Save My first lemon posset happened by accident on a Tuesday evening when I had nothing but cream, sugar, and a lemon in the fridge and three people arriving for dinner in two hours. I'd read somewhere that the British had figured out how to make magic with almost nothing, and I was desperate enough to try. What emerged from that small saucepan was something so silky, so perfectly balanced between tart and sweet, that I've made it dozens of times since—though now it's entirely intentional.
I remember watching my neighbor's face when she tasted this after a dinner party—she kept coming back for another tiny spoonful, convinced there must be something else in it, some hidden complexity. When I told her it was just cream, sugar, and lemon, she didn't believe me until I walked her through it step by step. Now she makes it for every occasion and tells everyone the same story I just told her.
Ingredients
- Heavy cream (2 cups): This is where all the luxury lives—use the real thing, never the whipped kind, and if you can find cream with a slightly higher fat content, it sets beautifully without any added help.
- Granulated sugar (2/3 cup): The sugar dissolves into the cream and creates that silky texture; don't skip dissolving it fully or you'll get a grainy mouthfeel instead of velvet.
- Fresh lemon juice (1/4 cup): Squeeze it yourself right before you use it—bottled juice tastes tired and flat, and this dessert deserves the brightness of something just-squeezed.
Instructions
- Warm the cream and sugar gently:
- Pour the cream into a medium saucepan and add the sugar, then heat over medium-low so you can actually watch what's happening—you want it steaming and almost simmering, but if it boils your magic evaporates. Stir every minute or so and feel the graininess dissolve until it's completely smooth.
- Bring the lemon into the mix:
- Once the cream is hot and silky, take the pan off the heat and pour in the fresh lemon juice, stirring gently until it's all combined. You'll feel the mixture thicken slightly as the acid works its magic on the cream.
- Let it rest and cool:
- Give it five minutes to cool just a little, then you're ready to pour—this short rest means the texture will be perfect when it sets.
- Pour into your vessels:
- Divide it evenly among four ramekins or glasses, being generous and unhurried. If you want it extra smooth, you can strain it through a fine mesh sieve, but honestly it's usually silky enough without that step.
- Chill until set:
- Pop them in the fridge for at least three hours, though overnight is lovely too—the posset will set to that perfect spoon-able texture, cool and creamy all the way through.
Save There's something almost ceremonial about serving these—the little ramekins, the spoon, that moment when someone takes the first taste and their whole face changes. I've seen it happen enough times to know it's not just me thinking this is special.
The Secret of Simplicity
Sometimes the most impressive things happen when you stop trying so hard. Lemon posset is the clearest proof of this I know—three ingredients that trust each other completely. The cream carries the sweetness with grace, the sugar adds structure without heaviness, and the lemon brings everything into sharp, perfect focus. There's nowhere to hide and nothing to apologize for, which means every single element has to be real and good.
Timing and Temperature
The temperature matters more than you'd think for something this simple. That gentle heat isn't just about dissolving sugar—it's about creating the exact conditions where cream and lemon juice become something entirely new, something set but still pourable, still delicate. Cold cream and cold lemon juice wouldn't have the same effect, which is why rushing this step or trying to speed it up always backfires.
Serving and Pairing
Serve these straight from the fridge when they're at their most silky and composed. The tartness of the lemon cuts through any sweetness in your dinner, which is why they're perfect after a rich meal. They're elegant enough for a formal table but casual enough to eat in your kitchen at midnight if the mood strikes.
- A thin shortbread cookie or crisp almond biscuit on the side is all the accompaniment this needs.
- If you want color, a whisper of lemon zest over the top or a few fresh berries catches the light beautifully.
- Make these a day ahead if you're entertaining—they actually improve as they sit, becoming even more set and composed.
Save This is the kind of dessert that feels like a gift to yourself and everyone around you—proof that the simplest things, made with intention and real ingredients, are often the most memorable. Once you've made it once, you'll keep making it, because it never stops surprising people.
Cooking Guide
- → What texture should the final lemon cream have?
The final lemon cream should be silky smooth and set with a creamy, soft consistency that holds its shape but remains delicate.
- → Can I use other citrus fruits instead of lemon?
Yes, substituting limes or oranges can add a different citrus twist while maintaining the dessert's creamy texture.
- → How long does it take to chill the lemon cream?
Chilling the mixture for at least 3 hours in the refrigerator ensures it sets properly with a smooth, creamy finish.
- → Is it possible to add extra flavor to the lemon cream?
Adding finely grated lemon zest before heating enriches the flavor, enhancing the citrus aroma and depth.
- → What are good accompaniments for this lemon cream dessert?
Pairing with crisp shortbread or almond cookies adds a contrasting texture that complements the smooth lemon cream perfectly.