Lemon Posset Recipe

There's something magical about the first spoonful of Lemon Posset—the way the silky cream melts on your tongue, balanced perfectly by the bright zing of fresh lemon. It's luxurious, refreshing, and surprisingly simple to make.

The first time I made Lemon Posset, I couldn’t believe how few ingredients were involved. It felt like a secret weapon: elegant enough to impress at a dinner party, but easy enough for a weeknight treat. With no eggs, no baking, and just one pot, this dessert delivers big flavor with minimal effort.

Let’s dive into what makes this classic British dessert such a standout.

Why You’ll Love This Lemon Posset

Get ready to fall in love with one of the easiest, creamiest desserts you’ll ever make. This Lemon Posset checks all the boxes—quick, rich, refreshing, and foolproof.

First, it’s a true three-ingredient wonder. You don’t need fancy equipment or exotic ingredients—just heavy cream, sugar, and lemons. That’s it. No gelatin, no eggs, no cornstarch.

The process couldn’t be simpler. Bring the cream and sugar to a simmer, stir in fresh lemon juice, pour into ramekins, and chill. The lemon juice works its magic by curdling the cream just enough to set into a lush, custard-like texture.

It’s incredibly elegant, making it ideal for entertaining. Served in small glasses or ramekins with a few berries on top, it looks like it came straight from a patisserie.

And let’s not forget the flavor—sweet, tangy, and rich all at once. It’s the kind of dessert that feels fancy, but without the fuss.

Whether you're a seasoned home cook or a beginner in the kitchen, this recipe is a confidence booster. It’s impossible not to nail it.

Ingredients Notes

At the heart of Lemon Posset is a trio of simple ingredients, each playing an essential role in achieving that velvety, creamy consistency and signature citrus bite.

Heavy cream is the backbone of this dessert. You need a full-fat version, typically labeled as heavy or whipping cream with at least 36% fat content. This high fat is crucial because it’s what allows the dessert to set without any additional thickeners. Lower-fat options like half-and-half or milk won’t work here—they’ll result in a runny mess.

Granulated sugar brings the sweetness. Since there are no eggs or other complex ingredients, the sugar is doing double duty: sweetening and thickening slightly as it simmers with the cream. Stick with plain white sugar for the cleanest flavor and best texture.

Fresh lemons are what give this dessert its name and its unique tang. You’ll need both the juice and a bit of zest. The acidity in the juice reacts with the hot cream to thicken it, so bottled lemon juice won’t cut it—fresh is absolutely essential.

While not required, you can finish the posset with a sprinkle of lemon zest or top it with fresh raspberries for an elegant presentation and a pop of color.

You won’t need any special tools—just a saucepan, a fine-mesh strainer (if you want to remove the zest), and your favorite small serving glasses or ramekins.

How To Make This Lemon Posset

Making Lemon Posset is one of the easiest desserts you’ll ever tackle—and the results are nothing short of spectacular.

Start by pouring the heavy cream and sugar into a medium saucepan. Set it over medium heat and bring it to a gentle boil, stirring occasionally to dissolve the sugar. Once it reaches a steady simmer, let it bubble gently for about 3 minutes. Keep an eye on it—too hot and it might boil over.

Next, remove the pan from the heat and stir in the lemon juice and zest. The mixture will fizz slightly and thicken almost immediately. Let it rest for a minute or two to allow the flavors to blend. At this stage, you can strain it if you prefer a perfectly smooth finish, or leave the zest in for extra flavor.

Carefully pour the warm mixture into your ramekins, glasses, or small bowls. The mixture will still be liquid, but don’t worry—it will firm up beautifully in the fridge. Cover loosely and chill for at least 4 hours, or preferably overnight.

Once set, the possets should have a delicate, silky consistency—firm enough to hold a spoon, but soft and creamy. Right before serving, you can garnish with a little lemon zest, a few berries, or a dollop of whipped cream if you’re feeling fancy.

All in all, from stovetop to fridge, the active time is about 10 minutes. The hardest part is waiting for them to chill!

Storage Options

Lemon Posset stores beautifully, making it a great make-ahead dessert. In fact, it’s even better after a full night in the fridge, when the flavors have had time to develop.

To store, cover each ramekin tightly with plastic wrap or a lid and keep them in the refrigerator. They’ll stay fresh for up to 3 days. Avoid stacking them unless they’re in containers with lids to prevent damage to the tops.

If you need to transport them, use jars with lids or silicone covers for an easy and secure option.

While freezing is technically possible, it’s not ideal. The creamy texture can separate upon thawing. For best results, enjoy your posset fresh from the fridge.

Reheating is not necessary—this is a chilled dessert. Simply remove from the fridge about 10 minutes before serving to take the chill off for the best texture.

Variations and Substitutions

One of the joys of Lemon Posset is its adaptability. Once you’ve mastered the base recipe, there are countless ways to riff on it while keeping that smooth, citrusy charm.

For a berry twist, try adding a swirl of raspberry puree before chilling. Just spoon a bit into the bottom of your ramekins or lightly mix it into the posset itself for a marbled effect.

Want to turn this into an orange posset? Replace the lemon juice and zest with fresh orange. The result is slightly sweeter and mellower but equally delicious. Blood oranges make a striking and colorful version.

If you’re a fan of herbal flavors, a lavender lemon posset is a beautiful variation. Simmer a teaspoon of dried culinary lavender with the cream and strain it out before adding the lemon juice. The floral note is subtle and pairs beautifully with the citrus.

For a boozy upgrade, add a splash of Limoncello or Grand Marnier to the mix. It enhances the citrus without overwhelming the delicate texture.

And of course, feel free to play with garnishes—crushed cookies, candied citrus peel, or a dollop of whipped cream all add a unique finish. Once you’ve made this a few times, you’ll start dreaming up your own combinations.

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