3-Ingredient Lemon Posset Delight (Printable)

Smooth lemon cream infused with citrus for a luscious and easy chilled treat ready in hours.

# What You Need:

→ Dairy

01 - 2 cups heavy cream

→ Sweetener

02 - 2/3 cup granulated sugar

→ Citrus

03 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)

# How To Make It:

01 - Combine heavy cream and sugar in a medium saucepan and heat over medium-low heat, stirring occasionally, until sugar dissolves and mixture begins to simmer without boiling.
02 - Remove from heat and stir in freshly squeezed lemon juice until thoroughly combined.
03 - Allow mixture to cool for 5 minutes before dividing evenly into 4 small ramekins or serving glasses.
04 - Cover and refrigerate for at least 3 hours until the lemon cream is set with a silky, creamy texture.
05 - Serve chilled, optionally garnished with lemon zest or fresh berries.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen when you actually invested less than fifteen minutes of active work.
  • The tangy-sweet balance hits differently every time, like your taste buds discover it fresh.
  • You can make it ahead completely, which means one less thing to worry about when people are coming over.
02 -
  • The lemon juice will separate from the cream if it's too hot when you combine them, so that five-minute cooling window is not optional—it makes the difference between silky and broken.
  • Freshly squeezed juice matters more than you'd think because bottled juice changes how the chemical reaction works, and you might end up with a less creamy texture.
03 -
  • If you want extra silkiness, strain the mixture through a fine mesh sieve after combining everything—it removes any slight graininess and makes the texture almost impossibly creamy.
  • The secret that changed everything for me was understanding that the cooling time between heating and combining the lemon juice is where the chemistry actually works in your favor, not against it.
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