3-Ingredient Lemon Posset

A lemon shell filled with a set cream being scooped out with a teaspoon, topped with 2 blueberries. Other lemon shells and a ramekin filled with cream and topped with blueberries are partially visible.

5 from 1 vote

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.

Prep Time5

Cook Time3

Cooling Time2

Total Time2 8

Course: Dessert

Cuisine: International

Servings: servings

Calories: 195kcal

Author: Daniela Apostol

Ingredients

2 lemons
250 ml double cream ( heavy cream, 1 cup)
65 g granulated sugar (⅓ cup)

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