Lemon posset. Make the world’s simplest and easiest dessert with just 3 ingredients. This English classic features the fresh flavor of lemons with a sweet creamy twist. Serve these desserts in lemon shells to create a showstopper. Heavenly!
The irresistible tangy flavor. The ubiquitous contrasting sweetness. Make lemons the hero ingredient of your desserts and get ready to be mesmerized. And just in time to celebrate the citrus season, here’s a simple yet epic dessert jam-packed with seasonal flavors.
Lemon posset. Absolutely divine dessert made with just three ingredients - cream, lemon and sugar. A creamy pudding meets fresh seasonal lemons in this recipe. It’s the perfect make-ahead dessert for your next gathering. It’s brimming with deliciousness.
How To Make Lemon Posset
Start with juicing the lemons. Cut them in halves, scoop out the insides and pass through a strainer to discard the hard bits. That way, you will get beautiful lemon shells for serving.
Now, let’s make the lemon posset. You’ll need double cream alongside lemon zest and sugar. Thickened or heavy cream is also perfect in this recipe but double cream is the best option. You can also add more or less sugar to adjust the sweetness.
Place all these ingredients in a saucepan and bring it to a simmer. And remember, no boiling. Remove the mixture from heat and stir in lemon juice. At this stage, set aside to cool for about 10 minutes. Pour this mixture into lemon shells or small containers and refrigerate until thick before serving.
Simple, easy lemon posset made in minutes!
More Lemon Dessert Recipes:
- No Bake Mini Lemon Cheesecake
- Easy Lemon Drizzle Cake
- Strawberry Lemon Cheesecake
- Eggless Lemon Cake
- Lemon Loaf
- Easy Lemon Bars
- Lemon Shortbread Cookies
3 Ingredient Lemon Posset | Video
Ingredients
- 3 large lemons
- 250 g double cream
- ¼ cup granulated sugar caster sugar
- 1 tablespoon lemon zest
- Mint leaves or lemon zest to garnish (optional)
Instructions
- Cut the lemons into halves.
- Using a spoon or melon baller, scoop out the inside of the lemons, being very careful to not pierce through the bottom.
- Place them in a strainer. Using a spoon, squeeze out the lemon juice (approximately ⅔ cup juice). Set aside.
- Place double cream, sugar and lemon zest in a small saucepan over medium heat. Bring to a simmer. Stir constantly and do not boil the mixture. Simmer for about 3 minutes. Remove from heat.
- Add lemon juice. Whisk vigorously until combined.
- Let cool 10 minutes.
- Stir mixture again and divide among 6 lemon halves. You can also use small dessert glasses.
- Cover each lemon with plastic (cling) wrap. Refrigerate until set, 3 hours or overnight.
- Garnish with lemon zest and mint leaves if you like.
Video
Notes
- Substitute lemons with your favorite citrus fruit to make mandarin or orange posset
- You can also add ¼ teaspoon vanilla extract if you like
- Add more or less sugar depending on your taste preferences
- Store in the refrigerator for 2 days
Nutrition
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