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Butteryum food blog recipes

Lemon Posset

Patricia Reitz

Today I'm sharing one of the easiest desserts in my arsenal.  It's called Lemon Posset (sounds like faucet) - a creamy British treat that's relatively unknown here in the US, despite the fact that it's one of the world's easiest desserts to make.  I should mention that it tastes utterly amazing - like a combination of lemon curd and clotted cream.  Do I have your attention yet?  I thought so - let's make some lemon love.

Lemon Posset

makes 4 servings

Printable Recipe


  • 2 cups (480g) heavy cream

  • 2/3 cup (133g) granulated sugar

  • juice of 2 lemons (60-75ml, or 4-5 tablespoons)

  • garnish: fresh berries, lemon zest, whipped cream, ginger snaps, etc


  1. In a heavy-bottomed 2 or 3-quart saucepan, boil the cream and sugar together for 5 minutes; stirring occasionally to make sure sugar dissolves.

  2. Remove from heat and stir in fresh lemon juice.

  3. Use a sieve to strain the mixture into a glass measuring cup with a pour spout and allow to cool for a few minutes.

  4. Carefully pour mixture into 4-ounce dessert dishes; chill for at least 2 hours.

  5. Garnish just before serving.

Note: a friend of mine tried to make this using unpasteurized cream and it didn't turn out so better stick with pasteurized cream.

Mmmm.  I hope you'll give this fantastic dessert a try.  Enjoy!