Lemon Posset Recipe

Heavy cream: The base of the dessert, providing a rich and creamy texture.

Sugar: Adds sweetness to balance the tartness of the lemons.

Lemons: Both the juice and zest are used to infuse the dessert with bright, citrusy flavor.

To achieve the perfect texture for your lemon posset, make sure to bring the heavy cream and sugar mixture to a full boil and maintain it for the full 3 minutes. This step is crucial as it allows the cream to thicken properly when combined with the lemon juice. Stir constantly to prevent the mixture from scorching at the bottom of the saucepan.

• Heavy cream - Substitute with coconut cream: Coconut cream provides a rich and creamy texture similar to heavy cream and is naturally gluten-free.

• Sugar - Substitute with honey: Honey can be used as a natural sweetener and adds a unique flavor profile while being gluten-free.

• Lemons, juiced and zested - Substitute with limes, juiced and zested: Limes offer a similar acidic profile and citrus flavor, making them a suitable gluten-free alternative.

• To store your lemon posset, cover each serving glass with plastic wrap or a tight-fitting lid. This will prevent any unwanted flavors from seeping in and keep the dessert fresh.
• Place the covered desserts in the refrigerator. They will keep well for up to 3 days, maintaining their creamy texture and vibrant lemon flavor.
• If you wish to freeze the lemon posset, pour the mixture into freezer-safe containers, leaving a bit of space at the top to allow for expansion.
• Cover the containers tightly with lids or plastic wrap. For an extra layer of protection, you can wrap the containers in aluminum foil.
• Label each container with the date of preparation. This will help you keep track of how long the desserts have been stored.
• When you're ready to enjoy the frozen lemon posset, transfer the containers to the refrigerator and let them thaw slowly overnight. This gradual thawing process will help maintain the creamy consistency.
• Once thawed, give the lemon posset a gentle stir to restore its smooth texture before serving.

• Gently warm the lemon posset in a saucepan over low heat, stirring constantly to prevent curdling. This method ensures the creamy texture remains intact.
• Alternatively, place the lemon posset in a heatproof bowl and set it over a pot of simmering water (double boiler method). Stir occasionally until warmed through.
• For a quicker option, microwave the lemon posset on a low power setting in short intervals, stirring between each interval to ensure even heating and to avoid overheating.
• If you prefer a chilled dessert, simply allow the lemon posset to sit at room temperature for about 15-20 minutes before serving. This will take the chill off without compromising its texture.

• Saucepan: Use this to combine the heavy cream and sugar and bring them to a boil.

• Stirring spoon: Essential for stirring the cream and sugar mixture constantly to prevent burning.

• Measuring cups: Needed to accurately measure the heavy cream and sugar.

• Citrus juicer: Helps to efficiently extract juice from the lemons.

• Zester: Used to zest the lemons, adding a burst of citrus flavor to the posset.

• Serving glasses: Pour the mixture into these for setting and serving the posset.

• Refrigerator: Necessary for chilling the posset until it sets properly.

• Timer: Useful for keeping track of the boiling time and refrigeration period.

Prepare ingredients in advance: Measure out the heavy cream, sugar, and lemon juice ahead of time to streamline the cooking process.

Use a microplane for zesting: A microplane zester will make quick work of zesting the lemons.

Boil efficiently: Use a wide-bottomed saucepan to bring the cream and sugar mixture to a boil faster.

Chill quickly: To speed up the setting process, place the filled serving glasses in the freezer for the first 30 minutes before transferring them to the refrigerator.