3 Ingredient Lemon Posset: A Magical Creamy Dream in 15 Minutes

Oh my gosh, you have to try this lemon posset! It’s one of those magical desserts that looks fancy but secretly takes almost no effort. Just cream, sugar, and lemons – that’s it! I first fell in love with this creamy British treat during a trip to Cornwall, where they served it in little glass pots with a delicate shortbread cookie. The way the tart lemon cuts through the rich cream? Absolute perfection. What I love most is how it transforms from liquid to velvety pudding as it chills – no gelatin, no eggs, just pure citrusy magic. Trust me, once you master this recipe (and you will on your first try), it’ll become your go-to dessert for everything from dinner parties to “I deserve something sweet” nights.

Why You’ll Love This Lemon Posset

This dessert is pure magic, and here’s why:

• Creamy dreaminess: The texture is like velvet on a spoon – rich yet light enough to make you go back for “just one more bite” (we both know it’ll be three).
• Three-ingredient wonder: Cream, sugar, lemons. That’s it! No fancy techniques or obscure pantry items needed.
• 15-minute prep: You’ll spend more time waiting for it to chill than actually cooking – perfect for last-minute guests.
• Zingy refreshment: That bright lemon punch cuts through the cream beautifully, making it feel indulgent yet surprisingly fresh.
• Foolproof elegance: Looks like you slaved over it, but we’ll keep your secret safe.

Lemon Posset Ingredients

Here’s the beautiful simplicity of this dessert – just three main ingredients that transform into something extraordinary. But don’t let the short list fool you, each one plays a crucial role:

• • 600ml double cream (that’s heavy cream for my US friends) – Full-fat is non-negotiable here. I once tried it with half-and-half in a pinch and let’s just say… we don’t talk about that kitchen disaster.
  • 150g caster sugar (superfine sugar) – The fine texture dissolves beautifully. Granulated will work in a pinch, but you might get a slightly grainier texture.

2 large, juicy lemons – We’ll use both the zest and juice (about 4-5 tablespoons total). Pro tip: roll them firmly on the counter before juicing – it makes them give up every last drop of that liquid gold!

That’s it! Well, plus a pinch of patience while it chills. But I promise, the wait is absolutely worth it when you dip your spoon into that silky perfection later.

Equipment You’ll Need for Lemon Posset

Don’t worry – you won’t need any fancy gadgets for this one! Just grab:

• A medium saucepan (heavy-bottomed is best to prevent scorching)
• A whisk or wooden spoon for stirring
• Measuring cups or kitchen scales
• A citrus zester and juicer (or just a fine grater and strong hands!)
• 4 small glasses or ramekins – I love using vintage teacups for extra charm

See? Told you it was simple. Now let’s make some magic!

How to Make Lemon Posset

Okay, let’s get cooking! This is where the magic happens – turning three simple ingredients into creamy, dreamy perfection. Follow these steps closely (especially the timing!) and you’ll be rewarded with the most luscious lemon posset.

Step 1: Dissolve the Sugar

First, grab your saucepan and combine the cream and sugar over medium-low heat. Here’s the key – go slow! Stir constantly with a whisk or wooden spoon until every grain of sugar disappears. This usually takes about 3-4 minutes. Don’t be tempted to crank up the heat – if you boil it before the sugar dissolves completely, you’ll end up with a grainy texture. The mixture should look smooth and slightly glossy when it’s ready.

Step 2: Simmer the Cream

Now comes the only slightly tricky part. Once the sugar’s dissolved, bring it to a gentle boil (you’ll see small bubbles forming around the edges first). Then immediately reduce to a simmer and set your timer for exactly 3 minutes. Stir occasionally – the mixture will thicken just slightly and develop a beautiful sheen. This simmering step is crucial for stabilizing the posset so it sets properly later.

Step 3: Add Lemon

Here’s where you need to pay attention! Remove the pan from heat completely before adding the lemon zest and juice. I can’t stress this enough – adding lemon to hot cream can cause curdling. Stir gently but thoroughly until everything’s incorporated. The mixture will thin out slightly, which is totally normal. Take a quick taste here (careful, it’s hot!) – that perfect balance of sweet cream and zingy lemon should make your taste buds dance.

