Pin it There's something about lemon posset that stopped me in my tracks the first time I tasted it at a dinner party. It arrived in a tiny glass, deceptively simple, but the moment the spoon touched my tongue, I understood why this dessert has survived centuries of British kitchens. Three ingredients. That was the revelation. No eggs, no gelatin, no complicated technique—just cream, sugar, and lemon juice creating something impossibly silky and elegant.
I made this for my sister's birthday last spring, and she asked for the recipe before she'd even finished her serving. The thing that struck me was how the tartness cut through the richness—she said it felt light despite being pure cream. I realized that night that sometimes the most impressive desserts are the ones that don't announce themselves loudly.
Ingredients
- Heavy cream (2 cups): Use the coldest cream you can find; it makes the final texture even silkier and helps everything set perfectly.
- Granulated sugar (2/3 cup): The sugar dissolves into the cream and acts as the thickening agent—don't skip heating it through or the magic won't happen.
- Freshly squeezed lemon juice (1/4 cup): Fresh juice is non-negotiable here; bottled juice won't give you the same silky set, and the flavor really matters in something this simple.
Instructions
- Heat the cream gently:
- Pour the heavy cream and sugar into your saucepan and let them warm together over medium-low heat, stirring now and then. You're listening for that quiet moment when it starts to steam and the sugar crystals vanish—don't rush it, and absolutely don't let it boil or you'll split the cream.
- Introduce the lemon:
- Once you pull the pan off the heat, stir in the lemon juice slowly and watch it transform. The cream will thicken almost immediately as the acid works its magic.
- Cool and pour:
- Let it sit for five minutes to cool slightly, then divide it between your glasses or ramekins. It's okay if it looks a bit loose at this stage—the refrigerator will do the heavy lifting.
- Chill and set:
- Cover everything and slide it into the fridge for at least three hours, though overnight is even better. You'll know it's ready when it's silky but holds a shape on the spoon.
Pin it I served this at a small gathering once and watched a guest who claimed not to like dessert ask for seconds. There's something about the balance—the sharpness of lemon against the sweetness of cream—that reaches people who think they don't have a sweet tooth.
Why Three Ingredients Work Here
The beauty of lemon posset is that you can't hide behind flavors or techniques. Every element shows. The cream needs to be fresh and pure. The lemon juice needs to be vibrant. The sugar needs to be measured right. It's almost meditative in its simplicity, and that's exactly why it feels so special when you get it right.
Storage and Timing
Make this the morning of the day you want to serve it, or even the night before—it actually improves as it sits in the cold. I've kept possets for up to two days, though they rarely last that long in my house. If you're making it for guests, prepare it while you're making the main course; it's done before dinner is even served.
Room for Play
Once you understand how this works, you can experiment. A friend of mine swapped half the lemon juice for lime and served it at Christmas—it was gorgeous. The lemon zest scattered on top adds a pop of brightness and a little texture that feels more finished. Some people layer it with crushed shortbread in a glass for a little structure and richness underneath.
- Add a touch of lemon zest to the cream before heating for a deeper citrus note without sharpness.
- Try fresh berries on top—raspberries are especially lovely against the pale yellow.
- Serve alongside something buttery like shortbread or almond biscuits to play against the tartness.
Pin it This is the dessert that taught me that elegant doesn't require complexity. It's become my go-to when I want to impress without stress.
Recipe Questions & Answers
- → What gives the lemon posset its creamy texture?
The heavy cream gently heated with sugar thickens upon cooling, creating a smooth and silky texture.
- → Can I use other citrus juices instead of lemon?
Yes, lime or orange juice can be substituted to provide a different citrus flavor twist.
- → How long should the lemon cream chill before serving?
It needs to chill for at least three hours to fully set with the ideal creamy consistency.
- → Is there a way to intensify the lemon flavor?
Adding finely grated lemon zest to the cream before heating enhances the citrus aroma and taste.
- → What serving suggestions pair well with this dessert?
Crisp shortbread or almond cookies complement the creamy lemon posset perfectly for added texture.