Silky Lemon Posset (Printable)

A silky-smooth British dessert featuring just cream, sugar, and fresh lemon juice for a luxuriously tangy treat.

# What You’ll Need:

01 - 2 cups heavy cream

02 - 3/4 cup granulated sugar

03 - 1/4 cup freshly squeezed lemon juice

04 - 1 teaspoon finely grated lemon zest

01 - In a medium saucepan, combine the heavy cream and granulated sugar.

02 - Place over medium heat, stirring gently, until the sugar dissolves and the cream just begins to simmer. Do not allow the mixture to boil.

03 - Remove from heat and stir in the lemon juice and zest. The mixture will thicken slightly as the acid reacts with the cream.

04 - Let the mixture cool for 10 minutes, then pour into 4 individual serving glasses or ramekins.

05 - Refrigerate for at least 3 hours, or until set with a silky, pudding-like texture.

06 - Serve chilled, optionally garnished with fresh berries, extra lemon zest, or a shortbread cookie.

01 -

Three ingredients create something that tastes like you spent hours reducing custards and tempering eggs
The texture is somewhere between pudding and mousse but somehow more elegant than either

02 -

Do not let the cream come to a full rolling boil or the texture will turn grainy instead of silky smooth
The posset continues to set as it chills so do not worry if it seems slightly loose when you first pour it

03 -

Room temperature lemons yield more juice so let them sit on the counter for an hour before squeezing
Use a microplane or fine grater for the zest to avoid any bitter white pith