Jo’s Lemon Posset

Do you have a saucepan? Do you have cream, lemons and sugar loitering about your kitchen…begging to be combined in a wicked way? Then you have the makings for a velvety lemon dessert …the kind of cool, rich and smooth blend that brings a slow smile of satisfaction.




If you like lemons of course. :-)



According to Bon Appétit
"Posset" refers to an old English drink made in a way that's similar to this simple pudding. This dessert delivers great results with little effort. “


Long before I read this in an old copy of the magazine, it was introduced to me by my friend Jo. I’d never heard of it before – it is sheer decadence.

I still have her email and recipe from September of 2009. (Goodness, didn’t realize we’d been corresponding for so long!) It remains a favorite in our kitchen.

Easy to prepare? Oh yes, too easy…..it’s difficult to wait three hours + for the consistency to gel up properly.

Three Simple Ingredients………

1 pint double or heavy cream
5 oz. caster sugar
2 large lemons, zest and juice only

Place cream and sugar in a pan and bring to a rolling simmer. Stir for roughly 3 minutes as sugar melts and then remove from heat. Let it cool.



Add lemon juice and zest, whisk well.

Pour the lemon cream mixture into at least 4 glasses…you may get 6 servings but….greedy us….we made 4 glasses.

Cover and chill possets until set, at least 4 hours or overnight.



PS - To avoid looking at the clock and wondering if an hour is just enough time before digging in (it’s not)…….I did what any sweet toothed kitchen rat would…….I made another dessert. (Sponge cakes with strawberries and whipped cream for immediate gratification)
If you prepare your posset earlier in the day it will be ready by evening. If you wait until 6 PM as I did – save it for the next evening. Perfect...Try this...you will not be sorry.