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 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 the dessert - no eggs or starch.
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🍋 Why you'll LOVE this recipe
- Easy: You only need a few simple ingredients. So easy and quick to make!
- Tangy lemon: So much zesty, tangy lemon flavor.
- Creamy: It's ultra rich and creamy - like a pudding but even more decadent.
- Tea infused: Tea infuses so much more complexity and no extra effort on your end because you have to heat the cream anyways. Chamomile, Earl Grey, or green tea will work great.
If you love creamy tea flavored desserts, you're going to love my Earl Grey crème brulee.
📝 Key ingredients
Traditionally, you only need 3 ingredients but I added a fourth - tea - for extra flavor and depth.
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
- Lemons: You'll need 3-4 lemons, depending on the size and how juicy they are. You need a bit of the zest and a lot of the juice! If you want to use the rinds as cups for the posset, reserve the halves after squeezing the juice out.
- Tea: Use your favorite loose-leaf or bagged tea. I used a fragrant chamomile tea. Jasmine green tea, black tea, and even Earl Grey tea are all great options that will taste great with lemon!
- Heavy whipping cream: Use a cream that's 35% milk fat. This will ensure that the posset will set into a thick, rich, smooth and creamy texture.
My obsession with lemon desserts has been running wild lately! This lemon curd is similar to lemon posset, but thickened using yolks as opposed to cream and lemon juice.
👩🍳 How to make lemon posset
Step 1: If using lemon rinds for the 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.
Step 2: In a medium saucepan, combine cream, sugar, salt, lemon zest, and tea leaves.
Step 3: Stir together 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 prevent burning.
Step 4: Strain the cream mixture into a vessel with a spout (for easy pouring later) to remove the zest and tea leaves.
Step 5: Add lemon juice and stir well. You’ll notice it thicken slightly.
Arrange the 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.
Step 6: Pour the posset into the cleaned rinds or the ramekins.
Cover and place the posset 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. I like mine to set for 2-3 hours. They’re best eaten within 24 to 36 hours.
✔️ Expert posset tips
- Don't undercook the cream and sugar mixture. If you don't cook it for at least 5 minutes, the posset won't set to a thick and creamy texture.
- Use fresh squeezed lemon juice: Squeeze the lemons yourself to get the freshest, tangy lemon flavor.
- Chill until set: Lemon posset needs at least a few hours in the fridge to set for a thick and creamy texture.
🥄 Make ahead and storage
Lemon posset can be made the day before. They're good for up to 2 days in the fridge. To prevent them from forming a skin on top, cover them with a plate, wrap, or store them in an airtight container. Avoid using aluminum foil because they'll develop a metallic flavor.
❔ What is posset?
Originating from England, possets were hot spiced drinks made from milk and curdled with wine or ale. It was often used as a soothing and healing drink.
In the 19th century, it transformed into a cold cream based dessert, "curdled" or thickened with citrus juice. Lemon posset is the most common present day posset flavor.
If you love English inspired desserts, this lemon Victoria sponge is right up your alley.
☕ How to infuse posset with other flavors
Since you have to heat the cream for posset anyways, why not infuse it with tea leaves! It adds so much more complexity and you can add any type of tea you like.
I used chamomile tea for a delicate floral twist. Earl grey, jasmine, and raspberry tea would also work really well! Any tea that tastes good with lemon will be a good fit. Or even a whole vanilla bean for a more sophisticated version - like this vanilla bean lavender ice cream.
For a well rounded tea time or dessert, serve the posset with the same tea flavor you used to infuse it on the side.
🍮Why your posset may not be thickening
Use heavy cream or whipping cream - 35% milkfat is perfect! If the cream doesn't have enough fat content, it won't thicken enough.
Make sure that you heat the cream long enough - 5 minutes of simmering is what you need. It will darken in color slightly and become a yellow color.
Lastly, make sure that the posset has enough time to set in the fridge! It needs to set for at least 1 hour. 2-3 hours is ideal.
📖 Recipe FAQs
You can infuse or not infuse the posset according to your taste. Keep it plain with just lemon zest, vanilla bean, or tea like I did in this recipe.
You only need 3 ingredients - lemons, sugar, and cream. I added a bit of salt to bring out the flavor and tea to infuse another layer of flavor. They're both optional, you don't necessarily need them for success.
The lemon juice curdles the lemon posset, creating an ultra thick and creamy texture. Similar to a pudding. You don't need to use eggs or starch to thicken posset.
🍋 More related recipes
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📖 Recipe
Lemon Posset
Equipment
- ramekins or cups alternatively, use hollowed out lemon skins
Ingredients
- 2 cups heavy whipping cream
- ½ cup granulated sugar
- ⅛ teaspoon sea salt
- 1 tablespoon lemon zest grated
- 2 tablespoons tea leaves use your favorite tea, I used chamomile
- 6 tablespoons lemon juice from about 3-4 lemons
Instructions
- 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.2 cups heavy whipping cream, ½ cup granulated sugar, ⅛ teaspoon sea salt, 1 tablespoon lemon zest, 2 tablespoons 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.6 tablespoons 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.
Video
Notes
- Make sure to simmer the cream and sugar mixture for 5 minutes.
- Use fresh squeezed lemon juice for the best flavor and results
- Chill until set. 2-3 hours is ideal.
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