3-Ingredient Lemon Posset Classic (Print)

Silky lemon cream dessert made in minutes with heavy cream, sugar, and fresh lemon juice.

# Components:

→ 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 - In a medium saucepan, combine heavy cream and granulated sugar. Heat gently over medium-low heat, stirring occasionally until sugar dissolves and mixture reaches a simmer without boiling.
02 - Remove saucepan from heat and stir in freshly squeezed lemon juice until fully blended.
03 - Let the mixture cool for 5 minutes before portioning.
04 - Divide the liquid evenly into 4 ramekins or serving glasses. Cover and refrigerate for at least 3 hours until set with a silky smooth texture.
05 - Serve the lemon cream cold, optionally garnished with lemon zest or fresh berries.

# Expert Advice:

01 -
  • It's genuinely foolproof—even if you're nervous about cooking, this delivers restaurant-quality results.
  • Three ingredients mean nothing to hide behind, so quality matters and the flavor shines without clutter.
  • The texture hits that perfect balance between cream and custard that feels indulgent but never heavy.
02 -
  • Don't skip the cooling time after heating—rushing straight from hot to the ramekins can create a texture that's slightly grainy instead of perfectly smooth.
  • The lemon juice is what sets the posset, so use real juice from fresh lemons; bottled juice simply doesn't work the same way and the flavor difference is noticeable.
03 -
  • If your posset seems too thick after chilling, it means the cream was already aging—this is still delicious, just spoon it rather than pour it.
  • Make these up to two days ahead; they actually taste better when they've had time to settle and meld.
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