Name: Creamy Lemon Posset with Fresh Berries (3-Ingredient British Dessert)
Prep time: 5 min
Cook time: 10 min
Total time: 4 h 15 min
Cuisine: British
Ingredients: 2 cups heavy cream (must be at least 35% fat); 2/3 cup granulated sugar; 5-6 tbsp fresh lemon juice; 1 tsp lemon zest (optional, for extra aroma); Fresh berries (raspberries, blueberries) for topping

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Creamy Lemon Posset is a classic British dessert that feels like a cross between silky panna cotta and rich lemon curd without eggs, gelatin, or complicated steps. It uses just cream, sugar, and lemon to create a luscious spoonable custard that sets in the fridge and pairs beautifully with fresh berries.

What is lemon posset?

Lemon posset dates back to medieval England and originally began as a hot drink made with milk and ale or wine, served as a comforting remedy. Modern posset, though, is a luxurious chilled dessert made from heavy cream, sugar, and citrus. When you simmer cream with sugar and then add lemon juice, the acid in the lemon gently curdles and thickens the cream. After chilling, it sets into a smooth, velvety custard without any starch or eggs.

The texture is rich and dense but silky, more delicate than cheesecake yet more substantial than mousse. Its strong lemon flavor keeps it from feeling too heavy, especially when served in small portions with bright, juicy berries on top.

How the science works (in simple terms)

The magic of posset is all about fat and acid. Heavy cream has a high fat content, and when you heat it with sugar, you dissolve the sugar and slightly concentrate the cream. Adding lemon juice introduces acid, which causes the milk proteins to denature and thicken. Because there is so much fat present, it doesn’t curdle into lumps; instead, it gently firms into an ultra-smooth custard once chilled.

Key points:

Use heavy cream or whipping cream with at least 35% fat.
Lime, Meyer lemon, or even orange can work, but regular lemon gives the cleanest, brightest flavor.
Boiling time matters: you want to reduce and concentrate the cream slightly, but not scorch it.

Base recipe (3 ingredients + berries)

For about 4 small servings:

2 cups heavy cream
2/3 cup granulated sugar
5–6 tablespoons fresh lemon juice (start with 5, taste, then adjust)
Fresh berries (raspberries, blueberries, blackberries, or sliced strawberries), for topping
Optional but recommended: 1–2 teaspoons finely grated lemon zest for extra aroma

Step-by-step instructions

Prep serving glasses
Set out 4–6 small ramekins, cocktail glasses, or dessert cups on a tray so they’re ready to fill. Smaller portions work best because the dessert is quite rich.
Heat the cream and sugar
Add the heavy cream and sugar to a medium saucepan. If using lemon zest, add it now to infuse the cream. Place over medium heat and stir until the sugar dissolves completely, then bring the mixture to a gentle boil.
Reduce slightly
Once it reaches a boil, lower to a steady simmer and cook for 3–5 minutes, stirring occasionally. You want the mixture to bubble across the surface and reduce a bit; this concentrates the cream and helps it set later. Avoid letting it boil over or scorch at the edges.
Add the lemon juice
Remove the pan from the heat. Let the cream sit for 2–3 minutes to cool slightly so the lemon flavor stays bright. Stir in 5 tablespoons of fresh lemon juice, whisking gently until fully combined. Taste carefully (it will be hot): if you want it more tart, add up to 1 extra tablespoon.
Strain for silkiness
For ultra-smooth posset, pour the mixture through a fine-mesh sieve into a large measuring jug or bowl. This removes zest and any tiny lumps, leaving just a silky base.
Portion and chill
Pour the mixture into your ramekins or glasses. Cool at room temperature for about 20–30 minutes, then cover and refrigerate for at least 4 hours, preferably overnight. As it chills, it will thicken from pourable to a soft, spoonable custard.
Serve with fresh berries
Just before serving, top each posset with a small mound of fresh berries. A mix of raspberries and blueberries looks especially pretty and complements the lemon flavor. You can add a tiny sprig of mint or a bit of finely grated lemon zest for garnish if you like.

Tips for perfect lemon posset

Don’t skimp on fat: Low-fat cream or half-and-half will not set properly. Stick to full-fat heavy cream.
Use fresh lemon juice: Bottled juice often tastes flat and can introduce off flavors. Fresh juice gives the brightest, cleanest result.
Adjust sweetness and tartness: This dessert should taste sweet-tart. If it tastes too sweet when hot, the acidity will mellow slightly when chilled; if you prefer a stronger lemon punch, edge toward the full 6 tablespoons of juice.
Right serving size: Because it’s rich, 1/2 cup or less per serving is ideal. Smaller portions with a generous handful of berries feel balanced.

Variations and serving ideas

Swirl a spoonful of raspberry or strawberry coulis on top before chilling for a two-tone look.
Use Meyer lemons for a more floral, slightly less tart flavor.
Add a splash of vanilla or a few drops of orange blossom water for a subtle twist.
Serve with crisp butter cookies or shortbread on the side for texture contrast.

Creamy Lemon Posset with Fresh Berries (3-Ingredient British Dessert)

Author: danyrecipes
Total Time: 255
Yield: 4 servings
Diet: Gluten Free

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Description

A luxurious 3-ingredient British dessert that tastes like a cross between a silky pudding and a lemon tart. Egg-free, gelatin-free, and naturally gluten-free. Serves perfectly with fresh berries.