3-Ingredient Lemon Posset Will Stun Your Guests!

You know those desserts that look impossibly fancy but are secretly easy? That’s lemon posset for you – the British dessert that fooled me completely the first time I tried it at a tiny tea shop in London. I remember staring at the elegant glass, certain the chef must’ve used some magical technique to create that silky texture. Imagine my shock when I learned it’s just cream, sugar, and lemon juice!

This simple trio transforms into something magical with a bit of patience. The heavy cream gives it that luxurious mouthfeel, while the fresh lemon juice provides that perfect balance of bright acidity to cut through the richness. I love how the ingredients do all the work – no baking, no complicated steps, just pure alchemy in a saucepan.

What really surprised me was how the posset sets up all on its own in the fridge. That first spoonful took me right back to that London café, proving you don’t need fancy equipment or hard-to-find ingredients to make something extraordinary. Now it’s my go-to when friends pop over – they’re always impressed, and I never confess how little effort it actually takes!

Why You’ll Love This Lemon Posset

Let me tell you why this lemon posset will become your new dessert obsession. First off, that texture – like velvet on your spoon! The cream sets up so beautifully in the fridge, creating this melt-in-your-mouth experience that’ll make you swoon. And the flavor? Just imagine bright, zesty lemon cutting through rich cream in the most perfect way.

Here’s what makes it extra special:

• Only 3 ingredients – cream, sugar, and lemons. That’s it!
• No oven required – just stovetop and fridge time
• Looks fancy but couldn’t be easier (your secret’s safe with me)
• Perfect make-ahead dessert for dinner parties
• Endless variations – try it with lime or orange too

Honestly, I’ve served this to food snobs who thought I spent hours on it. The look on their faces when I reveal the simplicity? Priceless!

Lemon Posset Ingredients

Here’s the magical trio that creates this dreamy dessert – each ingredient plays a crucial role, so let’s talk specifics!

600 ml heavy cream (full-fat): Don’t even think about skimping here – we need that glorious fat content to achieve the posset’s signature silky texture. I always use cream with at least 36% milk fat. Trust me, low-fat alternatives just won’t set properly, and we want that perfect wobble!

150 g granulated sugar (about 3/4 cup): This might seem like a lot, but sugar does more than sweeten – it helps the posset set beautifully. I prefer regular white granulated sugar here because it dissolves easily and lets the lemon flavor shine.

2 large lemons (for 60ml juice + 1 tbsp zest): Fresh is non-negotiable! Bottled lemon juice just doesn’t have that bright, vibrant flavor. Pick lemons that feel heavy for their size – they’ll give you the most juice. And always zest before juicing – trying to zest a squeezed lemon is like herding cats!

That’s it – just three simple ingredients waiting to transform into something extraordinary in your fridge!

Essential Equipment for Lemon Posset

One of the best things about lemon posset is that you don’t need fancy gadgets – just a few basic kitchen tools you probably already have!

• Medium saucepan: A 2-quart pan works perfectly for heating the cream mixture without boiling over
• Citrus juicer: My little handheld juicer gets every last drop from those lemons
• Fine grater or zester: Essential for getting that beautiful lemon zest without any bitter pith
• Measuring cups and spoons: Precision matters with this simple recipe
• 4 serving glasses or ramekins: I love using 150ml vintage coupe glasses – makes it feel extra fancy!

See? Nothing complicated – just everyday tools creating magic!

How to Make Lemon Posset Step-by-Step

Okay, let me walk you through making this magical dessert – it’s so simple, but a few key steps make all the difference. I’ve made this dozens of times now, and here’s exactly how I get perfect results every time!

1) Heating the cream and sugar

First, grab your medium saucepan and pour in the heavy cream. Add the sugar and stir gently to combine. Now, here’s the important part – heat this mixture slowly over medium-low heat, stirring occasionally. You’re not trying to boil it – just warm it enough to dissolve all the sugar completely. I usually let it get to the point where tiny bubbles form around the edges (about 3-4 minutes). If you see steam rising, you’re right on track!

2) The crucial cooling step

Once the sugar’s fully dissolved, immediately remove the pan from heat. This is where patience comes in – let the mixture cool for about 10 minutes. I usually set a timer because I’m terrible at waiting! The cream needs to cool slightly so the lemon juice works its magic properly. You’ll know it’s ready when you can comfortably dip a clean finger in (not too hot, not cold).

3) Adding the lemon magic

Now for the fun part! Stir in your freshly squeezed lemon juice and zest. Watch closely – you’ll see the mixture thicken slightly right before your eyes! This is the acid in the lemon juice working with the cream to create that perfect set. Give it a good whisk to make sure everything’s fully incorporated.

4) Pouring and chilling

Carefully pour your posset mixture into your prepared glasses or ramekins. I like to use a measuring cup with a spout for this – makes it much cleaner! Pop them in the fridge, uncovered, for at least 4 hours (overnight is even better). Resist the urge to peek – the posset needs this uninterrupted chill time to set up properly. When you pull them out, they should jiggle slightly in the center but hold their shape when tilted. That’s when you know you’ve nailed it!

