3 Ingredient Lemon Posset: The Effortless Dessert That Wows Every Time

Let me tell you about my love affair with lemon posset – it’s the dessert that saved me when I needed something quick, elegant, and absolutely foolproof. I discovered this creamy British treat during a chaotic dinner party where my planned dessert flopped (we don’t talk about the burnt pavlova). Three ingredients! No baking! And that magical moment when lemon juice transforms sweet cream into something sublime. Now it’s my go-to when I want to impress without stress. The beauty of lemon posset lies in its simplicity – just cream, sugar and a generous squeeze of citrus magic. It’s the kind of dessert that makes people think you slaved for hours when really, it came together in the time it took to wash the saucepan.

Why You’ll Love This Lemon Posset

Oh, where do I begin? This lemon posset isn’t just a dessert – it’s a little pot of sunshine that’ll make you wonder why you ever bothered with complicated recipes. Let me count the ways you’ll adore it:

• Three ingredients – cream, sugar, lemons. That’s it! No fancy equipment, no baking, no stress.
• Instant elegance – serve it in pretty glasses and watch your guests swoon over the creamy texture.
• That perfect balance – sweet cream meets zesty lemon in a dance that’s neither too tart nor too cloying.
• Make-ahead magic – it actually gets better after chilling overnight, making it perfect for dinner parties.
• Endless variations – add berries, zest, or even a splash of limoncello for grown-up versions.

Trust me, once you try this, you’ll understand why I make it at least twice a monthp>p>

Ingredients for Lemon Posset

Here’s the beautiful simplicity of lemon posset – just four ingredients, but each one matters tremendously. I’ve learned through trial and error (and one slightly grainy batch) that quality makes all the difference here:

• 600ml heavy cream – full-fat only, please! That light stuff won’t set properly. I always use double cream for the richest texture.
• 150g granulated sugar – plain white sugar dissolves perfectly, though caster sugar works in a pinch.
• 2 large lemons – you’ll need about 80ml of juice. Roll them first to get every last drop! Meyer lemons make a lovely variation.
• 1 tsp lemon zest (optional) – but oh, what a difference it makes for that bright citrus aroma!

See? Nothing fancy – just good ingredients treated right. Now let’s make some magic!

How to Make Lemon Posset

Okay, let’s get to the fun part! Making lemon posset is so easy you’ll laugh, but there are a few key moments where you need to pay attention. I’ll walk you through each step like I’m right there in your kitchen with you (picture me in my flour-dusted apron!).

Step 1: Heat the Cream and Sugar

Grab your favorite saucepan – medium-sized works best. Pour in the cream and sugar, then turn the heat to medium. Now comes the important part: stir gently but constantly until the sugar dissolves completely. No rushing this step! You’ll know it’s ready when you can’t feel any sugar granules when you rub a bit between your fingers. Once the sugar’s dissolved, let it come to the gentlest simmer – just a few lazy bubbles breaking the surface – and keep it there for exactly 3 minutes. Set a timer! This brief simmer is what gives posset its perfect texture.

Step 2: Add Lemon Juice

Here’s where the kitchen magic happens! Take the pan off the heat and let it cool for about 2 minutes (I count to 120 slowly). Now pour in your fresh lemon juice – whoosh! – and stir just until combined. Watch closely as the mixture thickens before your eyes, turning from thin cream into something luxuriously velvety. The acid in the lemon juice works its science, creating that signature posset texture. Don’t over-stir or you might break the magic!

Step 3: Chill and Serve

Quickly pour your posset mixture into serving glasses or ramekins – I use little teacups for a vintage vibe. Now the hardest part: patience! They need at least 4 hours in the fridge, but overnight is even better. The posset will firm up into the most luscious, creamy texture. When serving, I love topping mine with fresh berries, a sprinkle of zest, or sometimes just a single perfect blueberry for color. That first cool, citrusy spoonful? Pure bliss!

