A Little Cup of Sunshine: Lemon Posset Recipe
Sometimes, the sweetest things in life are the simplest. That’s exactly what I think every time I make lemon posset. It’s one of those old-fashioned, no-fuss desserts that feels fancy but comes together with just a few humble ingredients. If you're craving something creamy, bright, and utterly delightful—this is it.
We made these the other evening after dinner, and I served them in the rind to some sweet friends that were hanging out with us. The kids all licked their spoons clean, and even my husband, who usually passes on dessert, snuck back to the fridge for a second (and third) helping. It's a little cup of sunshine, perfect for after Sabbath dinner or a quiet afternoon treat.
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🍋 Lemon Posset
Ingredients:
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice (from about 3 lemons)
Instructions:
- In a saucepan over medium heat, stir together the cream and sugar. Bring it to a gentle boil and let it simmer for 4-5 minutes, stirring often so it doesn’t scorch.
- Remove the pan from heat and stir in the lemon juice. The magic happens here—the acid in the lemon thickens the cream like a gentle alchemy.
- Let the mixture cool for about 10 minutes, then pour it into small ramekins, cleaned out lemon halves, teacups, or little glass jars.
- Chill in the refrigerator for at least 3 hours, or until set. They’ll firm up into a silky custard with no eggs, no gelatin—just grace and lemony goodness.
- Serve as-is, or top with a dollop of whipped cream, fresh berries, or even a few lavender petals if you’re feeling fancy.
This is one of those recipes I keep tucked away for when I want something lovely with very little effort. I usually prepare it while I make another meal. It’s proof that beauty can be born of simplicity—just like motherhood, just like grace.
Let me know if you make it! And if you do, take a picture and tag me—I’d love to see your sweet little cups of sunshine.