3-Ingredient Lemon Posset (Printable)

Silky, tangy lemon cream dessert made with three simple ingredients and chilled for a smooth finish.

# 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:

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 begins to simmer without boiling.
02 - Remove the pan from heat and stir in the lemon juice until thoroughly blended.
03 - Let the mixture cool for 5 minutes, then evenly distribute it into four small ramekins or serving glasses.
04 - Cover and refrigerate for at least 3 hours, or until the posset achieves a silky, creamy texture.
05 - Serve chilled, optionally garnished with lemon zest or fresh berries.

# Expert Advice:

01 -
  • Three ingredients means you probably have everything on hand right now, and it tastes like you spent hours on it.
  • The sharp brightness of lemon cuts through the richness in a way that makes you want another spoonful immediately.
  • No baking, no whisking, no temperamental techniques—just heat, stir, and chill your way to looking like a dessert genius.
02 -
  • The cream must be warm when you add the lemon juice—cold cream won't thicken properly, and you'll end up with separated, curdled mess instead of silky texture.
  • Don't skip the cooling time before pouring; the mixture needs to cool slightly so it sets evenly in the ramekins and develops that signature dense, creamy body.
03 -
  • If you want extra-smooth posset, strain the mixture through a fine mesh sieve before pouring into ramekins to catch any tiny lumps.
  • Make these up to two days ahead and keep them covered in the fridge—they actually taste slightly better after a day as the flavors meld.
Return