Hamdi Saidani This Lemon Posset is creamy, light, and full of fresh lemon flavor. It’s made with just a few ingredients and takes only minutes to prepare. You can serve it in small cups or inside lemon halves for a pretty and fun dessert.
Jump to RecipeIngredients Needed:
- 600 ml heavy whipping cream
- 200 grams sugar
- 2 Tablespoons lemon zest, approximately 2 lemons
- 75 ml freshly squeezed lemon juice
- 1 teaspoon vanilla extract, optional
How To Make Lemon Posset Recipe?
- Add cream, sugar, and zest: place the cream, sugar, and lemon zest in a saucepan. Heat it over medium-high heat and stir gently.
- Heat gently: once the sugar is fully dissolved and small bubbles start to form on top, take the pan off the heat. Don’t let it boil.
- Mix in lemon juice: whisk in the lemon juice while the mixture is still warm.
- Let it cool and strain: let it cool for 10 minutes, then strain it into a jug or measuring cup for easy pouring.
- Pour into cups: pour the mix into small glasses or hollowed lemon halves if you’re using them.
- Chill until set: let it cool at room temperature, then chill in the fridge for at least 1 hour or up to 3 days.
Recipe Tips:
- Use full-fat cream only: low-fat or light cream won’t set properly, so make sure it’s heavy whipping cream.
- Don’t let the cream boil: once you see tiny bubbles on the edges, take it off the heat. Boiling can ruin the texture.
- Add lemon juice after removing from heat: this keeps the cream from curdling and helps it set smoothly.
- Strain the mixture before pouring: this removes lemon zest and any lumps, so the final posset is silky and smooth.
- Chill for at least 1 hour: the posset needs time to firm up in the fridge. Don’t rush it or it may turn out too runny.
How To Store Leftovers?
Let the leftover lemon paste cool down to room temperature first. Then cover it and keep it in the fridge for up to 3 days. Serve it cold straight from the fridge.
Nutrition Facts:
- Calories: 390 kcal
- Total Fat: 34g
- Saturated Fat: 22g
- Cholesterol: 130mg
- Sodium: 30mg
- Potassium: 100mg
- Total Carbohydrate: 27g
- Dietary Fiber: 0g
- Sugars: 25g
- Protein: 2g
Try More Nigella Lawson Recipes:
Nigella Lemon Posset Recipe
Course: DessertCuisine: BritishDifficulty: Easy6
servings10
minutes8
minutes390
kcalThis Lemon Posset is creamy, light, and full of fresh lemon flavor. It’s made with just a few ingredients and takes only minutes to prepare. You can serve it in small cups or inside lemon halves for a pretty and fun dessert.
Ingredients
600 ml heavy whipping cream
200 grams sugar
2 Tablespoons lemon zest, approximately 2 lemons
75 ml freshly squeezed lemon juice
1 teaspoon vanilla extract, optional
Directions
- Add cream, sugar, and zest: place the cream, sugar, and lemon zest in a saucepan. Heat it over medium-high heat and stir gently.
- Heat gently: once the sugar is fully dissolved and small bubbles start to form on top, take the pan off the heat. Don’t let it boil.
- Mix in lemon juice: whisk in the lemon juice while the mixture is still warm.
- Let it cool and strain: let it cool for 10 minutes, then strain it into a jug or measuring cup for easy pouring.
- Pour into cups: pour the mix into small glasses or hollowed lemon halves if you’re using them.
- Chill until set: let it cool at room temperature, then chill in the fridge for at least 1 hour or up to 3 days.
Notes
- Use full-fat cream only: low-fat or light cream won’t set properly, so make sure it’s heavy whipping cream.
- Don’t let the cream boil: once you see tiny bubbles on the edges, take it off the heat. Boiling can ruin the texture.
- Add lemon juice after removing from heat: this keeps the cream from curdling and helps it set smoothly.
- Strain the mixture before pouring: this removes lemon zest and any lumps, so the final posset is silky and smooth.
- Chill for at least 1 hour: the posset needs time to firm up in the fridge. Don’t rush it or it may turn out too runny.