Lemon Posset
Bright, silky, and impossibly simple, this citrus pudding is a breeze to make ahead for guests or weeknight treats. A creamy, tangy finish that feels indulgent without fuss.
Ingredients
Dairy
- 2 cups 1 pint (2 cups) heavy cream
- 1/4 teaspoon vanilla extract Optional
Sweetener
- 1/2 cup sugar
Flavorings
- 1 1/2 teaspoons grated lemon zest Optional
- 1/3 cup lemon juice
Optional garnishes
- Fresh berries (blackberries, raspberries, or blueberries)
- Mint leaves
- Crushed graham crackers or pistachios
Instructions
Preparation
- Combine the cream, sugar, and lemon zest in a medium saucepan over medium heat.
- Bring the mixture to a gentle simmer, stirring frequently to dissolve the sugar.
- Cook until the cream mixture is reduced to 2 cups, about 15 to 20 minutes; do not let it boil over.
- Remove from heat and stir in the lemon juice and vanilla extract, then let the mixture rest for 20 minutes.
- Strain through a fine-mesh strainer into a bowl, discarding the zest.
- Divide evenly between 8 ramekins or serving glasses.
- Refrigerate uncovered until set, at least 3 hours.
Serving Suggestions
- Top with mixed berries and a sprig of mint.
- Sprinkle crushed graham crackers or pistachios for crunch.
- Serve in small glasses as part of a dessert sampler.
- Pair with a light cookie or shortbread for texture contrast.
- Offer alongside a simple salad and garlic lemon orzo for a balanced dinner.
Notes
Use a gentle simmer and low heat to prevent scorching or boiling over. If freezing, thaw slowly in the fridge to preserve texture.