Tips for the Perfect Lemon Posset

After making this lemon posset more times than I can count (and yes, eating most of them myself), I’ve picked up some tricks that’ll guarantee perfection every time:

• Full-fat cream is non-negotiable – that light stuff just won’t set properly. I learned this the hard way with a sad, soupy batch!
• Taste your lemons first – some are tarter than others. Start with 80ml juice, then add more by the teaspoon if you want extra zing.
• Stir gently after adding lemon juice – over-mixing can make the texture grainy instead of silky smooth.
• Let it cool slightly before pouring – this prevents condensation forming on top during chilling.
• Chill uncovered – no plastic wrap needed, and it helps develop that perfect creamy skin on top.

Follow these simple tips, and you’ll have the most dreamy, cloud-like lemon posset imaginable!

Variations of Lemon Posset

Oh, the possibilities! While I adore the classic version, sometimes I can’t resist playing with my lemon posset. Here are my favorite ways to mix it up:

• Vanilla bean – Split a pod and steep it in the warm cream for dreamy vanilla-lemon harmony
• Berry swirl – Layer with crushed raspberries or a blackberry compote for pretty stripes
• Limoncello kick – Add a tablespoon of the Italian liqueur with the lemon juice (adults only!)
• Ginger zing – Stir in a teaspoon of grated fresh ginger for extra warmth
• Earl Grey twist – Steep a tea bag in the cream for floral notes that pair beautifully with lemon

See? One recipe, endless delicious experiments!

Serving Suggestions for Lemon Posset

Now for my favorite part – dressing up these little pots of sunshine! Lemon posset is gorgeous on its own, but I love adding simple touches that make it feel extra special. My go-to is crumbling buttery shortbread cookies on top – the crunch against that creamy texture is heavenly. Fresh berries are always a win too – raspberries, blueberries, or even a few pomegranate seeds for color. For dinner parties, I’ll sometimes add a sprig of mint or edible flowers. And don’t forget the zest! A light dusting of lemon zest right before serving makes the citrus flavor pop beautifully.

Storage and Reheating Instructions

Here’s the beautiful thing about lemon posset – it actually gets better with time! Once set, these creamy delights will keep perfectly in your fridge for up to 3 days (if they last that long). Just cover them loosely with plastic wrap after the initial chilling. And reheating? Don’t even think about it! The magic is in that cool, creamy texture straight from the fridge. I sometimes make a double batch on Sunday to have little pots of sunshine ready all week long.

Lemon Posset Nutritional Information

Let’s be real – this isn’t diet food, but oh is it worth every creamy bite! One serving (about 150ml) packs roughly 420 calories, with 34g of that dreamy full-fat cream goodness. There’s 28g of sugar – but hey, it’s balanced by that bright lemon zing! Remember, these numbers can vary slightly depending on your exact ingredients and portion sizes. I say enjoy every spoonful guilt-free – life’s too short to skip dessert this good!

Frequently Asked Questions About Lemon Posset

I’ve gotten so many questions about lemon posset over the years – here are the ones that pop up most often:

Can I use bottled lemon juice?
Oh honey, please don’t! Fresh lemon juice makes all the difference in flavor and acidity. Bottled juice just can’t give you that bright, vibrant taste. Plus, the natural acidity helps the cream set properly.

Why is my posset grainy?
This usually happens if you stirred too vigorously after adding the lemon juice. Gentle does it! Also make sure your sugar fully dissolved during heating – undissolved grains can cause texture issues.

Can I make it dairy-free?
I’ve tried coconut cream versions, but they don’t set the same way. The magic happens between dairy cream and lemon acid – plant-based alternatives just don’t react the same. Stick with the real deal for best results!

How far ahead can I make it?
Up to 3 days in advance! In fact, I think it tastes even better after a day when the flavors meld. Just cover it well to prevent fridge smells.

Can I freeze lemon posset?
Technically yes, but the texture changes – it becomes more icy than creamy. I much prefer it fresh from the fridge!

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