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With just pantry staples you can put a fresh, silky citrus dessert on the table in less than an hour. This three-ingredient lemon posset transforms cream, sugar and lemon into a bright, spoonable custard that’s ideal for warm-weather dinners, last-minute guests, or a simple weeknight finish.
Why this recipe matters now
Summer fruit and citrus are at their peak, and many home cooks are looking for quick, low-waste desserts that don’t demand specialty equipment. The charm of this dish is its simplicity: no eggs, no complicated tempering, and a reliably smooth texture. That makes it both accessible and forgiving, especially when time or ingredients are limited.
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lemon posset: silky three-ingredient dessert you can whip up in minutes
What you need
| Ingredient | Amount (makes 4 servings) | Notes |
|---|---|---|
| Heavy cream | 2 cups (480 ml) | Use full-fat cream for best set and mouthfeel |
| Granulated sugar | 1/2 cup (100 g) | Adjust slightly for sweetness preference |
| Fresh lemon juice | 3–4 tablespoons (about 2 lemons) | Strain to remove pulp; add zest for extra aroma |
Step-by-step
Bring the cream and sugar to a gentle simmer in a saucepan over medium heat, stirring until the sugar dissolves. Hold at the simmer for two to three minutes—enough to concentrate the cream slightly but not to boil it vigorously.
Remove the pan from the heat and stir in the lemon juice. The acid will thicken the cream almost immediately; continue stirring until the mixture is homogenous. Divide into ramekins or small jars, cool briefly, then refrigerate until fully set—typically two to four hours.
Quick tips and common pitfalls
- If the mixture looks curdled after adding lemon, stir gently and chill; it often smooths out once cold.
- Too tart? Add a teaspoon of sugar or a pinch of grated zest to round flavors, but avoid over-sweetening.
- For a silkier finish, strain the mixture before pouring into serving dishes.
- Use freshly squeezed lemon juice—bottled citrus lacks the fragrance and bright acids that make the dessert shine.
There’s room for variation without complicating the process. Substitute lime or blood orange for a different citrus profile, fold in chopped berries just before serving, or top with a few toasted nuts for texture. A splash of vanilla or a small spoonful of crème fraîche on top can add depth without masking the lemon’s clarity.
Serving and storage
Serve chilled, straight from the ramekin, or unmolded onto dessert plates. The posset pairs well with short cookies, a scattering of fresh herbs like mint, or seasonal fruit.
Keep leftovers refrigerated in an airtight container for up to four days. Because the recipe uses just three ingredients, it’s easy to scale up for a party or halve for a small household.
What to expect
The finished dessert should be glossy and spoonable—firmer than panna cotta but softer than a set custard. The lemon provides a clean, bright counterpoint to the rich cream, making it feel lighter than its ingredients suggest.
If you’re looking for a last-minute dessert that’s quick, elegant and uses minimal shopping time, this three-ingredient lemon posset is a reliable option that still feels thoughtfully prepared.
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