1-First Step: Gather and prep your ingredients Before you start cooking, measure everything out so the process feels calm and easy. Chop the white chocolate into small pieces so it melts smoothly. Separate the egg yolks if that has not been done yet, and zest your lemon before juicing it. Having everything ready makes this dessert feel quick and stress-free.

2-Second Step: Warm the cream and sugar Pour the 1 cup heavy cream into a medium saucepan and add the 1/4 cup sugar along with the pinch of salt. Set the pan over medium heat and stir gently. You want the mixture hot and steaming, but not boiling hard. A few small bubbles around the edges are perfect.

3-Third Step: Melt in the white chocolate Take the saucepan off the heat and add the 6 ounces white chocolate. Let it sit for a minute so it softens, then whisk until smooth and glossy. If a few bits remain, place the pan back over very low heat for just a few seconds while stirring. The mixture should look creamy and fully blended.

4-Fourth Step: Whisk the egg yolks In a separate bowl, whisk the 5 egg yolks until they look slightly thickened and smooth. This helps them blend more evenly into the warm chocolate cream mixture. To avoid scrambling the yolks, slowly whisk in a few spoonfuls of the warm mixture first. This step gently raises the temperature of the yolks.

5-Fifth Step: Add the lemon flavor Once the yolks are warmed, pour the egg mixture back into the saucepan and whisk constantly over low heat for 1 to 2 minutes. The mixture should thicken slightly and coat the back of a spoon. Do not let it boil. Remove from heat again, then stir in the 2 tablespoons fresh lemon juice, 2 tablespoons Limoncello or extra lemon juice, and 1 1/2 teaspoons lemon zest.

6-Sixth Step: Strain for a silky finish For the smoothest posset, pour the mixture through a fine-mesh sieve into a clean bowl or measuring cup. This catches any tiny bits of cooked egg or zest. It is a small step, but it gives the dessert a beautiful, velvety texture. If you are serving family style, you can skip the sieve, but many home cooks love the extra smooth result.

7-Seventh Step: Pour and chill Divide the mixture among 4 to 6 small ramekins, dessert cups, or glasses. Tap the containers lightly on the counter to release any air bubbles. Cover each one loosely with plastic wrap or lids. Chill in the refrigerator for at least 3 hours, or until fully set. Overnight chilling works even better if you want to make dessert ahead of time.

8-Final Step: Serve cold and garnish When the possets are set, top them with a little extra lemon zest, shaved white chocolate, or a few fresh berries. Serve cold for the best texture and flavor. The spoon should glide through the dessert with almost no effort. That creamy finish is what makes this Lemon White Chocolate Posset so satisfying.