Lemon posset is a typical English dessert with only 3 ingredients: cream, sugar and, of course, lemon (which can also be lime). It has its origins in medieval times when it was taken as a hot drink prepared with milk or cream, wine and spices.
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This lemon dessert is specifically made with yellow lemon, which in Mexico we know as lime, because we call the smaller green one lemon. We know that each country has its own way of naming lemons, so no matter what kind of lemon you make this dessert with, it will look amazing.
The lemon posset is a very smooth lemon cream that has the perfect balance between sweet and sour, which reminds me a lot of the cream that is prepared to make lemon carlota (which in my house we know as lemon pie).
The result is a kind of lemon custard that is almost addictive. Because it is smooth yet tart and sweet, with the perfect balance! It’s a dessert that everyone will love!
I think you have noticed that we love desserts with lemon and it is so versatile that you can add it to everything; to desserts, seafood, salads, broths, we even know of a person who adds lemon to pizza.
The most beautiful thing about this lemon posset recipe is that we use the lemons themselves as little glasses to contain the lemon cream filling. It’s super practical and gives a totally different feeling when it comes to eating it.
This recipe is the easiest we have published in recent months. It requires no oven or special appliances and the result is really worth it, because it is a light, soft and flavorful dessert.
If you like this recipe you have to check out our magic lemon cake, you are going to love it!
Lemon posset
Instructions
- To obtain the lemon juice, cut 4 lemons in half lengthwise. With a spoon or a knife, remove the pulp of the lemons and then squeeze them into a bowl, discarding the seeds, to make 5 tablespoons of juice. The lemon shells will be used as the little glasses where the filling will go.
- Separately, in a medium saucepan add the whipping cream with the sugar and lemon zest. Bring to medium heat and cook for about 3-5 minutes, stirring constantly with a rubber spatula, until the sugar dissolves and the mixture begins to boil.
- Reduce the heat to medium-low and cook for 3-5 minutes more, stirring constantly, until the mixture begins to thicken. Remove the pan from the heat, add the lemon juice and stir very well to integrate it into the mixture.
- Using a fine mesh strainer, strain the mixture directly into a measuring cup and let it cool for 20 minutes.
- Place the halves of the lemons that will be used as drinking glasses on a plate or tray to give them stability. Pour the mixture into these lemons filling each one almost completely. If there is leftover mixture, it can also be placed in small glasses or ramekins.
- Refrigerate the lemon possets uncovered until set, at least 3 hours or overnight. Serve with whipped cream and berries if desired.
