Sandra Lemon Posset is a classic British chilled dessert made with just three core ingredients. This citrusy pudding uses double cream, caster sugar and fresh lemon juice to create a silky, set texture that’s incredibly refreshing.
The first time I made this, I boiled the cream too hard and it nearly curdled. Now I always keep the heat at a gentle simmer for exactly four minutes. If you skip this timing, the chemical reaction between the acid and the fat won’t happen properly, and you’ll end up with a liquid mess instead of a firm set.
The lemon juice is doing more work than you’d think in this recipe. Without it, the cream would never thicken, as the acid is what actually “cooks” the proteins to create that velvet texture. I’ve tried a few versions of lemon posset and this one is the one I keep going back to because using the hollowed-out lemon skins makes it look much more impressive at a dinner party.
Lemon Posset Ingredients
- 3 large lemons (plus 1 extra for juice if needed)
- 400ml (14fl oz) double cream
- 140g (5oz) caster sugar
- 1 tsp vanilla extract
- 1 lemon, zested
How To Make Lemon Posset
- Prepare the lemon shells: Slice the lemons in half lengthways and use a small knife or spoon to carefully scoop out all the flesh and pith. Make sure you don’t puncture the skins. Squeeze the fruit to get 7 tablespoons of juice and set it aside in a small bowl.
- Infuse the cream: Put the caster sugar and lemon zest into a saucepan and rub them together with your fingers to release the oils. Pour in the double cream and set the pan over a medium heat. Stir constantly until the sugar dissolves and the mixture just starts to simmer.
- Simmer the mixture: Lower the heat and let the cream simmer gently for exactly 4 minutes. Do not let it boil vigorously or the cream might separate. Stir occasionally to prevent a skin from forming or the bottom from catching.
- Add the citrus: Remove the pan from the heat and let it sit for 2 minutes to cool slightly. Gradually pour in the lemon juice and vanilla extract while stirring. You’ll see the mixture thicken almost immediately as the acid reacts with the cream.
- Fill and chill: Pour the warm cream through a fine sieve into a jug to remove the zest, then carefully fill each lemon shell to the brim. Place the lemons in the fridge for at least 3 hours, or overnight, until the centre is completely firm and cold.
Recipe Tips
Use double cream only. You must use cream with at least 30-40% fat content for the chemical reaction to work. Single cream or lower-fat alternatives won’t set, leaving you with a runny sauce rather than a spoonable pudding.
Strain the mixture. Pouring the liquid through a fine sieve before filling the shells is essential for a professional finish. This removes the zest and any stray bits of pith, ensuring the texture is perfectly smooth on the tongue.
Level the lemon bases. If your lemon halves won’t stay upright, slice a tiny sliver off the bottom of the peel to create a flat surface. Do not cut too deep or the liquid cream will leak out of the bottom before it sets.
Scale your juice. Always measure the juice with a tablespoon rather than just counting lemons. Lemons vary in juiciness, and using exactly 7 tablespoons ensures the set is firm every time without being overly sour.
Chill them thoroughly. Do not try to serve these before the 3-hour mark. The posset needs time to fully bond and drop in temperature to achieve that signature fudge-like consistency.
Rub the zest. Taking a moment to massage the lemon zest into the sugar before adding the cream draws out the aromatic oils. This step gives the posset a much deeper citrus scent than just adding the zest to the liquid.
What To Serve With Lemon Posset
Lemon posset is a rich dessert that pairs best with something crunchy to contrast the creamy texture. Shortbread biscuits or thin ginger snaps are the traditional choice for dipping into the lemon shells.
For a fruitier finish, serve with a handful of fresh raspberries or a spoonful of blueberry compote on top. The tartness of the berries cuts through the heavy cream beautifully.
How To Store Lemon Posset
Fridge
Keep the filled lemon shells in the fridge for up to 3 days. Cover them loosely with clingfilm once they’ve set to stop them from absorbing any other fridge smells.
Reheat
Do not reheat this dessert. The heat will break the set and turn the pudding back into a thin liquid that cannot be reset.
Freeze
This recipe is not suitable for freezing. The cream texture will become grainy and the lemon skins will turn mushy and brown once thawed.
Lemon Posset Nutrition Facts
Per serving (1 of 7 filled halves): Calories: 342kcal, Protein: 2g, Fat: 28g, Carbohydrates: 21g, Sugar: 20g, Sodium: 25mg. Estimated. May vary based on ingredients and cooking methods.
FAQs
Usually, this happens because the cream wasn’t simmered for long enough or you used a cream with too low a fat content. Double cream is essential.
No, always use fresh lemons for this recipe. Bottled juice lacks the natural acidity and oils needed to react with the cream and provide the right flavour.
Yes, if you don’t want to use lemon shells, you can pour the mixture directly into small glass jars or ceramic ramekins.
Lemon Posset Recipe
Description
A silky, three-ingredient citrus cream set inside hollowed lemon shells for a classic presentation.
Ingredients
Instructions
- Hollow out lemon halves and sieve juice to collect 7 tablespoons.
- Rub zest into sugar in a pan then stir in the double cream.
- Simmer gently for 4 minutes over medium heat without boiling over.
- Remove from heat and stir in lemon juice and vanilla.
- Sieve mixture into a jug and fill the prepared lemon shells.
- Chill in the fridge for at least 3 hours until completely set.
