Lemon Posset Recipe

There's something undeniably magical about the simplicity of a lemon posset. With just three ingredients, it delivers a creamy, velvety texture and a bright citrus punch that melts on your tongue.

I first made lemon posset after a trip to the English countryside, where it was served in a tiny glass jar with a shortbread cookie on the side. Since then, it's become my go-to dessert for dinner parties—it’s elegant, effortless, and always leaves guests impressed.

Let’s dive into everything that makes this luscious treat so irresistible.

Why You'll Love This Lemon Posset

Get ready to fall for one of the easiest desserts you'll ever make. This lemon posset is a beautiful blend of creamy indulgence and tart lemon flavor that hits all the right notes.

First and foremost, it's incredibly easy. With just three ingredients—heavy cream, sugar, and lemon juice—this dessert comes together with minimal effort. No eggs, no gelatin, no baking.

It’s also quick to prepare. The entire process takes less than 15 minutes of active cooking time. After that, it chills in the fridge until set, making it perfect for prepping ahead.

This recipe is wonderfully budget-friendly. You likely already have the ingredients in your kitchen, which means you can whip it up anytime a sweet craving hits or surprise guests arrive.

Finally, it’s incredibly elegant. Serve it in small glass jars, ramekins, or vintage teacups for a picture-perfect finish. A little lemon zest or a few fresh berries on top adds that final restaurant-worthy touch.

From weeknight cravings to fancy dinner parties, this dessert is always the right answer.

Ingredients Notes

The beauty of lemon posset lies in the quality and harmony of just a few simple ingredients. Each one plays a critical role in achieving the perfect silky-smooth texture and bright flavor.

Heavy cream is the star of the show. Its high fat content (at least 36%) is essential for the posset to set properly without any additional thickeners. Avoid using light cream or half-and-half—your posset won’t have the same luscious consistency.

Granulated sugar provides the sweetness that balances the tartness of the lemon juice. Be sure to stir it well into the cream as it simmers, so it dissolves fully and doesn’t leave a grainy texture behind.

Fresh lemon juice is non-negotiable. Bottled juice lacks the vibrancy and acidity needed for the chemical reaction that helps the cream thicken naturally. Use ripe, bright lemons and strain the juice to remove pulp and seeds for the smoothest finish.

A bit of lemon zest, while optional, adds a deeper citrus aroma and color. If you're garnishing your posset, zest one lemon before juicing and sprinkle a bit on top just before serving.

No special equipment is needed beyond a saucepan and a fine mesh strainer. Glass jars, ramekins, or even espresso cups work beautifully for serving.

How To Make This Lemon Posset

Making lemon posset is surprisingly simple, but the science behind it is fascinating. The acid in the lemon juice reacts with the fat in the cream, creating a natural custard-like texture without any eggs or starches.

Start by pouring the heavy cream into a medium saucepan. Add the sugar and bring the mixture to a gentle boil over medium heat, stirring constantly. This step is crucial—don’t walk away, as cream can quickly bubble over if left unattended.

Once it reaches a boil, reduce the heat slightly and continue to simmer for about 3 minutes. Keep stirring gently to ensure the sugar fully dissolves and the mixture thickens just a bit.

Remove the saucepan from the heat and let it cool for a minute. Then, stir in the freshly squeezed lemon juice. You’ll notice the cream mixture changes almost instantly—it will start to thicken as the acid does its work.

Strain the mixture through a fine mesh sieve to remove any lumps or lemon solids. Pour the smooth liquid into your serving dishes. At this stage, the posset will still be quite runny, but don’t worry—it firms up beautifully as it chills.

Cover and refrigerate for at least 4 hours, preferably overnight. The result is a silky-smooth dessert with a delicate wobble and rich lemon flavor that lingers on the palate.

Storage Options

Lemon posset is a fantastic make-ahead dessert. Once prepared and chilled, it will keep beautifully in the fridge for up to 3 days. Just be sure to keep it tightly covered with plastic wrap or a lid to prevent it from absorbing any fridge odors.

If you're planning to serve it to guests, you can prepare the posset up to two days in advance and garnish it just before serving. This makes it an ideal dessert for stress-free entertaining.

While freezing is not recommended—it can alter the texture—you could store leftover lemon juice or zest in the freezer for future batches.

To re-chill if left out briefly at room temperature, just return the jars to the fridge for about 30 minutes before serving.

Variations and Substitutions

Lemon posset is endlessly adaptable, which makes it even more fun to play around with depending on the season or occasion.

Try swapping lemon juice for lime or orange juice for a slightly different citrus profile. Lime posset is extra zesty and tropical, while orange adds a subtle sweetness that’s perfect for winter gatherings.

You can infuse the cream with herbs or spices before adding the lemon. Lavender, rosemary, or cardamom add an unexpected but delightful twist. Simply steep your chosen flavor in the cream as it simmers, then strain before adding lemon juice.

For a dairy-free version, you can experiment with full-fat coconut cream, though the result may not set quite as firmly. It’s a fun challenge if you’re catering to dietary needs or just want to try something new.

Want to add texture? Serve your posset with crumbled shortbread, biscotti, or crushed graham crackers on top for a crunchy contrast to the creamy base.

Don’t be afraid to get creative! Once you master the basic technique, the possibilities are truly endless. Let your taste buds guide the way.

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