Save There's something about lemon posset that stops you mid-conversation. I first made it on a whim one summer evening when a friend dropped by unannounced, and all I had in the kitchen were cream, sugar, and a lemon rolling around in the fruit bowl. Twenty minutes later, we were spooning into these little glasses of pure silk, and I watched her eyes light up the moment that bright tang hit her tongue. It was the kind of moment that made me realize the simplest things often taste the best.
The first time I served this to my mum's book club, I'd made five servings instead of four and was honestly nervous about such a minimal recipe. Someone asked what was in it, and when I said just cream, sugar, and lemon, there was this lovely pause before everyone asked for seconds. That's when I knew this wasn't just a dessert—it was proof that restraint in cooking can be its own kind of magic.
Ingredients
- Heavy cream (2 cups): Use the coldest cream you have in the fridge; it transforms into something almost cloud-like when the warm sweetened mixture cools. Full-fat is non-negotiable here.
- Granulated sugar (2/3 cup): This isn't just sweetener—it's the element that'll help the cream set to that perfect creamy texture. Don't skip dissolving it completely or you'll taste grittiness.
- Freshly squeezed lemon juice (1/4 cup): This is where the magic lives, so use real lemons, not the bottled stuff. The acidity is what causes the cream to thicken, so the fresher and more acidic, the better.
Instructions
- Warm the cream and sugar together:
- Pour the cream into a medium saucepan and add the sugar, then heat gently over medium-low, stirring now and then until the sugar vanishes completely and tiny bubbles just start appearing around the edges. You want it warm enough to dissolve the sugar, not hot enough to cook the cream.
- Introduce the lemon juice:
- Take the pan off heat and stir in the lemon juice until everything's blended smoothly. You'll notice the mixture might look slightly different—that's the magic happening, the acid beginning its work.
- Cool and pour:
- Let it sit for five minutes so it cools just slightly, then carefully pour into four ramekins or small serving glasses, dividing evenly.
- Chill until set:
- Cover loosely and slide into the fridge for at least three hours. This is where patience matters—the cold time is when it transforms into that silky, spoonable texture.
- Serve with style:
- Take them out about five minutes before serving if your kitchen is warm, so they're just cool rather than ice-cold. A whisper of lemon zest on top or a few fresh berries make them look like you've tried much harder than you actually have.
Save I remember my neighbor's grandmother telling me that posset was served in medieval times as a warming spiced drink, and somehow over centuries it became this cool, elegant thing. When she tasted mine, she said it tasted like summer itself, and that compliment meant more to me than any fancy plating ever could.
Why This Works
The chemistry here is almost too simple to believe. Warm cream is poured into sugar, which dissolves and raises the temperature just enough to make the cream receptive. Then lemon juice, with its acidic punch, causes the cream proteins to bond together in the gentlest possible way, creating that semi-set state that's neither liquid nor solid but something mysteriously in between. It's less a recipe and more a small miracle that happens to take ten minutes.
Beyond the Basics
Once you've made this, you'll start seeing variations everywhere. Add a tiny pinch of lavender to the warm mixture, and suddenly it's afternoon-garden elegant. Use lime instead of lemon and it becomes tropical and sharp. I've even stirred in a spoonful of honey before chilling and gotten something almost caramel-like in depth. The recipe is simple enough that it invites gentle experimentation without ever really breaking.
Serving and Storage
This dessert is best served cold and eaten fresh, though it'll happily keep in the fridge for three days if you cover it properly. It pairs beautifully with anything crisp and buttery—shortbread, almond thins, even plain digestive biscuits work. If you're serving it at a dinner party, prepare them earlier in the day so you're genuinely relaxed when guests arrive, not stressed in the kitchen at the last moment.
- Garnish just before serving so any zest or berries stay bright and don't weep into the cream.
- If you want to make it extra creamy, reserve a few tablespoons of cold cream and gently stir a tiny amount into each serving right before eating.
- This is naturally gluten-free, making it perfect when you're cooking for mixed dietary needs without having to make separate desserts.
Save This dessert taught me that sometimes the smallest pantries make the finest things, and that a good recipe should never apologize for its simplicity. I hope it becomes something you make again and again, the way I do.
Recipe FAQs
- → What gives lemon posset its creamy texture?
The combination of heavy cream and sugar heated gently sets the creamy base, which thickens as it chills, creating a smooth, silky texture.
- → Can I use other citrus fruits instead of lemons?
Yes, limes or oranges can be used to provide a different citrus twist while maintaining the dessert’s refreshing tang.
- → How long should the lemon posset chill before serving?
Chill for at least 3 hours to ensure the mixture sets properly and develops its signature creamy texture.
- → Is there a way to enhance the lemon flavor further?
Adding finely grated lemon zest to the cream before heating intensifies the citrus aroma and flavor.
- → What desserts pair well with lemon posset?
Crisp shortbread or almond cookies complement the rich, tangy posset with their buttery crunch.