Lemon Posset Recipe
This classic Lemon Posset Recipe is incredibly easy to make using three simple ingredients. You can make this rich and creamy dessert in the morning, then serve it that evening after it has chilled!
Servings: 6 Servings
Calories: 502kcal
Equipment
- Saucepan
Ingredients
Lemon Posset
- 20 ounces heavy whipping cream
- .75 cup granulated sugar 5.25 ounces
- .5 cup lemon juice 2 large lemons
- 3 tablespoons lemon zest zest lemon before juicing
Whipped Cream
- .5 cup heavy whipping cream
- 1 tablespoon powdered sugar
- fresh berries if desired
Instructions
Lemon Posset
- Slowly bring the heavy cream and sugar to a boil over medium-low heat in a medium saucepan, stirring until the sugar dissolves.
- Boil/simmer for three minutes, then remove from heat and allow to cool. Once cool, whisk in the lemon juice and zest until well combined.
- Pour the mixture into 6, 8 ounce dessert glasses. Refrigerate for at least 3 hours.
- When ready to serve top with whipped cream, and or fresh berries of your choice.
Whipped Cream
- Beat the whipping cream and sugar together until thick and creamy.
Notes
- For a keto dessert, substitute Allulose for the sugar.
- When zesting the lemon, use short strokes to create a small zest that will be less noticeable.
- Classic English Posset is made with double cream, which is almost impossible to find in the U.S.
- Do not substitute light cream, you need the high fat content of heavy whipping cream for this dessert to work.
Nutrition
Calories: 502kcal | Carbohydrates: 31g | Protein: 2g | Fat: 42g | Saturated Fat: 26g | Cholesterol: 157mg | Sodium: 44mg | Potassium: 112mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1683IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 1mg