The **lemon posset recipe** is a dessert of pure genius. Requiring only three simple ingredients—cream, sugar, and lemon juice—it delivers an intensely tart, surprisingly rich, and effortlessly creamy custard that requires no cornstarch, gelatin, or baking. This historical English dessert is proof that the simplest recipes are often the most elegant and **amazing**.

The magic of the **lemon posset recipe** lies in chemistry: the acid in the lemon juice reacts with the fat and protein in the hot cream, causing it to thicken and set naturally as it cools. This makes it a foolproof **Quick Recipes** solution and a fantastic, light **Dinner** dessert.

The Ultimate Secret to the Lemon Posset Recipe: Science

Unlike panna cotta (which uses gelatin) or pudding (which uses cornstarch), the **lemon posset recipe** sets entirely due to the interaction between cream and citrus. Understanding this process ensures a smooth, crack-free finish.

Essential Ingredients for the Perfect Posset Lemon Recipe

The few ingredients used must be of the highest quality for the best **posset lemon recipe**:

• **Dairy:** Heavy cream (or double cream) is non-negotiable. Its high fat content (at least 35%) provides the necessary structure to set the posset. Lower fat creams will not set properly.
• **Acid:** Freshly squeezed lemon juice is essential. The quantity must be precise—too little, and the posset won’t set; too much, and the mixture will curdle.
• **Sweetener:** Granulated sugar provides the necessary balance to the intense lemon tartness.

The Chemical Set: Why Heat is Key

Heating the cream and sugar mixture before adding the lemon juice is vital. The intense heat denatures (unravels) the proteins in the cream. When the lemon juice (acid) is added, the denatured proteins immediately re-bond, forming a stable, thick gel as the mixture cools. This is the simple science that makes this amazing dessert work.

The cooking process for this **lemon posset recipe** is so quick that it makes an ideal companion to slow-cooker meals. For a simple main course that requires hours of slow cooking, consider our guide to the hearty **[Ham and Beans Recipe]** (https://flavorillarecipes.com/ham-and-beans-recipe), offering a rich contrast to this bright, tart dessert.

Step-by-Step Instructions: Making the Best Lemon Posset Dessert

Follow these steps exactly, paying close attention to the heating and cooling times, for a velvety smooth **lemon posset dessert**.

Prepare the Base and Heat:

1. **Heat Cream and Sugar:** In a medium saucepan, combine the heavy cream and granulated sugar. Heat over medium-high heat, stirring until the sugar is completely dissolved. Bring the mixture to a rolling boil and continue boiling for exactly 3 minutes. This reduction is crucial for achieving the perfect thickness.
2. **Cool Slightly:** Remove the pot from the heat. Allow the mixture to cool for 5 minutes. Cooling slightly prevents the mixture from shocking the lemon juice and ensures a smoother set.

Set and Chill:

1. **Add Acid:** Slowly pour the fresh lemon juice into the cream mixture while whisking gently and continuously for about 1 minute. The mixture will thicken slightly immediately.
2. **Strain and Pour:** Strain the mixture through a fine-mesh sieve into a large jug or pouring cup. This removes any possible lumps or bits of zest/pulp. Immediately pour the smooth liquid into your chosen serving glasses or ramekins.
3. **Chill:** Refrigerate for at least 3 hours, or until fully set. The **lemon posset dessert** will be firm enough to hold its shape when tilted.

Serving and Variations for Your Lemon Posset

The **lemon posset** is beautiful on its own but can be enhanced with simple garnishes and paired with contrasting flavors.

Serving Ideas and Variations:

• **Presentation:** For an elegant **Dinner** presentation, serve the **lemon posset in a lemon shell**. Slice large lemons in half, scoop out the flesh, and pour the posset mixture into the hollowed-out rind.
• **Garnish:** Top with fresh berries (raspberries or blueberries), crushed shortbread cookies (such as our **[Gluten Free Peanut Butter Cookies]** – https://flavorillarecipes.com/gluten-free-peanut-butter-cookies), or finely grated lemon zest.
• **Lighter Flavor:** For a slightly lighter version, stir in a teaspoon of lemon zest and a tablespoon of vodka (which aids emulsification) before pouring into the glasses.

