Preview: This Lemon Posset recipe is a cool and refreshing dessert requiring no oven or complicated cooking skills. Cream, vanilla bean paste, and lemon are the star players.
The recipe for Lemon Posset reminds me of a cross between creme brûlée custard (without the tricky sugar crust) and ice cream (but it’s not frozen). No ice cream freezer, oven, or torch needed.
If you need a dessert to go with a heavy meal, this is it. Love on your family and friends with this light but satisfying dessert.
This posset was a big hit at our family dinner last weekend. Even the little kids ate it up.
Wondering how to pronounce “posset”?
Me, too! You can listen to it here.
FAQ about Posset?
A posset is made of heavy cream, sugar, an acid like lemon juice, and sometimes additional flavorings. No eggs or gelatin is added. No baking is required.
The acid in the lemon juice sets the heavy cream.
Yes. Your posset will need time to chill after you make it. Make at least 3-4 hours before you want to serve it.
No, the fat content in heavy cream helps to make this posset thick. It won’t be the same if you use something else.
How to make Lemon Posset:
Bring heavy cream and sugar to a boil to transform the sweetened cream mixture into a velvety, thickened sauce. Add lemon juice to set and flavor the posset.
Strain the sauce while pouring it into individual serving dishes to keep it silky smooth to the tongue. The posset will set and firm up as it chills.
Garnish with raspberries, blueberries, or whatever fruit you can find that tastes and looks good. Raspberries are my personal favorite as they play well with lemon.
The optional powdered sugar adds a fancy touch with no special decorating skills required. Place a tablespoon or two of powdered sugar into a small grocery-store-type-strainer and gently tap the edge to make an even shower of “snow”.
- Try a couple of tablespoons of Lemon and Vanilla Bean Posset mixed with some unflavored Greek or Icelandic yogurt for a scrumptious lemon yogurt treat.
- I love vanilla bean paste! Unfortunately, vanilla has gotten a lot more expensive lately so my habit has been curbed, but not completely snuffed. Using speck-heavy vanilla paste is so much easier than scraping a softened and split vanilla bean. In my area, I can buy it at Central Market, Williams-Sonoma, and of course, online. Try it in ice cream, pudding, custards, yogurt…actually, any dessert where you want to see the little black specks.
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Hope to see you again soon!
p.s. Questions? Email me: paula at saladinajar.com.
- 2 cups heavy cream
- 2/3 cup sugar
- Juice of 2 lemons
- 1 teaspoon vanilla bean paste (or real vanilla extract)
- Powdered sugar for garnish
- Bring cream and sugar to a quiet boil over medium-low heat, stirring continuously. Reduce heat and simmer 2-3 minutes. Don't allow the mixture to boil furiously.
- Remove from heat and whisk in strained lemon juice. Add 1 teaspoon vanilla bean paste. Pour through a strainer into 8 ramekins. For more generous servings, use only 6 dishes.
- Allow to cool about 20 minutes.
- Chill at least 3-4 hours. Garnish with raspberries and powdered sugar immediately before serving.
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Serving Size:1 serving
Amount Per Serving: Calories: 350