If you’re wondering what a lemon posset even is, let me start there. It’s an old-school British dessert, dating back centuries, known for its incredible simplicity and silky texture. Picture this: a creamy, smooth custard made with just cream, sugar and lemon juice. That’s it. No eggs, no flour, no complicated steps.
Nigella Lawson’s take on the lemon posset is honestly one of the best because she nails that perfect balance of rich creaminess and bright, tangy lemon that cuts through the richness. It’s the kind of dessert you can whip up on a whim when you want something indulgent yet refreshing.
I remember the first time I tried making it, I was a bit skeptical. how could just three ingredients come together to create something so elegant? But from the moment I spooned that glossy, velvety lemon posset into my mouth, I was hooked. It’s deceptively simple but feels so special.
Nigella Lawson Lemon Posset Recipe
Ingredients Needed
One of the joys of this dessert is how few ingredients you need and you probably have most of them lying around already.
- Double cream (heavy cream if you’re in the US): This is the heart of the posset, giving it that luxurious mouthfeel.
- Caster sugar (superfine sugar): It dissolves easily, so your posset ends up silky without any graininess.
- Fresh lemons: You’ll need both the juice and zest. Freshness is key here-bottled lemon juice just won’t cut it. The zest adds that extra punch of aroma and flavor.
That’s it. No vanilla pods, no eggs, no gelatin. Just pure, simple ingredients that come together magically.
Equipment Needed
Since the ingredient list is short, the equipment needed is minimal too. I love how uncomplicated this dessert is in every way.
- A heavy-based saucepan: This helps to gently heat the cream without scorching it.
- A whisk or wooden spoon: To stir the cream and sugar until the sugar dissolves.
- Measuring jug or spoons: To get the proportions right-precision is surprisingly important here.
- Fine sieve: This is optional but useful if you want to strain the lemon zest out, leaving a super smooth texture.
- Serving glasses or ramekins: Pretty little vessels make the posset feel extra special, especially if you’re serving guests.
- Refrigerator: You’ll need to chill the posset for several hours to let it set beautifully.
Instructions To Make Nigella Lawson’s Lemon Posset
Alright, here’s where the magic happens. I’m going to walk you through each step like I was right there beside you.
- Pour the cream and sugar into your saucepan. I always use a 2:1 ratio of cream to sugar-Nigella’s recipe calls for about 600ml of cream and 150g of sugar. Heat gently over medium heat, stirring often, until the sugar is completely dissolved and the cream is just about to simmer. This usually takes about 5-7 minutes. The key is not to let it boil fiercely. just a gentle simmer.
- Take it off the heat and add lemon juice and zest. I usually zest two lemons first, then squeeze out about 4 tablespoons of juice. The moment you stir the lemon juice in, you’ll notice the cream thickening almost instantly. It’s like magic-the acidity causes the cream to set without any gelatin or eggs.
- Strain the mixture. If you prefer a silky smooth posset, pour the cream mixture through a fine sieve into your serving vessels. This filters out the zest and any little curds that might have formed, giving you that glossy, luscious finish.
- Chill for at least 4 hours, ideally overnight. Patience is a virtue here. the longer it chills, the better it sets and the flavors marry beautifully. When I first made this, I tried to rush it but it just wasn’t the same. The texture was a little loose and the flavors hadn’t developed their full brightness.
- Serve simply or dress it up. Nigella often serves hers with a little fresh raspberries or a sprig of mint. I love the contrast of the creamy posset with juicy berries or even a sprinkle of toasted almonds for crunch. But honestly, it’s perfect on its own too.
What I Learnt
Making lemon posset taught me that sometimes the simplest recipes are the most rewarding. but they require respect for the process. It’s not about throwing ingredients together; it’s about understanding how heat, acid and time work together.
I also realized that high-quality ingredients make a huge difference here. Using fresh lemons, good cream and caster sugar instead of granulated really elevated the dessert. And the chilling time? Non-negotiable. Rushing it means you miss out on that sublime texture that feels like velvet on your tongue.
One personal discovery: I love making this when I have guests because it can be prepped well in advance, freeing me up to enjoy the evening without fussing in the kitchen. It’s always a conversation starter-people are amazed that such a simple dessert can be so delicious.
FAQs
Can I Make Nigella Lawson’s Lemon Posset Ahead Of Time?
Absolutely! One of the best things about this recipe is how well it holds up. I remember making it the day before a dinner party, and it was even better after chilling overnight. The flavors really deepen, and the texture stays beautifully silky.
What If I Don’t Have Heavy Cream – Can I Substitute It?
I’ve tried it with different creams when I was caught off guard, and honestly, the richness is key here. Light cream or milk just won’t give you that luxurious texture Nigella’s posset is famous for. So, if you can, stick with heavy cream for that perfect, creamy tang.
How Tart Is Nigella Lawson’s Lemon Posset? Can I Adjust The Lemon?
Funny you ask! The first time I made it, I thought it was the perfect balance-bright and zesty without being sour. But if you love a sharper zing, adding a bit more lemon juice or zest is easy and totally fine. Just remember, the cream smooths everything out beautifully, so don’t be afraid to play around.
