Lemon Posset Recipe

If there is any word a chef likes more than "delicious," it has to be this one: "easy." And both of those words coming into play with this lemon posset recipe, says chef and recipe developer Ting Dalton of Cook Simply. "This couldn't be a simpler dessert, but in its simplicity, the flavor is decadent, zingy and sweet," Dalton says, adding that "it will impress anybody."

And she knows that from long and repeated experience. "Lemon posset is one of the first desserts I ever made when hosting a dinner party," Dalton explains. "They're easy to make, and can be made ahead of time, and they look impressive [whether] served in glasses or mason jars. It's also a great palette cleanser after a rich meal." Sold yet? If not, one taste will more than close the deal. And three ingredients is all it takes to prep this tasty treat, so let's get to it!

The three ingredients that you'll need to make lemon posset are heavy cream, lemons, and sugar. But to really nail this unique sweet treat, it's a good idea to also have some fresh mint you can chop up and sprinkle on as a garnish that will enhance the flavor and appearance. Now, can you use other citrus fruits? "Of course," Dalton says. "Try it with limes or oranges — orange possets work well with grated chocolate on top."

The Brits have been enjoying posset for centuries — it's even mentioned several times in Shakespeare plays! Posset is vaguely reminiscent of eggnog. A thick, sweet beverage that can be sipped or eaten with a spoon, it will scratch your itch whether you're itching for ice cream, a milkshake, pudding, and the like.

Now, how best to enjoy this treat? Dalton has some suggestions: "I love having possets on their own, but if you wanted another serving suggestion, you can serve alongside shortbread biscuits, which are great to dip in."

First off, put the cream in a big saucepan, then add the sugar and gently heat the pan, stirring slowly, and keep warming and stirring until the sugar has melted in fully. Then bring the cream to a simmer and let it bubble for one minute. Next, turn off the heat and stir in the lemon zest and the juice.

Now, divide out portions of the posset between glasses or mason jars (note this recipe will make roughly four large servings), and let it cool to room temperature. Then carefully cover the glasses or jars (you can use tin foil, plastic wrap, or lids) and chill them for at least three hours in the fridge, or even for up to one day.
When it's time for dessert, serve the posset with extra lemon zest and some chopped mint sprinkled over.