This lemon posset recipe is simple to make with 4 components! Much like a pudding, it is creamy, shiny, and refreshing. A scrumptious make-ahead dessert!
Have you ever tried lemon posset? It’s a shiny, creamy 4-ingredient deal with I’ll be making all spring. A basic British dessert, lemon posset is just like a custard or a pudding, nevertheless it doesn’t require eggs or cornstarch to arrange. It’s straightforward to make with heavy cream, contemporary lemon juice, sugar, and vanilla. Candy and citrusy, it’s such a refreshing option to finish a meal!
This straightforward lemon posset recipe could be an ideal dessert for spring events like Easter and Mom’s Day. It’s nice for entertaining as a result of you can also make it forward, and it seems to be so elegant in little glasses or hollowed-out lemon halves. High it off with contemporary berries and sprigs of mint for a contemporary, zesty deal with that may delight everybody on the desk.
What may it’s?
Posset is a relaxing, pudding-like dessert made with boiled cream and citrus juice. The acid within the citrus helps the cream arrange and tackle a thick, velvety texture.
It developed from a medicinal drink that dates again to the fifteenth century—it’s even referenced in Shakespeare! The unique posset was a heat drink made with curdled milk, wine or ale, and spices. It’s not clear when precisely it grew to become the creamy, zesty dessert we all know at this time, however when you do this recipe, I believe you’ll be glad it did.
Lemon May Components
You want 4 easy components to make this recipe:
- Lemons, in fact! You’ll want 1/3 cup contemporary lemon juice, from 2 to 4 lemons. In the event you’d wish to serve the posset in lemon halves, be certain to scoop out the flesh earlier than squeezing them (see under).
- Heavy cream – Be sure that to make use of heavy cream or heavy whipping cream, not gentle whipping cream, half and half, or milk. Heavy cream’s excessive fats content material is critical to assist the posset set.
- Granulated sugar – It provides sweetness and perfects the posset’s thick texture.
- And vanilla extract – I examined this recipe with the vanilla and with out. I beloved the delicate heat that it added. So scrumptious!
Discover the entire recipe with measurements under.
Methods to Make Lemon Cups
Serving posset in citrus cups has been a pattern on social media for the previous few years (I’ve seen lemon, lime, and orange!). It’s so cute, and the citrus shells create the proper 2-bite servings.
Right here’s find out how to make them:
- Slice 4 lemons in half lengthwise.
- Use a paring knife to attain alongside the sting of the juicy flesh, loosening it from the pith.
- Use a spoon and/or your fingers to pry the flesh out of the lemon rind, creating 8 lemon cups.
Don’t let the scooped-out flesh go to waste. Use a citrus squeezer to juice it, or press it right into a wonderful mesh strainer set over a bowl to get sufficient juice for this recipe.
Notice: Making lemon cups is totally non-obligatory! You may as well serve the posset in small ramekins or serving glasses.
Methods to Make Lemon Posset
After you have your serving dishes prepared, you can also make the posset. The method is fast and simple:
Begin by boiling the cream and sugar collectively. This modifications the construction of the proteins within the creamserving to it thicken and set when mixed with the lemon juice.
Place the cream and sugar in a medium saucepan over medium-high warmth. Whisk till the sugar dissolves, then carry to a boil.
Regulate the warmth to maintain the combination at a gentle boil for five minutes.
IMPORTANT: Cream can simply boil over. Watch it intently and scale back the warmth as wanted to keep away from ending up with a sticky mess in your range. (I realized this the onerous approach.)
After 5 minutes, take away the pan from the warmth. Whisk the lemon juice and vanilla into the cream combination and put aside for quarter-hour to chill.
Stir the posset, then pour it into your required serving dishes or lemon halves. At this level, it would have thickened barely, nevertheless it gained’t be absolutely set. Switch it to the fridge and chill for not less than 2 hours, or till agency.
Garnish and serve!
Methods to Serve Lemon Posset
I like to serve this lemon posset topped with blueberries, raspberries, and contemporary mint. Lemon zest is a beautiful garnish too.
In the event you’re serving it in jars, you would additionally make layered parfaits with just a little strawberry compote or blueberry compote. Serve with shortbread cookies on the aspect, or sprinkle shortbread crumbs or graham cracker crumbs on high.
Methods to Make Forward and Retailer
To make forward: Make lemon posset not less than 2 hours, and as much as 2 days, earlier than serving. It retains properly in glass jars with no separation, however we discovered that posset in lemon shells releases liquid over time. It’s greatest eaten inside 1 to 2 days.
To retailer: Retailer leftovers in an hermetic container within the fridge for as much as 5 days.
Extra Favourite Lemon Desserts
In the event you love this recipe, attempt one in every of these citrusy treats subsequent:
Lemon May
Serves 8
With a thick, creamy texture and shiny citrus taste, this lemon posset recipe is a simple, scrumptious dessert! Serve it in small ramekins or glasses, or see the weblog publish above to discover ways to make the lovable lemon cups pictured right here.
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Warmth the cream and sugar in a medium saucepan over medium-high warmth. Stir till the sugar dissolves, then carry to a boil.
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Cut back the warmth to take care of a gentle boil for five minutes, watching intently and lowering the warmth as wanted to forestall the cream from boiling over. Take away from the warmth and stir within the lemon juice and vanilla. Put aside to chill for quarter-hour.
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Stir the combination, then evenly divide into eight small ramekins or hollowed-out lemon halves. Chill within the fridge for two hours, or till set.
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Garnish with berries and mint and serve.