Expert Tips for Perfect Lemon Posset

After making this posset more times than I can count, I’ve learned some tricks that guarantee perfection every single time. First rule? Never let that cream boil – just tiny bubbles at the edges! Boiling changes the cream’s structure and can prevent proper setting. I watch it like a hawk and pull it off the heat the second I see those first bubbles forming.

Here are my other can’t-miss tips:

• Chill time is sacred – 4 hours minimum, but overnight is ideal
• Room temp lemons = more juice – I leave mine on the counter overnight
• Zest first, juice second – trying to zest a squeezed lemon is a nightmare!
• Use a fine strainer if your lemon juice has seeds or pulp
• Don’t skip the cooling step before adding lemon juice

Follow these simple tricks, and you’ll have restaurant-quality posset every time!

Serving Suggestions for Lemon Posset

Now for the best part – how to serve your gorgeous lemon posset! I love presenting mine in chilled coupe glasses – the vintage look makes it feel extra special. Just pop your serving glasses in the freezer for 10 minutes before plating. That little frosty touch elevates everything!

Here are my favorite ways to dress it up:

• Classic shortbread cookies on the side – that buttery crunch is heaven with the creamy posset
• A handful of fresh raspberries or blueberries – the tartness plays beautifully with the lemon
• A sprig of mint for that pop of green – plus it makes the perfect fresh garnish
• A light dusting of lemon zest right before serving – looks pretty and amps up the citrus

The possibilities are endless – get creative and make it your own!

Storing and Make-Ahead Instructions

One of my favorite things about lemon posset is how perfectly it holds up in the fridge! You can confidently make this 24 hours before serving – in fact, I often do because the flavors deepen beautifully overnight. Just cover each glass with plastic wrap once they’re fully set (after that initial 4-hour chill). They’ll keep happily in the refrigerator for up to 3 days – though mine never last that long!

A word of warning: don’t try freezing posset. The texture turns grainy and separates when thawed. Stick to fridge storage for that perfect creamy consistency we all love!

Lemon Posset Variations to Try

Once you’ve mastered classic lemon posset, the fun really begins! I love playing with different citrus flavors – swapping lemons for limes creates a vibrant, tropical twist that’s perfect for summer. Or try oranges for a sweeter, mellower version (just reduce the sugar slightly since oranges are naturally sweeter).

Want to get fancy? Here are my favorite ways to mix it up:

• Vanilla bean – split one lengthwise and steep it in the warm cream for an hour before straining
• Berry coulis – drizzle raspberry or blackberry sauce over the top before serving
• Limoncello – replace 1 tbsp lemon juice with this Italian liqueur for an adult version
• Ginger twist – add a tablespoon of finely grated fresh ginger to the cream

The beauty of posset is how adaptable it is – once you know the basic formula, your creativity is the only limit!

Lemon Posset FAQ

I get asked about lemon posset all the time – here are the most common questions and my tried-and-true answers!

Can I use bottled lemon juice instead of fresh?

Please don’t! Bottled lemon juice lacks that bright, vibrant flavor fresh lemons provide. Plus, the acidity levels can vary, which might affect how your posset sets. Trust me, squeezing those lemons is worth the extra minute – the difference in taste is night and day!

Why didn’t my posset set properly?

Usually it’s one of three things: 1) The cream boiled (should only get small bubbles at edges) 2) Not enough chilling time (4 hours minimum!) 3) Too much lemon juice throwing off the acid balance. Stick to the measurements and you’ll be golden!

Can I reduce the sugar in this recipe?

You can try, but sugar helps the posset set – I wouldn’t go below 120g. If you want less sweetness, try serving with tart berries to balance it out!

Is lemon posset gluten-free?

Absolutely! With just cream, sugar, and lemons, it’s naturally gluten-free. Just check any garnishes or cookies you serve with it.

How do I fix a grainy texture?

If your posset looks curdled, strain it through a fine mesh sieve before pouring into glasses. Usually happens if the cream got too hot or lemon juice was added too quickly. Next time, let the cream cool more before adding citrus!

Nutritional Information

Before we dive into the numbers, remember that these are just estimates – your actual values might vary slightly depending on your exact ingredients. I always tell friends to think of this as a guideline, not gospel truth! That said, here’s what you can typically expect per serving of this luscious lemon posset:

• 420 calories – it’s rich, but oh so worth it!
• 32g fat (20g saturated) – all that glorious cream makes it indulgent
• 35g carbohydrates – mostly from the sugar
• 3g protein – not why we’re eating dessert, right?
• 120mg cholesterol

A little tip from my nutritionist friend – if you’re watching your intake, consider using slightly smaller serving glasses. That way you still get to enjoy every creamy bite without overdoing it. And remember, brands vary – organic cream might have slightly different fat percentages than conventional, for example. The main thing? Savor every spoonful!

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