Save The first time I encountered lemon posset was at a tiny dinner party in a London flat where the host served these trembling little creams in vintage glasses. I could not believe something so elegant came from just three ingredients. When I finally asked for the recipe and she told me, I laughed out loud. No gelatin no eggs no fuss. It has become my go to when I want to impress without actually trying hard.
I once made these for a summer dinner on the back porch when the air was thick with heat and nobody wanted anything heavy. They came out of the fridge cool and quivering and we ate them in comfortable silence while fireflies started blinking in the yard. Sometimes the best desserts are the ones that leave room for conversation instead of demanding attention.
Ingredients
- Heavy cream: The higher fat content is what makes the posset set so beautifully do not try substituting milk
- Granulated sugar: Creates the perfect sweetness and structure with the acid from the lemon
- Freshly squeezed lemon juice: Bottled juice will not give you the same bright clear flavor
Instructions
- Warm the cream and sugar:
- Pour the cream and sugar into a medium saucepan and set it over medium low heat. Stir gently until the sugar disappears into the cream and you just see tiny bubbles forming around the edges.
- Add the lemon:
- Pull the pan off the heat and pour in the lemon juice. Whisk until everything blends together then let it sit for about five minutes to cool slightly.
- Portion and chill:
- Divide the mixture evenly among four small ramekins or pretty glasses. Cover them and tuck into the fridge for at least three hours until they are firm and creamy.
Save My daughter helped me make these last spring and insisted on grating the lemon zest herself. She was so proud when we served them after Sunday dinner and she got to tell everyone she made them all by herself. Now whenever lemons appear on the counter she asks if we are having posset for dessert.
Choosing Your Servving Vessels
Clear glasses show off the pale sunshine color and make these feel special. I have used everything from vintage champagne coupes to simple jam jars when I was in a pinch. The dessert is elegant enough to shine in whatever you have on hand.
Make Ahead Magic
These actually taste better after resting overnight in the fridge. The flavors deepen and the texture becomes even more luxurious. I often make them the night before a dinner party so all I have to do is pull them out and maybe add a garnish.
Simple Twists
While the classic version is perfect on its own there is room to play. Try folding in some grated lemon zest before chilling or swapping in lime juice for something more tropical.
- A few raspberries on top look beautiful and add tartness
- Crisp shortbread cookies are the classic accompaniment
- Keep them plain if you want pure unadulterated lemon bliss
Save There is something magical about transforming three humble ingredients into a dessert that feels like a special occasion. Keep this one in your back pocket for the nights that call for something sweet but simple.
Recipe FAQs
- → What gives lemon posset its creamy texture?
The creamy texture comes from gently heating heavy cream and sugar, then chilling the mixture until it sets naturally without gelatin.
- → Can I use other citrus fruits instead of lemon?
Yes, limes or oranges can be substituted to provide a different citrus twist and flavor profile.
- → How long should lemon posset chill before serving?
Chill for at least 3 hours to allow the lemon cream to set to a silky, creamy consistency.
- → What is a good garnish for this dessert?
Lemon zest or fresh berries complement the dessert nicely, adding color and extra brightness.
- → Is this dessert suitable for gluten-free diets?
Yes, the ingredients themselves are gluten-free, but watch accompanying garnishes for gluten presence.