This 3-Ingredient British Dessert Is Perfect For Summer

And it’s just so darn good.

<p>France C</p>

France C

In the summer months, we are all for keeping things easy, with the critical caveat of doing so without sacrificing flavor. This rule also applies to our favorite course: dessert.

Simple sweets with few ingredients, like our no-bake cheesecake and five-layer ice cream bars, satisfy sweet tooths without too much effort in the kitchen. If you’re looking for a simple summer dessert with a bit more tang—and dare we say, history—we're taking a look across the pond to this easy-to-make lemon posset, a treat with a rich past that is currently having a moment on social media.

What is Posset?

Posset originated in Great Britain as more of a warm drink than the custardy dessert we know today. Milk was curdled with ale, cider, or sherry, and the combination was thought to help treat colds. Due to posset's liquid nature, it was typically served in a special posset cup that featured a spout on the side, similar to a small tea kettle. The drink was so popular that it was even mentioned in Shakespeare’s plays.

Today, the more modern version of posset is closer to a pudding—but the simple dessert remains a favorite, and is perfect for summer

Lemon Posset Ingredients

While there are variations on Lemon posset, most recipes only require three—yes, three—ingredients. The TikTok-famous version above uses mascarpone and powdered sugar, while the Allrecipes version calls for heavy cream and white sugar. The anchor of course is fresh lemon juice.

  • Mascarpone or heavy cream: It will provide the base for your custard, imparting a thick, creamy texture.

  • Powdered or white sugar: Sugar balances the tang of fresh lemon juice with a touch of sweetness.

  • Lemons and lemon juice: Lemon is the star of the show in this dessert, both as the flavor and maybe even for the presentation if you choose.

How to Make Lemon Posset

A simple recipe for such a simple ingredient list! If you follow the TikTok recipe, you'll slice 5 lemons in half and juice them, saving the peels for little custard bowls. You'll then whisk together 1/2 cup of lemon juice, 1/2 cup of powdered sugar, and 8 ounces of mascarpone until combined. If you want an extra punch, add a splash of limoncello. Spoon custard into lemon shells and top with lemon zest.

For the Allrecipes version, you'll bring 3 cups of heavy cream and 1 1/4 cups sugar to a boil in a saucepan and cook for 2-3 minutes before adding the juice of three lemons. Poor the mixture into small serving glasses—or lemon shells—and refrigerate until they're set, about 5 hours.

Dessert is served! 

View Recipe

Read the original article on All Recipes.