Medieval English posset used wine and eggs until 17th century cooks discovered cream plus citrus acid creates silk without cooking.
Lemon Posset
Indulge in the creamy delight of this luscious lemon posset, a dessert that feels fancy but comes together with minimal fuss! With just three simple ingredients—fresh lemon juice, sugar, and heavy cream—you'll create a velvety treat that’s both tangy and sweet. Perfect for impressing guests or enjoying a little self-care, this posset will have you feeling like a gourmet chef in no time!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 washed lemons
- 1/4 cup lemon juice (60 ml)
- zest of 1 lemon
🥛Dairy & Eggs(1)
- 1 cup heavy cream (240 ml)
🫙Pantry Staples(2)
- 1/2 cup sugar (100 g)
- sugar for toppingoptional
👨🍳 Instructions
- 1
Core out the washed lemons using a spoon or paring knife.
- 2
In a saucepan, combine heavy cream, sugar, lemon zest, and lemon juice, and heat until it just barely starts to simmer.
- 3
Pour the mixture into the hollowed-out lemons.
- 4
Refrigerate for about 4 hours (or at least 1 hour).
- 5
Before serving, sprinkle a layer of sugar on top and use a blowtorch to caramelize the sugar.
💡 Pro Tips
- ✓Heat your cream mixture to exactly 185-190°F, not a full boil, because the acid-cream reaction needs gentle heat to form proper curds without breaking the emulsion.technique185-190°F
- ✓Use a 3:1 ratio of cream to lemon juice because posset needs 15-20% acidity to properly set while maintaining silky texture.ingredient3:1 ratio, 15-20% acidity
- ✓Chill posset for minimum 4 hours because the pectin and acid need this time to fully hydrate and create the characteristic gel structure.timing4 hours minimum
- ✓Use heavy cream with 35-40% fat content because lower fat creams won't set properly due to insufficient protein and fat for gel formation.ingredient35-40% fat content
- ✓Hold your blowtorch 4-6 inches from the sugar surface and move constantly to achieve even caramelization at 320°F without scorching the delicate posset underneath.equipment4-6 inches, 320°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Medieval English posset used wine and eggs until 17th century cooks discovered cream plus citrus acid creates silk without cooking.
Lemon Posset
Indulge in the creamy delight of this luscious lemon posset, a dessert that feels fancy but comes together with minimal fuss! With just three simple ingredients—fresh lemon juice, sugar, and heavy cream—you'll create a velvety treat that’s both tangy and sweet. Perfect for impressing guests or enjoying a little self-care, this posset will have you feeling like a gourmet chef in no time!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 washed lemons
- 1/4 cup lemon juice (60 ml)
- zest of 1 lemon
🥛Dairy & Eggs(1)
- 1 cup heavy cream (240 ml)
🫙Pantry Staples(2)
- 1/2 cup sugar (100 g)
- sugar for toppingoptional
👨🍳 Instructions
- 1
Core out the washed lemons using a spoon or paring knife.
- 2
In a saucepan, combine heavy cream, sugar, lemon zest, and lemon juice, and heat until it just barely starts to simmer.
- 3
Pour the mixture into the hollowed-out lemons.
- 4
Refrigerate for about 4 hours (or at least 1 hour).
- 5
Before serving, sprinkle a layer of sugar on top and use a blowtorch to caramelize the sugar.
💡 Pro Tips
- ✓Heat your cream mixture to exactly 185-190°F, not a full boil, because the acid-cream reaction needs gentle heat to form proper curds without breaking the emulsion.technique185-190°F
- ✓Use a 3:1 ratio of cream to lemon juice because posset needs 15-20% acidity to properly set while maintaining silky texture.ingredient3:1 ratio, 15-20% acidity
- ✓Chill posset for minimum 4 hours because the pectin and acid need this time to fully hydrate and create the characteristic gel structure.timing4 hours minimum
- ✓Use heavy cream with 35-40% fat content because lower fat creams won't set properly due to insufficient protein and fat for gel formation.ingredient35-40% fat content
- ✓Hold your blowtorch 4-6 inches from the sugar surface and move constantly to achieve even caramelization at 320°F without scorching the delicate posset underneath.equipment4-6 inches, 320°F