Lemon Posset Recipe

There’s something irresistibly elegant about a silky-smooth Lemon Posset—its zesty brightness, creamy texture, and the way it practically melts on your tongue. With only three main ingredients, this timeless British dessert offers a luscious payoff with minimal effort.

this Recipe

I first tasted lemon posset at a cozy bistro during a rainy trip to the English countryside. Since then, it's become my go-to dinner party dessert—equal parts impressive and foolproof. If you love citrusy treats that are both indulgent and refreshingly light, you’re in for a treat.

Whether you're planning a dinner party or just craving something sweet, this lemon posset is about to become your new favorite make-ahead dessert.

Why You’ll Love This Lemon Posset

Simple yet sophisticated, this Lemon Posset strikes the perfect balance between sweet and tart, creamy and light.

It’s incredibly easy to make. With just three ingredients and no eggs, gelatin, or baking involved, you’ll be amazed at how such a decadent dessert comes together so effortlessly.

Perfect for planning ahead. This is a make-ahead marvel—prepare it the night before and let your fridge do the rest. It sets beautifully in a few hours and waits patiently until you’re ready to serve.

It’s budget-friendly and elegant. Heavy cream, sugar, and lemons—that’s all you need. Yet it delivers the kind of restaurant-quality flavor that makes people think you spent hours slaving in the kitchen.

Flexible presentation options. Serve it in wine glasses, ramekins, espresso cups, or even teacups. Top with fresh berries, lemon zest, or a shortbread cookie on the side for an extra special touch.

Once you try it, you’ll see why it’s a dessert you’ll return to again and again.

Ingredients Notes

You won’t need much to whip up this lemon posset, but each ingredient plays a crucial role in delivering its signature taste and texture.

Heavy cream is the backbone of this dessert. Its high fat content is essential for the posset to set properly without the need for gelatin or eggs. Opt for double cream if you're in the UK—it works perfectly.

Granulated sugar sweetens the posset and balances out the tang of the lemon. Don’t be tempted to cut it back too much—sugar helps with thickening as well as flavor.

Fresh lemon juice is the star of the show. It reacts with the cream to create that thick, custard-like consistency. Only fresh-squeezed will do here; bottled juice won’t provide the same brightness or acidity.

Lemon zest adds a lovely aromatic lift and deepens the citrus flavor. Use a fine microplane to zest only the yellow skin, avoiding the bitter white pith underneath.

You don’t need any special equipment beyond a saucepan, fine mesh strainer, and your choice of serving glasses or ramekins. A microplane and citrus juicer will make prep even easier.

How To Make This Lemon Posset

Making lemon posset is surprisingly simple—just a few steps, and most of the work is passive.

Start by combining the heavy cream and sugar in a medium saucepan. Set it over medium heat and bring it just to a boil, stirring gently to dissolve the sugar. Once it reaches a steady bubble, let it simmer for 3 minutes. This reduces the cream slightly and helps it set later.

Remove the pan from the heat and let it cool for about 5 minutes. Then stir in the lemon juice and zest. You’ll notice the mixture starts to thicken almost immediately—this is the lemon juice reacting with the cream.

Pour the mixture through a fine mesh sieve to remove the zest and any lumps. This ensures a silky-smooth texture.

Carefully pour the strained mixture into your chosen serving vessels. This recipe typically fills about 4-6 small ramekins or glasses, depending on size.

Place the containers in the fridge, uncovered, for the first hour to cool. Then cover lightly with plastic wrap and chill for at least 4 hours, or ideally overnight, until fully set and jiggly like a firm custard.

When ready to serve, garnish with a few fresh raspberries, a twist of lemon zest, or a small shortbread cookie. It’s delightfully rich and doesn’t need much else.

Storage Options

Lemon posset stores beautifully, making it ideal for planning ahead.

Keep your possets in the refrigerator in their serving containers. They’ll stay fresh and delicious for up to 3 days, though the texture is best within the first 48 hours.

If you're making them in advance, cover each ramekin or glass with plastic wrap to prevent the surface from forming a skin or picking up fridge odors.

Freezing is not recommended. The high cream content can cause the texture to separate or become grainy when thawed. Stick to the fridge for best results.

To serve leftovers, simply uncover and enjoy straight from the fridge. There's no need to reheat—lemon posset is served chilled for a reason!

Variations and Substitutions

Lemon posset is wonderfully versatile and easy to tweak based on what you have on hand or what you're craving.

For a lime twist, swap lemon juice and zest for lime. The flavor is slightly more floral and tropical but equally refreshing.

Add a touch of vanilla bean paste or a splash of orange blossom water for a floral depth that makes the posset even more special.

If you’d like to make it dairy-free, use full-fat coconut cream—but keep in mind, the texture and set may vary slightly. This version will be more like a mousse than a true posset.

For an extra indulgent finish, add a layer of lemon curd or berry compote on top after the possets are set. It creates a lovely contrast in both flavor and color.

Don’t be afraid to experiment! This recipe is forgiving and welcomes your creative flair. Once you’ve mastered the classic, the possibilities are endless.

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