This tart, creamy lemon posset requires only three ingredients and no baking! Perfect for Passover or that bleak moment when you run out of eggs.
Well, we are almost a month into our self-isolation here in Illinois and now it is Passover to boot. So much for all the stress baking I have been doing! Not only can I not bake because it is Passover – although I am going to try my hand at French macarons, which only use almond flour – but also I am starting to run out of eggs.
Perhaps you are facing the same problem. Every time I go to the store – which of course, I try to do as little as possible – I can only buy a dozen eggs at a time and sometimes the store doesn’t have any eggs! Many Passover desserts are, of course, heavily dependent on eggs – all those flourless chocolate cakes and coconut macaroons, to say nothing of meringues which are basically just egg whites and sugar.
So, in thinking about what sweet treats I could concoct for us this Passover that don’t require egg, I remembered a recipe that I developed for a magazine client over a year ago: lemon posset. Never heard of it? I’m not surprised. Almost no one knows this humble dish. But a posset is actually one of the oldest recipes you will find.
The dish dates back to 16th century England, when a posset was a warm drink made from sweetened curdled milk and alcohol that was given as a remedy for colds and fever or to aid sleep. You can even find a few mentions of possets in Shakespeare. (For example, Lady MacBeth drugged the king’s guards with a doctored posset. And we all know how that turned out.)
A few centuries later, you start to see recipes for possets with lemon in them. This makes complete sense because the acid in lemon juice will curdle, or thicken, milk or cream. So unlike in earlier times when you had to start with curdled milk – gross – to achieve a thick texture, once you have acces to citrus juice, you can start with fresh cream and still achieve a thick, pudding-like texture.
(A posset made with milk rather than cream would become grainy when the acid is added to it, but because of the extra fat in cream, when it comes into contact with acid, it develops a smooth, thick consistency.)
The other important ingredient in a posset is sugar, which also helps thicken the mixture and create a smooth, velvety mouthfeel. But that is literally it: cream, lemon juice and sugar are the only ingredients needed to make this recipe. Although the texture is akin to a rich custard, there are no eggs to separate or beat or fold in.
Just boil cream and sugar on the stove until reduced, whisk in some lemon juice and let the mixture sit. Then transfer the mixture into individual ramekins or serving bowls and chill for at least three hours. That’s the whole recipe.
A few notes on the recipe: the cream really wants to boil over. The first time I made the recipe, I used a 3-quart saucepan and struggled to prevent the cream from boiling over. After that, I always have used my 5-quart saucepan – the one I usually cook pasta in. In short, I recommend grabbing a larger saucepan than you think you need.
You definitely want to transfer the posset into individual serving dishes before chilling, rather than chill it in a big bowl and then portion it out because that harms the texture. Divide the posset evenly into four one-cup ramekins or jars – about 2/3 of a cup in each. It’s very rich, as you might imagine, so this is a perfect amount for one person. Leave some room at the top to garnish with berries, candied lemon peel or whatever your heart desires.
So, if you have cream and lemons on hand, or can get some the next time you are able to shop, you can make this incredibly simple dessert – no eggs or flour required!
Ingredients
- 3 cups heavy cream
- 3/4 cup sugar
- Zest and juice of three lemons (about 1/2 cup lemon juice)
Instructions
- Combine the cream, sugar and lemon zest in a 5-quart (or larger) saucepan.
- Bring to a boil over medium-high heat, stirring to dissolve the sugar.
- Boil for 8-10 minutes, stirring constantly and adjusting heat so the cream does not boil over.
- Remove pot from heat and whisk in lemon juice. Allow to cool for 20 minutes. Strain into a large bowl.
- Divide evenly among four one-cup ramekins.
- Cover and chill for at least three hours prior to serving.
I just love your blog! This recipe sounds yummy!
Every recipe of yours that I have made has been fantastic! Last week I made the Mina for Passover and my husband loved it!!
Thank you so much for your kind words. I am so honored that you tried the mina recipe and I am thrilled that it was a hit.