Strawberry Lemon Posset

why make this recipe

Strawberry Lemon Posset is a refreshing dessert that perfectly balances the tartness of lemons with the sweetness of fresh strawberries. It’s an elegant treat that is surprisingly easy to make. Whether you’re having a summer gathering or just want to treat yourself, this recipe is a hit. Not only does it impress with its beautiful presentation, but it also provides a delightful burst of flavor that your taste buds will love.

how to make Strawberry Lemon Posset

Ingredients :

• 5 medium lemons
• 1 1/2 cups heavy cream
• 1 tablespoon cornstarch
• Half of one package (16 ounces) Driscoll’s Strawberries
• 3/4 cup of sugar

Directions :

1. Slice 5 medium lemons in half lengthwise.
2. Use a small pairing knife to separate lemon flesh from peels.
3. Scoop out flesh and squeeze to collect about 3/4 cup lemon juice.
4. Set aside lemon juice.
5. Place lemon halves into a shallow baking dish and chill.
6. Pour 1½ cups heavy cream into a small bowl.
7. Add 1 tablespoon cornstarch.
8. Stir to combine and set aside cream mixture.
9. Stem half of 1 package (16 ounces) strawberries and place into a medium saucepan.
10. Add 3/4 cup sugar.
11. Cook over medium heat and stir occasionally about 12 minutes until strawberries are softened.
12. Stir and mash until strawberries are pureed.
13. Allow strawberry puree to cool somewhat and blend until smooth using an immersion blender or high-speed blender.
14. Return strawberry puree to saucepan.
15. Stir cream mixture and add to saucepan.
16. Stir in reserved lemon juice.
17. Cook over medium high and stir constantly until mixture begins to boil around edges of saucepan.
18. Continue cooking and stir constantly until thickened, about 4 minutes.
19. Allow mixture to cool for 15 minutes.
20. Fill reserved lemon halves with strawberry mixture and return to baking dish.
21. Cover baking dish with plastic wrap and chill for 5 hours or up to overnight.
22. Serve chilled or freeze and allow to thaw somewhat before serving.

how to serve Strawberry Lemon Posset

Serve the Strawberry Lemon Posset in the reserved lemon halves for an attractive presentation. You can also place it in individual cups or bowls. Garnish with a fresh strawberry or a sprinkle of lemon zest to make it even more appealing.

how to store Strawberry Lemon Posset

Store any leftovers in the refrigerator for up to three days. If you want to freeze it, make sure to cover it tightly with plastic wrap or an airtight container. When ready to serve, thaw it in the fridge for a few hours before enjoying it again.

tips to make Strawberry Lemon Posset

1. Choose ripe, sweet strawberries for the best flavor.
2. Use a fine mesh strainer to remove seeds from the strawberry puree if you prefer a smoother texture.
3. Make sure to let the mixture cool properly; it helps with the thickening process.

variation

You can twist this recipe by adding a layer of whipped cream on top or mixing in other fruits like raspberries or blueberries for a mixed berry posset.

FAQs

Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. Just thaw them and drain any excess liquid before using them in the recipe.

How long does the posset need to chill?
It needs to chill for at least 5 hours, but it’s best if you can let it sit overnight to fully set and develop the flavors.

Can I make this recipe without the lemon halves?
Yes, you can serve the posset in small cups or jars instead of using lemon halves for a simpler presentation.

Strawberry Lemon Posset

A refreshing dessert combining the tartness of lemons with the sweetness of strawberries, elegantly presented in lemon halves.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 5 hours hrs 30 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 5 medium medium lemons
• 1.5 cups heavy cream
• 1 tablespoon cornstarch
• 8 ounces Driscoll’s Strawberries (half of one package) Make sure strawberries are ripe and sweet.
• 3/4 cup sugar

Method

 

Preparation

1. Slice the lemons in half lengthwise and use a small pairing knife to separate the lemon flesh from the peels.
2. Scoop out the flesh and squeeze to collect about 3/4 cup lemon juice. Set aside the lemon juice.
3. Place the lemon halves into a shallow baking dish and chill.
4. In a small bowl, pour in the heavy cream and add the cornstarch. Stir to combine and set aside.
5. Stem the strawberries and place them into a medium saucepan.
6. Add the sugar to the saucepan and cook over medium heat, stirring occasionally for about 12 minutes until the strawberries are softened.
7. Mash the strawberries until pureed and allow the puree to cool somewhat. Blend until smooth using an immersion or high-speed blender.
8. Return the strawberry puree to the saucepan, stir in the cream mixture, and add in the reserved lemon juice.

Cooking

1. Cook over medium high heat, stirring constantly until the mixture begins to boil at the edges.
2. Continue to cook and stir constantly until thickened, about 4 minutes.
3. Allow the mixture to cool for 15 minutes.

Assembly

1. Fill the reserved lemon halves with the strawberry mixture and return them to the baking dish.
2. Cover the baking dish with plastic wrap and chill for 5 hours or up to overnight.

Serving

1. Serve the Strawberry Lemon Posset in the reserved lemon halves or in individual cups or bowls, garnished with a fresh strawberry or lemon zest.

Notes

Store any leftovers in the refrigerator for up to three days. To freeze, cover tightly with plastic wrap or in an airtight container and thaw in the fridge before serving. For a twist, add a layer of whipped cream or mix in other fruits like raspberries or blueberries.

Yumi

Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]