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Easy 3 Ingredient Recipe for Lemon Posset

This recipe for lemon posset is a rich, sweet and tart custard-like dessert made from just 3 ingredients, cream, sugar and fresh lemons. It's one of the easiest recipes ever!
Course Dessert
Cuisine European
Keyword lemon posset, strawberry and lemon custard
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 people
Author April


  • 5 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 4-6 tbsp sugar or add your desired amount for taste.
  • 2 cups heavy whipping cream

Macerated Strawberries (optional)

  • 1 cups strawberries
  • 1-2 tbsp sugar Or you can eliminate the sugar.


  • Put all of your ingredients into a saucepan over medium high heat, stirring frequently.
  • After around 2-3 minutes, the mixture will start to bubble and turn a rich yellow color. Once it starts to rise as if it is going to boil over, remove the saucepan from the heat and reduce the temperature to low.
  • Place the saucepan back on the heat and cook for 10 minutes.
  • Remove saucepan from heat and let it cool for 20 minutes before pouring equal amounts of the mixture into 4 mini glasses, bowls or ramekins. Place in the refrigerator. Chill for about 4 hours or preferably, overnight.

Macerated Strawberries

  • 15 minutes before serving the lemon posset, slice clean strawberries into a bowl and add sugar to taste. Mix to combine.
    Let the fruit sit at room temperature and add it on top of the possets, along with its juices, just before taking your desserts to the table.



Traditionally, you're supposed to add the lemon juice after the mixture is cooked but I made a mistake once and added all the ingredients to the pot. I was going to throw everything out and start over but something told me to leave it as is.  So, I did just that and guess what? The texture still came out velvety smooth, custardy sweet and tart. It's perfect with fresh fruit, or macerated strawberries. 
While Lemon Posset is a very simple dessert, there are a few things to keep in mind to make sure yours are a roaring success.
Once in the hot pan, the mixture can boil over very quickly, so it’s important you keep a careful eye on it.
It’s important not to skip the 20 minute cooling period before you add the mix to the bowls or ramekins, as adding hot liquid may cause them to crack.
If your Lemon Posset doesn’t set, this could be because the lemons weren’t acidic enough or because the cream wasn’t heated long enough (this evaporates some of the water in the cream that can prevent it from setting).
It’s important to use heavy whipping cream only, as it’s the high content in this particular type of cream that causes the reaction needed to make it set.
Once you’ve added your macerated strawberries, serve your Lemon Posset immediately, otherwise the juices will start to go soggy and discolor the dessert.
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