Lemon Posset (3 Ingredients Recipe)

Lemon posset is a decadent no-bake creamy summer dessert bursting with tangy vibrant lemon flavour. It is so easy to make with just 3 ingredients & take less than 15 minutes. Eggless, vegetarian and gluten-free!

You will be surprised how these lemon possets set so beautifully that too without agar agar or gelatine. If life gives you lemons, make possets (not lemonade) and I promise you will love them 🙂

The recipe uses every part of the citrus fruit- lemon juice, zest and peel. I personally love the way this dessert looks in bright yellow lemon peels, instantly making it look elegant and pretty. If you are not able to find large lemons, then you can even opt for ramekins or dessert bowls to set it.

The science behind the velvety rich texture of the filling is the reaction that takes place between the cream and lemon which makes the former set up firmly on cooling down. We just have to make sure not to boil the cream and add the lemon juice at the right time so that it does not curdle.

What is lemon posset made of?

Posset is actually a British dessert and originally it was sweetened milk curdled with ale or wine. With time the recipe evolved and now it is made with simple cream, sugar and any citrus fruit like lemon, orange or mix of both. To make this lemon posset, we need simple 3 ingredients-

Heavy Cream- The recipe gives perfect taste and texture with heavy cream or full fat cream i.e cream with 30% or more fat. Low fat cream may not set up as firmly after cooling down because of high liquid content.

Sugar- I have use granulated sugar as sweetener but castor sugar can also be used. I started by adding 4 tbsp but after tasting I added 1 tbsp more as everyone at my home prefers more sweet desserts. Please feel free to adjust the quantity as per your liking.

Lemons- Use fresh lemons for the perfect citrusy aroma and zesty taste. I would not recommend using bottled lemon juice as it lacks the flavour & punch.

What does lemon posset taste like?

If I have to describe its taste, I would call it a fusion of of lemon cheesecake & custard with burst of citrusy flavour in every bite. The creaminess & sweetness of the posset is well balanced by refreshing tangy lemon taste, making it perfect for summertime (a great option for potluck or dinner party).

Variations:

To take this dessert a step ahead & make it look even fancier, you can make lemon posset brulee. Simply sprinkle a thin layer of castor sugar on top of lemon posset (after it is set) and caramelise it using a kitchen torch. Serve immediately.
I have added 2-3 drops of vanilla extract here that complements the lemony flavour but it is totally optional. You can add berry flavour to the dessert by adding 2-3 tsp of strawberry or blueberry puree or garnish with fresh berries while serving.

Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients:

Heavy Cream- 1 cup (240 ml)
Fresh Lemon Juice- 3 tbsp
Sugar- 4 to 5 tbsp
Lemon Zest- 1.5 tsp
Vanilla Extract- 2 to 3 drops (optional)

Directions:

Step 1:
Wash and pat dry the lemons. Zest the peel using a zester or grater (be careful not to zest the white part as it is bitter in taste). Keep it aside. Proceed with cutting the lemons in half vertically using a sharp knife.

Step 2:
Make cuts around the pulp carefully and scoop it with a spoon to separate from peel. (If you are using ramekins or bowls to set this dessert, then skip this step).

Step 3:
Transfer the pulp on a strainer and press with spatula or large spoon to extract the lemon juice (If you are using ramkeins, then simply using a lemon squeezer). Store any leftover juice on fridge or freezer to use in other recipes.

Step 4:
Transfer heavy cream in small sauce pan. Add 4 tbsp sugar and vanilla (optional) to it. Simmer for 3-4 minutes while stirring in between to make sure the sugar is completely dissolved. Taste and adjust sugar as per your taste. Heat the cream but DO NOT bring it to boil.

Step 5:
Remove the sauce pan from stovetop. Wait for 10-15 seconds. Add lemon juice & zest while mixing continuously (to avoid cream from splitting). In 1-2 minutes you will notice how the cream begins to thicken up.

Pass it through a sieve once to remove any lumps or air bubbles.

Step 6:
Transfer this lemon cream inside lemon-skins (or ramekins) using a spoon.

Step 7:
Chill them in fridge for 2-3 hrs to set completely. Once set, garnish the tops with lemon triangles, fresh mint leaves or berries as per your liking. Serve them chilled.

Storage Instruction: If you want to store them for longer, transfer the possets carefully in a flat container and cover it with lid or seal the top with cling film. This way they can easily be stored for upto 2 days. I will not recommend freezing it as the texture of cream changes after thawing.

Tips:

You can use leftover lemon juice in recipes like lemon orzo soup or lemon garlic pasta. It can also be frozen in ice cubes tray and used for making coolers or lemonades like mango lemonade.
Though I would recommend using heavy cream for authentic taste and texture but if you want to use low fat cream, add 1 tsp cornstarch (or custard powder) to thicken it. Whisk it well and then proceed with the recipe.
You can follow the same method and try possets with other citrus fruits like oranges, mandarin or clementines.
Passing the lemon cream through the sieve removes any air bubbles & makes it even creamier. Please do not skip this step.

More no bake desserts:

If you try this lemon posset recipe & share pics on social media, then don’t forget to tag on Facebook, Instagram or use #kuchpakrahahai.

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(1 votes, average: 5.00 out of 5)