1-Getting started on lemon posset: getting started on lemon posset is as easy as it gets, and I love walking you through it step by step so you feel confident in the kitchen. First, gather all your ingredients: 2 cups heavy whipping cream, 2/3 cup sugar, and 5 tablespoons fresh lemon juice from about 3 lemons. Prepare your workspace with a clean saucepan and some ramekins or glasses for serving.

2-Now, let’s dive into the directions: Combine the 2 cups heavy whipping cream and 2/3 cup sugar in a small saucepan. Bring it to a boil, stirring until the sugar dissolves completely.

3-Cooking and Cooling Steps: Maintain a medium boil for exactly 5 minutes to reduce and thicken the cream slightly, which is key for that smooth texture. Remove from heat and immediately whisk in the 5 tablespoons fresh lemon juice to help it set without needing gelatin or eggs. Let the mixture cool for 15 minutes, then strain it through a fine sieve for a silky finish.

4-: Pour the mixture into ramekins or hollowed-out lemon halves, filling them about three-quarters full. Refrigerate for at least 2 hours until it sets into a spoonable custard. For garnish, add lemon slices, fresh berries, or whipped cream as you like. Prep time is just 8 minutes, cook time 7 minutes, cooling/chilling time 2 hours, and total time about 2 hours and 15 minutes.