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Easy lemon meringue possets

This recipe guides you through creating elegant lemon meringue possets. It involves simmering cream and sugar with lemon juice to form a delicate, tangy posset, which is then thoroughly chilled. This refreshing base is crowned with a light, sweet meringue and fresh mixed berries, offering a simple yet sophisticated dessert.
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Total Time 30 minutes
Servings: 6 people
Course: lunch/dinner
Cuisine: American
Calories: 2844.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 600 ml whipping cream
  • 150 g castor sugar
  • 100 ml lemon juice
  • 100 g mixed berries
  • 2 egg whites
  • 100 g castor sugar

Equipment

  • 1 Saucepan
  • 1 Whisk (or electric mixer for cream)
  • 2 Mixing Bowls (one for posset, one for meringue)
  • 1 Electric Mixer (essential for stiff meringue peaks)
  • 6 Serving Glasses/Ramekins

Method
 

  1. Combine whipping cream and 150g castor sugar in a medium saucepan. Heat gently over medium heat, stirring constantly until the sugar has fully dissolved.
  2. Bring the cream mixture to a rolling boil, then reduce the heat to a simmer and continue to cook for 3 minutes, stirring occasionally.
  3. Remove the saucepan from the heat and immediately stir in the 100ml lemon juice.
  4. Divide the hot posset mixture evenly among 6 small serving glasses or ramekins.
  5. Refrigerate the possets for at least 4 hours, or until they are thoroughly chilled and set firmly.
  6. In a separate, very clean and dry mixing bowl, whisk the 2 egg whites with an electric mixer until soft peaks form.
  7. Gradually add the remaining 100g castor sugar, about a tablespoon at a time, continuing to whisk until the meringue is stiff, glossy, and holds firm peaks.
  8. Spoon or pipe the meringue over the top of each chilled lemon posset.
  9. Optionally, use a kitchen blow torch to lightly brown the meringue peaks for an appealing toasted finish.
  10. Garnish each posset with mixed berries just before serving.

Notes

1. For the posset, ensure the castor sugar is fully dissolved in the cream before bringing to a boil. This prevents crystallization. Once lemon juice is added, do not re-boil, as it can cause the mixture to separate. Chill for ample time – at least 4 hours, or preferably overnight – to ensure a firm, custardy set. 2. For the meringue, use a scrupulously clean, dry bowl and whisk attachment. Any trace of fat can prevent the egg whites from whipping to stiff peaks. Add the sugar gradually to create a stable, glossy meringue. A final touch with a blow torch adds visual appeal and a caramelized flavor.