Lemon Posset: The Easiest, Zingiest 3-Ingredient Dessert! 🍋🍮


 

1. Simmer the Cream & Sugar

  1. In a saucepan, combine heavy cream and sugar.

  2. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.

  3. Let bubble 3 minutes (don’t boil vigorously—just a slow simmer).

2. Add Lemon Juice

  1. Remove from heat and stir in lemon juice + zest. Mixture will thicken slightly.

  2. Strain through a fine-mesh sieve for ultra-smooth texture (optional).

3. Chill Until Set

  1. Pour into ramekins or small glasses.

  2. Refrigerate at least 4 hours (or overnight) until firm like pudding.

4. Serve & Enjoy!

  • Top with berries, a cookie, or extra zest.

Pro Tips

🍋 Taste as you go – Prefer tangier? Add more lemon juice after simmering.
🔥 Prevent curdling – Don’t boil after adding lemon juice.
⏳ Make ahead – Keeps 3 days in the fridge.

FAQ

Q: Can I use lime instead of lemon?
A: Yes! Lime posset is equally delicious.

Q: Why did my posset stay liquid?
A: Likely didn’t simmer long enough—cream needs to reduce slightly.

Q: Can I make this dairy-free?
A: Unfortunately, no—the magic relies on cream’s fat content.


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