3-Ingredient Lemon Posset (Print Version)

Silky lemon cream dessert made with cream, sugar, and fresh lemon juice, chilled to smooth perfection.

# 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 (from about 2 lemons)

# Directions:

01 - In a medium saucepan, combine heavy cream and sugar. Heat over medium-low, stirring occasionally until sugar has fully dissolved and mixture begins to simmer without boiling.
02 - Remove pan from heat and stir in freshly squeezed lemon juice until fully combined.
03 - Allow the mixture to cool for 5 minutes before dividing evenly into 4 small ramekins or serving glasses.
04 - Cover and refrigerate for a minimum of 3 hours until a silky, creamy texture forms.
05 - Serve chilled, optionally garnished with lemon zest or fresh berries for added flavor and presentation.

# Expert Tips:

01 -
  • Three ingredients you probably already have, and somehow they create something that tastes like you spent an hour in the kitchen.
  • The texture is pure comfort—creamy, smooth, nothing gritty or separated, just elegant simplicity.
  • It actually gets better as it sits, so you can make it hours ahead and forget about it until guests arrive.
02 -
  • Never skip the cooling time before pouring—warm posset poured straight into glasses will end up with a separated layer on top, and cold posset pours like a dream.
  • Fresh lemon juice is non-negotiable here; bottled tastes flat and the posset won't set properly or will taste oddly metallic instead of bright.
03 -
  • If you accidentally boil the cream too vigorously, the posset might break and separate—start over because there's no rescue for it, but the next batch will be perfect.
  • Taste the mixture before pouring into glasses because if you want it more or less lemony, this is your moment to adjust, though most people find the balance exactly right as written.
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