published Jan 19, 2024 A traditional British posset (pronounced poss-it) is a delightfully tangy, lemony dessert. It’s refreshing and luscious, though not as firm as pudding. It’s more like a thick cream. There’s not much else to describe — it’s a very simple dessert! And that means we’re working with a very simple recipe: heavy cream, sugar, and lemon. While you’re more than welcome to dress your homemade lemon posset recipe with fresh fruits, cream, jam, or serve it in cleaned out lemon shells, it’s completely delicious and satisfying on its own. In fact, the flavor is so rich I usually can’t finish more than one! Serve this dessert with shortbread cookies, like my buttery matcha cookies or colorful hamantaschen filled with Nutella or jam. For something a bit bitter to cut the sweetness, I’d recommend some sweet and spicy tahini chocolate bark, my tahini brownies or fudgy chocolate babka for that!
Recommended Tools
Zester – It’s better to use a zester, not a grater, to release the aroma of the lemon and get fine, flavorful zest. Juicer – A hand-held juice press is the best way to get the most juice out of your fruit and easily transfer that juice to your measuring tools without making a mess.
Storage and Make Ahead Instructions
Prepare this lemon posset recipe at least 2 hours before serving. The mixture will need at least that long to settle, but an overnight chill is even better. After it sets, posset should be eaten within 3 days. You can tell immediately when it’s gone bad — the liquid separates and the smell is unpleasantly sour. Love this recipe? Share it with the world on Pinterest.
