Lemon Posset was one of the Queen’s Favourite desserts, and the lemon posset was served at her wedding with Prince Philip. The Queen had quite a sweet tooth, and Lemon Posset was regularly on the menu at Buckingham Palace.
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Lemon Posset is an easy dessert to make, requiring only 3 ingredients: lemon, cream, and sugar. The tanginess of the lemon contrasts with the sweetness of the cream and sugar to create a wonderful flavour. We hope you enjoy making this delectable treat.
We used 35% whipping cream as that’s what we have available here in Montreal. In the UK and Ireland you would use heavy cream, which is 48%, we believe. In other places whipping cream might have a higher percentage. Any of these work just fine!
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⏱️VIDEO CHAPTERS⏱️
00:00 – Lemon Posset Recipe
00:19 – List of ingredients fo Lemon Posset
01:19 – Mixing ingredients for Lemon Posset
03:12 – Pouring Lemon Posset into fancy cups
03:58 – Decorating the Lemon Posset.
INGREDIENTS
– 2 large lemons
– 2 cups heavy cream*
– 2/3 cup sugar
* We used 35% whipping cream as that’s what we have available here in Montreal. In the UK and Ireland you would use heavy cream, which is 48%, we believe. In other places whipping cream might have a higher percentage. Any of these work just fine!
DIRECTIONS
– Start by zesting the lemon with a microplane or fine grater.
– You’ll need 1 tbsp of zest.
– Whether you need the zest of 1 or 2 lemons depends on how finely the zest is grated.
– Slice a lemon in half and juice it.
– Whether you need the juice of 1 or 2 lemons will depend on the size of your lemons and how juicy they are.
– You need 6 tbsp of lemon juice.
– Pour the cream into a pot.
– Then add the sugar and lemon zest and mix until the sugar has dissolved.
– Place the pot on medium heat and bring to a rolling boil.
– You need to be attentive to make sure the cream doesn’t overflow because it heats up very quickly.
– Stir occasionally.
– After 8 minutes, remove the pot from the heat.
– Measure exactly 2 cups of liquid into a measuring cup.
– If you’re over two cups you can boil it a little more to reduce it.
– If you’re under you can add a little extra cream into the measuring cup.
– Return the liquid to the pot and add the lemon juice and mix well.
– Leave to rest for 20 minutes.
– While resting a thin skin will have formed over the liquid, so you need to strain it.
– Straining also removes the lemon zest and gives a smooth texture to the dessert.
– Don’t press into the strainer as you don’t want to push the skin back in, but you can lightly jiggle the strainer.
– Now it’s time to pour the posset into containers.
– Fill the cups while the liquid is still warm.
– Be sure to leave enough room to add some fruit.
– If you see any air bubbles, gently tap the cups.
– Place in the fridge to set for at least 3 hours.
– Take the cups from the fridge to temper at room temperature for 10 minutes before serving.
– Garnish with berries.
– Blueberries are a popular choice, but including a strawberry makes it prettier, and adding some mint leaves, prettier yet.
– Your lemon posset is ready to serve.
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We used an excellent new knife in this video, kindly sent to us by Vosteed Cutlery. If you would like to buy one of their knives, you can follow this link to buy one!
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22 Comments
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Lemon posset is one of my fab desserts and so quick and simple to make too
Wie viel Milliliter/Gramm ist 1 cup?
I loved! ❤✨️ beautiful presentation
Thank you so much
Wow great and simple thanks so much
What kind of cookie was this?
Fix this for our Christmas dinner and they loved it. My husband was impressed and he's not easily impressed.
This reminds me of a sort of custardish recipe my Nonna used to make but she didn’t use the peels. And no crust. It was just baked in a casserole dish and we would eat it with fresh whipped cream. Sometimes she added Limoncello. And in the winter she made one with clementines with Sambuca.
Did I miss the measurements?
I wish I had found your recipe years ago, I’m a big lemon lover and will make this right after Christmas, thank you, let the good times roll!
I am making this at moment tastes lovely, I added lemoncello 1/4 to 3/4 lemon juice will leave overnight and decorate with raspberries, my practice for making it at Christmas thank you
I will try this as it looks yummy! I have a lemon tree that currently has at least 10 lemons ripe and more not ripe yet. Actually think I will be making several lemon desserts! I enjoyed the history while you cooked.
I also wanted to tell you after reading comments that not all Americans are rude. I'm sorry you encountered them and bravo to all of your polite comments.
People, this lady is sharing her cooking experience with us. Not all countrys make, name dishes or even eat the same things using the same recipes. If that were the case the world would be boring in my opinion. If you think the way she makes this dish wrong then don't try it. Find another one you think is right. I don't understand why you can't keep your negative attitudes and comments to yourselves.
And yes, I should have probably kept all of the above to myself but some days the human race just blows my mind! Was I the only one raised with " if you don't have something nice to say, then say nothing?" Its not pudding, its not cheesecake, its not suppose to be thick, its Posset!
Can we substitute full fat cooking cream for double cream?
Hi do you have more recipes
No no thats not wat i meant , its just that i never knew u can make desserts with just one or 2 ingredients because all mine desserts got soooooo many ingredient
Hi is this a dessert, heres nothing here , no crust , no egg , no jelly, not even creamcheese , desserts do need one or all of these , so is this a dessert
I'm off to the kitchen to make my first posset. Just curious though, what was posset used as a remedy for?
Pouvez-vous indiquer les quantités de crème et de sucre. Merci.
Can someone please help me. Why did my posset did not thicken?
Thank you for your time, the history, and recipe. Lovely. 😎🤟💜
Excellent!
Boling the cream seems way too harsh to denature it, I think keeping it at 170 F for 5-10 minutes should be enough
queen of what ???