Lemon Possets

Lemon posset is quite possibly the easiest dessert you can make. It’s a classic British “pudding” that requires only three ingredients—lemon, cream and sugar—and only a few minutes at the stovetop. There’s no need to whisk, whip or fold. The acidity of the lemon juice, combined with gentle heat, acts upon the dairy proteins, curdling the mixture into a silky, custard-like consistency. We found that a two-step process—making lemon sugar syrup, then adding warm cream—yields the smoothest, perfectly set texture. Make sure to use a nonreactive saucepan when making the lemon syrup to avoid a metallic flavor and “off” hue in the finished dessert. We like to make a sugared lemon zest garnish out of the strips of peel after they’ve infused the syrup, but feel free to skip this flourish. The possets will keep in the refrigerator for up to three days, so they’re a great make-ahead dessert.