Lemon Posset – 3 Ingredients

Why You’ll Love This Recipe

Lemon Posset is a lusciously creamy, citrusy dessert made with just three ingredients. Silky smooth and bursting with bright lemon flavor, it’s incredibly easy to make and feels luxurious enough for dinner parties or special occasions. No gelatin, no eggs—just a simple stovetop method that magically sets into a rich custard-like treat.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

heavy creamsugarfresh lemon juice

directions

In a saucepan over medium heat, combine the heavy cream and sugar.

Bring to a gentle boil, stirring occasionally, and let it boil for 2–3 minutes.

Remove from heat and stir in the fresh lemon juice.

Let the mixture cool slightly, then pour into serving glasses or ramekins.

Refrigerate for at least 4 hours, or until fully set.

Serve chilled, optionally garnished with berries or mint.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 5 minutes
Cooking time: 5 minutes
Chilling time: 4 hours
Total time: 4 hours 10 minutes

Variations

Add lemon zest for extra brightness.

Top with fresh raspberries or a dollop of whipped cream.

Use orange or lime juice for a citrus twist.

Infuse the cream with herbs like thyme or basil for a gourmet touch.

storage/reheating

Store covered in the refrigerator for up to 3 days.
Do not freeze or reheat—serve cold for best texture and flavor.

FAQs

Why does lemon posset set without gelatin?

The acidity in lemon juice reacts with the cream, causing it to thicken naturally.

Can I use light cream or milk?

No, only full-fat heavy cream will set properly.

Is it overly sweet?

No, the sugar balances the tart lemon, creating a smooth, tangy-sweet dessert.

Can I make it ahead?

Yes, it’s perfect for preparing a day in advance.

Do I need to strain the lemon juice?

Straining removes pulp and seeds for a smoother texture, but it’s optional.

How firm should it be?

It should be soft and creamy, like a thick custard or mousse.

Can I double the recipe?

Yes, just maintain the same ratios and follow the same method.

What kind of lemons work best?

Fresh, unwaxed lemons with bright acidity are ideal.

Can I use bottled lemon juice?

Fresh juice is best for flavor and setting, but bottled can work in a pinch.

What should I serve it in?

Small glass jars, ramekins, or espresso cups work perfectly.

Conclusion

Lemon Posset – 3 Ingredients is proof that elegance doesn’t have to be complicated. With minimal effort and maximum flavor, this creamy citrus dessert is sure to impress. Whether served plain or with toppings, it offers a refreshing finish to any meal.

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