Lemon Posset is a classic British dessert that’s smooth, creamy, and bursting with bright lemon flavor. Made with just three ingredients, it’s one of the easiest and most elegant desserts I’ve ever made. It’s rich and silky like a custard, but without any eggs or complicated steps.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly simple yet feels luxurious. The texture is thick and velvety, and the lemon gives it a fresh, tangy kick that balances the richness of the cream. It’s the perfect make-ahead dessert for dinner parties, holidays, or whenever I want something sweet and sophisticated with minimal effort.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
heavy cream
granulated sugar
fresh lemon juice
lemon zest (optional, for extra brightness)
optional toppings: whipped cream, berries, or mint
directions
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I pour the cream and sugar into a saucepan and bring it to a gentle boil over medium heat, stirring until the sugar is fully dissolved.
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I lower the heat slightly and simmer the mixture for 3 minutes—this step helps the cream thicken properly.
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I remove the pan from the heat and stir in the lemon juice (and zest, if using). The acid thickens the cream as it cools.
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I let the mixture rest for 10 minutes, then strain it through a fine sieve into a pourable container.
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I divide the posset into small serving glasses or ramekins and chill in the refrigerator for at least 4 hours, or until set.
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I serve it cold, optionally topped with whipped cream, fresh berries, or a sprig of mint.
Servings and timing
This recipe makes 4 small servings. Prep time is 5 minutes, cook time is 10 minutes, and chill time is at least 4 hours.
Variations
Sometimes I infuse the cream with lavender or rosemary before adding the lemon juice for a herbal twist. I’ve also made orange or lime versions using the same method. For a little texture, I top the posset with crushed cookies or granola.
storage/reheating
I store the lemon posset in the fridge, covered, for up to 3 days. It’s a chilled dessert, so there’s no need to reheat—just serve straight from the fridge.
FAQs
Why does lemon posset set without gelatin or eggs?
The acidity in the lemon juice reacts with the cream, causing it to thicken naturally as it cools. No gelatin or eggs are needed.
Can I use light cream or milk instead of heavy cream?
No, I’ve found that only heavy cream works for this recipe. Lower-fat options won’t set properly.
Can I make this ahead of time?
Yes, it’s actually better made a day in advance so it has plenty of time to set and chill.
Is it supposed to be very sweet?
It’s rich and sweet, but the lemon balances it beautifully. I’ve reduced the sugar slightly before and it still worked well.
Can I freeze lemon posset?
It’s best enjoyed fresh. Freezing can alter the smooth texture, so I recommend refrigerating instead.
Conclusion
Lemon Posset is a simple, elegant dessert that delivers big flavor with very little effort. With its creamy texture, tangy brightness, and make-ahead ease, it’s a perfect finish to any meal. Whether I’m hosting guests or just treating myself, this dessert always feels special.
Print
Lemon Posset Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 15 minutes
- Yield: 4 small servings
- Category: Dessert
- Method: Stovetop, No-Bake
- Cuisine: British
- Diet: Vegetarian
Description
Lemon Posset is a luxurious British dessert made with just three simple ingredients—heavy cream, sugar, and lemon juice. With its smooth, velvety texture and bright citrus flavor, this make-ahead treat is effortlessly elegant. Perfect for entertaining or a light, refreshing finish to any meal, lemon posset is sweet, tangy, and irresistibly creamy.
Ingredients
- Heavy cream
- Granulated sugar
- Fresh lemon juice
- Lemon zest (optional, for added brightness)
- Optional Toppings:
- Whipped cream
- Fresh berries
- Mint leaves
Instructions
-
In a saucepan, combine the heavy cream and sugar. Bring to a gentle boil over medium heat, stirring until the sugar is dissolved.
-
Lower the heat and simmer the mixture for 3 minutes to help it thicken.
-
Remove from heat and stir in the lemon juice (and zest, if using).
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Let the mixture rest for 10 minutes. Strain through a fine-mesh sieve into a container with a spout.
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Pour into small glasses or ramekins and chill in the refrigerator for at least 4 hours, or until fully set.
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Serve chilled with optional toppings like whipped cream, berries, or mint.
Notes
- Only heavy cream will set properly—don’t substitute with light cream or milk.
- For flavor variations, infuse the cream with herbs like lavender or rosemary before adding the lemon.
- Orange or lime juice can be used instead of lemon for a different citrus profile.
- Top with crushed cookies or granola for added texture.
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