– 2 cups (500ml) heavy cream – 3/4 cup (150g) granulated sugar – 5 tablespoons fresh lemon juice
Heat the heavy cream and sugar in a saucepan over medium heat. Stir constantly until the sugar is fully dissolved and the mixture starts to simmer.
Once it begins to boil, reduce the heat slightly and let it gently bubble for about 3 minutes while stirring to prevent it from overflowing or burning.
Remove the pan from the heat and stir in the fresh lemon juice. Mix well until the lemon juice is fully incorporated and the cream slightly thickens.
Let the mixture sit for about 10 minutes to cool slightly. This resting time helps it begin the setting process before pouring into serving glasses.
Carefully pour the mixture into small ramekins, glasses, or bowls. Place them in the refrigerator uncovered for at least 4 hours or until set.
Once set, the lemon posset will have a smooth, creamy texture with a bright, tangy flavor. You can cover the glasses once fully cooled and set.
Before serving, optionally garnish with lemon zest, mint leaves, or a few fresh berries. Serve chilled and enjoy this easy, elegant dessert!