Silky Lemon Posset (Printable)

A silky-smooth British dessert featuring just cream, sugar, and fresh lemon juice for a luxuriously tangy finish.

# What You'll Need:

01 - 2 cups heavy cream (double cream)

02 - 3/4 cup granulated sugar

03 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)

04 - 1 teaspoon finely grated lemon zest

01 - In a medium saucepan, combine the heavy cream and granulated sugar.

02 - Place over medium heat, stirring gently, until the sugar dissolves and the cream just begins to simmer. Do not allow to boil.

03 - Remove from heat. Stir in the lemon juice and zest. The mixture will thicken slightly as the acid reacts with the cream.

04 - Allow the mixture to cool for 10 minutes, then pour into 4 individual serving glasses or ramekins.

05 - Refrigerate for at least 3 hours, or until set with a silky, pudding-like texture.

06 - Serve chilled, optionally garnished with fresh berries, extra lemon zest, or a shortbread cookie.

01 -

The way science transforms cream into silk feels like kitchen magic every single time
Its the dessert that makes you look fancy while doing almost zero actual work

02 -

Do not let the cream come to a full rolling boil. It will separate and youll end up with a weird grainy texture instead of silk
The thickening happens instantly when the acid hits the hot cream. This reaction is the entire scientific miracle of the recipe

03 -

Rub your lemon zest into the sugar before adding it to the cream. This releases all those aromatic oils more completely
Room temperature cream heats more evenly than cold cream straight from the refrigerator