Meyer Lemon Posset

How to Make Meyer Lemon Posset

1. 1

   Step 1: Combine cream and sugar

   Pour the heavy cream and granulated sugar into a small to medium saucepan and whisk briefly to combine. Set over medium heat and warm gently, whisking occasionally so the sugar begins to dissolve and the cream heats evenly.

   For this step

   • 2 cupsHeavy cream (36% fat)
   • 1/2 cupGranulated sugar
2. 2

   Step 2: Bring to a gentle simmer

   Continue to heat the cream mixture until it just reaches a gentle simmer and small bubbles appear at the edges, about 2–3 minutes after steaming begins. Stir constantly for 1 minute to ensure the sugar is fully dissolved, then remove the pan from the heat.
   
3. 3

   Step 3: Add Meyer lemon, vanilla and salt

   Off the heat, whisk in the Meyer lemon juice, lemon zest, vanilla extract and the pinch of kosher salt. The acidic lemon will cause the cream to thicken and slightly curdle — whisk until smooth and glossy; if you prefer an ultra-silky texture strain the mixture through a fine-mesh sieve into a bowl to remove any coagulated bits and excess zest.

   For this step

   • 3 tbspMeyer lemon juice (about 2-3 lemons)
   • 1 tspMeyer lemon zest
   • 1 tspPure vanilla extract
   • a pinchKosher salt
   
4. 4

   Step 4: Portion and chill to set

   Divide the posset evenly among four small ramekins or jars and let cool to room temperature, then cover and refrigerate until fully set, at least 4 hours or overnight. The posset will firm up to a spoonable custard-like texture as it chills.
   
5. 5

   Step 5: Garnish and serve

   Just before serving, top each posset with a light dusting of extra lemon zest, a candied peel, fresh berries or toasted nuts and serve with a shortbread cookie on the side. The contrast of crisp cookies and silky posset makes a simple but elegant presentation.

   For this step

   • 4 piecesShortbread cookies or toasted nuts, for serving (optional)
   

1. Pour the heavy cream and granulated sugar into a small to medium saucepan and whisk briefly to combine. Set over medium heat and warm gently, whisking occasionally so the sugar begins to dissolve and the cream heats evenly.
2. Continue to heat the cream mixture until it just reaches a gentle simmer and small bubbles appear at the edges, about 2–3 minutes after steaming begins. Stir constantly for 1 minute to ensure the sugar is fully dissolved, then remove the pan from the heat.
3. Off the heat, whisk in the Meyer lemon juice, lemon zest, vanilla extract and the pinch of kosher salt. The acidic lemon will cause the cream to thicken and slightly curdle — whisk until smooth and glossy; if you prefer an ultra-silky texture strain the mixture through a fine-mesh sieve into a bowl to remove any coagulated bits and excess zest.
4. Divide the posset evenly among four small ramekins or jars and let cool to room temperature, then cover and refrigerate until fully set, at least 4 hours or overnight. The posset will firm up to a spoonable custard-like texture as it chills.
5. Just before serving, top each posset with a light dusting of extra lemon zest, a candied peel, fresh berries or toasted nuts and serve with a shortbread cookie on the side. The contrast of crisp cookies and silky posset makes a simple but elegant presentation.