3-Ingredient Lemon Posset (Printable Version)

A smooth tangy lemon cream dessert set using only three straightforward ingredients, chilled to perfection.

# 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 (approximately 2 lemons)

# How To Make:

01 - Combine heavy cream and granulated sugar in a medium saucepan. Heat gently over medium-low, stirring occasionally until sugar dissolves and mixture begins to simmer without boiling.
02 - Remove from heat and stir in freshly squeezed lemon juice until fully blended.
03 - Let the mixture cool for 5 minutes, then pour evenly into 4 ramekins or serving glasses.
04 - Cover and refrigerate for at least 3 hours until the lemon cream is set with a smooth and silky texture.
05 - Present the lemon cream chilled, optionally garnished with lemon zest or fresh berries.

# Cooking Tips:

01 -
  • It's genuinely easier than it sounds, yet tastes like you've been cooking all day.
  • The bright lemon flavor cuts through the richness perfectly, leaving you wanting another spoonful.
  • Prep takes just ten minutes, so you can make it morning-of without stress.
02 -
  • Temperature matters enormously—if your cream boils hard, it breaks and won't set smoothly, so watch that heat carefully.
  • Fresh lemon juice is non-negotiable; the acidity and flavor are what transform simple cream into something magical.
03 -
  • Make this the day before your dinner party—it frees you up completely, and the flavor actually deepens slightly overnight.
  • If someone's nervous about dairy, this is still indulgent enough to feel like a real dessert, not an afterthought.
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