Pin I discovered lemon posset quite by accident at a dinner party where I arrived empty-handed and desperately needed to contribute something. My friend's grandmother mentioned this three-ingredient miracle, and I was skeptical—surely something this elegant required more finesse. But when I made it that evening in her kitchen, watching the cream transform from plain to impossibly silky, I understood why it's been a British favorite for centuries. It's the kind of dessert that tastes like you've been cooking all day when really you've barely turned on the stove.
I've made this countless times now, but I still remember bringing it to my sister's birthday dinner last spring. Everyone expected something complicated, and when I told them the ingredients, there was this moment of disbelief followed by pure joy with the first spoonful. That's when I realized this recipe isn't about impressing people with technique—it's about the quiet confidence of knowing you've made something genuinely delicious with almost nothing.
Ingredients
- Heavy cream (2 cups): Use the best quality you can find; this is where the magic happens, and heavy cream is doing all the work flavor-wise.
- Granulated sugar (2/3 cup): The sugar dissolves completely into the cream, sweetening it and helping set that perfect texture as it cools.
- Freshly squeezed lemon juice (1/4 cup): Never use bottled—fresh juice gives that bright, real lemon flavor that makes this dessert sing, and it's the acid that helps the cream transform.
Instructions
- Heat the cream gently:
- In a medium saucepan, combine the cream and sugar over medium-low heat, stirring as it warms. You'll smell the cream becoming almost toasty, and you're looking for that moment just before it simmers—small bubbles around the edges—then stop. Don't let it boil; that's the only real rule here.
- Add the lemon juice:
- Remove from heat and stir in the fresh lemon juice slowly, watching as the mixture thickens slightly and becomes silky. The acid reacts with the cream in real time; it's mesmerizing.
- Cool briefly:
- Let it sit for about 5 minutes while you get your serving glasses ready. This resting moment lets everything settle and ensures you get the smoothest result.
- Pour into ramekins:
- Divide evenly among four small glasses or ramekins, filling each about three-quarters full. The mixture should feel thick and luxurious as it pours.
- Chill until set:
- Cover loosely and refrigerate for at least 3 hours, though overnight is even better. It'll set to a silky, spoonable consistency that feels like velvet on your tongue.
Pin I served this to my elderly neighbor last winter, and she teared up a little, saying it reminded her of her mother's kitchen in Cornwall. That moment taught me that sometimes the simplest things carry the most meaning—a dessert that's been made the same way for decades, passed down through generations, tastes like memory itself.
The Beauty of Restraint
There's something powerful about a recipe with only three ingredients. In a world where we layer flavor upon flavor and complicate our cooking, lemon posset reminds us that when each ingredient is excellent, nothing else is needed. The cream isn't competing with vanilla or chocolate; the sugar isn't hidden behind spices; the lemon is front and center, sharp and real. I've learned to appreciate recipes like this because they demand quality and honesty—you can't fake your way through three ingredients.
Serving and Pairing Ideas
I always serve posset chilled in small glasses or ramekins, something about the presentation makes it feel special even though you've barely cooked. The first time I paired it with shortbread, I understood why this is the classic combination—the buttery crunch against the silky cream is perfect balance. You could also serve it with fresh berries, a drizzle of honey, or a sprinkle of lemon zest, though honestly it needs nothing.
Making It Your Own
Once you master the basic three-ingredient version, you start seeing possibilities everywhere. I've made lime versions for summer gatherings, tried orange for something richer, even added a hint of lavender once (though that was pushing it). The method stays exactly the same; you're just swapping one ingredient for another and watching the formula work its magic every single time.
- Add a teaspoon of lemon zest to the cream before heating if you want deeper lemon flavor.
- Try this with other citrus—limes, oranges, or even passionfruit juice work beautifully.
- Prep everything the night before and chill overnight for a smoother, more set texture.
Pin This is the kind of recipe you come back to again and again, always with the same result and always feeling like you've accomplished something. Keep it in your rotation and you'll never need another excuse to bring dessert to dinner.
Recipe FAQ
- → What gives the lemon posset its creamy texture?
The heavy cream thickens when gently heated with sugar and lemon juice, resulting in a silky, smooth texture once chilled.
- → Can I use other citrus fruits instead of lemon?
Yes, limes or oranges can be substituted to impart different citrus notes while maintaining a similar creamy consistency.
- → How long does it take for the dessert to set properly?
Chilling in the refrigerator for at least three hours allows the mixture to fully set with a delicate, creamy firmness.
- → Is it necessary to heat the cream and sugar mixture?
Yes, warming dissolves the sugar completely and slightly thickens the cream, ensuring a smooth finish when combined with lemon juice.
- → What are suitable garnishes to complement the dessert?
Fresh lemon zest, berries, or crisp cookies like shortbread offer complementary textures and flavors that enhance the citrus cream.