Meyer Lemon Posset

How to Make Meyer Lemon Posset

First, gather your ingredients. For this Meyer Lemon Posset, you’ll need…

• heavy cream (whipping cream)
• granulated sugar
• Meyer lemons, both juice and zest
•  

Heat the sugar and cream in a small pot on the stove, until the mixture simmers. Remove from heat and set it to cool for 20 minutes.

Meanwhile, zest 2 lemons. It’s easiest to zest them first before you juice them.

Meyer lemons will have a few seeds. Flick them away! Cut 1 lemon in half and juice it. If you don’t have enough, cut the other lemon and juice it. You need 1/4 cup. 

Once the cream and sugar mixture has cooled a bit, stir in the lemon juice and half the zest. You will be able to feel it thicken up a bit as you stir.

Here’s a trick I do to cool the whole thing quickly before I get ready to put it in the refrigerator. I fill a big skillet with ice cubes and nestle the saucepan into it, which will cool the posset down nicely.  This is entirely optional, but I do it to be more efficient with the refrigerator.

Here’s the other trick: I use a turkey baster to transfer the Meyer Lemon Posset to the small glasses, to avoid splashing. Since I was going to take photos of this dessert, I didn’t want the glasses to look messy, so the baster helped keep it controlled. You don’t have to do that, but it’s a handy trick to know. Or you could use a pitcher with a spout to direct the liquid exactly where you want it to go.

Sprinkle the rest of the lemon zest on top of the puddings.

Put the puddings in the refrigerator for a least 6 hours, and ideally overnight. (See that yellow dragon fruit in there? Come to think of it, that would be great as a dramatic garnish on top of this! Or the kumquats behind that would be wonderful chopped small and sprinkled on top.)

Questions about Meyer Lemon Posset

What makes it thick? There are no eggs or thickeners like cornstarch, gelatin or flour in it.

Citrus juice acidifies the cream, which causes the proteins in the cream to clump. But the fat in cream prevents it from clumping tightly (like milk would if it sours and curdles into clumps or becomes grainy), and instead the posset thickens luxuriously. Heating the cream before adding the juice also affects the proteins and helps stabilize the gelled cream.

Can I use regular lemons instead of Meyer lemons?

Of course! I’m a big fan of using what you have and of trying new things. If you use regular lemon juice, it is likely more sour than Meyer lemon juice, so increase the sugar by 1-2 tablespoons (that’s my guess).

How far ahead can I make Meyer Lemon Posset?

You need to make it AT LEAST 6 hours ahead so it has a chance to set up, but 24 hours is ideal. So, if you’re serving it tomorrow night, make it tonight after dinner. I have had it in the refrigerator for 3 or so days with no problem, but I cannot speak to any time greater than that because mine didn’t last that long. If you plan to keep it longer than 24 hours in the refrigerator, I would cover the top with plastic wrap, so it doesn’t begin to dehydrate.

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