Forget complicated mousses and jellied creams! English lemon cream, known as lemon posset, is a total game-changer in the dessert world. With just three ingredients and minimal kitchen time, you get a dessert that dazzles with silky texture and intense lemon flavor. No gelatin, no fancy techniques — just cream, sugar, and lemon juice. The magic happens when it chills, as the lemon acid naturally thickens the cream, creating a light, melt-in-your-mouth treat perfect for hot summer days or a light meal finish.
The ingredients are simple: 400 ml of full-fat cream with 30% milk fat, 120 g sugar, juice of three large lemons, and zest of one lemon. The prep is a breeze — heat the cream and sugar over medium heat until the sugar dissolves, but don’t let it boil. Add the lemon juice and zest, stir for about 12 minutes until the mixture thickens. Then pour into small glasses and chill for at least 3 hours, preferably overnight. The result? A cream that melts in your mouth with the perfect balance of sweet and sour.
For an extra kick, serve it with fresh berries like raspberries, blueberries, or blackberries, and crispy butter shortbread cookies. This combo is like heaven for your taste buds! And don’t worry if the mixture looks runny before chilling — that’s normal, the cream will set and develop full flavor in the fridge.
This recipe is perfect for those who want to impress without the hassle. Ideal for warm days when you want something light, refreshing, and quick. If you ever thought desserts were complicated, lemon posset will change your mind. Try it out and tell us — have you ever seen a dessert so simple yet so delicious? Or got your own secret for the perfect cream? Drop a comment, let’s see who’s the real lemon master!
