Lemon Posset: the classic English lemon cream that only needs 3 ingredients
Few desserts convey British elegance and, at the same time, the simplicity of a grandmother’s recipe as well as Lemon Posset.
At a time when menus were full of preparations loaded with thickeners, clarified butter and eggs, this sweet survived precisely because it dispensed with all the confectionery paraphernalia: just fresh cream, sugar and the juice – plus the zest – of a lemon.
No flour, no starch, no eggs. The result is a silky cream that sets on its own thanks to the alchemy of milk fat and citric acidity.
Below you will find the historical origin of posset, the chemical explanation that makes the cream thicken naturally, a detailed step-by-step guide – including sweetened and fruity variations –, presentation suggestions and conservation tricks.
Everything is in clear, direct Portuguese, but with that touch of curiosity that transforms a simple recipe into kitchen culture.
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Understanding the Magic of Gelatin-Free Coagulation
What thickens the posset is not prolonged heat or starch, but the action of citric acid on casein, the main protein in milk. When lemon juice comes into contact with hot cream, it lowers the pH of the liquid. The casein micelles – normally stable thanks to their electrical charge – lose this stability, bond with each other and form a network that traps water.
The fat in the cream contributes to the velvety feel while giving it extra structure. That’s why the recipe calls for fresh cream with at least 30% fat: the high fat content ensures a firm texture without the risk of it becoming too curdled.
Mandatory and optional ingredients
300 ml of very cold fresh cream (do not use light or carton versions).
60 g of granulated or refined sugar. Can be replaced with 50 g of coconut sugar, 45 ml of maple syrup or oven and stovetop sweeteners (adjust, as each product has a different sweetness).
Juice and zest of 1 Tahiti or Sicilian lemon . Make sure to zest only the yellow or green part, avoiding the bitterness of the white pith.
Variations : Grapefruit, lime, orange or even passion fruit will work – as long as they maintain enough acidity. If the fruit is less acidic, add 1 teaspoon of lemon juice along with it.
Detailed step by step
Quick infusion
Place the cream and sugar in a heavy-bottomed pan. Stir over low heat until the sugar has dissolved. When the first bubbles appear on the edges, continue stirring for 1 minute – this will evaporate the water slightly and concentrate the fat, helping to reach the final point.
Aromatize off the heat
. Turn off the heat, add the lemon juice and zest. The mixture becomes cloudy almost instantly: coagulation is beginning.
Rest and distribute
Wait 5 minutes for the chemical reaction to progress slowly; then pass the cream through a fine sieve directly into small glasses or 120 ml cups. The sieve retains any lemon fibers, leaving the posset smooth as silk.
Refrigerator Refrigerate
for at least 1 hour. Cooling completes the firming, and the cream forms into spoonfuls that shake slightly but do not run.
Finishing and Service Tips
Flavored sugar : rub the zest into the sugar before putting it on the heat; the lemon essential oil perfumes the entire cream.
Crispy crust : sprinkle a little demerara sugar over the surface before freezing; it will crystallize and turn into a sweet “roof”.
Fruit compote : serve the posset with a spoonful of macerated strawberries, fresh blueberries or diced mango – the sweetness complements the acidity.
Herbal notes : Add lemon thyme leaves to the infusion; remove before adding the juice.
Take-away container : use 150 ml mason jars, close and transport in a thermal bag; the dessert lasts 48 hours in the refrigerator.
Frequently Asked Questions
Can I reduce the sugar?
Yes. Posset depends on the proportion of lemon to cream, not sucrose, so you can go up to 40g without compromising the texture; below that, the acidity stands out too much.
Does it work with vegetable cream?
The oat or coconut base has less casein; the cream thickens, but it doesn’t set like the original. Use ½ teaspoon of dissolved agar-agar to compensate.
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Does freezing spoil it?
Thermal shock breaks the protein network: when defrosted, the posset separates into whey and lumps. Keep it in the refrigerator only.
Do I need to boil it longer to thicken it?
No. If you reduce the heat too much, the cream will take on a caramelized flavor and may curdle when you add lemon. A brief boil is sufficient.
Variation of flavors, same structure
Acidic fruit Amount of juice Extra touch
Grapefruit 80 ml Grapefruit zest + pinch of cardamom
blood orange 90 ml Finely grated fresh ginger
Passion fruit Pulp of 2 fruits (strained) Lemon zest for balance
Persian lime 75 ml Chopped mint when serving
A timeless dessert
Lemon Posset has reinvented itself over the course of five centuries: from a hot elixir to a cold cream, from a home remedy to an elegant finishing touch to summer dinners. This contemporary recipe preserves the original minimalist spirit – few ingredients, maximum flavor – and invites you to play with aromas, fruits, herbs and crunchy ingredients. Try it next time, watch the magic happen in just a few minutes on the stove and discover how natural chemistry can be as sweet as the best sugar.
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