Lemon Posset — lemon-set cream
Lemon posset is the simplest of British desserts: cream and sugar boiled together, then thickened by lemon juice into a smooth, lightly-set dessert that needs only chilling — no gelatin, no eggs, no baking. The texture is silky and the flavour is sharp-sweet.
i. Origin & history
Posset dates from medieval Britain as a hot, spiced milk-and-wine drink. The modern dessert posset evolved in Victorian times as cooks rediscovered the ability of cream to set when acidulated.
ii. Ingredients
Makes 6 servings · scroll the side panel to adjust
- 600 ml double cream
- 150 g caster sugar
- Zest and juice of 3 lemons
- Pinch salt
- Shortbread biscuits to serve
iii. Method
- Heat cream and sugar with zest in a wide pan. Bring to a boil; simmer 4 min, stirring, until reduced slightly.
- Off heat, whisk in lemon juice and salt. The cream will visibly thicken on contact.
- Pass through a sieve into 6 small glasses or ramekins.
- Chill at least 4 hours. Serve with shortbread.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Lime posset uses lime. Orange posset uses orange. Blood orange posset tints pink. Modern flavoured possets use rose, passion fruit, or ginger.
vi. Common questions
What is lemon posset?
Lemon Posset is lemon-set cream, from british & irish cuisine. The texture is silky and the flavour is sharp-sweet
Where is lemon posset from?
Lemon Posset is from the british & irish dessert tradition; the recipe and history are detailed above.
How long does lemon posset keep?
See the storage note in the Quick facts panel: 3 days refrigerated.