Lemon Posset (3 Ingredients!)

6 ramekins

Lemon posset is an ultra silky smooth dessert that pairs the richness of the cream with the brightness of the lemon!

Best of all, there are just 3 ingredients in this incredibly simple but decadent dessert.

Course Dessert

Cuisine British

Diet Gluten Free

Prep Time 5

Cook Time 10

Chilling Time 3

Total Time 3 15

Have a 2-cup glass measuring cup ready as you prepare this posset. You want to reduce the cream and lemon mixture to exactly 2 cups for the best consistency. The best way to do this is to pour the mixture into the measuring cup once or twice during boiling to monitor the amount. Set out 6 small ramekins or dessert cups to pour the custard into once reduced.

Combine the heavy cream, sugar and lemon zest in a medium saucepan and bring to a simmer over medium heat. Simmer the mixture, stirring frequently to dissolve the sugar, for8-12 minutes until the mixture is reduced to 2 cups (start checking the amount around 8 minutes of simmering). Do not leave the mixture unattended as it can boil over.
Pour the mixture into the 2-cup glass measuring cup and stir in the lemon juice. Let the mixture cool for about 20 minutes. Strain the mixture through a fine-mesh strainer into a bowl. Divide the mixture evenly among the 6 individual ramekins or dessert cups.
Refrigerate the possets (uncovered) for at least 3 hours, then cover in plastic wrap and refrigerate for up to 2 days. Serve topped with fresh berries.

Gluten-Free: This recipe is naturally gluten-free!

Dairy-Free: Unfortunately this lemon posset cannot be made dairy-free.

Nut-Free: This lemon posset is naturally nut-free.

To Make-Ahead: Make up to 2 days in advance (just wait on the berry topping), cover with plastic wrap, and refrigerate.

To Store: Cover tightly in plastic wrap and store in the fridge for up to 2 days.

To Freeze: Freezing is not recommended. It will ruin the texture.