Lemon Posset
A lemon posset is a no-bake, egg-free custard that is set using the acidity of lemon juice. This 3 ingredient recipe is smooth, tart and refreshing! I’ve topped it with whipped cream and an easy cherry sauce.
Servings: 4 Servings
Ingredients
For the possets:
- 2 cups heavy cream
- 2 strips lemon zest
- ¼ teaspoon kosher salt
- ½ cup granulated sugar
- ⅓ cup fresh lemon juice 2 large lemons
For the cherry sauce:
- 1 cup fresh cherries pitted and quartered
- ¼ cup granulated sugar
- 2 tablespoons lemon juice freshly squeeze, 1 lemon
Instructions
Prepare lemon posset:
- In a large saucepan combine zest, cream, salt and sugar. Bring to a boil and reduce to medium low, stirring occasionally to dissolve the sugar.
- Continue to boil until slightly thickened; approximately 10 minutes.
- Remove from heat and add lemon juice. Stir and strain through fine mesh sieve into a measuring cup with a spout (this makes portioning mess free). Pour into 4 vessels. I like small dessert glasses, glass pots, or vintage champagne coupes also work nicely.
- Cool 30 minutes uncovered in refrigerator (this is so the condensation doesn’t build up) and then cover and chill until firm; approximately 2 hours. You don’t need to put the plastic wrap on the surface. I just use one piece to cover all the jars.
Prepare cherry sauce:
- Prepare the optional cherry sauce while the possets set. Pit and quarter the cherries.
- Combine cherries, sugar and lemon juice in a small saucepan and bring to a boil over medium-low heat. Cook until thickened slightly but still saucy. Pour into a dish to cool completely and refrigerate until cold.
- Serve with whipped cream and cherry sauce.
Notes
Yield – 4 servings
Technique – It is incredibly important that this boils long enough to reduce, or the resulting custard will not be thick enough. It will be loosey goosey, and no one wants that.
Variations – Try lime juice instead of lemon, choose a different fruit for the topping or infuse the cream with spices or tea!
Storage – Store posset in the refrigerator for up to a week. After 30 minutes, cover the jars or bowls with plastic wrap to create a seal. I do not recommend freezing posset and it will loosen at room temperature.
Technique – It is incredibly important that this boils long enough to reduce, or the resulting custard will not be thick enough. It will be loosey goosey, and no one wants that.
Variations – Try lime juice instead of lemon, choose a different fruit for the topping or infuse the cream with spices or tea!
Storage – Store posset in the refrigerator for up to a week. After 30 minutes, cover the jars or bowls with plastic wrap to create a seal. I do not recommend freezing posset and it will loosen at room temperature.
Nutrition
Calories: 577kcal | Carbohydrates: 48g | Protein: 4g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 134mg | Sodium: 178mg | Potassium: 219mg | Fiber: 1g | Sugar: 46g | Vitamin A: 1773IU | Vitamin C: 14mg | Calcium: 85mg | Iron: 0.3mg