Easy 3‑Ingredient Lemon Posset (Classic British Dessert, the small batch)

 

 

If you’re a lemon lover, this Three Ingredient Lemon Dessert is about to become your newest obsession. Made with just three simple ingredients — double cream, sugar, and fresh lemons — it’s one of the easiest and most elegant desserts you can whip up.

The cream and sugar simmer together for only a few minutes before the lemon works its magic, transforming everything into a silky, luxurious pudding that chills to perfection. It’s bright, creamy, impressive enough for company, and yet so simple you’ll wonder why you haven’t been making it for years.

 

Of all of the flavors desserts come in, Lemon is my absolute favorite. Even more than chocolate, although admittedly I would have a bit of a hard time choosing between the two.

This simple dessert I am sharing really is one of our favorites. It uses only three simple ingredients that I always have in the house. Lemons, cream and sugar.  It works a bit like magic, in that the simple combination of the three create a lush dessert that is rich and creamy and beautifully lemon flavored with lemon.

Quick and easy to make, it does take some time to set up in the refrigerator, but that's not a problem. I usually make it the night before I want to serve it. This gives it enough time to set up perfectly with a rich, thick and creamy consistency and a bright lemon flavor.

Simple and delicious, light and refreshing, it makes the perfect dessert for the summer months when we don't want to put the oven on. Smooth, cream and simple enough for every day, but elegant enough for company.  This is a small batch recipe which can very easily be doubled or even tripled to serve more!

 

INGREDIENTS NEEDED

TO MAKE

THREE INGREDIENT LEMON DESSERT

This is a small batch recipe and makes either three small servings or two larger servings. If desired you can double this to feed a larger group of people.

• 1 1/2 cups (300ml) of double/heavy/whipping cream
• 1/3 cup (63)g fine sugar (caster sugar)
• the juice and finely grated zest of 1 large lemons

To Serve: (optional)

• Whipped cream or fresh berries

 

NOTES ON INGREDIENTS

Heavy cream – For richness and structure. 

Granulated sugar – Sweetens the dessert and helps it thicken. 

Fresh lemon juice – Essential for setting the dessert and giving it that bright, tart flavor. 

Lemon zest – Optional, but highly recommended for adding even more citrusy flavor.

You can adorn this in any way that you choose. It is delicious served plain but we like to serve it with fresh berries, and possibly whipped cream.  Cookie crumbs also add a nice touch, or a sprig of mint.  

For holidays like Canada Day, fresh red berries add a lovely touch of red to this creamy white dessert, or if you are in America, you can add red and blue berries to give you a touch of the red, white and blue as a simple dessert for the Fourth of July.

 

HOW TO MAKE 

THREE INGREDIENT LEMON DESSERT

This really couldn't be any easier to make.

1. Pour the double cream into a large saucepan. Add the sugar. (Give them a good stir together with a wire whisk.)
2. Cook and stir over medium heat until the sugar melts, and the cream comes to the boil. (Don't allow it to come to a full rolling boil or it may curdle.)
3. Reduce the heat to a simmer and allow to simmer for 3 minutes. (It should be starting to thicken a bit.)
4. Remove from the heat and whisk in the lemon juice and zest. (This will give it the flavor.)
5. Pour into 3 serving dishes. Place in the refrigerator and chill for 2 to 3 hours before serving. (If desired you can strain the mixture to remove any solids.)
6. Serve with whipped cream if desired, or fresh berries. (You can also use crumbled shortbread biscuits, mint leaves, etc.)

 

HINTS AND TIPS FOR SUCCESS

Simmer long enough. 

Don’t skip this step—it helps the cream and sugar reduce and thicken so your dessert sets properly. This should take about 3 to 5 minutes once it reaches a gentle boil. You’re looking for it to reduce slightly and begin to thicken, just enough so that it sets well after the lemon juice is added. This also allows for the sugar to melt. Stir occasionally to prevent scorching, and keep an eye on the heat so it doesn’t boil over. 

Use fresh lemon juice. Bottled lemon juice often lacks the acidity needed for proper setting and can taste dull or metallic. Fresh juice gives the best flavor and ensures the dessert sets up properly. 

Strain for smoothness. 

