I have this small ritual: when the days stretch warm and sunlight spills across my kitchen counter, I make a batch of lemon posset. It smells like sunshine—bright lemon oil and sweet cream mingling into something silky and surprising. This dessert lives on lazy afternoons and last-minute dinner parties because it feels fancy but demands almost nothing from you. I’ll walk you through the tiny bit of heat, the quick whisk, and the patient chill that turns three pantry staples into a luxuriously smooth, tangy custard. Keep a spoon handy; chances are you’ll taste-test more than once while it cools.
Quick Facts
- Yield: Serves 4
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 20 minutes (includes chilling)
Why This Recipe is Awesome
This lemon posset uses only three simple ingredients—heavy cream, granulated sugar, and fresh lemon juice—yet delivers a silky, tangy, melt-in-your-mouth dessert. It sets in the fridge without eggs or gelatin, so the texture stays luxuriously smooth and glossy. It’s so easy even your oven can’t mess it up. Expect bright citrus zing balanced by creamy sweetness and a custard that jiggles like a little lemon cloud.
Ingredients
For the Main Dish:
- 2 cups heavy cream (16 fl oz)
- 2/3 cup granulated sugar
- 3 tablespoons fresh lemon juice (about 2 medium lemons)
- Zest of 1 lemon (optional, for extra lemon perfume)
- Pinch of fine sea salt
For the Sauce / Garnish (if applicable):
- Fresh berries (raspberries or blueberries), mint leaves, or candied lemon slices for garnish
- Optional: 2–3 tablespoons raspberry jam warmed and brushed over berries for shine
How I Make It
Step 1:
Pour 2 cups of heavy cream into a medium saucepan. Add 2/3 cup sugar and a pinch of salt. Bring the mixture to a gentle simmer over medium heat, stirring so the sugar dissolves. Watch for tiny bubbles forming at the edge—you want a slow, steady simmer, not a rolling boil. The aroma will turn rich and slightly caramel-y; that’s the cream concentrating its flavor.
Step 2:
Once the cream simmers, let it bubble gently for 1–2 minutes while stirring. Remove the pan from the heat and immediately stir in the 3 tablespoons fresh lemon juice and the lemon zest if using. The mixture will thicken almost at once and turn a pale, glossy yellow. That little chemical moment is the magic: acidity curdles and sets the cream into a silky custard.
Step 3:
Pour the posset through a fine-mesh sieve into a measuring cup or bowl to catch any stubborn bits. Tasting tip: taste a tiny dab with a spoon—bright, tangy, sweet. Divide the mixture into four small ramekins or jars. You’ll hear the posset settle and see the surface go smooth and glassy as it cools.
Step 4:
Let the ramekins cool to room temperature (about 15–20 minutes), then cover and refrigerate for at least 3 hours, preferably overnight. You’ll know it’s set when the surface gives slightly to a spoon but still holds its shape—like a gently jiggling custard.
Step 5:
Before serving, add fresh berries, a sliver of candied lemon, or a tiny sprig of mint. Serve chilled straight from the fridge. Each spoonful should feel creamy, bright, and utterly smooth—no graininess, just pure lemony bliss.
Pro Tips
- Heat gently: keep your cream at a **gentle simmer**, not a boil, to avoid scalding and a cooked-milk flavor.
- Use fresh lemon juice: bottled lemon juice lacks the bright aromatics that make posset sing.
- Chill long enough: give it at least 3 hours. Rushing the chill gives you a runny dessert instead of that perfect set.
- Make it ahead: posset keeps beautifully for 3 days in the fridge, so it’s ideal for entertaining.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. For this recipe, skip the frantic high heat; heat the cream slowly to preserve a creamy texture and prevent scorching.
- Overmixing: Vigorously whipping after adding lemon can create tiny bubbles or a slightly grainy texture. Stir gently until combined.
- Guessing cook time: Always watch for the tiny simmer bubbles and simmer only 1–2 minutes after that cue—overcooking changes the flavor and texture.
- Overcrowding pans: Give your saucepan room so the cream heats evenly. Using a pot that’s too small makes splatters and inconsistent heating.
Alternatives & Substitutions
- If you want less richness, swap half the heavy cream for whole milk—texture will soften and flavor will be milder.
- For a dairy-free version, use full-fat coconut milk (not light). Expect a gentle coconut note and slightly looser set.
- Use honey or maple syrup in place of sugar for a different sweet character; reduce volume to taste.
- For a lower-sugar option, try a natural sweetener like erythritol, but the set and flavor will change slightly.
Variations & Tips
- Lemon-vanilla posset: add 1 teaspoon vanilla extract with the lemon juice for warmth.
- Berry swirl: fold 2 tablespoons of pureed berries into the bottom of each ramekin before pouring in the posset.
- Herbal twist: steep a sprig of thyme or basil in the cream for 10 minutes before heating, then remove and proceed—herbal notes pair beautifully with lemon.
- Ginger-lemon posset: simmer the cream with 1 teaspoon grated fresh ginger for a spicy kick; strain before adding lemon.
- Kiddie-friendly: reduce lemon to 2 tablespoons for a gentler tang that kids will love.
- Adult twist: stir in 1 tablespoon Limoncello after removing from heat for boozy brightness (don’t add before chilling or the alcohol will dull).
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make the posset up to 3 days ahead, keep covered in the fridge, and add fresh garnishes just before serving. It actually tastes better a few hours after chilling because the flavors meld.
- Can I double the recipe?
- Sure thing. Use a larger saucepan and give the cream plenty of surface area so it heats evenly. Chill in more or larger ramekins; timing for the simmer stays the same.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Butter and oil behave differently—if you must, use ¾ the amount of oil, but note the flavor and texture will change.
- How do I know it’s done?
- You’ll see the cream form tiny bubbles at the edge and then simmer for 1–2 minutes. After adding lemon and chilling, it should jiggle slightly but hold its shape—a glossy, spoonable set.
- What if I don’t have ingredient X?
- If you don’t have fresh lemons, try lime juice for a different citrus note. No heavy cream? Use full-fat coconut milk for a dairy-free alternative.
How I Like to Serve It
I love serving lemon posset in small glasses with a handful of raspberries and a mint sprig for color. It makes a light finish to a heavy dinner and feels celebratory on a weeknight. Pair it with a cup of strong coffee or a citrusy white wine for adult company. It also travels well to potlucks—keep it chilled until the last minute.
Notes
- Storage: Keep covered in the refrigerator for up to 3 days. Don’t freeze—texture changes when frozen and thawed.
- Reheating: This dessert serves cold; do not reheat. No meat safety temps apply.
Final Thoughts
Closing: This tiny three-ingredient miracle proves that simple food can taste extraordinary—now go impress someone, or just yourself, with your homemade lemon posset!