Meyer Lemon Posset for Easy Spring Dessert
Meyer lemon posset looks elegant but cooks more like a quick sauce than a fussy custard. You warm cream and sugar, stir in Meyer lemon juice, and let the citrus do the thickening as it chills for a silky, spoonable spring dessert.
Equipment
- Medium heavy-bottomed saucepan
- Heatproof spatula or wooden spoon
- Microplane or fine zester
- Citrus juicer
- Fine-mesh sieve
- Measuring cup or jug with spout
- Ramekins or dessert glasses (about 120 ml / 1/2 cup)
- Tray
Ingredients
- 480 ml heavy whipping cream (35% fat)
- 135 g granulated or caster sugar
- 2-3 Meyer lemons finely zested (about 1 tbsp packed zest)
- 80 ml freshly squeezed Meyer lemon juice strained of seeds and pulp
- 1 pinch fine sea salt optional
- fresh berries (such as raspberries or blueberries) optional, for serving
- crisp butter cookies or shortbread optional, for serving
Instructions
- Chill the serving glasses. Clear 4–6 small ramekins, dessert glasses, or small jars (about 120 ml / 1/2 cup capacity each) and place them on a tray. Pop the tray in the fridge or freezer while you cook the cream.
- Prep the Meyer lemons. Finely zest 2 Meyer lemons, avoiding the white pith, until you have about 1 tablespoon of zest. Juice the lemons, then strain the juice to remove seeds and any large pulp. Measure 80 ml (1/3 cup) of juice and keep it ready by the stove.
- Combine cream, sugar, zest, and salt. In a medium, heavy-bottomed saucepan, add the cream, sugar, Meyer lemon zest, and a tiny pinch of fine sea salt if using. Stir to combine before turning on the heat.
- Heat gently to a steady simmer. Set the pan over medium heat and stir frequently until the sugar is fully dissolved and the cream is hot but not yet boiling (small bubbles around the edges, not a vigorous boil).
- Simmer to concentrate the cream. Reduce heat to medium-low and simmer for 3–5 minutes, stirring often and scraping the bottom, until slightly thicker and it lightly coats the spatula.
- Cool slightly before adding the juice. Take the pan off the heat and let the cream sit for 5 minutes.
- Stir in the Meyer lemon juice. Slowly pour the lemon juice into the warm cream while stirring steadily. The mixture should thicken almost immediately. If you prefer it sharper and it still feels loose, add up to 1 extra tablespoon of juice.
- Strain for extra-smooth texture (optional). Pour the posset mixture through a fine-mesh sieve set over a jug or large measuring cup.
- Portion into glasses. Remove the chilled ramekins or glasses from the fridge. Divide the warm posset evenly between them, leaving a little headspace for garnish.
- Chill until set. Place the filled dishes on a tray, cover lightly, and refrigerate for at least 3 hours, or until the centers jiggle slightly. Overnight chilling yields a firmer texture.
- Garnish just before serving. Top with fresh berries and a pinch of extra Meyer lemon zest if you like. Serve with crisp butter cookies or shortbread on the side.
Nutrition
Calories: 420kcalCarbohydrates: 27gProtein: 2.5gFat: 35gSaturated Fat: 22gCholesterol: 120mgSodium: 45mgPotassium: 90mgSugar: 27gVitamin A: 1100IUVitamin C: 6mgCalcium: 55mgIron: 0.2mg
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