Lemon Posset
This elegant Lemon Posset is a classic British dessert made with just three simple ingredients—cream, sugar, and fresh lemon juice. The citrus naturally sets the cream into a silky, custard-like texture without eggs or gelatin, creating a luxurious, foolproof dessert.
Equipment
- Medium saucepan
- Whisk or spatula
- Fine-mesh sieve
- ramekins
Ingredients
- 2 cups heavy whipping cream (36–40% fat)
- 0.66 cup granulated sugar
- 5 tbsp fresh lemon juice
Instructions
- In a medium saucepan, combine heavy cream and sugar. Heat over medium-high, stirring until sugar fully dissolves.
- Bring mixture to a full rolling boil, then reduce heat and simmer for exactly 5 minutes, stirring occasionally.
- Remove from heat and immediately whisk in fresh lemon juice for 30 seconds until fully incorporated.
- Let mixture cool at room temperature for 15 minutes.
- Strain through a fine-mesh sieve into a measuring cup for a smooth texture.
- Pour into ramekins or lemon cups, filling about two-thirds full.
- Refrigerate for at least 2–4 hours (preferably longer) until set. Serve chilled with optional garnishes.
Notes
Use only heavy cream (36–40% fat) and fresh lemon juice for proper setting. Chill thoroughly for at least 4 hours for the best texture, and always strain for a perfectly smooth, restaurant-quality finish.