3 Ingredient Lemon Posset
Elevate your dessert game with this tangy and creamy 3-ingredient Lemon Posset served in charming lemon cups. This elegant treat is perfect for impressing guests or simply indulging in a refreshing, easy-to-make dessert.
Ingredients
- 1 cup (8 fl oz/237 ml) heavy cream
- 3 tbsp (1.5 fl oz/44 ml) lemon juice + 1 tsp lemon zest
- 1/3 cup (67 g) granulated white sugar
Instructions
- If serving the posset in lemon bowls, see notes section for how to make them and make sure to have them ready before making your posset. If you are just serving in ramekins or bowls, then you can move on to step 2.
- In a medium saucepan, combine the heavy cream, lemon zest and granulated sugar. Bring to medium heat. Stir constantly until sugar is fully dissolved. Stop stirring briefly to allow the mixture to come to a simmer. Be careful to only let it reach a simmer (just a few bubbles on the surface) and do not let it come to a boil. Let it simmer for 30 seconds, stirring a few times so that the milk does not curdle. This is very important, see notes for more details. Remove mixture off from the heat and let it cool for about 5 minutes.
- After 5 minutes, add in the lemon juice. Whisk until the lemon juice is evenly incorporated. The mixture should thicken slightly. Pour the mixture through a strainer into a large liquid measuring cup. Pour the filling into your bowls. Place into the fridge for several hours to set. (I put all the small bowls into a larger pan and covered the top of the pan with plastic wrap before putting them into the fridge.) I like to let the filling set overnight. Keep posset in the fridge until ready to serve.
Notes
- This recipe does not work with dairy-free heavy cream substitutes because it relies on the reaction of the acid from the lemon juice with the dairy protein in the heavy cream.
- It is very important that you don't overcook the filling. Stir until the sugar is dissolved and then let the mixture only come to a simmer. If the mixture cooks too long or comes to a boil, the filling will not thicken fully. Also make sure that you remove the cream from the heat before adding the lemon juice.
- This dessert is not super sweet. It is lightly sweet and more zesty and tart.
- How to Make Lemon Bowls: Cut 3 whole lemons in half widthwise (not lengthwise) then trim a small piece off the end of each lemon so that each half can sit upright and level. The lemon halves should look like round bowls. Use a paring knife to carve a perimeter around the lemon membranes. Then use your fingers or a spoon to remove the membranes completely from the lemon shell, keeping the lemon shell intact. You should have a total of 6 bowls. Depending on the size of your lemons, you should have enough filling to fill about 6 bowls. If you have leftover filling, you can always make more lemon bowls or pour the rest into a regular bowl or ramekin.
- You can double this recipe if you need to make more servings.
Serving: 1serving, Calories: 175kcal, Carbohydrates: 14g, Protein: 3g, Fat: 13g, Saturated Fat: 9g, Sodium: 13mg, Fiber: 0.02g, Sugar: 14g, NET CARBS: 14
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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