Lemon posset is a simple yet elegant British dessert made with just a handful of household ingredients! This elderflower-infused lemon posset recipe adds just a touch of sophistication to an already luscious, flavorful treat. You can enjoy it with a spoon or with these lemon shortbread cookies for dunking.
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This recipe for lemon posset is a silky, custard-like sweet treat that sets without eggs, gelatin, or baking. It's the perfect make-ahead dessert for springtime gatherings, bridal showers, garden parties, or any occasion that calls for something light and classy. The best part? You'll only be in the kitchen for about 20 minutes.
Traditionally, heavy cream, sugar, and lemon are all you need to make a good posset, but there are lots of ways to dress it up. From infusing it with edible flowers to garnishing with fresh fruit or nuts, you really can make lemon posset to your own tastes. You can even top it off with a bit of huckleberry sauce or blackberry jam!
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What is lemon posset made of?
Lemon posset is typically made of heavy cream, lemon juice, and sugar. However, it's often topped with fresh berries, jam, syrup, nuts, or fresh mint.
🔖 Ingredients & Substitutions
- Lemon: Can't make lemon posset without fresh lemon! Technically, you only need 2 for this recipe, unless you want to serve it in halved lemon skins, in which case you'll need 4-5.
- Sugar: Granulated white sugar
- Heavy cream: For a dairy-free version, full-fat coconut cream (not coconut milk) can be used, but the texture will likely be thicker than a true posset.
- St. Germaine: Optional, but provides a slight booziness and a hint of elderflower flavor. Elderflower has a wonderful, floral scent and is usually used to make elderflower cordial. You could, instead, add a bit of lavender simple syrup.
- Toppings: Try topping your lemon posset with fresh raspberries, pistachios, blueberries, fresh mint leaves, etc.
🍋 How To Make Lemon Posset
Step 1: Begin by zesting 1 lemon, which should yield about 2 teaspoon lemon zest. Next, slice 4 lemons in half and use a spoon to scoop out the flesh, forming 8 hollow "boats." Squeeze the juice from the lemon flesh until you have ⅓ cup fresh lemon juice (this will usually require two lemons).
Pro Tip: If you prefer, you can pour the posset into ramekins or mason jars instead of serving it in the lemon skins.
Step 2: In a small saucepan, combine heavy cream and sugar and bring to a boil over medium-high heat, stirring until sugar dissolves. Lower the heat to medium and gently boil 8 minutes, stirring constantly, then remove from heat.
Pro Tip: You can reduce the heat to medium-low if it seems like it might boil over.
Step 3: Mix in lemon zest, lemon juice, and St. Germaine and allow it to cool for 15 minutes.
Step 4: Distribute the posset mixture amongst the lemon skins and cover with plastic wrap. Allow posset to set in the fridge for at least 2 hours, or overnight for best results. Garnish with fresh raspberries and pistachios before serving.
🤷🏻♀️ FAQs
Will alcohol prevent posset from setting?
No, a small amount of alcohol won't interfere with the setting process.
Can you make posset with bottled lemon juice?
Freshly squeezed lemon juice is strongly recommended. Bottled lemon juice often lacks the bright flavor and acidity needed for that thick, creamy texture.
What's the difference between a posset and a pudding?
The key difference between a posset and a pudding is how they set. While a pudding needs eggs or cornstarch to achieve a thick, velvety texture, posset is thickened when the acids from the lemon interact with the proteins from the cream.
👩🏻🍳 Pro Tips
- You can make posset from all kinds of fruits! If you love this recipe, you might try making orange posset, peach posset, lime posset, etc.
- Do not reduce the amount of lemon juice, as the acidity will help the posset thicken.
- Make sure to add the St. Germaine after removing the cream from the heat to preserve its delicate floral flavor.
- For an extra elegant presentation, serve in coupe glasses, vintage teacups, or small mason jars.
- Store lemon posset in an airtight container in the fridge for up to 3 days.
🍓 More Delicious Dessert Recipes
If you enjoy this lemon posset recipe, check out these other tasty desserts!
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📖 Recipe
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Ingredients
Equipment
Method
- Begin by zesting 1 lemon, which should yield about 2 teaspoon lemon zest. Next, slice 4 lemons in half and use a spoon to scoop out the flesh, forming 8 hollow "boats." Squeeze the juice from the lemon flesh until you have ⅓ cup fresh lemon juice (this will usually require two lemons).
- In a small saucepan, combine heavy cream and sugar and bring to a boil over medium-high heat, stirring until sugar dissolves. Lower the heat to medium and gently boil 8 minutes, stirring constantly, then remove from heat.
- Mix in lemon zest, lemon juice, and St. Germaine and allow it to cool for 15 minutes.
- Distribute posset mixture amongst the lemon skins and cover with plastic wrap. Allow posset to set in the fridge for at least 2 hours, or overnight for best results. Garnish with fresh raspberries and pistachios before serving.
Nutrition
Notes
- If you prefer, you can pour the posset into ramekins or mason jars instead of serving it in the lemon skins.
- You can reduce the heat to medium-low if it seems like it might boil over.
- You can make posset from all kinds of fruits! If you love this recipe, you might try making orange posset, peach posset, lime posset, etc.
- Do not reduce the amount of lemon juice, as the acidity will help the posset thicken.
- Make sure to add the St. Germaine after removing the cream from the heat to preserve its delicate floral flavor.
- For an extra elegant presentation, serve in coupe glasses, vintage teacups, or small mason jars.
- Store lemon posset in an airtight container in the fridge for up to 3 days.
Nena Sterner says
We hope you enjoy this recipe!