Lemon Posset That Doesn't Curdle (Finally) — Rich, Creamy & Done in 15 Minutes of Hands-On Time
That first spoonful — when it's cold and silky and the lemon hits the back of your throat right behind the cream — is the kind of quiet moment that makes the whole day slow down. This lemon posset looks like you spent hours but actually comes together in about 15 minutes of hands-on work, then chills into something magical.
Equipment
- Small saucepan
- Microplane or fine zester
- Citrus juicer
- Fine-mesh strainer
- 4 small ramekins, cups, or glasses
Ingredients
- 2 cups heavy cream (must be full fat)
- 1/2 cup granulated sugar
- 2-3 lemons (zest and juice, about 1/4 cup juice)
- 1 pinch salt
Instructions
- Prep first: Zest and juice your lemons before you turn on the heat. You need to move quickly once the cream is hot.
- Heat: Combine cream, sugar, and salt in the saucepan. Heat over medium, stirring occasionally, until the sugar dissolves and the cream comes to a gentle simmer. Don't let it boil hard — small bubbles at the edges is what you're looking for.
- Infuse: Remove from heat. Stir in the lemon zest. Let it sit for 2 minutes to infuse. The kitchen will smell incredible.
- Strain: Pour the hot cream through the strainer into a bowl or large measuring cup. Discard the zest. I've skipped this before and trust me — the texture is better when you take the time.
- Curdle (intentionally): Whisk in the lemon juice. The mixture will thicken immediately — that's the posset doing its thing. Don't panic. You haven't messed it up.
- Pour: Divide the mixture into your serving cups. Tap them gently on the counter to release any air bubbles.
- Chill: Refrigerate, uncovered, for at least 4 hours, or overnight. Cover them once they're fully set to keep them from picking up fridge smells.
Notes
Things I learned the hard way:
- Use heavy cream only — anything lighter won't set.
- Don't skip the strainer; leftover zest makes the texture gritty.
- Be patient — 4 hours minimum, overnight is best.
- Taste your lemons: if very tart, start with 3 tbsp juice and add more. Make ahead: Covered tightly, possets keep in the fridge for up to 4 days. Freezing is not recommended. Variations: Swap lemon for lime, or infuse the cream with rosemary or thyme before adding juice. Top with fresh berries, whipped cream, or shortbread cookies.
- Use heavy cream only — anything lighter won't set.
- Don't skip the strainer; leftover zest makes the texture gritty.
- Be patient — 4 hours minimum, overnight is best.
- Taste your lemons: if very tart, start with 3 tbsp juice and add more. Make ahead: Covered tightly, possets keep in the fridge for up to 4 days. Freezing is not recommended. Variations: Swap lemon for lime, or infuse the cream with rosemary or thyme before adding juice. Top with fresh berries, whipped cream, or shortbread cookies.