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(Experiment 112) Lemon posset

I had lemon posset when I travelled the UK back in 2010 and from a North American perspective, it’s not something I have been exposed to a lot. It was good but nothing to write back home about.

Fast forward several years later and I see this trend going on about these and figure I would re-explore it.

Possets are simple to do and only require 3 ingredients. It’s rich, creamy, sweet with a hint of lemon.

The magic behind the posset becoming thick is the chemical reaction of the hot cream(casein) with the acidity of the lemon juice.

You need

  • 2 lemons
  • 135g sugar
  • 500ml heavy cream ( 35%)


  1. First, zest the 2 lemons and juice both of them in a bowl, add the zest to the lemon juice
  2. Combine the cream and sugar in a pot and bring to a simmer. Make sure to stir the whole time or it may burn
  3. When it starts simmering and bubbling, the cream will start to have a yellowish hue. Let it “bubble” for 2 minutes and transfer it into a mixing bowl. Let cool for 2 minutes

    PS: if you make this dessert and it doesn’t thicken much(you can still eat it) , let it boil an extra 30-60 seconds next time.
  1. Add the lemon juice into the cream mixture making sure to stir it well else the acidity will make it curd.
  2. Pour into your glasses, ramekins or whatever container you want to use to serve this. Transfer to refrigerator for at least 4 hours

    PS: These will be good the next day, I recommend covering them with plastic film after a few hours to prevent your custard from capturing fridge odour.

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