Easy Dessert: Lemon Posset

by | Apr 17, 2024 | Your Home | 0 comments

This post is an impressive, easy dessert originated by the Brits.

Hello Lovelies,

Feeling rushed but still want to impress? This is usually how I feel. I want my guests to feel special, but I’m always trying to fit so much in a single day that I can’t get into complicated recipes.

This is the reason I opted for this easy dessert. It only calls for three simple ingredients, yet it yields a dessert that will leave your guests in awe. My mouth waters thinking about this sweet British dish.
I added a dash of the unexpected with the hydroponic edible flowers from Fox Urban Farms a few blocks away.

Be sure to stir the entire three minutes until the cream is boiling so it doesn’t burn and, worst of all, doesn’t boil over. It takes a lot of elbow grease to scrub it off the burner.

Dessert cups are similar to those pictured above.

Easy Dessert: Lemon Posset


  • 16 ounces heavy cream
  • 2/3 cup sugar (3/4 cup for a sweeter flavor. I prefer a tart taste.)
  • 6 Tablespoons fresh lemon juice and zest from two medium-sized lemons.


  1. Bring cream and sugar to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium, and boil for 3 minutes, stirring constantly, adjusting heat as needed to prevent the mixture from boiling over. Remove from heat.
  2. Stir in lemon juice and zest, and let sit for 10 minutes to cool.
  3. Stir the mixture again and divide among six ramekins or glasses.
  4. 4. Cover each ramekin with plastic wrap and chill until set, 1 hour or overnight.
  5. Allow to set completely before garnishing. Garnish with fresh berries or mint. (I added edible flowers from the hydroponic farm near me.)


  • Use Meyer lemons when they are in season.
  • You can easily double this recipe.


Serving: 1 serving, 357 kcal calories, 28g carbohydrates, 2g protein, 27g fat, 17g saturated fat, 1g polyunsaturated fat, 7g monounsaturated fat, 85mg cholesterol, 21mg sodium, 89mg potassium, 0.3g fiber, 27g sugar, 1114iu Vitamin A, 7mg Vitamin C, 53mg calcium, 0.2mg iron.

Recipe from What a Girl Eats blog, Cynthia McLoud

Which dessert do you prefer? Sweet with 3/4 cups of sugar or 2/3 cups for a tart taste? Let me know in the comments.

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Dessert Cups are similar to those pictured above.
Measuring Cup with Imperial and Metric Measurements.

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