🍋 “Want to know a little British secret? Lemon Posset is one of the easiest desserts you’ll ever make…” A delicious, elegant, and refreshing dessert that’s perfect for hot summer days! 🍋✨ Rich, silky, and surprisingly easy to make. The acidity of the lemon naturally thickens the cream as it chills, creating a silky, custard-like texture—without eggs, gelatin, or cornstarch.🤓

As someone who’s not much of a baker, this is exactly the kind of dessert I love—simple to make, made with just a handful of ingredients, and perfect for taking one more thing off my plate when I’m busy preparing the rest of dinner.

Best of all, you can make it the day before and forget about it. When it’s time to serve, all you have to do is garnish and enjoy.

Ingredients

• 2 cups heavy cream
• ⅔ cup granulated sugar
• 5 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest (optional)
• A pinch of flaky salt
• ½ teaspoon vanilla bean paste (optional)

For Serving

• Fresh raspberries
• Fresh mint leaves
• Lemon zest
• Shortbread cookies

Instructions

1. In a saucepan, combine the heavy cream and sugar.
2. Bring to a gentle boil and cook for 3 minutes, stirring frequently.
3. Remove from the heat.
4. Stir in the lemon juice, lemon zest, vanilla bean paste (if using), and a pinch of flaky salt until well combined.
5. Divide the mixture among serving glasses or ramekins.
6. Refrigerate for at least 6 hours, though overnight is best.
7. Before serving, garnish with fresh raspberries, mint leaves, and a little lemon zest. Serve with shortbread cookies.