This is a creamy lemon dessert that feels in the genre of panna cottas and mousses, only without all the fuss in the making. With just 3 ingredients and 3 simple steps, a magical food science thing happens where the dessert thickens into silky goodness without having to mess with any of the typical thickening agents. Lemon posset is one of my go-to’s for an easy yet elegant dessert that seems like something I might have slaved over.

Guessipe

• 2 cups heavy cream
• 2/3 cup sugar
• 1/3 cup lemon juice
• zest from 1 lemon

Heat the cream and sugar, stirring until the sugar dissolves.

Boil for 5 minutes.

Remove from heat. Stir in lemon juice and zest. Divide into 4 ramekins and refrigerate until set.