Save to Pinterest The first time I encountered lemon posset was at a tiny dinner party in London, where the host served these impossibly silky custards in vintage teacups. One spoonful and I was hooked—how could something so simple taste so luxurious? I've been making them ever since, tweaking the ratios until I found the perfect balance. The best part? Nobody ever guesses it's just three ingredients.
Last summer, I made these for my sister's backyard birthday dinner. I'd prepped everything in the morning, so when main course cleanup happened, the possets were already waiting in the fridge, set to perfection. Watching everyone's eyes widen at that first tangy, creamy bite—well, that's the kind of kitchen moment that sticks with you.
Ingredients
- Heavy cream: The high butterfat content is what creates that impossibly smooth set texture—don't try substituting with lower-fat cream or the chemistry won't work.
- Granulated sugar: Sugar does more than sweeten here—it actually reacts with the lemon's acid to help the cream set into that gorgeous custard-like consistency.
- Freshly squeezed lemon juice: Bottled juice won't give you the same bright, clean flavor, and you need that exact acid ratio for the proper set.
Instructions
- Heat the cream base:
- Combine the cream and sugar in your saucepan over medium-low heat, stirring gently until the sugar disappears and tiny bubbles form around the edges—watch closely, because boiling changes the texture completely.
- Add the magic ingredient:
- Pull the pan from the heat and pour in the lemon juice, whisking steadily as you watch the mixture transform before your eyes.
- Portion and chill:
- Let the mixture cool for about five minutes (this prevents condensation from forming on your desserts), then divide among your serving dishes and refrigerate for at least three hours.
Save to Pinterest There's something deeply satisfying about a dessert that transforms so dramatically with so little effort. My friend Sarah still talks about the time I brought these to her dinner party, served in mismatched thrifted glasses with a single perfect berry on each one. Sometimes the simplest recipes become the most memorable.
Getting the Set Right
The science here is fascinating—lemon acid reacts with cream proteins and sugar to create a natural gel. I've learned that the key is never letting the mixture boil, which changes the cream's structure. That gentle approach to simmering is what makes the difference between creamy and curdled.
Flavor Variations
While the classic version is hard to beat, I sometimes add a teaspoon of finely grated lemon zest during heating for an extra aromatic punch. Lime juice works beautifully too, creating a slightly sharper, more tropical version that pairs wonderfully with coconut cookies on the side.
Serving Suggestions
These possets shine on their own, but a little texture contrast goes a long way. A crisp butter cookie, a handful of fresh raspberries, or even just a light dusting of citrus zest on top elevates the experience. The tartness also cuts through rich main courses beautifully, making it an ideal dinner party finale.
- Try adding a drop of vanilla extract to the cream before heating for a more rounded flavor.
- If your glasses are wide, portion into smaller servings—this dessert is surprisingly rich.
- Set a timer for the minimum three-hour chill, but four hours yields the most luxurious texture.
Save to Pinterest There's quiet confidence in a dessert that requires so little yet delivers so much. Sometimes the most elegant things in life are also the simplest.