Get the Recipe:
Lemon Posset
This easy lemon posset is made with just cream, sugar, and lemon juice. It’s rich, silky, and full of bright citrus flavor—perfect for a make-ahead dessert that feels fancy but comes together in minutes.
Ingredients
- 2 cups (480 ml) heavy cream
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest, optional, for extra brightness
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Instructions
- In a medium saucepan, combine the cream and sugar. Bring to a gentle boil over medium heat, stirring often. Once it reaches a boil, reduce the heat slightly and let it simmer for 8–10 minutes, stirring occasionally. It should reduce a bit and thicken slightly.
- Remove from the heat and stir in the lemon juice and zest (if using). Let it sit for 10 minutes to cool slightly and begin to set.
- Strain the mixture through a fine mesh sieve into a spouted measuring cup to catch any zest or curdled bits.* Pour into individual jars, glasses, or ramekins (4- to 6-ounce capacity).
- Chill uncovered for about 1 hour, then cover and chill at least 4 hours or overnight until fully set.
- Serve cold, topped with your desired garnishes.
Notes
- I recommend pouring into a measuring cup so you know what volume you have for dividing into servings. You should expect to get 1 1/2 to 1 2/3 cups in total.
- Store tightly covered in the refrigerator up to 3 days.
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