Lemon Posset Silky British Dessert (Printable View)

Creamy, tangy British dessert made with just three ingredients for luxuriously smooth results.

# What You'll Need:

→ Dairy

01 - 2 cups heavy cream (double cream)

→ Sweetener

02 - 3/4 cup granulated sugar

→ Citrus

03 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
04 - 1 teaspoon finely grated lemon zest

# How-To Steps:

01 - In a medium saucepan, combine the heavy cream and granulated sugar.
02 - Place over medium heat, stirring gently, until the sugar dissolves and the cream just begins to simmer (do not boil).
03 - Remove from heat. Stir in the lemon juice and zest. The mixture will thicken slightly as the acid reacts with the cream.
04 - Allow the mixture to cool for 10 minutes, then pour into 4 individual serving glasses or ramekins.
05 - Refrigerate for at least 3 hours, or until set with a silky, pudding-like texture.
06 - Serve chilled, optionally garnished with fresh berries, extra lemon zest, or a shortbread cookie.

# Expert Advice:

01 -
  • It comes together in under 20 minutes but tastes like you spent hours mastering French pastry techniques
  • The texture is this incredible cross between pudding and mousse that feels impossibly elegant
  • You probably have everything in your kitchen right now
02 -
  • Do not boil the cream or the texture will not set properly
  • The posset needs the full 3 hours to reach that perfect silky consistency
  • Fresh lemon juice is non negotiable here
03 -
  • Room temperature cream heats more evenly reducing the risk of scorching
  • A fine mesh strainer will catch any bits of lemon zest that might create texture issues

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