3–4 tablespoons fresh lemon juice (from about 1–2 lemons)
Zest of 1 lemon
Pinch of fine sea salt
Optional: whipped cream or fresh berries for serving
Instructions
Combine cream and sugar in a small saucepan over medium heat. Stir gently as the sugar dissolves—watch for steam and small bubbles forming at the edge (about 5–7 minutes).
Bring the mixture to a gentle simmer, then let it simmer for 2–3 minutes. You should see tiny rolling bubbles and the cream will smell slightly sweet and toasty—this short boil concentrates flavor and helps the posset set.
Remove the pan from heat. Stir in the lemon zest and salt, then slowly pour in the lemon juice while whisking constantly. The mixture will thicken almost immediately and develop a glossy look.
Strain the mixture through a fine-mesh sieve into a heatproof bowl or measuring cup to catch any zest bits and ensure a silky finish.
Divide the posset liquid into 4–6 small serving glasses or ramekins. Let cool to room temperature (about 15–20 minutes), then cover and refrigerate until fully set—at least 4 hours, preferably overnight.
Serve chilled, topped with a dollop of whipped cream, fresh berries, or a sprinkle of extra lemon zest.
Notes
Silky lemon posset made with three ingredients—cream, sugar, and lemon—ready in 10 minutes and sets into a dreamy custard. Perfect make-ahead dessert for any occasion.
