Lemon Posset (3 Ingredients Only) with Optional Toppings
This easy 3-ingredient lemon posset is just sheer zesty indulgence in a dessert glass. Made from heavy cream, lemons, and sugar, you can bring this out for a ‘grand finale’ moment at a dinner party, or simply gorge on it with your Saturday night movie on the sofa – it’s that simple to make!
Top it with fresh blackberries and candied almonds (which you can make in 5 minutes) to balance that zesty creaminess and complement the flavors. It’s ready in little time, clean-up is minimal, and it oozes class despite being so easy to make.
Ingredients
If you want to make this dessert, you will need the following (for 6 servings):
Lemon Posset:
- Heavy Cream – 3 cups heavy cream (or double cream)
- Lemons – 3 lemons (zest from the 3 lemons + 1/3 cup of lemon juice)
- Sugar – 3/4 cup sugar
Optional Toppings:
- Almonds – 1/2 cup whole almonds
- Sugar – 1/4 cup sugar
- Cinnamon – 1 tsp ground cinnamon
- Blackberries – 1 cup fresh blackberries
Lemon Posset Instructions
Step 1. Add the cream, sugar, and lemon zest to a pot (preferably a pot with a heavier bottom so the cream doesn’t burn).
Note: To zest the lemon, use a microplane zester/grater. You can also use a regular box grater (on the fine grating side). Make sure to get only the yellow part of the skin (none of the white pith, which can be quite bitter).
Step 2. Put the pot with the cream, sugar, and lemon zest mixture on medium heat and bring to a boil, stirring continuously with a heat-resistant spatula. If you notice the cream sticking on the bottom, lower the heat. After about 10 minutes (more or less depending on the stove and the heat you have it on), it will start simmering. Make sure to keep stirring so it doesn’t burn on the bottom and simmer for about 2 minutes.
Step 3. Remove the pot from the heat and allow it to cool down for about 3 minutes. Then, add the lemon juice, stirring quickly (either with a whisk or with the silicone spatula). Let it cool down a bit if transferring to serving glasses that are not heatproof.
Step 4. Transfer to serving glasses. You can serve these in ramekins, dessert glasses, cocktail glasses, or even in lemon shells (cut in half).
Step 5. Refrigerate preferably overnight but for at least 3 hours.
Optional Candied Almonds Instructions
Add the sugar and cinnamon to a pot or a pan along with 1/4 cup of cold water.
Put the pot or pan on medium heat and stir until the sugar has dissolved, the mixture is boiling, and the syrup is thickened.
Then, add the almonds and keep stirring until the almonds are all covered in the sugar and no syrup is left in the pan or pot.
Transfer to a plate covered with parchment paper to cool in one layer.
Serving Ideas
As you can see, you can go more fancy or casual, depending on the occasion. Fresh blackberries and candied cinnamon almonds complement the lemon flavor and balance the rich and creamy texture with some crunch.
If you don’t want to go through the candied almonds steps, you could simply top it with lemon zest from any leftover lemons you have. This really enhances that delightful zesty and sour lemon flavor, which many people absolutely adore.
Did you succumb to the allure of that lemony goodness? How did you serve it? I’d love to know in the comments.
More Easy Desserts
On the topic of three-ingredient recipes, this no-egg chocolate mousse is even easier to make and is incredibly indulgent. Serve it with fresh raspberries and pistachios, and you have the perfect ‘either/or’ dessert to give your guests in addition to the lemon posset.
If you’re hosting more than a few chocolate lovers, try these easy chocolate truffles or this affogato with a chocolate and liqueur twist. For more fruity options, this simple fruit salad with optional layers of lemon ricotta mousse, or this hearty tropical mango rice pudding could go down a treat.
The key with these desserts is saving time. When you’re preparing mains and appetizers for a big group, it’s really hard to find additional hours for baking or layered cakes. Some of these can be ready in 30 minutes or less, and have a luxury feel despite being so easy to make.
Easy-to-Follow Recipe Card
Ingredients
- 3 cups heavy cream or double cream
- 3 lemons zest from the 3 lemons + 1/3 cup of lemon juice
- 3/4 cup sugar
Instructions
- Add the cream, sugar, and lemon zest to a pot (preferably a pot with a heavier bottom so the cream doesn’t burn). Note: To zest the lemon, use a microplane zester/grater. You can also use a regular box grater (on the small, grater side). Make sure to get only the yellow part of the skin (none of the white pith, which can be quite bitter).
- Put the pot with the cream, sugar, and lemon zest mixture on medium heat and bring to a boil, stirring continuously with a heat-resistant spatula. If you notice the cream sticking on the bottom, lower the heat. After about 10 minutes (more or less depending on the stove and the heat you have it on), it will start simmering. Make sure to keep stirring so it doesn’t burn on the bottom and simmer for about 2 minutes.
- Remove the pot from the heat and allow it to cool down for about 3 minutes. Then, add the lemon juice, stirring quickly (either with a whisk or with the silicone spatula). Let it cool down a bit if transferring to serving glasses that are not heatproof.
- Transfer to serving glasses. You can serve these in ramekins, dessert glasses, cocktail glasses, or even in lemon shells (cut in half).
- Refrigerate preferably overnight but for at least 3 hours.
Notes
Always have this easy lemon dessert on-hand by pinning to one of your dessert boards, ready for when you’re next hosting.
