Name: Easy Lemon Posset – Dessert Recipes Made Simple and Zesty
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 cups heavy cream; 2/3 cup white sugar; 5 tablespoons freshly squeezed lemon juice (from about 2 lemons)

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Let’s be real—when life gives us lemons, we should probably make lemon posset. It’s tart, creamy, and has that fancy-sounding name that makes your guests think you spent all afternoon in the kitchen. Spoiler alert: you didn’t. With just three ingredients and zero culinary drama, this sweet treat is perfect for those of us who love dessert but don’t love measuring out 14 spices. This recipe falls squarely into that dreamy category of 3 ingredient dessert magic. If you’ve been Googling things like easy 3 ingredient recipes or even ended up here after looking for lemon chicken recipes (it happens), stick around. This one’s a keeper. Inspired by the minimalists of the dessert world—and probably a few tired moms and dessert-loving dads—this creamy classic is easier than scrolling through All Recipes.com looking for something doable. You bring the lemons, cream, and sugar—I’ll bring the smug satisfaction of knowing you’ve nailed another 3 ingredient recipe. And if anyone asks, yes, it did take hours and no, you won’t share the secret. Let’s get into it.

1) Key Takeaways
2) Easy Lemon Posset Recipe
3) Ingredients for Lemon Posset
4) How to Make Lemon Posset
5) Tips for Making Lemon Posset
6) Making Lemon Posset Ahead of Time
7) Storing Leftover Lemon Posset
8) Try these dessert recipes next!
9) Lemon Posset Recipe
10) Nutrition

1) Key Takeaways

Uses just 3 basic ingredients you already have at home
Perfect balance of creamy, tart, and sweet in every bite
Takes only 15 minutes of active effort
Great for dinner parties, lazy Sundays, or weekday treats

2) Easy Lemon Posset Recipe

If I had to name one dessert that punches way above its weight class, lemon posset would be it. Think creamy like panna cotta but with a punch of fresh lemon that makes your tongue wake up and say, “Hey, let’s do that again!” It’s a miracle what three ingredients can do when they’re in the right mood—and the right pan.

We’re talking heavy cream, sugar, and lemon juice. That’s it. No eggs, no gelatin, no stress. And still, you end up with something elegant enough to serve at a dinner party but simple enough to throw together while half-watching your favorite sitcom rerun.

This recipe joins the ranks of classic dessert recipes for a reason. It nails the creamy-tangy-sweet trifecta with no bells, no whistles—just a short grocery list and a long list of compliments coming your way. If you’re on the hunt for a 3 ingredient dessert, this is your golden ticket. Welcome to the lemon posset fan club, friend.

3) Ingredients for Lemon Posset

Heavy Cream: This is the base of our lemon posset. It gives the dessert its signature silky texture and rich mouthfeel. Don’t swap it for milk or half-and-half unless you want to turn a posset into pudding soup. Trust me, I’ve tried.

White Sugar: Just enough to sweeten the cream without overpowering the lemon. The sugar also helps the cream thicken and set. Use granulated sugar here, not brown or powdered.

Fresh Lemon Juice: This isn’t the time to grab the bottle with the green cap from the fridge door. Freshly squeezed lemon juice makes all the difference in both flavor and how well the posset sets. About two medium lemons will do the trick.

4) How to Make Lemon Posset

Step 1. Pour the cream and sugar into a medium saucepan. Use medium-high heat and stir now and then, just until the sugar melts and the mixture comes to a full boil.

Step 2. Let it gently boil for around 3 minutes. It’ll bubble softly, and your kitchen will start to smell like something good is coming.

Step 3. Take the pot off the heat. Stir in your lemon juice and give it a good mix so it combines well. No need to overthink it—just stir and trust the lemon to do its job.

Step 4. Let the mix cool for 10 minutes. This helps avoid steam condensation once it hits the fridge. Then, pour it into small glasses, ramekins, or whatever you’ve got.

Step 5. Chill in the fridge for at least two hours, or until set. You’ll know it’s ready when it wiggles slightly like a firm pudding but doesn’t slosh.

5) Tips for Making Lemon Posset

Use fresh lemons. I’m serious. Bottled lemon juice just doesn’t behave the same, and it won’t give your dessert that bright, clean taste. A good lemon can turn this from good to “please send me this recipe.”

Don’t boil too long. Three minutes of simmer is plenty. Boil longer and you’ll end up reducing the cream too much, which throws off the balance of tart and sweet. Think creamy, not clingy.

Serve simply. I like to top mine with a little lemon zest or a few berries. You don’t need to go wild. The point of a 3 ingredient recipe is to keep it easy, right?

6) Making Lemon Posset Ahead of Time

Lemon posset is actually one of those make-ahead desserts that seems like you planned everything way in advance. It’ll keep its cool in the fridge for up to three days and sets like a champ every time.

If you’re prepping for a dinner party or brunch, make them the night before. Stack them in jars or cups, pop on a lid or plastic wrap, and chill overnight. This makes dessert service as easy as pulling them out of the fridge and tossing on a garnish.

And hey, if you forget to garnish—nobody cares. Once they take a bite, that tangy creaminess will do all the talking.

7) Storing Leftover Lemon Posset

If you’ve got leftovers (a rare event around here), cover each serving with plastic wrap and store in the fridge. They’ll hold up for about 3 days with no weird texture changes.

Don’t freeze them. Cream and lemon don’t exactly enjoy the cold shoulder. Freezing tends to make the posset grainy once it thaws, and no one wants that.

So enjoy what’s left tomorrow. Or later tonight. No judgment either way.

8) Try these dessert recipes next!

9) Lemon Posset Recipe