Lemon Posset
- 15 min
- Serves 4
- 3 ingredients
10 minutes to prep, 5 to cook. A silky, three‑ingredient lemon posset where bright citrus zest and juice mingle with rich double cream for a velvety, tangy treat that sets quickly. Ideal for an elegant, no‑bake dessert finish.
Free. No account needed.
Method
Place the double cream, caster sugar, and the finely grated lemon zest into a saucepan.
Heat gently over low heat, stirring constantly, until the sugar has fully dissolved and the cream is just below the scalding point (warm enough to touch but not boiling).
Kitchen notes · Added by ReelsMeals: The sugar dissolves and the cream is hot but not boiling. Keep stirring as the cream warms to prevent scorching.
Remove the saucepan from the heat and immediately stir in the freshly squeezed juice of the four lemons.
Kitchen notes · Added by ReelsMeals: The lemon juice is mixed evenly into the cream. Add the juice as soon as the pan leaves the heat.
If you prefer a smoother texture, strain the mixture through a fine‑mesh sieve to remove the zest.
Divide the posset evenly among cocktail glasses or individual ramekins.
Allow the mixture to cool to room temperature, then cover and refrigerate for at least 2 hours, or until fully set.
Kitchen notes · Added by ReelsMeals: The mixture is fully set after chilling. Cover the portions while they chill.
Before serving, optionally garnish each serving with a thin slice of lemon, a few fresh berries, or a light dusting of powdered sugar.
Serve chilled and enjoy the bright, creamy lemon flavor.
Tips while you cook
- Prep zest first
- Grate the lemon zest before heating.
- Gentle heat
- Heat the cream mixture over low heat, stirring constantly, and stop before it boils.
- Add juice off the heat
- Stir the freshly squeezed lemon juice in immediately after removing the pan from the heat.
- Optional straining
- If a smoother texture is desired, strain the mixture through a fine‑mesh sieve before chilling.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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Bob Dickinson made this.
The recipe comes from Bob Dickinson’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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