3-Ingredient Lemon Posset Classic (Printable)

A tangy-sweet lemon cream dessert set silky smooth with minimal ingredients and easy preparation.

# What You 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)

# How To Make It:

01 - In a medium saucepan, gently heat the heavy cream and sugar over medium-low heat, stirring occasionally until the sugar completely dissolves and the mixture just begins to simmer without boiling.
02 - Remove the pan from heat and stir in the freshly squeezed lemon juice until fully combined.
03 - Let the mixture cool for five minutes, then evenly distribute it into four small ramekins or serving glasses.
04 - Cover and refrigerate for a minimum of three hours until the lemon cream is firm and silky in texture.
05 - Serve the dessert cold, optionally garnished with lemon zest or fresh berries.

# Expert Advice:

01 -
  • It feels impossibly fancy but requires no fancy skills, no gelatin, no tempering.
  • The bright lemon flavor cuts through the richness perfectly, leaving you satisfied without feeling heavy.
  • You can make it hours ahead and pull it from the fridge looking like a professional dessert.
02 -
  • Don't skip the gentle simmer—if the cream boils hard, the texture can split and turn unpleasantly grainy.
  • Always use freshly squeezed lemon juice; the bottled kind lacks the acidity and aroma needed to set the cream properly.
03 -
  • Strain the mixture through a fine mesh sieve before pouring it into ramekins if you want an ultra-smooth finish free of any zest bits or foam.
  • Use a kitchen scale to measure the lemon juice if you want perfect consistency every time—60 ml is the sweet spot.
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