Lemon Posset (Easy 3 Ingredient Lemon Custard)
Lemon posset is a traditional British dessert for creamy lemon custard, made with cream, sugar and lemons. The custard thickens and sets as it cools, without eggs or gelatin.
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Ingredients
- 2 cups heavy whipping cream
- ⅔ cup granulated sugar
- 1 ½ tbsp freshly grated lemon zest
- 6 tbsp lemon juice
- ¼ tsp vanilla extract (optional)
Instructions
- In a saucepan, measure the cream and sugar.
- Zest two lemons, which should give you about 1 1/2 tbsp zest. Whisk the zest into the cream and sugar.
- Over medium heat, bring the cream mixture to a simmer, then reduce to low and gently simmer for 5 minutes, whisking occasionally.
- Juice the lemons, and measure 6 tbsp of juice into a 4-cup liquid measuring cup. Set a strainer over the measuring cup.
- Pour the hot cream mixture through the strainer to remove the zest, then stir the cream mixture together with the lemon juice (and vanilla, if using). You should get about 3 cups (24 ounces) of custard. Let sit and cool for 20 minutes.
- Divide the lemon custard between 6 small ramekins or glasses. Set the ramekins in the refrigerator and chill for 5-6 hours, until the custard has thickened. If making these in advance, cover the ramekins with plastic wrap after they've chilled, and refrigerate for 2-3 days.
- Serve the custard plain, with berries, or a shortbread cookie.
Notes
These lemon custards are also wonderful semi-frozen. You can freeze them for a few hours, or overnight. If freezing them overnight, they will freeze very firm, although not icy, and the texture will still be smooth and creamy. Let thaw for 15-20 minutes before serving.
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