Lemon Posset
A bright, creamy, and elegantly simple dessert made with just three ingredients: cream, sugar, and lemon juice.
Ingredients
Main Ingredients
- 2 cups Heavy Cream Use full-fat cream (36% butterfat or higher) for the right mouthfeel.
- ¾ cup Granulated White Sugar Fine sugar helps dissolve quickly during cooking.
- Juice of 2 lemons Fresh Lemon Juice Use ripe, juicy lemons and strain seeds. About 2–3 tablespoons.
- to taste Lemon Zest Microplane right before using for maximum flavor.
For Serving
- 4 Lemons, halved and hulled For serving cups — or use small ramekins.
Instructions
Preparation
- Hollow out the pulp of the 4 extra lemons to use as serving dishes. Reserve the lemon pulp for smoothies or cocktails if desired.
- Cut the lemons in half and scoop the flesh carefully without puncturing the peel. Trim a thin slice off the base if needed.
Cooking
- In a small saucepan, combine 2 cups heavy cream and ¾ cup granulated sugar. Stir gently to dissolve the sugar.
- Bring the mixture to a gentle boil over medium heat, cooking for 2 to 3 minutes while stirring frequently.
- Remove from heat, then stir in the juice of 2 ripe lemons and a little lemon zest.
Chilling
- Pour the lemon cream mixture into the hulled lemon cups or small ramekins, filling to the top. Transfer to the refrigerator and chill until set, about 5 hours.
Serving
- When set, add finishing touches like fresh mint, lavender, or extra lemon zest on top. Serve chilled.
Notes
Lemon Posset can be made ahead and stored in the refrigerator for up to 4 days. It is not ideal for long-term freezing.