3-Ingredient Lemon Posset (Printable View)

Silky lemon cream dessert made with three simple ingredients and chilled to perfect texture.

# What You'll Need:

→ Dairy

01 - 2 cups heavy cream

→ Sweetener

02 - 2/3 cup granulated sugar

→ Citrus

03 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)

# How To Make It:

01 - In a medium saucepan, combine the heavy cream and sugar. Heat gently over medium-low heat, stirring occasionally until the sugar dissolves and the mixture just begins to simmer without boiling.
02 - Remove the saucepan from heat and stir in the freshly squeezed lemon juice until fully blended.
03 - Let the mixture cool for 5 minutes, then pour evenly into four small ramekins or serving glasses.
04 - Cover and refrigerate for at least 3 hours until the lemon cream achieves a silky, creamy set texture.
05 - Serve the lemon posset chilled, optionally garnished with lemon zest or fresh berries.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when you actually spent fifteen minutes.
  • The balance of tart and sweet hits differently than any mousse or pudding you've made.
  • You can make it ahead, which means less stress and more time with your guests.
02 -
  • Boiling the cream ruins everything, so keep the heat gentle and patient—if it bubbles aggressively, pull it back immediately.
  • The lemon juice sets the cream through a chemical reaction, not by magic, so use fresh juice and don't try to skip this step with zest alone.
03 -
  • Use the warmth of the cream to draw out everything from the lemon juice—the emulsion that forms is what makes posset different from curdled cream, so don't skip the gentle heating step.
  • If you're nervous about the texture, strain the finished mixture through a fine mesh sieve before pouring into ramekins for an even more luxurious result.
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