon posset without cream?
No, the fat content in double cream is essential to the dessert’s set and texture. Low-fat alternatives won’t work.
Why didn’t my posset set?
You may not have used enough lemon juice, or you used single/light cream. Double cream is a must for the chemical reaction to work.
How long does posset take to set?
Allow at least 4 hours, but chilling overnight ensures a firm, creamy texture.
Is posset gluten-free?
Yes, the basic recipe is naturally gluten-free. Just check any garnishes or cookies served alongside.
Conclusion: A 3-Ingredient Dessert That Wows Every Time
Lemon posset proves that sophistication doesn’t require complexity. With its silky texture, bright citrus tang, and effortless preparation, it’s the kind of dessert that never goes out of style. Whether you’re hosting a dinner party or just treating yourself, this three-ingredient wonder is bound to impress.
