Hello friends! You are going to LOVE this happy little dessert. It’s called Easy Lemon Posset and it only requires four ingredients.
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Easy Lemon Posset…the Pronunciation:
Before we get the the Easy Lemon Posset recipe, let’s learn how to say posset. The French pronunciation is “po-say”, however in English most people pronounce it “paw-set.” Now that we’ve cleared that up, let’s get to it.
Easy Lemon Posset:
Easy Lemon Posset is made with only four ingredients: heavy whipping cream, sugar, vanilla paste (or extract) and freshly squeezed lemon juice. Posset is a creamy egg free custard-like dessert that takes 15-20 minutes to put together, then you pop it in the fridge to chill for at least 2 hours. You can serve the posset in the lemon peels, ramekins or little mason jars.
Garnish:
You can serve this Easy Lemon Posset as is and it will be perfection. But a garnish makes this pretty dessert even more beautiful. I like to garnish Lemon Posset with mint leaves, berries, pomegranate seeds, even granola. Stunning.
The Process:
The process is very simple: bring cream and sugar to a boil and simmer for five minutes. Remove from heat, stir in lemon juice, allow to cool, then strain through a screen colander to remove any seeds or clumps. Pour into lemon peels or into ramekins and place in the fridge for at least two hours. Easy!
Serve in Lemon Peels or Ramekins: Here’s What you Need to Know
Serving this dessert in lemon peels is very pretty. That said, it’s a little more work because you have to scoop all the fruit out of the peels, and then mash the lemons with a potato masher to get the juice out. If you are up for the extra five minutes that takes then I highly recommend it! Personally, I LOVE the lemon peels.
However, if you prefer the quicker less messy version, use a hand held juicer to squeeze the lemons, and serve in ramekins. No fuss, very little muss.
Want to Make Ahead?
You certainly may! This dessert keeps beautifully for up to three days when covered and refrigerated.
The Recipe: Easy Lemon Posset
What you need: if you want to serve the custard in lemon peels you’ll potato masher, If you are serving in ramekins , you’ll need a hand held juicer. For both versions you will need a screen colander. I love vanilla paste, but extract works too.
A sweet, tart, beautiful lemon custard dessert
- 2 cups heavy whipping cream (one pint)
- 2/3 cup granulated sugar
- 1/4 cup freshly squeezed lemon juice (4-5 large lemons)
- 1/4 teaspoon vanilla paste or extract
- garnish with berries, mint leaves, pomegranate seeds, granola, or nuts....
Cut lemons in half lengthwise. Use a small serrated knife around the edges of the peel to separate the lemon fruit from the peel, then use a spoon to scrape out the "meat" of the lemons into a bowl, leaving the lemon peels hollow. Use a potato masher to mash the lemons. Pour lemon juice into a small bowl.
Use a hand held juicer to squeeze lemons until you have a 1/4 cup of juice and discard peels.
Pour cream and sugar into a medium size pot or sauce pan. Bring to a boil, stirring often to dissolve sugar. As soon as cream boils, immediately lower heat to a simmer and cook for five minutes, being careful not to allow cream to boil over. Turn off heat, gently whisk in lemon juice. Allow mixture to cool for 15 minutes.
Pour mixture through a screen colander or sieve Into a large measuring cup or bowl with a pouring spout. This removes any seeds or clumps from your custard. Pour into lemon halves, ramekins or small mason jars.
Place in the refrigerator for at least two hours. Garnish and serve.
Storage: once possets are set, place in a container with a lid. These will be good for up to three days.
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