Save to Pinterest The first time I encountered lemon posset was at a tiny dinner party in London. My friend Sarah brought these little glass ramekins from the fridge, and I thought she was serving pudding. One spoonful later I was completely hooked on that impossibly silky texture. It felt like eating sunshine somehow transformed into cream. I could not believe something this elegant needed only three ingredients.
I made these for my mothers birthday last spring because she loves anything lemon. She took one bite and went completely silent for a whole minute. When she finally looked up she asked if I had been secretly taking pastry classes. The best part was telling her the truth that it is literally just cream sugar and lemon juice.
Ingredients
- Heavy Cream: The high fat content is what makes the posset set properly without any gelatin or thickeners
- Granulated Sugar: Do not reduce this amount because the precise sugar to cream ratio is what creates that perfect silky set
- Freshly Squeezed Lemon Juice: Bottled juice will not work here because you need the natural acidity from fresh lemons
Instructions
- Heat the Cream and Sugar:
- Pour the cream into a medium saucepan and stir in the sugar. Set it over medium low heat and stir occasionally until you just see tiny bubbles around the edges and the sugar has completely dissolved.
- Add the Lemon:
- Pull the pan off the heat immediately then whisk in the lemon juice until everything is smoothly combined.
- Divide into Servings:
- Let the mixture cool for about five minutes then pour it evenly into four small ramekins or pretty serving glasses.
- Chill Until Set:
- Cover each container and refrigerate for at least three hours or until the posset has set to a firm but jiggly consistency.
- Serve with Style:
- Enjoy them straight from the fridge with maybe some lemon zest or fresh berries on top if you want to be fancy.
Save to Pinterest These became my go to dinner party dessert after I realized I could make them the day before. There is something magical about pulling a tray of these from the fridge and watching guests eyes light up. They look so sophisticated but the truth is I was probably binge watching Netflix while they chilled.
Choosing Your Lemons
I have learned through trial and error that thinner skinned lemons tend to be juicier. Give them a gentle squeeze in the store to feel how heavy they are for their size. Heavy lemons mean more juice which is exactly what you want here.
Serving Glass Options
Clear glasses show off that beautiful pale yellow color perfectly. I have used everything from vintage champagne coupes to simple mason jars. Even basic espresso cups work if you want smaller portions.
Make Ahead Strategy
The posset actually improves with a little time in the fridge. The flavors meld together and the texture becomes even more luxurious. This is arguably the best make ahead dessert I know.
- Make them up to two days before serving
- Press plastic wrap directly onto the surface to prevent a skin from forming
- Let them sit at room temperature for ten minutes before serving if you prefer a softer texture
Save to Pinterest Sometimes the simplest recipes are the ones that stay with you longest. This lemon posset has earned its permanent place in my recipe collection.