This 3-Ingredient British Lemon Posset is creamy, tangy, and beautifully simple — just cream, sugar, and lemon juice. No fuss, all flavor.

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You know how some recipes feel like they’ve been sitting in the back pocket of time, waiting for you to discover them? That’s exactly how I felt when I first stumbled upon this 3-Ingredient British Lemon Posset. It happened during a trip to England years ago — one of those gray, drizzly afternoons where you duck into a café mostly just to escape the weather.

The waitress brought over this tiny, unassuming glass of what looked like pudding — pale yellow, with a single raspberry on top. I remember thinking, Okay, this’ll probably be nice but nothing special. Then I took a spoonful.

Oh my goodness.

It was like lemon clouds had collided with velvet. Smooth, silky, a little tangy, not too sweet — it tasted like summer had somehow snuck into winter. I practically grilled the poor waitress trying to figure out what was in it, and when she said, “Just cream, sugar, and lemon juice,” I thought she was joking.

Spoiler: she wasn’t.

When I got home, I tried to recreate it. The first attempt? A flop. (Turns out “boil gently” means watch the pan like a hawk — not “go fold laundry.”) But once I got the timing right, it became my secret weapon dessert. It’s elegant, takes almost no effort, and makes people think you’ve spent hours in the kitchen — which, let’s be honest, is always a win.

Even now, every time I make this, I think back to that rainy afternoon in London. Funny how food has a way of time traveling you, isn’t it?

Why You’ll Love This 3-Ingredient British Lemon Posset Recipe?

Here’s the thing — this dessert feels fancy, but it’s so easy it’s almost suspicious. You literally need three ingredients: cream, sugar, and lemon juice. That’s it. No gelatin, no eggs, no baking, no kitchen chaos. It’s just a little magic in a pot.

The lemon juice does all the work for you — it thickens the cream naturally, no whisking marathons required. The result? A silky-smooth texture that sits somewhere between pudding and mousse.

It’s also one of those recipes that make you feel like an old-school cook. Like you could be standing in a stone cottage in the English countryside, spoon in hand, waiting for your posset to set while rain taps on the window. And yet, here you are — probably in your pajamas, waiting for Netflix to ask, “Are you still watching?” (Don’t worry, I’ve been there too.)

Ingredient Notes:

Let’s break down why each ingredient in this 3-Ingredient British Lemon Posset matters — and how to get the best out of them.

• Heavy Cream: Don’t even think about skipping the full-fat stuff. This is what gives the posset that luscious, creamy body. Light cream just won’t set right.

• Granulated Sugar: Regular white sugar works perfectly. It sweetens the cream and balances the lemon’s tartness. The trick? Stir it well — you want it fully dissolved before you add the lemon juice later.

• Fresh Lemon Juice: Not bottled. Never bottled. The fresh acidity is what turns cream into that custard-like consistency. Plus, the aroma of freshly squeezed lemon juice makes your whole kitchen smell like sunshine.

• Optional Garnish: Lemon zest, berries, whipped cream — go wild. I sometimes throw on a few crushed shortbread cookies because, honestly, buttery crumbs on top of creamy lemon? Irresistible.

How To Make 3-Ingredient British Lemon Posset?

Step 1: Boil the Cream and Sugar
Grab a medium saucepan and pour in your heavy cream and sugar. Heat it gently over medium heat, stirring often — and please don’t walk away. Once it starts bubbling, let it boil for about 4 minutes. That’s enough time to dissolve the sugar completely and slightly thicken the cream. (Also, don’t be alarmed if it starts to foam a little — that’s normal!)

Step 2: Add the Lemon Juice
Remove it from the heat and stir in the lemon juice immediately. You’ll notice it doesn’t look any thicker right away, and you’ll think, “Uh oh, I messed up.” You didn’t. Trust the process. Let it cool for about 10 minutes, and the magic starts to happen — it’ll begin to thicken as it sits.

Step 3: Pour and Chill
Whisk it one last time, then pour into six small ramekins or cups. Let them cool completely at room temperature before covering and transferring to the fridge. Chill at least 4 hours, but overnight is even better — the texture becomes creamier and the flavor deepens.

