Lemon Posset
This elegant lemon posset is a silky-smooth British dessert made with just three ingredients. Fresh lemon juice transforms rich cream into a luxurious, custard-like treat that sets perfectly without eggs or gelatin.
Equipment
- Medium saucepan
- Whisk
- Fine-mesh sieve
- Measuring cup
- ramekins
Ingredients
- 2 cups heavy whipping cream (36–40% fat)
- 2/3 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 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 until fully incorporated.
- Let mixture cool for 15 minutes, then strain through a fine mesh sieve into a measuring cup.
- Pour into ramekins or serving cups, filling about two-thirds full.
- Refrigerate for at least 2–4 hours until set. Serve chilled with optional garnishes.
Notes
Use only heavy cream (36–40% fat) for proper setting. Always use fresh lemon juice—bottled will not work. Straining ensures a silky texture. Chill at least 2–4 hours (overnight is best). Store refrigerated up to 3 days.