What if I told you that there was a dessert with the texture of a pot de creme, flavor of a lemon tart, and it only needed three ingredients?
Better yet, that it took almost no effort to make?
I’ll take it a step further – you don’t even have to turn your oven on.
That, my friends, is a little French cream dessert called a Lemon Posset.
I stumbled upon it a few months ago…the three ingredient claim caught my attention. How could three ingredients turn into a thick, custard-like dish of heaven without any form of thickening agent(think creme brûlée – eggs, pudding – cornstarch)?
That would be through the magic acidic properties of lemon.
You honestly just cook a bit of cream and sugar down together, remove from the heat, and add lemon juice.
The acid in the lemon causes the whole mixture to thicken over the course of a few minutes, and once refrigerated it becomes thick and creamy.
You should try it – it tastes even better than it sounds.
I topped mine with roasted rhubarb here, but I’d recommend fresh strawberries tossed in a little sugar.
Tried that one the second time I made these and thought it was even better.
One little tip – don’t cook the cream down too long. If you do, the cream will firm up too much in the fridge and develop a fatty sort of coating.
These make great little individual desserts, but also make a fantastic tart filling – stay tuned for an extra special one!
More Lemon Desserts
Recipe type: Dessert
Serves: serves 4
- 2 cups Heavy Cream
- ½ cup Granulated Sugar
- 5 Tablespoons fresh Lemon Juice
- Place the heavy cream and sugar together in a saucepan. Bring to a boil over medium/high heat, whisking to dissolve the sugar. Reduce heat to medium and summer for 5 minutes. Watch closely as the cream boils - keep the heat low enough that it does not boil over.
- Remove the pan from the heat and whisk in the lemon juice.
- Let sit for 15 minutes, giving a whisk every few minutes - mixture will thicken as it sits.
- Divide the cream mixture between 4 ramekins.
- Refrigerate for 2 hours or until set.
- Top with fresh fruit (or roasted rhubarb, as I did here).