3-Ingredient Lemon Posset (Print Version)

A silky lemon cream dessert with bright citrus notes, achieved using only three simple components.

# 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 (about 2 lemons)

# How to Make:

01 - Combine heavy cream and granulated sugar in a medium saucepan. Heat over medium-low heat, stirring occasionally, until sugar dissolves and mixture begins to simmer without boiling.
02 - Remove saucepan from heat and stir in freshly squeezed lemon juice until fully integrated.
03 - Allow mixture to cool for 5 minutes, then divide evenly into 4 small ramekins or serving glasses.
04 - Cover and refrigerate for at least 3 hours until the lemon cream is set with a smooth, silky texture.
05 - Serve chilled, optionally garnished with lemon zest or fresh berries.

# Expert Advice:

01 -
  • It's genuinely elegant but requires almost no effort, making you look like a dessert wizard.
  • The balance of tangy and sweet is so perfectly pitched that even a small ramekin feels completely satisfying.
  • It's naturally vegetarian and gluten-free without any awkward substitutions or special ingredients.
02 -
  • Don't skip the cooling step before pouring, or your possets might separate into layers—it happened to me once and I learned that five minutes of patience prevents disappointment.
  • The lemon juice curdling the cream slightly is exactly what should happen; that's what creates the texture, so don't panic when you see it.
03 -
  • Make these the morning of your dinner party so they're perfectly set by evening and you have one less thing to worry about.
  • If you're scaling up, the ratio holds perfectly—just keep the cream and sugar proportion, and adjust the lemon juice to taste since citrus acidity can vary.
Go Back