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A creamy, tangy no-bake dessert made with heavy cream, sugar, and fresh lemon juice that sets naturally without eggs or gelatin. Served traditionally in lemon shells or ramekins, it’s an indulgent and bright summer treat that’s egg-free, vegetarian, and gluten-free.

Ingredients

Scale
  • 1 cup (240 ml) heavy cream
  • 3 tbsp fresh lemon juice
  • 4 to 5 tbsp sugar
  • 1.5 tsp lemon zest
  • 2 to 3 drops vanilla extract (optional)

Instructions

  1. Rinse and dry lemons, zest with a zester or fine grater, set zest aside, then cut lemons in half vertically.
  2. Using a small knife, score around the lemon pulp and scoop out the pulp to create lemon shells (skip if using ramekins or bowls).
  3. Place the lemon pulp in a fine-mesh strainer and press with a spatula or spoon to extract the juice (or squeeze lemons directly if using ramekins).
  4. Pour heavy cream into a small saucepan, stir in 4 tablespoons sugar and optional vanilla, warm over medium heat stirring often until the sugar dissolves and the cream simmers gently — do not boil.
  5. Remove the saucepan from the heat, wait 10–15 seconds to cool slightly, then slowly add the lemon juice and zest while stirring constantly until the mixture begins to thicken.
  6. Pass the lemon-cream mixture through a fine sieve to remove any lumps or air bubbles.
  7. Carefully spoon the strained lemon cream into prepared lemon shells or ramekins.
  8. Refrigerate for 2 to 3 hours until set.

Notes

Use heavy cream for the best texture and flavor; low-fat cream can be substituted if 1 teaspoon of cornstarch or custard powder is whisked in before heating., Other citrus fruits like oranges, mandarins, or clementines can be used following the same method, adjusting sugar to taste., Straining through a sieve after mixing ensures a silky smooth finish., To make lemon posset brulee, sprinkle caster sugar on the set posset and caramelize with a kitchen torch., Add vanilla extract optionally to deepen flavor, or swirl in berry puree for a fruity twist., Avoid freezing as it affects texture negatively; store chilled in an airtight container for up to 2 days., If cream splits during cooking, remove from heat briefly and add lemon juice slowly while stirring.

Nutrition

Find it online: https://gingerbaking.com/lemon-posset-3-ingredients-recipe/