This super easy 3 ingredient lemon posset is the recipe you need this summer! It utilizes every last bit of the fruit to highlight the beautiful tanginess and zestiness a lemon has to offer. Combined with a creamy base, you get a custard/pudding-like texture. It is so easy and such a minimal effort dessert.
This recipe is very simple but the science behind the lemon posset is incredibly cool! This texture is achieved without any agar agar or gelatine. It takes advantage of the acidity in the lemons to curdle the cream which results in a set custard texture.
Yield: 4-6 Portions
INGREDIENTS:
- 2 Large Lemons (or 3 smaller ones)
- 200ml Double/Heavy Cream
- 50g Caster/Granulated Sugar
STEPS:
- Zest 1 lemon into a bowl
- Cut both lemons in half (vertically), then scoop the flesh and juices into a separate bowl. This will leave you with empty lemon peels that can act as the posset container
- Pour the lemon juice and its flesh through a sieve into the bowl with the lemon zest. Press the flesh against the sieve to get every last drop of juice filtered out and throw the remaining seeds and lemon flesh away. Set the lemon juice and zest bowl aside while we prep the cream
- In a saucepan, combine cream and sugar. Transfer it to the stove and bring the mixture to a simmer. Leave it to simmer for 2-3mins before taking it off the heat
- Immediately pour in the lemon juice and zest, then stir with a spatula so that it’s well-combined
- OPTIONAL STEP: Pour the mixture through a sieve to remove the zest and ensure an extra smooth texture. If you like or wouldn’t mind the zest texture, this step is not necessary
- Pour the mixture into your choice of containers. This can be the skin of the lemons we hallowed out at the start, a ramekin, or dessert bowls
- Leave it in the fridge overnight/24hr so it can fully set, then dig in and enjoy this custard/pudding-like summer dessert!
TIPS:
- THE LEMON POSSET WON’T SET! TRY THIS:
- Step 1: Scoop the unset posset into a saucepan and bring it to a simmer once again. Let it simmer for another 3-5min to help reduce the moisture
- Step 2: Add the juice of a more acidic lemon. The acid is what sets the cream so if it is not acidic enough, the cream will stay liquidy
- Step 3: Pour it back into the container and let it set in the fridge. This should help set the posset
- IF IT STILL WON’T SET:
- Make sure you have left it in the fridge long enough and given it a chance to set before trying this
- If all else fails, dissolve a bit of citric acid into the cream to help give the mixture more acidity. This will ensure that the cream curdles
- I don’t recommend using the zested lemon’s peel to hold the posset because, without the zest, the rind is very soft and delicate so the posset may leak.
