Save to Pinterest I discovered lemon posset entirely by accident when a dinner party guest mentioned she'd never had one, and I realized I'd spent years assuming it was too fussy to make at home. Ten minutes later, watching the cream and sugar transform into something glossy and perfect on the stove, I understood why this British classic has survived centuries—it's almost absurdly simple, yet tastes like you've done something clever. The first spoonful that evening was so silky it felt like eating clouds, and the bright lemon cut through without a single bitter note. From that moment, posset became my secret weapon for impressing people without the stress.
I made this for my sister on a quiet Tuesday afternoon when she'd had a rough week at work, and watching her face when she tasted it was worth more than any fancy dessert. She kept saying 'but how is this only three things,' and I loved having a recipe that felt like a small gift I could give her. That's when posset stopped being just a dessert for me and became something I make whenever someone needs a moment of brightness.
Ingredients
- Heavy cream (2 cups): The star of the show—use the best quality you can find because there's nowhere to hide with just three ingredients, and cold cream from the back of the fridge will thank you later.
- Granulated sugar (2/3 cup): This dissolves into the cream and creates that silky body that makes posset feel indulgent without being heavy.
- Freshly squeezed lemon juice (1/4 cup): The moment this hits the warm cream, chemistry happens—never use bottled juice, the fresh stuff is what makes this sing.
Instructions
- Warm the cream and sugar together:
- Pour the cream into your saucepan and sprinkle in the sugar, then turn the heat to medium-low. You're looking for that moment when steam rises and you can see small bubbles forming around the edges—not a rolling boil, just the gentlest simmer. Stir now and then until the sugar completely dissolves, which you'll feel when there's no more grittiness under your spoon.
- Add the lemon and watch the magic happen:
- Take the pan off the heat and pour in the lemon juice all at once, stirring gently. The mixture will thicken slightly as the acid works on the cream, and yes, this is supposed to happen—don't panic if it looks different than when you started.
- Cool and pour into glasses:
- Let it sit for five minutes so it cools enough to handle, then divide among your ramekins or small glasses. The mixture should be pourable but slightly thickened, like thick cream.
- Chill until set:
- Pop everything in the fridge for at least three hours, though overnight is fine too. You're waiting for the posset to set into that silky, barely-jiggly texture that makes people think you've done something far more complicated than you actually have.
Save to Pinterest There was one dinner where I made posset for eight people, and as everyone was scraping their glasses clean, someone asked if they could have the recipe. I wrote it down on the back of an envelope, and now three of those people make it regularly and text me photos. It's become this wonderful little chain of people making each other happy with something so simple it almost feels like cheating.
The Beauty of Three Ingredients
Once you understand that posset is really just cream curdled elegantly by lemon acid, the whole recipe makes sense. The sugar isn't just sweetness—it's what keeps the texture creamy instead of grainy, and the gentle heat is what matters because it changes how the acid and fat interact. This is the kind of recipe that teaches you something about cooking if you pay attention, which is probably why it's survived since medieval times.
Serving and Flavor Variations
Serve posset cold straight from the fridge, and it's beautiful on its own, but I've learned that even the smallest additions can make it feel intentional. A fine grater of lemon zest right before serving adds brightness, or you could scatter some crumbled shortbread on top for texture contrast. The cold sweetness and tang work beautifully beside crisp cookies, or if you're feeling adventurous, try swapping the lemon for lime or even a mix of citrus.
Make-Ahead Confidence
This is genuinely one of the best make-ahead desserts because posset actually improves as it chills—the flavors settle and the texture becomes even silkier overnight. I've made it up to two days ahead and kept it covered in the fridge, which means you can focus on everything else and finish dinner without stress. If you're serving a crowd, this scales beautifully to any number of people, and the math is simple enough to do in your head.
- Make it the morning of if you're serving at dinner, or the night before for even better flavor development.
- Transport glasses carefully in a flat container so nothing shifts—posset stays put once set, but the jiggle is part of its charm.
- Let it sit at room temperature for just five minutes before serving if it's been very cold, so the flavor comes through more clearly.
Save to Pinterest There's something deeply satisfying about a recipe this honest and uncomplicated, where everything that happens is visible and intentional. Make this when you want to feel like you've done something lovely without the performance of it.