3-Ingredient Lemon Posset (Printable)

Tangy lemon cream dessert with a silky texture, made effortlessly using three key ingredients.

# What You’ll Use:

→ 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:

01 - In a medium saucepan, combine the heavy cream and sugar. Heat gently over medium-low heat, stirring occasionally until the sugar fully dissolves and the mixture just starts to simmer without boiling.
02 - Remove the saucepan from the heat and stir in the freshly squeezed lemon juice until fully incorporated.
03 - Let the mixture cool for 5 minutes, then evenly pour into 4 small ramekins or serving glasses.
04 - Cover and chill in the refrigerator for at least 3 hours until set with a silky smooth texture.
05 - Serve cold, optionally garnished with lemon zest or fresh berries for added flavor.

# Expert Advice:

01 -
  • The texture is somewhere between a pudding and a mousse but somehow better than both
  • You can throw it together in fifteen minutes flat then forget about it in the fridge
  • People think you worked for hours when really you just stirred cream and sugar
02 -
  • Do not let the cream mixture come to a rolling boil or it will not set properly
  • The posset needs at least three hours in the fridge but honestly overnight is even better
03 -
  • A microplane makes the finest zest for garnishing without any bitter white pith
  • If you want to strain the mixture before pouring it makes an impossibly smooth texture
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