Easy Lemon Posset
This Easy Lemon Posset is a silky smooth no-bake summer dessert made with just cream, sugar, and fresh lemons. Elegant, refreshing, and incredibly simple, it is perfect for dinner parties, meal prep, or warm-weather entertaining.
Equipment
- medium saucepan
- fine-mesh strainer
- mixing spoon
- measuring jug
- dessert glasses or ramekins
Ingredients
- 600 ml double cream or heavy cream
- 150 g caster sugar or fine white sugar
- 3 large lemons, zested and juiced
- 90 ml fresh lemon juice
- 1 cup fresh strawberries or raspberries for topping (optional)
Instructions
- Zest all three lemons and set the zest aside. Juice the lemons and measure out 90 ml of juice.
- Pour the double cream and sugar into a medium saucepan. Stir to combine and place over medium heat.
- Heat the mixture, stirring occasionally, until it comes to a full rolling boil.
- Once boiling, continue boiling gently for three minutes while stirring occasionally.
- Remove the saucepan from the heat and let the mixture cool for two full minutes.
- Stir in the fresh lemon juice and lemon zest until fully combined.
- Place a fine mesh strainer over a bowl or measuring jug and strain the mixture.
- Divide the strained liquid evenly between four small glasses, ramekins, or dessert cups.
- Let the desserts cool at room temperature for fifteen minutes, then cover lightly and refrigerate.
- Chill for at least four hours or overnight until fully set.
- Serve cold, topped with fresh strawberries, raspberries, or lemon zest if desired.
Notes
For the smoothest texture, strain the mixture before pouring into serving glasses. Chill overnight for the best set and flavor. Top with fresh berries, lemon zest, or a pinch of flaky sea salt before serving. Do not substitute low-fat cream, as the dessert may not set properly.