3-Ingredient Lemon Posset (Printable Version)

A silky, tangy-sweet lemon cream featuring simple ingredients and effortless preparation.

# 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)

# Directions:

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

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen when you actually spent ten minutes.
  • The chemistry is genuine—the lemon juice naturally thickens the cream without any fancy tricks.
  • It's the kind of dessert that makes people pause mid-conversation to ask what it is.
02 -
  • Temperature matters—if your cream or mixture is too hot when the lemon juice hits it, the emulsion can break and you'll get grainy curds instead of that precious silkiness.
  • Don't substitute bottled lemon juice; the flavor and the chemical reaction won't be the same, and you'll miss the whole point.
03 -
  • If your mixture seems too loose after chilling, don't panic—a touch more lemon juice stirred in gently will tighten it, though it needs another hour to reset.
  • Using a fine mesh sieve to strain the mixture before pouring creates an almost velvety texture that feels restaurant-quality in your own kitchen.
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