You want to look like you spent hours on dessert when you actually spent about seven minutes of active work. This is the dessert for that. Silky, bright lime custard that sets itself without gelatin or cornstarch, torched into a crackly sugar shell and served in the actual lime peels. Lime Posset is the kind of thing that makes people ask if you went to culinary school.
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The magic is in the simplicity. Cream, sugar, lime juice. That's the whole base. The acid does the thickening work for you, and the presentation does the flexing. One blowtorch moment later, you've got restaurant-level plating with ingredients you already have.
A British Classic That Deserves More Hype
Posset has been around since medieval England, but back then, it was a weird hot milk punch spiked with wine or ale and used as a cold remedy. Thankfully, somewhere between then and now, someone in a proper British kitchen figured out that cream and citrus juice do something magical together when you heat them right. The acid from the citrus thickens the cream into this wobbly, spoonable custard without any eggs or starches getting involved.
The modern posset became a darling of UK dinner parties in the mid-20th century, especially because it required so little fuss and tasted obscenely rich. Lemon was the classic, but lime brings this sharper, slightly floral punch that works beautifully when you're adding the brulee treatment.
Adding the caramelised sugar top and serving it inside hollowed lime shells turns a humble British pudding into something that photographs like a Michelin-starred finale. It's a full glow-up, and it took zero extra skill.
Ingredient Notes
Here are all the simple ingredients you will need to make this lovely rich dessert:
- Double Cream (Heavy Cream). Heavy cream with a high fat percentage (35%) is essential for the posset to set properly. The high fat content allows the mixture to thicken naturally once citrus juice is added. Lower-fat cream will not set.
- Lime Juice. Fresh lime juice is key. Bottled juice won't give the same vibrant flavour. If you prefer a more traditional version, you can substitute lemon juice to make a classic lemon posset or follow our Lemon Posset Brulee recipe.
- Lime Zest. Lime zest adds an extra burst of citrus aroma. If you're making a lemon posset recipe instead, simply replace it with lemon zest.
- Granulated Sugar. Balances the sharpness of citrus fruits and helps create that signature silky texture.
- Demerara Sugar (for brûlée topping). Sprinkled on top and caramelised with a blowtorch, it forms a delicate, crunchy layer. If you prefer, regular white sugar works just as well.
- Limes for Serving (Optional). Hollowed lime halves make beautiful natural bowls for the posset. If you prefer, simply pour the mixture into small glasses or other single-serving dishes.
Step-By-Step Method
1. Zest the citrus. Add lime zest to a jug or heatproof bowl.
2. Prepare the limes (optional). Halve 2-3 limes and scoop out the flesh carefully with a spoon, taking care not to pierce the peel. Strain the pulp through a sieve to collect fresh lime juice.
3. Heat the cream mixture. In a small saucepan, combine heavy cream and granulated sugar. Heat over medium heat, stirring continuously, until the sugar dissolves and the mixture begins bubbling gently around the edges.
4. Cool slightly. Remove from the heat and allow the cream to cool for a couple of minutes.
5. Add zest and juice. Pour the warm cream over the lime zest. While whisking continuously, slowly add the lime juice. The acid will begin to thicken the mixture.
6. Fill the lime shells. Arrange the hollowed lime halves in a muffin tin so they sit upright. Carefully pour the posset mixture into each shell.
7. Chill to set. Refrigerate for at least 3 hours, or until the posset is fully set (honestly, it's the hardest part!).
8. Optional brûlée topping. Sprinkle a thin layer of demerara sugar over each posset and caramelise with a kitchen blowtorch until golden and crisp.
Serving Suggestions
This posset is already wonderfully rich, so it pairs best with something light and crunchy. Try serving it with crushed graham crackers, buttery shortbread or a simple biscuit crumble. Fresh raspberries or other berries also work beautifully, cutting through the richness with a little acidity.
For an extra flourish, garnish with a few mint leaves or a twist of extra lime zest.
More Lemon and Lime Dessert Recipes
If you enjoy bright citrus desserts like this posset, explore more lemon and lime dessert recipes below - perfect for a summer dinner, fancy dinner party or an easy crowd-pleasing treat.
Lime Posset Served In Hollowed Lime Shells
Equipment
- Lemon Zester
Ingredients
- 2-3 limes if you wish to serve posset in the lime cups
- 120 (½ cup) double cream a.k.a heavy cream 35% fat
- 30 g granulated sugar
- 15 ml (1 tablespoon) lime juice
- zest of 1 lime
- 2 teaspoon demerara or more white sugar
Instructions
- Zest one lime into a large jug.
- *If serving in lime halves. Halve 2-3 limes, and scoop the flesh out of the peel using a grapefruit spoon or a sharp-edged tablespoon, taking care not to pierce through the peel.
- Place the lime flesh into a fine sieve and press down with the spoon to collect lime juice (you will only need 15ml of it in the recipe).
- Stirring continuously, heat cream and sugar over low-medium heat until sugar dissolves and the mixture starts bubbling around the edges. Then, take it off the heat and leave it to cool down for a couple of minutes.
- Pour the cream into the jug with the lime zest and stir to combine.
- Whisking continuously, gradually pour in the lime juice.
- Arrange the lime halves in a muffin tin or a dish that would allow them to stand on their base securely.
- Pour the lime posset mixture into each lime half and place them in the fridge to set for 3 hours.
- Once set, sprinkle about ¼ teaspoon of sugar on top of each. Heat the surface with a kitchen blow torch until it forms a thin layer of crunchy caramel. Enjoy!
Nutrition
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