Creamy 3-Ingredient British Lemon Posset Recipe
Lemon Posset is a classic British dessert that combines just three simple ingredients—heavy cream, sugar, and lemon juice—into a luscious, creamy custard that requires no baking. This no-bake, elegant dessert sets naturally on the stovetop through a unique acid-cream reaction and then chills to a silky, soft pudding that’s bright and refreshing, perfect for warm weather or any time you want a quick yet sophisticated treat.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 10 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
Ingredients
Posset Ingredients
- 2 cups (480 ml) heavy cream
- 2/3 cup (135 g) granulated sugar
- 3 tablespoons fresh lemon juice (about 1-2 lemons)
Instructions
- Combine Cream and Sugar: In a medium saucepan, pour in the heavy cream and add the granulated sugar. Stir gently to combine.
- Heat the Mixture: Place the saucepan over medium heat and bring the cream and sugar to a gentle boil. Allow it to boil for 3 minutes while stirring occasionally to dissolve the sugar completely and prevent scorching.
- Add Lemon Juice: Remove the saucepan from heat and stir in the fresh lemon juice. The acidity will react with the cream to naturally thicken the mixture.
- Pour into Serving Dishes: Immediately divide the lemon posset mixture between small ramekins, glasses, or serving bowls.
- Chill to Set: Cover the dishes with plastic wrap and refrigerate for at least 4 hours, or until the posset has set into a creamy custard-like consistency.
- Serve: Serve chilled, optionally garnished with lemon zest, fresh berries, or mint for added freshness and presentation.
Notes
- This dessert can be made up to 2 days in advance and stored in the refrigerator.
- Use freshly squeezed lemon juice for the best flavor and thickening effect.
- For a twist, experiment by adding other citrus juices such as lime or orange, but lemon is traditional.
- The dessert sets without eggs or gelatin, thanks to the acidity of the lemon interacting with the cream proteins.
- If the mixture is not thickening after chilling, ensure that the lemon juice is fresh and that the cream was brought to a full boil during cooking.