Troubleshooting: Why Didn’t My Lemon Posset Set?

If your **lemon posset recipe** fails to set, it is almost always due to one of these two factors:

1. **Insufficient Boil Time:** You must bring the cream/sugar mixture to a rolling boil and hold it there for the full 3 minutes. This reduction is necessary to concentrate the fat and sugar for the acid reaction.
2. **Low Fat Cream:** Using half-and-half, light cream, or low-fat dairy will result in failure. The high fat content of heavy cream is essential for the proteins to bond and set.

The **lemon posset recipe** is an elegant, three-ingredient marvel that brings simple baking science into your kitchen. By following the crucial steps of boiling the cream for 3 minutes and cooling it before adding the fresh lemon juice, you guarantee a smooth, tart, and undeniably luxurious dessert. This rich, high-fat dessert is ideal for capping off a savory meal. For a quick seafood dish that is fast to prepare, consider our guide to the Branzino Recipe.

For additional details on the historical and scientific methods behind posset and other classic English desserts, you can consult authoritative culinary texts such as the **Food Timeline’s History of Posset**.

FAQ: Your Questions About Lemon Posset Recipe

How does the lemon posset recipe set without gelatin?

The **lemon posset recipe** sets purely through the scientific reaction between the acid (lemon juice) and the denatured proteins and high fat content of the heavy cream. The heat from the boiling cream unravels the proteins, and the lemon juice causes them to re-bond into a thick, stable gel as the posset cools and chills.

Can I use bottled lemon juice for this posset lemon recipe?

It is strongly recommended that you use fresh lemon juice for the **posset lemon recipe**. Bottled juice often contains stabilizers or preservatives that can interfere with the delicate chemical reaction required to set the posset, potentially leading to a failure to thicken.

Is the sugar amount flexible in the lemon posset dessert?

The sugar amount in the **lemon posset dessert** is not highly flexible. Sugar acts as a setting agent and balances the tartness of the lemon juice. Reducing the sugar by more than 2 tablespoons may result in a posset that is too thin and too tart. The sugar content also helps stabilize the emulsion.

Why did my lemon posset recipe curdle?

The **lemon posset recipe** curdle if the lemon juice is added to the cream while the cream is still at an aggressive boil. The intense heat cooks the dairy proteins too fast. The solution is to remove the cream from the heat and allow it to cool for 5 minutes before slowly whisking in the lemon juice.

Conclusion: The Ultimate Traditional Dessert

The **lemon posset recipe** is an amazing recipe that brings simple, comforting elegance into your kitchen. By utilizing the precise steps of boiling the cream for 3 minutes and cooling it before adding the fresh lemon juice, you guarantee a smooth, tart, and undeniably luxurious dessert.

Embrace this **amazing** **posset lemon recipe** as your new go-to **Dinner** or **Quick Recipes** centerpiece. It is the perfect, rewarding end to any meal.

Recipe Summary: Quick Lemon Posset

→ Ingredients

• 2 cups Heavy Cream (35% fat minimum)
• $\frac{3}{4}$ cup Granulated Sugar
• $\frac{1}{2}$ cup Fresh Lemon Juice
• 1 tsp Lemon Zest (optional)

Steps to Follow (How to Make Lemon Posset)

1. **Heat & Reduce:** Combine cream and sugar in a saucepan. Bring to a rolling boil and boil for exactly 3 minutes, stirring often.
2. **Cool:** Remove from heat and let cool for 5 minutes.
3. **Set:** Slowly pour in the lemon juice while whisking gently for 1 minute.
4. **Pour & Chill:** Strain the mixture into small serving glasses. Chill for at least 3 hours until completely set.

Tools You’ll Need

• Medium saucepan
• Whisk
• Fine-mesh sieve
• Ramekins or small serving glasses