Save to Pinterest My first lemon posset happened by accident on a Tuesday evening when I'd promised dinner guests dessert but had nothing in the fridge except cream, sugar, and a bowl of lemons. I was genuinely worried, but then something magical happened as I heated that simple cream—the smell alone made me realize this three-ingredient miracle was going to work. It set beautifully, silky and trembling on the spoon, and everyone asked for the recipe assuming I'd spent hours. I've made it dozens of times since, and it never fails to feel like a small culinary gift to myself.
I remember serving this at a garden party in July, when the heat made anything heavy unbearable—but this posset was exactly what people needed. It was cool, bright, and finished in three spoons, which gave me the great excuse to make another batch. There's something about watching someone's face light up when they taste that first tanginess followed by creamy sweetness that never gets old.
Ingredients
- Heavy cream: The backbone of this dessert—use the good stuff if you can, because two cups of high-quality cream is the whole point. Cold cream works best, so keep yours in the fridge until the moment you pour it into the pan.
- Granulated sugar: This dissolves into the warm cream and thickens the mixture as it cools, creating that signature silky texture. Don't skip or reduce it; the sweetness needs to balance the lemon's bite.
- Freshly squeezed lemon juice: Store-bought won't give you the same brightness, so squeeze your own lemons right before you cook. Two medium lemons usually gives you just enough juice, and you'll taste the difference.
Instructions
- Heat the cream gently:
- Pour the cold cream into a medium saucepan with the sugar and turn the heat to medium-low. You're listening for a quiet simmer and watching for the first few bubbles around the edge—the whole thing takes about 5 minutes. Stir occasionally so the sugar dissolves evenly and nothing sticks to the bottom.
- Add the lemon juice:
- Pull the pan off the heat and stir in the lemon juice until it's completely blended. The mixture might look slightly curdled for a second, but it will smooth out as it cools—don't panic and don't keep stirring.
- Cool and pour:
- Wait 5 minutes so the mixture cools slightly and thickens just a touch, then pour it into your ramekins or glasses. Divide it evenly so everyone gets the same silky amount.
- Chill until set:
- Cover the ramekins and slide them into the fridge for at least 3 hours. You're looking for a texture that jiggles slightly but holds its shape when you dip a spoon in—that's the sweet spot.
- Serve with joy:
- Pull them out, and if you want to dress them up, add a pinch of lemon zest or a few berries on top. They're perfect cold and straight from the fridge.
Save to Pinterest There's a moment when someone tastes this for the first time and their eyes go wide because they can't believe dessert can be this simple and this good. That's the moment when food stops being about technique and becomes about sharing something small but perfect.
The Science of Silkiness
What makes this posset set without any thickening agent is the reaction between the hot cream and the acidic lemon juice. The heat causes the proteins in the cream to tighten up just enough, and the lemon acid helps that along, creating a custard-like texture as everything cools. It's not magic, though it feels like it—it's just good chemistry happening in your saucepan, and understanding that makes you braver about making it again.
Variations and Flavor Friends
Once you nail the basic three-ingredient formula, you can play with citrus. Lime gives you something sharper and more tropical, while orange makes it sweeter and deeper. I've also added a whisper of vanilla extract or a tiny bit of honey if I wanted to shift the mood. The beauty is that the ratio stays the same, so you're just swapping out the lemon for whatever citrus is calling to you that day.
Serving and Pairing Ideas
A plain posset is elegant on its own, but it sings next to something with texture. Crisp shortbread is the traditional match, but almond biscuits, buttery tea cakes, or even crumbly digestive biscuits all work beautifully. In summer, I'll top mine with fresh berries or a spoonful of lemon curd if I have it on hand. The posset is rich enough that a small serving with something crunchy feels like a complete, satisfying finish to a meal.
- Shortbread or almond cookies add the perfect crunch and won't compete with the lemon.
- A few raspberries or blackberries brighten the plate and add a little tartness that plays well with the sweetness.
- Make it ahead—this dessert actually improves slightly if it sits in the fridge for up to 24 hours, so it's perfect for dinner parties.
Save to Pinterest This posset reminds me that the best desserts aren't always the fanciest ones—they're the ones that taste like someone took a moment to make something good just for you. Three ingredients, fifteen minutes, and you have something worthy of serving to the people you care about most.
Common Recipe Questions
- → What creates the creamy texture in this dessert?
The creamy texture comes from gently heated heavy cream and sugar, which sets smoothly as it chills.
- → Can other citrus fruits be used instead of lemon?
Yes, substituting limes or oranges offers a tasty citrus variation without altering the set texture.
- → How long should the dessert be chilled for best results?
Chilling for at least 3 hours allows the mixture to set fully with a silky consistency.
- → Is any special equipment required?
A medium saucepan for heating, whisk for stirring, and small serving ramekins or glasses for setting are recommended.
- → What are some serving suggestions?
Garnish with fresh lemon zest or berries and pair with crisp shortbread or almond cookies to complement the flavors.