Lemon Posset (Printable)

A creamy, elegant British dessert with smooth texture and bright lemon flavor, ready to chill and serve.

# What You'll Need:

→ Dairy

01 - 2 cups heavy cream

→ Sweeteners

02 - 3/4 cup granulated sugar

→ Citrus

03 - 2 large lemons, zested and juiced (about 1/3 cup juice)

→ Garnish

04 - Fresh berries such as raspberries or blueberries
05 - Fresh mint leaves

# How To Make It:

01 - Pour heavy cream and granulated sugar into a medium saucepan, stirring to combine ingredients.
02 - Place saucepan over medium heat, stirring gently until sugar completely dissolves.
03 - Bring mixture to a gentle boil, then reduce heat and simmer for 3 minutes, stirring occasionally to prevent overflow.
04 - Remove from heat, stir in lemon zest and juice until fully incorporated.
05 - Let mixture cool for 5 minutes, then strain through fine sieve into a pitcher to remove zest for smoother texture.
06 - Divide mixture evenly among 4 small serving glasses or ramekins.
07 - Refrigerate for at least 3 hours or until completely set.
08 - Top with fresh berries and mint leaves just before serving.

# Tips from dashanddishes:

01 -
  • Only three main ingredients create the most silky, restaurant quality dessert you've ever tasted
  • It sets perfectly every time without any gelatin or complicated techniques
  • You can make it ahead and pull it out looking like you spent hours on something elegant
02 -
  • The three minute simmer is non negotiable — less and it won't set, more and the texture becomes grainy
  • Room temperature lemons work better than cold ones since they're easier to zest and juice
03 -
  • Use a fine mesh sieve to catch any bits of lemon zest or cooked cream for the silkiest texture
  • Gently tap the filled glasses on the counter to release any air bubbles before chilling

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