Nigella Lawson Lemon Posset
Nigella Lawson’s Lemon Posset is a traditional British dessert made from cream, sugar, and fresh lemon juice. The acidity of the lemon juice thickens the cream, creating a rich, velvety custard-like texture without the need for eggs or gelatin. This dessert is served chilled and is often garnished with fresh berries or a dusting of lemon zest.
- Prep Time: 10
- Cook Time: 5
- Total Time: 15 minutes
- Yield: 8 1x
- Category: Dessert
- Method: No-bake
- Cuisine: British
Ingredients
Scale
- 600ml double cream (heavy cream)
- 150g caster sugar
- Juice of 2 large lemons (about 75ml)
- Zest of 1 lemon (optional, for garnish)
Instructions
- Heat the Cream and Sugar: Pour the double cream into a medium saucepan and add the caster sugar. Place over medium heat and stir until the sugar dissolves completely. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 3 minutes, stirring occasionally.
- Add the Lemon Juice: Remove the saucepan from the heat and allow the cream mixture to cool slightly. Stir in the freshly squeezed lemon juice, mixing well until fully incorporated. The acidity of the lemon juice will cause the cream to thicken.
- Strain the Mixture: To ensure a smooth texture, strain the lemon posset mixture through a fine sieve into a pouring jug. This step removes any lemon pulp or undissolved sugar.
- Pour into Glasses: Carefully pour the mixture into serving glasses or ramekins, dividing it evenly. Allow the possets to cool at room temperature for about 30 minutes.
- Chill: Once cooled, cover the glasses with cling film and refrigerate for at least 2 hours, or until set. The possets should have a thick, custard-like consistency when ready to serve.
- Garnish and Serve: Before serving, optionally garnish with a little lemon zest or fresh berries for added color and flavor. Serve chilled and enjoy!