Lemon Possets

What if I told you that there was a dessert with the texture of a pot de creme, flavor of a lemon tart, and it only needed three ingredients?

Better yet, that it took almost no effort to make?

I’ll take it a step further – you don’t even have to turn your oven on.

That, my friends, is a little French cream dessert called a Lemon Posset.

I stumbled upon it a few months ago…the three ingredient claim caught my attention. How could three ingredients turn into a thick, custard-like dish of heaven without any form of thickening agent(think creme brûlée – eggs, pudding – cornstarch)?

That would be through the magic acidic properties of lemon.

You honestly just cook a bit of cream and sugar down together, remove from the heat, and add lemon juice.

The acid in the lemon causes the whole mixture to thicken over the course of a few minutes, and once refrigerated it becomes thick and creamy.

Simple, right?

You should try it – it tastes even better than it sounds.

I topped mine with roasted rhubarb here, but I’d recommend fresh strawberries tossed in a little sugar.

Tried that one the second time I made these and thought it was even better.

One little tip – don’t cook the cream down too long. If you do, the cream will firm up too much in the fridge and develop a fatty sort of coating.

 

These make great little individual desserts, but also make a fantastic tart filling – stay tuned for an extra special one!

More Lemon Desserts

Lemon Cream Bars

Mile High Lemon Meringue Tart

Lemon Chiffon & Rhubarb Fool Cake

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