Lemon Posset
This Lemon Posset is the ultimate no-bake dessert — smooth, tangy, and elegant with just three ingredients. A simple British classic with a citrus twist.
Equipment
- Saucepan
- Fine Mesh Sieve
- Measuring cup with spout
- Ramekins or hollowed lemon halves
Ingredients
- 2 cups heavy whipping cream 36–40% fat content
- 2/3 cup granulated sugar
- 5 tbsp fresh lemon juice about 3 lemons
- lemon slices or berries optional, for garnish
Instructions
- In a saucepan, combine cream and sugar over medium heat. Stir and bring to a boil, then reduce heat slightly and simmer for 5 minutes, stirring occasionally.
- Remove from heat and stir in lemon juice. Let the mixture rest for 15 minutes to begin setting.
- Strain through a fine mesh sieve into a bowl or measuring cup with a spout to ensure smooth texture.
- Pour into ramekins or lemon halves, filling about ¾ full. Place in refrigerator for at least 2 hours to set.
- Before serving, garnish with lemon slices or berries if desired. Serve well chilled.
Notes
Use only heavy cream and fresh lemon juice for best results. This recipe can be made up to 3 days in advance and served directly from the fridge.