3-Ingredient Lemon Posset

Halved lemon, filled with cream and lemon mixture and topped with one blueberry

This 3-ingredient lemon posset is a creamy, no-bake dessert inspired by the Amalfi Coast. Made with fresh lemons, cream, and sugar, it’s elegant, refreshing, and incredibly easy to make.

Prep Time10

Chill time4

Total Time4 10

Servings:

Calories: 368kcal

Author: Lyuda @ Grace-Filled Kitchen

Equipment

Sauce pan
Lemon juicer

Ingredients

6 lemons halved and hollowed
2 cups heavy cream*
1/2 cup granulated sugar
1/3 cup fresh lemon juice* or about 2-3 lemons juiced

Instructions

Heat cream and sugar in a saucepan over medium-low until steaming (5-8 minutes).
Cut the lemons in half lengthwise and spoon out the inside juice and membrane.
Remove the heavy cream from the heat. Using the lemon juicer, juice the parts of the lemon that you scooped out and pour the lemon juice into the heavy cream mixture. Lemon juicer doesn't release too much pulp so you don't need to strain the overall mixture before filling the lemon skins, which makes it even easier to make.
Pour into lemon halves or serving dishes.
Refrigerate for 2–4 hours until set.
Serve chilled and enjoy.

Notes

*Use heavy cream. A lighter cream won’t have the fat content to set up properly. Heavy cream is essential for setting the mixture.
*Use real lemon juice, not concentrate. I use this lemon juicer, and it works so well.
Make-ahead & Storage: Once the possets have set, cover with plastic wrap or a cover, so they don’t absorb food odors, and store in the refrigerator for up to 3 days.

Nutrition