Not absolutely necessary, but straining the mixture ensures a perfectly silky texture by removing zest and any solids. You can strain into a bowl or a measuring cup. I like using a measuring cup with a spout so I can see the total volume and easily divide and pour into individual portions. 

Chill thoroughly. Give this dessert plenty of time in the refrigerator so it sets up properly and holds its shape. I’ve listed a minimum chill time in the recipe, but I usually chill it overnight. 

Garnish for extra flair. 

Add whipped cream, lemon zest, berries, mint leaves, or crumbled shortbread cookies to dress it up for serving.

 

FREQUENTLY ASKED QUESTIONS

DOES THIS RECIPE REALLY NEED ONLY THREE INGREDIENTS?

Yes! That’s the beauty of it. All you need is full‑fat double cream, fine sugar, and the zest and juice of two lemons. Nothing else — no eggs, no gelatin, no cornstarch.

HOW DOES THIS RECIPE WORK?

When gently simmered and mixed together, these ingredients magically thicken into a silky, thick pudding that tastes bright, creamy, and luxurious. It is the natural acidity in the lemon juice which reacts with the hot cream, causing it to thicken as it chills. It’s a bit of kitchen magic — but completely reliable.

CAN THIS BE MADE AHEAD OF TIME?

Absolutely — in fact, it’s perfect for making ahead. Once chilled, it keeps beautifully in the fridge until serving time. Your guests will think you’ve been slaving all day, even though it took only minutes.

Absolutely — in fact, it’s perfect for making ahead. Once chilled, it keeps beautifully in the fridge until serving time. Your guests will think you’ve been slaving all day, even though it took only minutes.

HOW SHOULD I SERVE THIS?

Serve it well‑chilled in small glasses or bowls. It’s rich, so a little goes a long way. You can adorn the top with whipped cream if you wish, or some fresh berries, or both.

CAN THIS BE FLAVORED DIFFERENTLY?

You can use lime juice instead of lemon for a lime version and add a touch of ginger syrup or candied ginger for a lime and ginger version.

CAN THIS RECIPE BE DOUBLED?

Yes, simply double the measures of all of the ingredients and proceed as per the recipe.

 

A FEW OTHER LEMON DESSERTS TO ENJOY

Of all the desserts in the world, the ones we love most are the lemon ones! Here are a few more that we also enjoy making and eating!

BUTTERMILK LEMON PUDDINGS - These are the sweetest little comfort — soft, fluffy sponge on top with a warm, silky lemon pudding hiding underneath. The buttermilk keeps them tender and tangy, while fresh lemon brings a bright, sunny lift to every spoonful. Baked gently until they separate into two magical layers, they’re a cozy, small‑batch dessert perfect for two… or for keeping all to yourself. You can easily double to feed four.

LEMON BAKEWELL TARTS - These sweet tarts take everything you love about a classic Bakewell and brighten it with a sunny twist — crisp pastry shells filled with lush lemon curd, topped with a soft, almond‑rich frangipane, and finished with a sweet lemon glaze. Every bite is a perfect balance of buttery, citrusy, and nutty… a little tart, a little tender, and completely irresistible.

 

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Yield: Three servings

Author: Marie Rayner

Three Ingredient Lemon Dessert

Prep time: 5 MinCook time: 5 MinInactive time: 2 HourTotal time: 2 H & 10 M

I'm almost ashamed to post this, it's such a doddle to make. I have to though, because it's also incredibly delicious and impressive. This recipe can easily be doubled!

Ingredients

• 1 1/2 cups (300ml) of double/heavy/whipping cream
• 1/3 cup (63)g fine sugar (caster sugar)
• the juice and finely grated zest of 1 large lemons

To Serve: (optional)

• Whipped cream or fresh berries

Instructions

1. Pour the double cream into a large saucepan. Add the sugar.
2. Cook and stir over medium heat until the sugar melts, and the cream comes to the boil.
3. Reduce the heat to a simmer and allow to simmer for 3 minutes.
4. Remove from the heat and whisk in the lemon juice and zest.
5. Pour into 3 serving dishes. Place in the refrigerator and chill for 2 to 3 hours before serving.
6. Serve with whipped cream if desired, or fresh berries.

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