Step 4: Serve with Style
When you’re ready to serve, garnish however your heart desires — lemon zest, berries, or a dollop of whipped cream. I once topped mine with raspberry jam and it was chef’s kiss. Serve it cold, and watch people’s eyes light up after that first spoonful.

Storage Options:

One of the best things about this dessert? You can make it ahead. The 3-Ingredient British Lemon Posset keeps beautifully in the fridge for up to 3 days. Just cover it with plastic wrap or lids if your ramekins have them.

It’s the perfect “I-made-something-fancy-but-I’m-also-a-tired-human” dessert. You can prep it on a Sunday, forget about it, and then pull it out midweek when you need a little boost.

Variations and Substitutions:

Feeling creative? Here’s where you can play around a bit:

• Citrus Twist: Swap lemon for lime, orange, or even grapefruit. (Lime gives it a tropical vibe!)

• Infused Cream: While boiling the cream, toss in some lavender or basil leaves for a delicate, aromatic twist.

• Dairy-Free Option: Full-fat coconut cream works well — just reduce the sugar a little. The texture will be looser, but the flavor? Still dreamy.

• Toppings: Lemon curd, crushed meringue, or a drizzle of honey. You can’t go wrong.

What to Serve with 3-Ingredient British Lemon Posset?

This 3-Ingredient British Lemon Posset pairs beautifully with almost anything.

• Shortbread Cookies: The buttery crunch is a perfect contrast to the creamy texture.

• Fresh Berries: A handful of raspberries or blueberries makes it feel light and summery.

• Tea or Espresso: Posset + caffeine = happiness.

• A Little Limoncello: If you’re serving adults, a small glass of chilled limoncello turns it into a real moment.

Frequently Asked Questions:

Can I make it dairy-free?
Yes! Use full-fat coconut cream instead of heavy cream, but keep in mind it’ll be slightly softer. Still delicious, though.

How long does it last?
Up to 3 days in the fridge. The flavor actually gets even better the next day.

Can I freeze it?
Please don’t. It loses that silky texture when thawed. Just stick with chilling.

This 3-Ingredient British Lemon Posset is proof that you don’t need a dozen ingredients or fancy techniques to make something truly special. It’s simple, comforting, and feels a little bit like sunshine in a cup.

So go ahead — make it tonight. And if you sneak a spoonful before it’s fully set? Don’t worry, I won’t tell.

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3-Ingredient British Lemon Posset

This 3-Ingredient British Lemon Posset is an elegant, creamy dessert made with just heavy cream, sugar, and lemon juice. Silky, refreshing, and surprisingly simple to prepare.

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6 Servings

Ingredients

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• 2 cups heavy cream
• 3/4 cup granulated sugar
• 1/2 cup fresh lemon juice
• Optional garnish: lemon zest, berries, jam, or whipped cream

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Instructions

 

Combine the cream and sugar

1. In a medium-sized saucepan, combine the heavy cream and granulated sugar. Place over medium heat and bring the mixture to a gentle boil, stirring continuously to dissolve the sugar and prevent scorching. Allow the cream to boil for approximately 4 minutes while stirring consistently.

Incorporate the lemon juice

1. Remove the saucepan from the heat and immediately whisk in the fresh lemon juice until fully combined. Let the mixture cool for about 10 minutes. This resting period allows the acid from the lemon juice to react with the cream, naturally thickening the dessert.

Pour into serving dishes

1. Once cooled slightly, whisk the mixture again to ensure an even consistency. Divide the lemon cream evenly among six ramekins or small glass cups.

Chill until set

1. Refrigerate the uncovered ramekins for at least 4 hours, or until the possets have set to a smooth, custard-like consistency. For best results, chill overnight.

Garnish and serve

1. When ready to serve, garnish with lemon zest, a few fresh berries, or a dollop of whipped cream. Serve cold directly from the refrigerator for the best texture and flavor.

Notes

This 3-Ingredient British Lemon Posset is naturally gluten-free, as it contains no flour or grains. However, always check that your sugar and cream are certified gluten-free, as cross-contamination can occasionally occur during processing. For a gluten-free garnish, avoid store-bought cookies or shortbread unless specifically labeled gluten-free.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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