The History of Lemon Posset – Etymology, World Records & A Classic Recipe
What is Lemon Posset?
Lemon posset is a rich, creamy, citrus-infused dessert that dates back centuries. Originally a warm, spiced milk drink, posset has evolved into a silky, indulgent pudding made with just three simple ingredients – cream, sugar, and lemon juice.
The Origins & Etymology of Posset
The word "posset" comes from Middle English, first recorded in the 15th century. It is believed to be derived from the Old English term "poshset," referring to a curdled milk drink often mixed with ale or wine. Posset was originally used as a medieval remedy for colds and stomach ailments, commonly consumed by the British aristocracy.
During the Tudor period, posset became a luxurious drink enjoyed by royalty and the upper classes. It was often enriched with spices such as nutmeg, ginger, and cinnamon, thickened with bread, and served in ornate posset pots. Over time, the dish transitioned from a drink to the modern, set cream dessert we know today.
Lemon Posset in Modern Times
By the 20th century, lemon posset had become a staple of British cuisine, particularly as a refreshing summer dessert. Unlike its medieval counterpart, today’s lemon posset relies on the natural curdling reaction between lemon juice and cream, creating a smooth, custard-like texture without the need for eggs or gelatin.
World Records & Fun Facts About Posset
While there are no recorded Guinness World Records for the largest lemon posset, similar custard-based desserts have set impressive milestones:
The largest custard dessert ever made weighed over 1,000 kg and was created in Spain in 2018.
Lemon posset has been featured in Michelin-starred menus and is often served as a fine dining alternative to traditional custard or mousse.
Historical recipes of posset appear in Shakespearean literature, most notably in Macbeth, where Lady Macbeth uses a poisoned posset to drug the guards.
Classic Lemon Posset Recipe
Ingredients (Serves 4-6):
600ml double cream
150g caster sugar
Zest of 1 lemon
Juice of 2 lemons (about 75ml)
Method:
Heat the Cream & Sugar:
In a saucepan, combine the double cream and caster sugar.
Gently heat over medium heat, stirring occasionally, until the sugar has dissolved.
Bring to a gentle boil and simmer for 3 minutes, stirring occasionally.
Add Lemon Zest & Juice:
Remove the pan from the heat.
Stir in the lemon zest and lemon juice, whisking well.
The acidity will thicken the cream.
Strain & Pour:
Strain the mixture through a fine sieve into a jug to remove zest and any lumps.
Pour into serving glasses or ramekins.
Chill & Set:
Let the possets cool at room temperature for 30 minutes, then transfer to the fridge.
Chill for at least 4 hours (or overnight) until firm.
Serve & Enjoy:
Garnish with fresh berries, lemon zest, or shortbread biscuits.
Serve chilled for the best texture.
Conclusion
Lemon posset has come a long way from its medieval medicinal roots to become a beloved British dessert. Whether you’re making it for a special occasion or simply indulging in a citrusy treat, this timeless recipe is sure to impress.