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Easy Lemon Posset

Easy Lemon Posset

This Easy Lemon Posset is a silky, creamy no-bake dessert made with just three ingredients. Bright lemon flavor and a luxurious texture make it one of the easiest and most elegant summer desserts for entertaining or everyday treats.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: British
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 600 ml heavy cream
  • 150 g caster sugar or fine white sugar
  • 90 ml fresh lemon juice
  • 1 large lemon zest (optional)
  • fresh berries, whipped cream, mint, or shortbread cookies for serving (optional)

Equipment

  • medium saucepan
  • fine mesh sieve
  • mixing spoon
  • measuring cups and spoons
  • ramekins or dessert glasses
  • citrus juicer Optional

Method
 

  1. Zest and juice the lemons. You will need approximately 90ml of fresh lemon juice and the zest of one large lemon.
  2. Pour the heavy cream into a medium saucepan along with the sugar and optional lemon zest. Place over medium heat.
  3. Bring the mixture to a full boil while stirring constantly. Once boiling, continue boiling for exactly 2 minutes.
  4. Remove the saucepan from the heat and stir in the fresh lemon juice until fully combined.
  5. Pour the mixture through a fine mesh sieve into a large jug or bowl to remove any solids and zest pieces.
  6. Allow the mixture to cool at room temperature for 20 to 30 minutes, stirring occasionally to prevent a skin from forming.
  7. Divide the mixture evenly among ramekins, dessert glasses, or small serving cups.
  8. Refrigerate for at least 4 hours or overnight until fully set and creamy.
  9. Serve cold with fresh berries, whipped cream, mint, or shortbread cookies if desired.

Notes

Use freshly squeezed lemon juice for the best flavor and proper setting. For extra citrus depth, add lemon zest while heating the cream. Serve chilled with fresh berries, whipped cream, mint, or shortbread cookies. Do not freeze, as the texture may separate after thawing.