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Lemon Posset Dessert


Lemon Posset is a heavenly light, custardy lemon cream dessert.



2 cups heavy cream

2/3 cups granulated sugar

5 Tablespoons lemon juice



In a small sauce pan, heat cream and sugar to boiling, stirring to dissolve sugar.  Continue boiling for 5 minutes. Watch the heat – don’t let the cream boil over.  Remove from heat and stir in lemon juice.  Let cool for about 15 minutes.  Pour even amounts into your serving bowls, ramekins, tea cups, etc.  Refrigerate at least 2 hours to set (over night is best).  Serve with unsweetened whipped cream, or shortbread cookies to dunk.  Garnish with any fruit or candied lemon zest.