Lemon Posset

from ButterYum
makes four 1/2-cup servings


  • 2 cups (480g) heavy cream
  • 2/3 cup (133g) granulated sugar
  • juice of 2 lemons (60-75ml, or 4-5 tablespoons)
  • garnish:  fresh berries, lemon zest, whipped cream, ginger snaps, etc


  1. In a heavy-bottomed 2 or 3-quart saucepan, boil the cream and sugar together for 5 minutes; stirring occasionally to make sure sugar dissolves.
  2. Remove from heat and stir in fresh lemon juice.  
  3. Use a sieve to strain the mixture into a glass measuring cup with a pour spout and allow to cool for a few minutes.  
  4. Carefully pour mixture into 4-ounce dessert dishes; chill for at least 2 hours.  
  5. Garnish just before serving.

Note: a friend of mine tried to make this using raw cream and it didn't turn out so better stick with pasteurized cream.