Key Lime Pie Possets
Silky, tangy key lime possets that set without baking. A no-fuss lime dessert with creamy texture and bright citrus flavor.
Equipment
- Medium Saucepan
- Fine mesh strainer
- 4-6 serving glasses or ramekins
- Whisk
- Measuring cups and spoons
Ingredients
- 2 cups heavy whipping cream full-fat
- 2/3 cup granulated sugar
- 1/3 cup fresh key lime juice about 4-5 key limes
- 2 teaspoons key lime zest plus extra for garnish
- 1/2 teaspoon vanilla extract
- 1 pinch fine sea salt
- 6 graham crackers crushed for topping, optional
- 2 tablespoons light brown sugar for crumble, optional
- 1 tablespoon unsalted butter melted, for crumble
- fresh lime wedges for serving
Instructions
- Prepare 4-6 small serving glasses or ramekins. Set aside.
- In a medium saucepan over medium heat, combine heavy cream, granulated sugar, lime zest, and salt. Stir until sugar dissolves, about 3-4 minutes.
- Bring mixture to a gentle boil, then reduce heat to medium-high. Simmer for exactly 5 minutes, stirring constantly. Mixture will reduce slightly and coat the back of a spoon.
- Remove from heat and let cool for 10 minutes. Stir in fresh lime juice and vanilla extract. Mixture will begin to thicken immediately.
- Pour through a fine-mesh strainer to remove zest bits for smooth texture.
- Divide posset mixture evenly among serving glasses. Cover with plastic wrap and refrigerate for at least 4 hours, or ideally overnight.
- For optional crumble topping: Mix crushed graham crackers, brown sugar, and melted butter. Toast in 350°F oven for 5-7 minutes until golden. Cool completely.
- Serve chilled, topped with graham cracker crumble, extra lime zest, and fresh lime wedges.
Notes
- Use room temperature cream for smoother results
- Fresh key lime juice is essential for proper thickening and flavor
- Don't skip the 5-minute boil - it's crucial for texture
- Possets can be made up to 2 days in advance
- Strain for dessert restaurant-quality smooth finish