Lemon Posset

Most puddings use eggs or cornstarch for thickening, but this classic British dessert uses lemon juice, which makes it even easier to make.
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lemon posset with blueberries

Recipe by Nikki Bidun and Olivia Acosta, stars of Top Chef on Universal Kids

Start to Finish: 40 minutes (plus 3 hours for chilling)

Servings: 6


  • 2 cups heavy cream

  • 2/3 cup sugar

  • 1 tbsp. lemon zest plus 6 tbsp. juice (from 2 lemons)

  • 1 1/2 cups fresh blueberries


1. In a medium saucepan, bring the cream, sugar, and lemon zest to a boil, stirring until the sugar dissolves, 8 to 10 minutes. Remove from heat. Stir in the lemon juice. Let cool slightly, about 20 minutes.

2. Strain the cream into a medium bowl or small pitcher. Divide evenly among six 4-oz. ramekins or bowls. Refrigerate, uncovered, until set, about 3 hours. Let sit for 10 minutes at room temperature. Top the possets with the blueberries.