3 Ingredient Lemon Posset: Creamiest Dreamiest Dessert Ever

Oh, lemon posset! It’s one of those magical desserts that looks fancy but is secretly the easiest thing you’ll ever make. Just cream, sugar, and lemons transform into this luscious, velvety treat that’s been delighting Brits for centuries. I still remember the first time I tried it at a tiny tea shop in London—that perfect balance of rich creaminess and bright citrus made me an instant convert. The best part? You don’t need any special skills or equipment. If you can stir a pot, you can make this dreamy lemon posset. It’s the kind of dessert that makes people think you slaved away in the kitchen when really, it comes together in about 10 minutes of active time. The magic happens in the fridge as it chills into spoonable perfection.

Why You’ll Love This Lemon Posset

Trust me, this lemon posset is about to become your go-to dessert for every occasion—and here’s why:

• Effortless elegance: Three ingredients, one pot, and zero fuss. It’s so simple, you’ll laugh when people ask for your “secret.”
• That magical contrast: Silky creaminess meets that gorgeous lemon zing—like sunshine in a glass.
• No fancy equipment needed: Forget stand mixers or water baths. Just grab a saucepan and some pretty glasses.
• Instant wow factor: Serve it in vintage teacups or crystal glasses, and watch your guests swoon.

Honestly? I make this when I want to feel fancy without actually doing much work. It’s my little kitchen cheat.

Lemon Posset Ingredients

Here’s everything you’ll need for this dreamy citrus dessert:

• 600 ml heavy cream – And I mean heavy cream, none of that half-and-half business (it won’t set properly!)
• 150 g granulated sugar – Just plain white sugar works best here
• 2 lemons – You’ll need both the juice (about 60ml) and zest for that perfect lemon punch

That’s it! Three ingredients for pure magic. Though I sometimes keep an extra lemon handy for zesting over the finished dessert – makes it look extra pretty.

How to Make Lemon Posset

Okay, let’s get to the fun part! Making lemon posset is so easy you’ll wonder why you haven’t been making it every week. Just follow these simple steps for that perfect creamy texture and zesty flavor.

Step 1: Heat Cream and Sugar

Grab your trusty saucepan (I like using one with a heavy bottom) and pour in that glorious heavy cream. Add the sugar and give it a good stir before turning on the heat. Here’s my secret: medium heat only! You want the sugar to dissolve completely, but if you crank up the heat too high, you’ll risk scorching the cream. Not a good look. Stir gently until you don’t feel any sugar granules at the bottom – about 3 minutes should do it.

Step 2: Simmer and Add Lemon

Now comes the crucial part. Bring the mixture to a gentle boil – I’m talking tiny bubbles around the edges, not a rolling boil. Let it bubble away for exactly 3 minutes (set a timer!). Then take it off the heat immediately. Wait 30 seconds (this helps prevent curdling), then stir in your lemon juice and zest. You’ll see it thicken slightly right before your eyes – that’s the magic happening!

Step 3: Chill and Serve

Pour the mixture into your prettiest glasses or ramekins. Now the hard part: walk away for at least 4 hours (overnight is even better). I know it’s tempting, but don’t peek! The chilling time is what transforms it from liquid to spoonable perfection. When you’re ready to serve, top with fresh berries, a sprig of mint, or extra lemon zest if you’re feeling fancy. The contrast of bright fruit against that creamy yellow is just stunning.

Tips for the Perfect Lemon Posset

After making this lemon posset more times than I can count, here are my foolproof tips for guaranteed success:

• Fresh lemons are non-negotiable: Bottled juice just doesn’t pack the same bright flavor. Plus, you’ll miss that gorgeous zest!
• Watch that simmer: Three minutes means three minutes—any longer and your posset might turn grainy instead of velvety smooth.
• Patience is key: Don’t jiggle those glasses while they chill! Disturbing them can prevent proper setting.
• Temperature matters: Let the cream mixture cool slightly before adding lemon juice to avoid any chance of curdling.

Follow these, and you’ll have the creamiest, dreamiest posset every single time.

Lemon Posset Variations

Once you’ve mastered the classic lemon posset, try these fun twists to keep things interesting:

• Lime posset: Swap lemons for limes – the tartness is incredible with rich cream
• Lavender infusion: Steep a teaspoon of culinary lavender in the warm cream, then strain before adding citrus
• Vanilla bean: Split a vanilla pod and scrape the seeds into the cream for extra depth
• Berry swirl: Layer the chilled posset with a quick raspberry or blackberry coulis

My personal favorite? The lime version with a tiny pinch of sea salt on top – absolute perfection!

Serving and Storing Lemon Posset

This lemon posset absolutely must be served chilled – I like to pop my serving glasses in the freezer for about 10 minutes before plating for extra frosty perfection. Fresh berries are my go-to garnish – raspberries or blueberries add gorgeous color and a nice tart contrast. For storage, just cover the glasses tightly with plastic wrap (press it right against the surface to prevent skin forming) and keep refrigerated. It’ll stay dreamy for 3 days – though good luck keeping it around that long! One warning: never try to reheat it – the magic only works cold.

Lemon Posset FAQs

Okay, let’s tackle those burning lemon posset questions I get all the time from friends trying this recipe for the first time:

Can I use bottled lemon juice instead of fresh? Oh honey, no! Fresh lemon juice is absolutely essential here. Bottled juice just doesn’t have that bright, vibrant zing, plus you’ll miss out on all that beautiful zest. Trust me – squeezing those lemons is worth every drop.

Can I freeze lemon posset for later? I wouldn’t recommend it. Freezing changes the texture completely – instead of that dreamy creaminess, you’ll get something grainy and separated. This beauty is best enjoyed fresh from the fridge within a few days.

Why didn’t my posset set properly? Usually two culprits: either you didn’t chill it long enough (4 hours minimum!), or your lemon juice was diluted (always use it straight, no water added). Also check that you used heavy cream – lighter creams just won’t set the same way.

Nutrition Information

Here’s the scoop on what’s in each luscious serving of lemon posset (estimated for one of four servings):

• Calories: About 450
• Fat: 35g (22g saturated)
• Sugar: 35g

Remember, these numbers can vary slightly depending on your exact ingredients. It’s a rich dessert, but oh-so-worth every creamy bite!

Share Your Lemon Posset Experience

I’d love to hear how your lemon posset turns out! Tag me on Instagram when you make it – nothing makes me happier than seeing your creamy creations. Did you add any special twists? Leave a comment below and tell me all about it!

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