We’re continuing delicious birthday month favorites with a classic lemon posset – a new one for me, and likely for you. It was my first time making it, but certainly not the last!
Two months ago I had no idea what a lemon posset was, but we happened to have a small sampling in our Wimbledon spread and let me tell you, I was hooked. And blown away because of how good it was. And then blown away again when I realized how easy it was to make.
Three ingredients. Done. Done. And done.
But first, what the heck is a posset even? Well, it’s like a pudding. Not like a pudding, it is a pudding. The smoothest, silkiest pudding you can imagine that requires no eggs, cornstarch or anything else fussy, but rather simply uses fresh lemon juice to “curdle” the cream so that it sets to smooth and creamy perfection.
Ignore that I said that word curdle. That sounds gross, and this lemon posset is not.
Anyway, a few minutes on the stove and a few hours in the fridge, dessert is ready to go. This classy and classic dessert would be perfect for any summer gathering- an outdoor brunch, a casual (or fancy) dinner party. Or a birthday party.
This recipe comes from Peyton & Byrne’s British baking book, and I didn’t even bother to play around with the recipe. I thought about adding herbs but then was afraid of making it soapy tasting. No, classic will do.
And finally, how could something I’d only ever eaten less than two months ago be considered a favorite? A favorite that I’d use to celebrate my birthday no less? Hey, as they say, when you know you know.
Classic Lemon Posset
Classic lemon posset is a simple British dessert made up of simply three ingredients- cream, lemon and sugar- for a creamy and tangy treat.
Ingredients
- 300 mL heavy cream (about 1 1/4 cup)
- 5 1/2 TB caster sugar
- zest from 1 lemon (about 2 tsp)
- 2 TB lemon juice
Directions
- Step 1 Combine cream, sugar and lemon zest in a small saucepan over low heat. Stir constantly until the sugar is completely dissolved. When bubbles start to form around the edges of the cream, cook 2 minutes without stirring. Do not let the mixture boil. Remove from heat and add the lemon juice. Strain and divide into four ramekins. Cover each with plastic wrap and chill at least 2 hours. Serve cold.
