Lemon Posset
Serves 6
15 mins prep
5 mins cook
60 mins Chill Time
20 mins total
This tea infused lemon posset is an easy, four ingredient dessert that uses lemon juice and cream to create a creamy, refreshing dessert. It’s ultra creamy and tangy. A perfect no bake summer dessert! This lemon posset is infused with tea for extra flavor. It can be served inside the lemon rinds or in small bowls and cups. Only lemon juice is used to thicken lemon posset - no eggs or starch.
If using lemon rinds for the lemon posset, cut them in half longwise and carefully squeeze out the juice using a juicer. Remove and peel away the inner membranes and pulp to create a clean vessel for the posset.
In a medium saucepan, combine cream, sugar, salt, lemon zest, and tea leaves. Stir and heat on medium-low heat until it comes to a boil. Turn down the heat slightly so it doesn’t boil over, and simmer for 5 minutes. Stir frequently to avoid burning.
cup heavy whipping cream
cup granulated sugar
tsp sea salt
tbsp lemon zest
tbsp tea leaves
Strain the hot cream mixture into a vessel with a spout (for easy pouring later) to remove the zest and tea leaves. Add lemon juice and stir well. You’ll notice it thicken slightly.
tbsp lemon juice
Arrange lemon halves on a plate right next to each other so that they hold each other up. If using ramekins or bowls, arrange four to six onto a larger plate or tray. Pour the posset into the lemon rinds or the ramekins.
Cover and place the portioned possets into the fridge for at least 1 hour to set and thicken. They will get thicker the longer you leave them in the fridge to set. 2-3 hours is ideal. They’re best eaten within 24 to 36 hours.