3-Ingredient Lemon Posset, an elegant no-bake dessert that is really easy to make with just lemon juice, double cream and sugar. It has a silky, creamy texture with a bright citrussy flavour that is so refreshing and indulgent. The perfect treat to enjoy during the Spring season, and particularly at Easter, but also great all year round.
I have a rather generous amount of desserts on my blog that are made with only 3 ingredients, and they are all so easy to make. But this lemon posset is by far the simplest, most scrumptious yet.
It's so wonderfully light and refreshing, it instantly makes me think of sunshine and bright, happy days. It's creamy, luscious custard-like texture is achieved without gelatine, eggs or flour.
The magic behind it is quite simple, the lemon juice is added to the warm cream, and its acidity thickens the sweet cream naturally. All it needs is a couple of hours in the fridge to set, and that's dessert done.
Its texture reminds me of my Baileys Panna Cotta, but that one use gelatine to achieve the creamy texture, and so does my Mango Mousse. No more worrying about adding too much or not enough gelatine, this posset is simplicity in itself.
I made a small batch to begin with, as I just wanted to test it before I tried a larger batch, but the result was so impressive, I couldn't resist not adding it to my dessert menu instantly.
Serving lemon posset in followed lemons is a beautiful way to present it, especially if you are planning to serve it at special occasions. You won't need all the juice, but any leftover juice can be turned into a delicious honey lemonade.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- lemons - we only need the lemon juice, you could add some lemon zest too if you wish, or you can just use some zest to decorate the posset
- double cream - or heavy cream, this dessert would not work with a lighter cream, as it's the richness and the high fat content that helps it set
- granulated sugar - you can add more if you wish, but I think it has the perfect balance sweet-zesty
Step-by-step photos and instructions
- halve the lemons lengthwise
- squeeze out the juice, then use a spoon to scoop out the pulp
- add the cream and sugar to a pan set over a medium heat
- simmer the cream gently for 3 minutes, making sure it doesn't boil vigorously
- remove the cream off the heat, then add the lemon juice
- mix well, and pour some of the mixture into the lemon shells, some into ramekins
- refrigerate for at least 2 hours until creamy
Expert tips
Use full fat cream for this recipe, as the high fat content is essential for the posset to set properly. A light cream won't be thick enough, as the dessert won't set properly without gelatine.
Add the lemon juice off the heat, this will prevent curdling and ensure a smooth, creamy texture. I leave it off the heat for 1 minute then pour the juice in.
Allow at least 2 hours before serving, it needs time in the fridge to fully set. It can then be stored in the fridge for 2-3 days. I do not recommend freezing it, as it will alter its consistency.
You don't need to use lemon shells for this recipe, while it looks elegant, you can just use ramekins, you will probably need 4, I used 2 ramekins and 4 lemon shells.
Recipe FAQs
The lemon posset relies on the acid from the lemon juice to set, while the panna cotta needs gelatine added to firm up.
There are a few possible reasons why it happened: the lemon juice was added while the mixture was simmering, rather than off the heat, too much juice was added, which made the mixture grainy or the heat was too high.
Using low or reduced fat cream will prevent the mixture from setting. Also, not adding enough lemon juice will also result in a soft texture.
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3-Ingredient Lemon Posset
Ingredients
- 2 lemons
- 250 ml double cream ( heavy cream, 1 cup)
- 65 g granulated sugar (â…“ cup)
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Instructions
- Cut the lemons lengthwise, squeeze out the juice, and use a spoon to scoop out the pulp.
- Add the cream and sugar to a pan set over a medium heat.
- Stir well, then leave it to simmer gently for 3 minutes.
- Remove the pan from the heat, stir well, and allow it to cool down for 1 minute.
- Add 3 tablespoons of lemon juice, and mix very well - you might not use up all the lemon juice that was squeezed out.
- Pour the mixture into the 4 lemon shells, I also used 2 ramekins for the extra mixture.
- Refrigerate for at least 2 hours, or until fully set.
- Decorate with blueberries, raspberries, mint leaves or lemon zest.
Video
Notes
- Use full fat cream for this recipe, as the high fat content is essential for the posset to set properly. A light cream won't be thick enough, as the dessert won't set properly without gelatine.
- Add the lemon juice off the heat, this will prevent curdling and ensure a smooth, creamy texture. I leave it off the heat for 1 minute then pour the juice in.
- Allow at least 2 hours before serving, it needs time in the fridge to fully set. It can then be stored in the fridge for 2-3 days. I do not recommend freezing it, as it will alter its consistency.
- You don't need to use lemon shells for this recipe, while it looks elegant, you can just use ramekins, you will probably need 4, I used 2 ramekins and 4 lemon shells.
Nutrition
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