Lemon Posset
A creamy, tangy dessert that comes together quickly with just three ingredients, perfect for a refreshing finish to any meal.
Ingredients
Main Ingredients
- 2 cups heavy cream Also labeled heavy whipping cream.
- 3/4 cup granulated sugar
- 3/4 cup fresh lemon juice About 3–4 lemons.
- Zest of 2 lemons lemon zest
Instructions
Preparation
- Combine the cream and sugar in a medium saucepan.
- Stir constantly over medium heat until the sugar is fully dissolved and the cream comes to a gentle boil—small, steady bubbles at the edges, not a rolling boil.
- Remove the pan from the heat immediately to avoid scorching.
- Stir in the fresh lemon juice and lemon zest until evenly combined.
- Let the posset cool for 10–15 minutes at room temperature.
- Divide the mixture among serving cups or ramekins, leaving a little headspace if you want to add toppings later.
- Refrigerate uncovered for 30–60 minutes, then cover and chill for at least 4 hours, or overnight, until firmly set.
- Serve chilled.
Notes
For the freshest flavor, always use fresh-squeezed lemon juice. Add lemon juice off the heat to keep the texture smooth.