Three ingredients. Ten minutes. Zero baking.
If that doesn’t sound like the dessert cheat code you’ve been waiting for, I don’t know what will. Lemon posset is the silky, zesty, melt-in-your-mouth miracle that’s been hiding in plain sight while you’ve been overcomplicating desserts. No eggs, no gelatin, no fancy equipment—just creamy, tangy perfection.
Why spend hours on a soufflé when you could be eating this instead? Trust me, your future self (and your guests) will thank you.
Why This Recipe Slaps
Lemon posset is the dessert equivalent of a mic drop. It’s stupidly easy but tastes like you labored over it for hours.
The magic? Heavy cream, sugar, and lemon juice transform into a velvety custard-like treat without any actual custard-making drama. It’s rich but refreshing, sweet but sharp, and looks fancy in a ramekin.
Plus, it’s gluten-free and vegetarian by default—no substitutions needed. If you’ve ever wanted to impress someone with minimal effort, this is your golden ticket.
Ingredients (Yes, Really Just These)
- 2 cups heavy cream (don’t try to skimp with half-and-half; this isn’t the time for health kicks)
- ⅔ cup granulated sugar (adjust by 1-2 tbsp if you’re anti-sweet, but don’t blame me if it’s too tart)
- ¼ cup fresh lemon juice (about 2 large lemons, and yes, bottled juice is a crime here)
- Optional: Lemon zest or berries for garnish, because ~aesthetics~
Step-by-Step Instructions (Hardest Part: Waiting)
- Simmer the cream and sugar. Combine them in a saucepan over medium heat. Stir until the sugar dissolves, then let it bubble gently for 2 minutes.Don’t wander off—cream has a habit of boiling over like a dramatic soap opera actor.
- Kill the heat, add lemon juice. Off the burner, whisk in the lemon juice. It’ll thicken slightly instantly. Science!
- Strain (if you’re fancy). Pour the mix through a fine sieve to catch any rogue zest or lumps.Skip this if you’re lazy—it’ll still taste amazing.
- Divide and chill. Pour into ramekins or glasses. Refrigerate for at least 4 hours, but overnight is better. Patience is a virtue, or so they say.
Storage: Keep It Cool
Posset lasts 3-4 days in the fridge, covered with plastic wrap.
It doesn’t freeze well (the texture turns grainy, and nobody wants that). Pro tip: Make it ahead for dinner parties, because stress-cooking is so last season.
Why You Should Make This Yesterday
Beyond being embarrassingly easy, lemon posset is versatile. Serve it plain, with berries, or a sprinkle of shortbread crumbs for crunch.
It’s also naturally gluten-free and vegetarian, so it’s a crowd-pleaser without the allergy panic. Plus, the sharp lemon cuts through the richness, making it feel lighter than it is. Deceptive?
Maybe. Delicious? Absolutely.
Common Mistakes (Don’t Be That Person)
- Using bottled lemon juice. Fresh juice is non-negotiable.Bottled stuff tastes like regret.
- Overcooking the cream. Simmer, don’t boil aggressively, or you’ll scorch it.
- Skimping on chill time. It needs those 4 hours to set. Open the fridge early, and you’ll get soup. Tasty soup, but still.
Alternatives for the Adventurous
Swap lemon for lime (tropical vibes) or orange juice (less tang, more mellow).
For a boozy twist, add a splash of limoncello or vodka to the mix. Want texture? Top with toasted coconut or crushed pistachios.
The world is your posset oyster.
FAQs
Can I use dairy-free cream?
Technically yes, but results vary. Coconut cream works best IMO, but it’ll taste like coconut (shocking, I know). Almond milk?
Forget it.
Why did my posset split?
You probably added the lemon juice while the cream was too hot. Cool it slightly next time, or embrace the “modern art” look.
Can I double the recipe?
Absolutely. Just use a bigger pot—cream expands when heated, and cleaning your stove isn’t fun.
Is this basically lemon mousse?
Nope.
Mousse has eggs or whipped cream folded in. Posset is simpler—no folding, no fuss.
Final Thoughts
Lemon posset is the dessert equivalent of a magic trick: few ingredients, zero effort, maximum wow factor. It’s proof that the best things in life don’t have to be complicated.
So grab those lemons, ignore the baking aisle, and make something unforgettable. FYI, you’re welcome.