If there’s one dessert that feels like a warm hug, it’s Lemon Posset. It’s the kind of dish that sounds simple, but once you take a bite, it makes you wonder how something so easy could taste so luxurious. I first stumbled across Nigella Lawson’s version of this creamy delight when I was looking for something to impress friends with, without spending the whole day in the kitchen. The best part? It’s essentially foolproof. No fancy equipment needed, just a few basic ingredients that magically come together to create something ethereal.
There’s something special about a recipe that’s been around for centuries yet feels perfectly modern, and Lemon Posset is exactly that. It has a rich history that traces back to medieval England, where it started as a warm, spiced drink, but Nigella’s take on it is an indulgent, chilled dessert that’s refreshing and creamy all at once.
But beyond the creamy texture and zesty flavor, there’s a level of comfort that comes from making something so simple yet so delicious. It’s the kind of recipe that anyone can master and will leave people asking for the recipe.
Nigella Lawson’s Lemon Posset Recipe
Nigella’s Lemon Posset is a no-bake dessert, which in itself is a game-changer. If you’re someone like me who tends to get distracted easily when things are bubbling away on the stove, you’ll appreciate how hands-off this recipe is. I remember the first time I made it-I was so skeptical about how something that only required three ingredients could result in something so creamy. But lo and behold, it did!
The whole process starts with just heating up some cream, sugar, and lemon juice, but it’s how those ingredients interact that creates the magic. You pour the mixture into a bowl, let it set in the fridge for a few hours, and voilà-what you’re left with is a silky smooth dessert that could easily fit in at a high-end restaurant.
If you’ve ever thought about making a dessert but been intimidated by long ingredient lists or complex steps, this one will change your mind. It’s a great gateway into more advanced baking (though I suspect you’ll be sticking with this one for a while).
Ingredient List
Now, don’t get thrown off by the simplicity of this ingredient list. It’s all about balance, and these three ingredients are the foundation for creating that perfect texture and flavor. Here’s what you’ll need:
- Double Cream (Heavy Cream) – 600 ml
- Caster Sugar – 150 g (or superfine sugar, if you can’t find caster sugar)
- Fresh Lemons – 2 or 3, depending on size (you’ll need both the zest and juice)
That’s it. No gelatin, no eggs, no complicated tricks. Just these three key ingredients, each of which plays a critical role. The double cream provides the richness, the sugar gives it the sweetness without being overpowering, and the lemon? The lemon is the hero. The tangy acidity cuts through the richness of the cream and adds that refreshing burst of flavor that makes this dessert so unforgettable.
If you’re like me and you sometimes struggle to find the right balance in recipes, trust me: the proportions in Nigella’s recipe are spot on. It’s hard to go wrong.
How To Make Nigella Lawson’s Lemon Posset?
Let me take you through the steps of making this dessert. As I mentioned before, it’s incredibly simple, but the results are mind-blowing. If you’ve got 10 minutes to spare, you’re already halfway there.
Step 1: Heat The Cream And Sugar
In a medium saucepan, combine the double cream and caster sugar. Slowly bring the mixture to a boil over medium heat. Stir occasionally, making sure the sugar dissolves completely and doesn’t stick to the bottom. Once it starts to bubble, lower the heat and let it simmer for 3 minutes. Don’t rush this part-it’s crucial to allow the cream to reach that point where it thickens just enough.
Step 2: Add The Lemon
Once your cream-sugar mixture has simmered for a few minutes, take it off the heat and immediately stir in the fresh lemon juice. This is where the magic happens-the acidity of the lemon causes the cream to thicken further, giving you that signature posset texture. Stir in the lemon zest too. I love the extra zing the zest provides. It adds more depth to the flavor, making it more aromatic.
Step 3: Let It Cool And Set
Allow the mixture to cool down for a few minutes, then pour it into serving glasses or small bowls. Cover with cling film or a lid and refrigerate for at least four hours, though overnight is even better. I always find that the posset gets a bit more velvety the longer it sits, so if you can plan ahead, it’s worth letting it set overnight.
Step 4: Serve And Enjoy
Once it’s set and perfectly chilled, you’re ready to serve! I love topping mine with a few fresh berries, a sprig of mint, or maybe even a little extra lemon zest for that bright burst of citrus. The beauty of Lemon Posset is that it stands well on its own, but if you feel like adding a bit of flair, go for it.
Things I Learned
Making Nigella’s Lemon Posset was one of those "I can’t believe how easy this is" moments. Here are a few things I learned along the way:
- The cream is everything – Don’t skimp on the quality of the cream. Double cream is key for that lush, smooth texture. If you use regular heavy cream, it may not set as perfectly, and the result could be a little less decadent.
- Lemon balance is important – I’ve made this a few times, and I’ve learned that the size of the lemons can affect the final flavor. Some lemons are more acidic than others, so I always taste the cream mixture before I refrigerate it. If you think it needs a bit more lemon, go ahead and add a little extra juice.
- Give it time – Like a good relationship, the posset needs time to set. Don’t rush the chilling process. The texture improves dramatically if you let it rest for longer, so patience here is a virtue.
- Add flavor variations – While the classic lemon is perfection, I’ve also experimented with different citrus fruits, like orange and lime. Each one gives it a different twist, and they all work surprisingly well.
- Serve chilled, but not too cold – One thing I learned through trial and error is that posset is best served just slightly chilled. Too cold, and the texture can feel a little too firm. If you take it out of the fridge about 10 minutes before serving, it’ll be at its best.