Check out this super easy no-bake Lemon Posset recipe! It’s a timeless dessert that embodies the essence of simplicity and sophistication. With just four ingredients, this creamy treat is a celebration of citrusy delight, perfect for any occasion!
The past few weeks my lemon tree has been in full bloom and we have so many lemons! So I decided to embark on a lemon series cooking spree! Check out my Lemon Ricotta Pancakes with Whipped Blueberry or my Lemon Roasted Za’atar Potatoes from my lemon series.
There’s something profoundly gratifying about harvesting ingredients from one’s own backyard, a connection to the earth and the seasons that infuses every dish with a sense of authenticity and joy. As I squeezed the freshly picked lemons, their tangy aroma filling the air, I was reminded of the simple pleasures found in the everyday rituals of cooking and creation. I hope this dessert brings you to your happy place as well!
Lemon Posset Video
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What is Lemon Posset?
The History of Lemon Posset
Originating in medieval England, posset was initially a hot, spiced drink made with milk curdled with ale or wine. The earliest known reference to posset dates back to the 15th century, where it was prized for its soothing properties and rich flavor. During this era, posset was enjoyed as both a dessert and a remedy for common ailments, believed to warm the body and soothe the soul. Over time, this humble beverage evolved into the creamy, citrus-infused delicacy we know today.
Evolution
As culinary techniques advanced and new ingredients became available, posset underwent various transformations. By the 17th century, it had evolved into a cold, creamy dessert made with cream, sugar, and citrus juice—a precursor to the modern Lemon Posset we know and love today
Why You’ll Love This Recipe
Effortless Elegance: With only three ingredients and minimal prep time, our Lemon Posset epitomizes simplicity, suitable for any occasion.
Silky Texture: Enjoy the velvety smoothness of each spoonful!
Versatile Delight: Whether enjoyed on its own or paired with fresh berries, our Lemon Posset is a versatile dessert that complements various flavors and textures.
I served my Lemon Posset in the lemon rinds but you can also serve them in these adorable mason jars. You would just need to double the recipe to fill 6 of the masons jars.
Lemon Posset Ingredients
Heavy Cream: Heavy cream lends a rich and velvety texture to the posset.
Granulated Sugar: Granulated sugar balances the tartness of lemon juice, creating a harmonious flavor profile.
Fresh Lemon Juice: The star ingredient, fresh lemon juice infuses the posset with vibrant citrus flavor.
Vanilla Extract: A touch of vanilla extract enhances the overall flavor profile of the posset, adding depth and complexity to each spoonful.
FAQ
Can I use a different citrus fruit instead of lemons?
While lemon is traditional for making Lemon Posset, you can experiment with other citrus fruits such as lime or orange to create unique flavor variations. Just keep in mind that the tartness and acidity levels may vary, so adjust the amount of sugar accordingly.
Can I make Lemon Posset ahead of time?
Yes, Lemon Posset can be made ahead of time and stored in the refrigerator until ready to serve. It’s best enjoyed chilled, so be sure to allow enough time for it to set properly before serving.
Can I substitute the heavy cream with a lighter alternative?
While heavy cream is essential for achieving the rich and creamy texture of Lemon Posset, you can experiment with lighter alternatives such as half-and-half or whole milk. However, keep in mind that the final texture may be less decadent.
Can I use a a sugar free sweetener?
Yes! I’ve made it with allulose and it came out great! Just make sure to adjust the measurements based on the 1:1 conversion of sugar to the sugar free sweetener. Sugar free sweeteners tend to be sweeter.
Lemon Posset
Equipment
- 6 4 oz Mason Jars optional
Ingredients
- 3 lemons
- 1 cup heavy cream
- ¼ cup sugar or allulose for sugar free version
- 2 tbsp lemon juice or 3 tbsp depending on how tart you want it
- 1 tbsp lemon zest
- 1 tsp vanilla
Instructions
- Slice your lemons in half and remove the pulp and set aside. Be careful not to make holes in your rinds.
- Zest one lemon or 1 tbsp of lemon zest.
- Add heavy cream, vanilla and sugar to your pan and cook on medium heat until it starts to bubble and thicken a bit. About 5 minutes.
- Remove from heat and add in your lemon juice and lemon zest. Combine and let cool for a few minutes.
- I used 1/4 cup of my lemon posset to fill each lemon half but it could be more or less depending on how big your lemons are. See note below.
- Place in the fridge for at least two hours and up to 24 hours.
- I like to top mine with raspberry and mint!
Video
@lola_jay_yum Lemon posset for the win 🌿🍋 Ingredients: 3 lemons ¾ cup heavy cream ¼ cup sugar 2 tbsp lemon juice 1 tbsp lemon zest 1 tsp vanilla Directions: 1. juice your lemons using a juicer or pit and push through a sieve. 2. Then add in your lemon zest and set aside. 3. Combine your heavy cream, vanilla and sugar and cook on medium heat for 5 minutes or until it has thickened. 4. Remove from the heat and add in your lemon and lemon zest. 5. Chill for an hour or overnight and serve in your pitted lemons. #foryou #fy #foodiefam #trending #cooktok #foryoupage
♬ Vintage Chill Vibes – Yaahn Hunter Jr.
