You know those desserts that captivate at first sight? Lemon Posset is exactly that. Creamy, light, refreshing, and with that Sicilian lemon aroma that awakens your appetite just by looking at it.
But what truly makes this recipe stand out is the serving style: the cream is prepared and then poured back into the lemon shell, creating a beautiful, delicate presentation—perfect for surprising any guest.
And the best part? It’s made with just three ingredients—no oven, no gelatin, no fuss. Just mix, heat, pour, and chill. The result is a pastry-shop-worthy dessert that anyone can make at home.
- Prep time: 15 minutes + 3 hours chilling
- Yield: 6 servings
- Difficulty level: easy
- Average calories: 280 kcal per serving
Table of Contents — Straight to the Point
Lemon Posset Recipe
Ingredients:
- 500 ml heavy cream (at least 35% fat)
- 150 g granulated sugar
- Juice of 2 Sicilian lemons
- Fine Sicilian lemon zest (optional, for garnish)
How to Make:
- Prepare the lemons
Cut the Sicilian lemons in half lengthwise. Using a small knife and a spoon, carefully remove all the pulp and juice.
Reserve the juice for the recipe and save the hollow halves—they’ll be the natural “little cups” for the Lemon Posset. - Heat the cream and sugar
In a medium saucepan, add the heavy cream and sugar. Heat over medium heat, stirring until the sugar fully dissolves.
When it starts to bubble around the edges, lower the heat and cook for about 3 minutes, stirring occasionally. - Add the lemon
Remove the pan from the heat and let it cool slightly (one or two minutes).
Add the Sicilian lemon juice and the zest. Stir gently. You’ll notice the cream thickening almost instantly—this is the lemon acid reacting with the cream. - Assemble and chill
Pour the warm cream into the lemon halves you reserved.
Place them all in a pan or tray and refrigerate for at least 3 hours (overnight is ideal). - Finish with flair
When serving, garnish with lemon zest and mint leaves. It looks beautiful, feels refreshing, and tastes like summer in every spoonful.
Note: if you prefer a firmer dessert, you can make the traditional lemon mousse version—it has a firm, airy texture, ideal for thicker spoonfuls.
Golden Tips
- Use fresh Sicilian lemon; its aroma and flavor are milder than Tahiti (Persian) lemon.
- Don’t let the cream reach a rolling boil—the ideal point is just before a full boil, with gentle bubbles at the edges.
- If you want a more intense flavor, add zest to the cream right after turning off the heat.
- Let the Lemon Posset chill thoroughly. Refrigerator time is essential to achieve a smooth, set texture.
- Serve it in the shell: besides looking lovely, it keeps things fresh and turns the dessert into a true visual experience.
Common Mistakes When Making Lemon Posset
- Boiling the cream too hard: excessive heat can cause curdling.
- Using boxed cream: the fat content is lower and the texture won’t set properly.
- Adding lemon while hot: add the acid only when the cream is warm.
- Cutting the chilling time: resting is essential for the ideal set.
Avoiding these slips is the secret to a perfect Lemon Posset—set, glossy, and velvety.
Creative Variations of Lemon Posset
Lemon Posset with Berries
Add a layer of strawberry or raspberry sauce before chilling. The combination of citrus and berry sweetness is irresistible.
Lemon Posset with White Chocolate
Serve the cream inside the lemon shell and finish with white chocolate shavings. It’s elegant and delivers a delicious contrast between citrus and sweetness.
Lemon Posset with Cookie Crumbs
Sprinkle a crunchy crumble of butter cookies on top before serving. It adds texture and a charming rustic touch.
Lemon Posset with Lavender
Add a hint of lavender extract or dried blossoms before chilling. The fragrance is delicate and sophisticated—great for special dinners.
Fun Facts that Make Lemon Posset Unique
- This dessert was served at British royal banquets—including at Prince William and Kate Middleton’s wedding.
- Lemon Posset is one of the oldest desserts still prepared in Europe.
- It’s considered the “elegant cousin” of mousse—firm, silky, and natural, without gelatin.
- Serving Lemon Posset inside the lemon is a modern trend that blends tradition and aesthetics, going viral on social media.
How to Serve Lemon Posset and Impress
The look of this dessert is half the charm.
When served inside the lemon shells, Lemon Posset gains a natural elegance, worthy of a photo.
For an even prettier touch:
- Place the halves on a white plate and sprinkle with lemon zest.
- Garnish with a small mint leaf.
- Serve with a small golden or bamboo spoon to highlight the artisan vibe.
Simple touches that turn the dessert into a showstopper.
The History Behind Lemon Posset
Lemon Posset is a traditional English dessert with roots dating back to the 15th century. Interestingly, it began as a hot drink made with milk and wine—used as a home remedy for colds.
Over time, the English discovered that lemon acid could transform cream into something more consistent and sophisticated. That’s how the modern Lemon Posset was born—today found in fine restaurants and in the kitchens of those who love elegant yet simple desserts.
The Secret of Lemon Posset Texture
The magic of this recipe lies in the reaction between the lemon acid and the fat in the heavy cream.
When combined, they create a firm texture without the need for gelatin. The result is a delicate, velvety cream that remains stable even after chilling.
This simplicity is what makes Lemon Posset so popular. It’s sweet to the right degree, with balanced acidity and a creaminess that melts in your mouth.
Frequently Asked Questions (FAQ)
What exactly is Lemon Posset?
A creamy English dessert made only with heavy cream, sugar, and Sicilian lemon.
Do I need gelatin?
No. The lemon naturally sets the cream.
Can I use Persian (Tahiti) lemon?
Yes, but the flavor will be more acidic. Adjust the amount of sugar if you wish.
How long does it keep in the fridge?
Up to 3 days, well covered.
Can I freeze it?
Not recommended—freezing alters the texture.
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