Lemon Posset is the easiest of lemon desserts and will always be impressive! It is creamy and velvety smooth. It’s the perfect amount of citrus without being too zingy. If you are in a rush you can use bottled lemon juice and serve in ramekins or little dishes and to make it even easier!

This is a Bristish Dessert although you will find it in other parts of Europe. Because it is the perfect little dessert, any time, any place.

Four. Simple. Ingredients.

If you are using fresh lemons, cut in half lengthwise and use a sharp knife to go around the edges to make it easier to scoop out.

Place the pulp into a sieve and use a spoon or your fingers to get all the juice out.

***This is totally worth it if you want to serve in the half lemon shell which is pretty delightful.

NOTE: You will only need the juice from about 3 lemons for the recipe but will probably need double the amount of lemons to fill. I usually fill the lemon halves and pour the remainder into ramekins.

Pour cream and sugar into sauce pan. Heat to just boiling on med/hi heat, stirring constantly. Immediately turn the heat down to med/low and set timer for 3 minutes.

BE CAREFUL: this will boil over in an INSTANT. Hold on to the pot with an oven mitt so that you can quickly move it off the burner as soon as it starts to rise. When it settles, put it back over the heat. I usually have to do this 2 or 3 times while cooking.

Cook and stir for 3 minutes and remove from the heat.

Pour in the lemon juice and vanilla and whisk as it thickens until smooth.

Ladle into lemon halves, ramekins or dessert dishes. Cover loosely with parchment paper and chill at least 3 hours. Check at any time to see how well it is set and serve to your liking.

This is DELICIOUS with berries. It’s also a beautiful way to garnish along with mint leaves if you wish.

Serve these at breakfast, brunch, or for dessert. They are beautiful on charcuterie boards.

                                                                                       ENJOY!