Some desserts require a stand mixer, a double boiler, and a pastry degree. And then there’s lemon posset, an old English dessert that asks almost nothing of you and gives back everything.
No eggs. No gelatin. No cornstarch. Just cream, sugar, and lemon. That’s it. The magic happens when lemon juice meets warm cream, causing a natural chemical reaction that sets the mixture into a silky, spoonable custard. It’s practically alchemy, except the only special ingredient you need is good cream.
That’s where Kalona SuperNatural Organic Whipping Cream comes in.
Why the Cream Matters
In a recipe this simple, there’s nowhere to hide. Every ingredient pulls its full weight, which means the quality of your cream is the quality of your dessert.
Our Organic Whipping Cream comes from a small network of family farms here in the Midwest, averaging around 35 cows each, where the herds graze on pasture as nature intended. The milk is vat pasteurized at 145°F for 30 minutes, low and slow, never ultra-high-temperature processed, and never homogenized. That means the fat globules stay intact, just as they are in fresh milk from the farm.
The result is cream that tastes like cream. Rich, clean, and real.
When you bring that cream to a gentle simmer with lemon zest and sugar, something beautiful happens: the flavor blooms. The bright citrus oils from the zest infuse into the fat. The whole pot smells like a summer kitchen. It’s one of those moments that makes you slow down.
That’s what minimally processed dairy does. It reminds you that good food doesn’t need to be complicated. It just needs to start from something honest.
Lemon Posset
Serves 4–6 | Prep: 15 minutes | Chill: 3 hours or overnight
Ingredients
For the posset:
- 2 cups Kalona SuperNatural Organic Whipping Cream
- ¾ cup granulated sugar
- Zest of 1 lemon
- 5 tablespoons fresh lemon juice
For serving:
- Fresh raspberries
- Fresh blueberries
- Fresh mint
- Additional lemon zest (optional)
Instructions
1. Build the base. In a medium saucepan, combine the whipping cream, sugar, and lemon zest. Bring to a gentle boil over medium heat, stirring frequently to prevent sticking. You’ll notice the cream takes on a faint golden hue from the zest. That’s flavor happening in real time.
2. Let it simmer. Once boiling, reduce to a steady simmer and cook for 3 minutes, stirring occasionally. This step is important: it allows the cream to reduce slightly and ensures the posset will set properly once chilled.
3. Add the lemon juice. Remove the pan from the heat and stir in the fresh lemon juice. The mixture will thicken almost immediately. That’s the acid doing its quiet, remarkable work.
4. Strain and pour. Pour the mixture through a fine mesh strainer to remove the zest, then divide evenly among small glasses, ramekins, or cups. We love the look of clear glasses here, because you’ll want to see those clean, pale layers.
5. Chill. Refrigerate for at least 3 hours. Overnight is even better. The posset will set into a smooth, trembling custard that holds its shape when spooned.
To serve, top with a handful of raspberries and blueberries, a few leaves of fresh mint, and a curl of lemon zest if you like. The berries cut through the richness beautifully.
A Few Notes from the Kitchen
On the lemon: Use fresh juice, always. Bottled lemon juice won’t give you the same bright, clean flavor, and this dessert depends on it.
On the glasses: Small is better. A posset is rich, and a 4-to-6-ounce pour is just right. Little jam jars work perfectly.
On the wait: We know three hours feels long when something smells this good. Make it the night before a dinner party, and you’ll be glad you did.
On the cream: Kalona SuperNatural Organic Whipping Cream does not need to be shaken before using. It’s whipping cream, not our cream-top milk. But if you’ve used our whole milk before and noticed that beautiful cream layer at the top of the bottle, know it comes from the same unhomogenized philosophy.
Find Kalona SuperNatural Organic Whipping Cream near you at kalonasupernatural.com.
USDA Organic | Grass-Fed | Minimally Processed | From Small Family Farms