Simple Lemon Posset Recipe
Silky, citrusy lemon posset made with cream, sugar, and fresh lemon. It’s quick to cook and beautifully elegant.
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Servings:
Ingredients
Main Ingredients
- 2 cup heavy cream
- 9 tbsp granulated sugar
- 5 tbsp fresh lemon juice from 2–3 lemons
- 2 tsp finely grated lemon zest
- 0.25 tsp pure vanilla extract optional
- 0.125 tsp fine sea salt
Instructions
Preparation Steps
- Zest and juice the lemons; set both aside.
- Warm cream, sugar, and salt in a saucepan over medium heat, stirring to dissolve.
- Bring to a gentle simmer and cook 2 minutes, watching so it doesn’t boil over.
- Remove from heat; stir in lemon zest. Let stand 5 minutes.
- Whisk in lemon juice and vanilla until smooth and slightly thickened.
- Strain into a measuring cup, then divide among six small ramekins.
- Chill uncovered 20 minutes, then cover and refrigerate at least 3 hours until set.
- Serve cold. Add berries or a shortbread cookie if you like.
Notes
Variation: Swap the lemon for a mix of lemon and lime, or infuse the cream with a strip of lemon peel and a sprig of thyme, then strain. Serving/Storage: Serve with fresh berries or a crisp cookie. Posset keeps well, covered and refrigerated, for up to 3 days.
This recipe is an original creation inspired by classic Simple Lemon Posset Recipe flavors. All ingredient ratios and instructions are independently developed.