3-Ingredient Lemon Posset Classic

I stumbled upon lemon posset during a rainy afternoon at a countryside tearoom, where the owner served it in tiny glass cups with a sprig of mint. The silky texture and sharp lemon brightness caught me off guard—I had no idea three ingredients could create something so elegant. When she mentioned it was just cream, sugar, and lemon juice, I thought she was teasing. That evening I tried it at home, half-convinced it wouldn't work, but watching the mixture thicken as it chilled felt like kitchen magic.

I made this for a small dinner party once, serving it in mismatched vintage teacups I found at a flea market. My friend took one spoonful and paused, asking if I'd been hiding a culinary degree. The truth is, I'd been panicking an hour earlier because my original dessert plan had flopped, and this posset saved the night. It became my secret weapon for impressing guests without breaking a sweat.

Ingredients

• Heavy cream: This is the backbone of the posset, providing that luxurious, velvety body—don't swap it for half-and-half or the magic won't happen.
• Granulated sugar: It dissolves cleanly into the warm cream and balances the tartness without overpowering the lemon's brightness.
• Freshly squeezed lemon juice: Bottled juice won't give you the same vibrant, floral tang—fresh lemons are non-negotiable here.

Instructions

Store cookware, spices, and prep tools within reach to keep cooking organized and efficient.

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Warm the Cream and Sugar:

Pour the cream and sugar into a medium saucepan and set it over medium-low heat, stirring occasionally as the sugar melts into the cream. Let it come to a gentle simmer with tiny bubbles around the edges, but don't let it boil or the texture will turn grainy.

Stir in the Lemon Juice:

Pull the pan off the heat and add the lemon juice, whisking it in smoothly. You'll notice the mixture thickens slightly as the acid works its chemistry—it's subtle but satisfying to watch.

Cool and Pour:

Let the posset cool for about five minutes, then divide it evenly among four ramekins or small glasses. This brief rest helps prevent a skin from forming on top too quickly.

Chill Until Set:

Cover each serving and slide them into the fridge for at least three hours. The posset will firm up into a creamy, spoonable consistency that holds its shape without feeling stiff.

Serve Cold:

Bring the chilled possets straight to the table, maybe with a twist of lemon zest or a few fresh berries scattered on top for color.

Store cookware, spices, and prep tools within reach to keep cooking organized and efficient.

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One summer evening, I served these possets on the back porch as the fireflies started blinking in the garden. My niece, who usually turns her nose up at anything lemony, scraped her ramekin clean and asked for the recipe in a hushed, secretive tone. That quiet moment, spoons clinking against glass and the smell of citrus hanging in the warm air, reminded me why simple desserts often mean the most.

Flavor Variations to Try

I've swapped the lemon for lime juice when I had a bag of limes from the farmers market, and the result was brighter and slightly more floral. Blood orange juice in winter gives the posset a gorgeous blush color and a mellower sweetness. You can even fold in a tablespoon of finely grated lemon zest before heating the cream for an extra punch of citrus oil.

Serving Suggestions

This posset pairs beautifully with buttery shortbread or thin almond biscuits for a little crunch. I've also spooned it over fresh raspberries or sliced strawberries for a quick, colorful parfait. On lazy afternoons, I serve it plain in small espresso cups, letting the creamy tartness speak for itself.

Storage and Make-Ahead Tips

You can make these possets up to two days ahead, keeping them covered in the fridge until you're ready to serve. They actually taste better after a full day of chilling, as the flavors meld and deepen. If you're traveling to a potluck, they transport well in their ramekins tucked into a cooler bag.

• Cover each ramekin tightly with plastic wrap to prevent the posset from absorbing fridge odors.
• Add any garnishes like zest or berries just before serving to keep them fresh and bright.
• Don't freeze these—they'll weep and lose their silky texture when thawed.

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This dessert has become my go-to whenever I need something that looks stunning but doesn't demand hours in the kitchen. I hope it becomes your quiet little secret too.

Recipe FAQ

→ What gives this dessert its smooth texture?

The gentle heating of cream and sugar, followed by chilling, allows the mixture to set with a silky, creamy texture.

→ Can I use other citrus juices instead of lemon?

Yes, substituting lime or orange juice adds a different but equally delightful citrus twist.

→ How long should the dessert be chilled?

Chill for at least three hours to ensure the cream mixture sets properly for the best texture.

→ Is it suitable for special diets?

This dessert is vegetarian and gluten-free, making it friendly for many dietary preferences.

→ What are some recommended accompaniments?

Pairing with crisp shortbread or almond cookies adds a complementary crunch and flavor contrast.