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creamy lemon posset topped with lemon zest and fresh mint leaves in a glass dish

Lemon Posset

A classic English dessert made with lemon, cream, and sugar, set with a touch of acidity, resulting in a creamy and tangy treat. This refreshing dessert is perfect for warm weather and special occasions.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups heavy cream
  • 1/2 cup granulated sugar
  • 2 large egg yolks
  • 2 lemons zested and juiced
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • 1/4 cup unsalted butter melted
  • 1/2 cup whole milk

Method
 

  1. In a medium saucepan, combine the heavy cream, granulated sugar, and kosher salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is just simmering.
  2. In a small bowl, whisk together the egg yolks. Gradually add the melted butter to the egg yolks, whisking constantly to prevent the eggs from scrambling.
  3. Temper the egg yolk mixture by slowly pouring the warm cream mixture into the egg yolks, whisking constantly.
  4. Return the saucepan to the stovetop and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
  5. Remove the saucepan from the heat and stir in the lemon zest, lemon juice, and vanilla extract.
  6. Strain the mixture into a clean bowl and let it cool to room temperature.
  7. Cover the bowl with plastic wrap and refrigerate the mixture for at least 4 hours or overnight until set.
  8. Just before serving, stir in the whole milk to create a creamy and smooth texture.

Notes

For a lighter texture, you can whip the posset with a bit of heavy cream before serving. You can also flavor the posset with other citrus fruits like orange or lime. Store any leftovers in the refrigerator for up to 3 days.