Recipe for Lemon Posset

We have a new obsession in our house, and it’s lemon posset (pronounced “paw-set”). Fabulously simple (it has only 3 ingredients), stunningly luscious, it is our new favorite dessert. What is a posset? We know it as a creamy, lemony dessert from Britain that a bit like a pudding.

An online search reveals that it was originally made with milk curdled with spiced wine or ale and served warm. Sort of like a warm eggnog I guess. It was used as a tonic for minor colds and other illnesses. Evidently “posset sets” used to be popular and were frequently given as gifts. According to Wikipedia (not exactly a primary source but useful when one is researching the history of obscure British desserts!), “The posset set that the Spanish ambassador gave Queen Mary I of England and King Philip II of Spain when they became betrothed in 1554 is believed to have been made by Benvenuto Cellini and is of crystal, gold, precious gems, and enamel.” Who knew!? Those sets, resembling a type of tea set, were for the original hot version. Today possets are served cold and are curdled with a citrus, usually lemon. How is a posset different from lemon curd, you might ask? Lemon curd uses butter and eggs to make a rich, pudding-y filing for cakes or a spread (such as for English crumpets). Unlike lemon curd, lemon posset is eaten with a spoon from a bowl.

We first had lemon posset at the home of Sonja, a good friend and wonderful cook. When I tried it I thought it seemed vaguely yogurt-y, but I soon learned that was due to the sour quality of it and the smooth texture. She served it with raspberries and whipped cream. We prefer it either plain or with just berries, as the whipped cream texture I think competes with the texture of the posset itself. This recipe hails from The Beach House Kitchen. I’ve adapted it to make 8 servings, as that is what is most useful to our family!