Step 4: Chill for Perfect Texture

Pour the mixture into your prepared glasses or ramekins. Now comes the hardest part – waiting! Chill for at least 4 hours, though overnight is even better. The posset will transform from liquid to a luxurious, spoonable texture as it cools. I like to cover mine with plastic wrap to prevent any fridge smells from sneaking in. When you’re ready to serve, the posset should hold its shape when tilted slightly – that’s how you know it’s perfectly set.

Tips for the Best Lemon Posset

After making this more times than I can count (okay fine, I lost count after the 12th batch last month), here are my foolproof tips:

• Full-fat or bust: That “light” cream in your fridge? Save it for coffee. This dessert needs the richness of proper double/heavy cream to set correctly.
• Fresh lemons only: Bottled juice lacks the bright flavor and natural acidity that makes posset magic. Plus, you’ll miss out on that gorgeous zest!
• Chill your glasses: Pop them in the freezer for 15 minutes before pouring – it helps the posset set faster with extra-smooth texture.
• Zest first, juice second: Always zest your lemons before juicing – trying to zest a squeezed lemon is like wrestling a slippery fish!

Follow these, and you’re guaranteed restaurant-quality results every time.

Lemon Posset Variations

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

• Herbal elegance: Steep a tablespoon of culinary lavender or rosemary in the warm cream for 10 minutes before straining – floral notes that’ll wow dinner guests.
• Citrus switch-up: Swap lemons for limes (key lime posset!) or use half lemon, half orange for a softer tang.
• Berry bliss: Top each serving with fresh raspberries or a quick blueberry compote just before serving – the contrast is heavenly!

My personal favorite? A sprinkle of crushed pistachios on top for crunch. The possibilities are endless!

Serving and Storing Lemon Posset

For the perfect presentation, I love topping my lemon posset with a sprig of fresh mint and a delicate shortbread cookie on the side – the buttery crunch complements the creamy texture beautifully. Store any leftovers (if you’re lucky enough to have some!) covered in the fridge for up to 3 days. Fair warning – freezing changes the texture completely, so enjoy it fresh!

Lemon Posset FAQs

I’ve answered every posset question you could possibly have (and some you wouldn’t even think to ask) after years of making this dessert. Here are the big ones that come up again and again:

Can I reduce the sugar in lemon posset?
Technically yes, but be careful! The sugar helps the posset set properly. I’ve found 150g is the sweet spot (no pun intended) – any less than 120g and it might not firm up enough. If you want less sweetness, try adding a tiny pinch of salt to balance the flavors instead.

Why did my posset curdle when I added the lemon?
Oh no! This usually means the cream was too hot. Always remove the pan from heat completely and let it cool for about 30 seconds before adding the lemon. If you see little curdles forming, don’t panic – quickly strain the mixture through a fine sieve before pouring into glasses. Crisis averted!

How can I fix a grainy posset?
Graininess usually happens when the sugar didn’t fully dissolve before boiling. Next time, take extra care in Step 1 – stir until you can’t feel any sugar crystals when you rub a bit between your fingers. For now? Serve it with some crunchy biscotti and call it “artisanal texture!”

Can I make lemon posset ahead of time?
Absolutely! In fact, it gets even better after 24 hours in the fridge. Just cover tightly with plastic wrap. The flavors mellow and blend beautifully – though good luck resisting it for that long!

Is it normal for liquid to pool on top after chilling?
A tiny bit of separation is normal, especially if your lemons were extra juicy. Just give each serving a gentle stir before serving to reincorporate. If there’s a lot of liquid, you might have simmered the cream too briefly – aim for a full 3 minutes next time.

Lemon Posset Nutrition

Now, let’s be real – this isn’t exactly diet food, but oh my goodness is it worth every luscious calorie! Nutrition can vary slightly based on your exact ingredients, but here’s the general picture per serving (and trust me, you’ll want every last bite of your serving):

• Calories: About 600 (consider it a delicious investment)
• Fat: 50g (that’s where all the creamy magic comes from!)
• Sugar: 40g (the perfect balance to that zingy lemon)

Remember, this is a special treat meant to be savored slowly – not something you’d eat every day (though I won’t judge if you do!). The beauty is in its simplicity – just cream, sugar, and lemons transformed into something extraordinary.

Try this lemon posset tonight—share your results in the comments!

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