Classic Lemon Posset (Print View)

Silky creamy lemon dessert made with just three simple ingredients. Ready to chill in 20 minutes.

# What You'll Need:

→ Dairy

01 - 2 cups heavy cream

→ Sweeteners

02 - 3/4 cup granulated sugar

→ Citrus

03 - 2 large lemons, zested and juiced (about 1/3 cup juice)

→ Garnish

04 - Fresh berries (raspberries, blueberries)
05 - Fresh mint leaves

# Method:

01 - Pour heavy cream and granulated sugar into a medium saucepan. Place over medium heat, stirring gently until sugar completely dissolves.
02 - Bring the cream mixture to a gentle boil, then reduce heat to maintain a steady simmer. Cook for 3 minutes, stirring occasionally to prevent overflow.
03 - Remove saucepan from heat. Stir in lemon zest and juice until thoroughly combined.
04 - Let mixture cool for 5 minutes. For a smoother texture, strain through a fine sieve into a pitcher to remove zest pieces.
05 - Divide mixture evenly among 4 small serving glasses or ramekins.
06 - Refrigerate for at least 3 hours or until completely firm and set.
07 - Top each posset with fresh berries and mint leaves just before serving.

# Insider Tips:

01 -
  • The texture is somewhere between pudding and mousse but somehow more elegant than either
  • Its the ultimate make ahead dessert that actually improves with a little time in the fridge
  • People will assume you spent hours on something that took about fifteen minutes of active work
02 -
  • The science here is magical because the acid in lemon juice actually reacts with the cream to create that perfect set without any gelatin
  • Timing the three minute boil matters because undercooked possets won't set and overcooked ones can turn grainy
  • Room temperature ingredients matter more than you'd think because cold cream can shock the hot mixture
03 -
  • Room temperature lemons yield more juice so roll them on your counter before cutting
  • A digital thermometer takes the guesswork out but you can also watch for those bubbles around the edges
  • If you're nervous about the set, refrigerate one small test portion first before committing to the full batch

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