Save There's something almost magical about opening a cookbook and discovering that three humble ingredients can create something so velvety and elegant. I first made lemon posset on a rainy afternoon when a friend mentioned she'd never had a British dessert, and I found myself intrigued by how simple it could be. The technique felt like kitchen alchemy—cream and sugar transforming into silk, then lemon juice working its bright magic. What struck me most was how the whole thing came together in minutes, yet tasted like you'd spent hours fussing over it.
I remember serving this to my partner's parents for the first time and watching their faces when they realized it was only three ingredients—that moment of delight mixed with disbelief is exactly why I keep coming back to this recipe. There's confidence in simplicity, and this dessert delivers it every single time.
Ingredients
- Heavy cream (2 cups): Use the coldest cream you can find; it's the foundation of that silky texture, so don't skimp on quality here.
- Granulated sugar (2/3 cup): This dissolves into the cream to create body and sweetness, but won't mask the brightness of the lemon.
- Freshly squeezed lemon juice (1/4 cup): Fresh juice is non-negotiable—bottled versions taste tinny and miss the whole point of this dish.
Instructions
- Warm the cream and sugar:
- Pour the cream and sugar into a medium saucepan and heat gently over medium-low, stirring occasionally until the sugar completely disappears and you see the first lazy wisps of steam. You're not boiling this—you just want it warm enough that the sugar melts into the cream like it was never there.
- Add the lemon:
- Once off the heat, pour in the lemon juice and stir until it's completely blended. The mixture will look smooth and glossy, and you'll smell that bright citrus cutting through the richness.
- Cool briefly:
- Let it sit for about 5 minutes so it's no longer steaming hot, which makes pouring it into ramekins much easier and prevents any sloshing.
- Pour into serving vessels:
- Divide the mixture evenly among four small ramekins or glasses, filling each three-quarters of the way. If you want it extra smooth, strain through a fine mesh sieve before pouring.
- Chill until set:
- Cover and refrigerate for at least 3 hours, or until it's chilled all the way through and has set into that signature silky texture—not quite mousse, not quite custard, something in between.
- Serve:
- Take them straight from the fridge and serve cold, optionally topped with a whisper of lemon zest or a few fresh berries for a little color.
Save There was this moment, maybe halfway through a dinner party, when someone asked for the recipe and I watched them do a double take when I listed the ingredients. That look—surprise that something this refined came from something so basic—never gets old.
The Magic of Three Ingredients
Cooking with limitations teaches you to respect each ingredient for what it actually is. There's nowhere to hide here, no complicated techniques to distract from the core flavors, just pure balance between richness, sweetness, and bright acidity. It's the kind of recipe that reminds you why people fell in love with cooking in the first place.
Variations Worth Trying
Once you've made the classic version a few times and it feels like second nature, the door opens to gentle variations. I've swapped lemon for lime on hot summer evenings, or used fresh passion fruit juice when I found some at the market, and each version tastes like a small adventure. Orange works beautifully too, creating something richer and less tart than the lemon version.
Serving and Pairing
Lemon posset is elegant enough to stand alone, but it also loves company—shortbread cookies, almond biscuits, or even a wafer-thin slice of pound cake transforms it into something even more special. The tartness cuts through the creaminess in a way that keeps you coming back for another spoonful, and the contrast between the cold posset and something warm from the oven is honestly unbeatable.
- Crisp shortbread or butter cookies are the classic pairing, offering a textural contrast without competing for attention.
- A few fresh berries, especially raspberries, add a gentle tartness and visual appeal without overwhelming the delicate lemon flavor.
- Serve it in beautiful glasses or ramekins so people can see that gorgeous creamy color before the first spoonful.
Save This little British dessert has become my quiet victory in the kitchen—simple enough that anyone can make it, elegant enough that everyone feels celebrated when they taste it. It's the kind of recipe that proves you don't need much to create something memorable.
Recipe FAQs
- → What makes the lemon cream smooth and creamy?
Using heavy cream heated gently with sugar creates a silky texture once chilled, as the cream thickens without boiling.
- → Can other citrus fruits be used instead of lemon?
Yes, substituting limes or oranges offers a different citrus twist while maintaining the creamy consistency.
- → How long should the dessert chill for best results?
Chilling for at least 3 hours allows the lemon cream to set with a silky, dense texture perfect for serving.
- → Is it necessary to boil the cream mixture?
No, the cream and sugar should be heated gently to a simmer without boiling to maintain smoothness and avoid curdling.
- → What garnishes work well with this dessert?
Lemon zest, fresh berries, and crisp cookies like shortbread complement the creamy lemon flavor beautifully.