Lemon Posset Recipe

There’s something magical about how just three ingredients can create a dessert so luxurious and velvety. Lemon posset is a British classic that delivers the perfect balance of rich creaminess and bright citrus zing in every spoonful.

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I first discovered lemon posset during a summer trip to Cornwall, where it was served in tiny glass pots with a side of buttery shortbread. Since then, it’s become my go-to when I need an easy yet impressive dessert that always gets rave reviews. Whether you're hosting guests or simply treating yourself, this dessert brings a touch of elegance with hardly any effort.

Let’s look at why this simple stunner deserves a spot in your dessert rotation.

Why You’ll Love This Lemon Posset

Get ready to fall in love with your new favorite no-bake dessert. This lemon posset is the definition of effortless elegance—creamy, tangy, and surprisingly easy to make.

First and foremost, it’s ridiculously simple. With just three ingredients—heavy cream, sugar, and lemon juice—you’ll whip up a restaurant-worthy dessert in less than 15 minutes of hands-on time.

It's ideal for make-ahead entertaining. You can prepare it the day before, let it chill overnight, and forget all about last-minute stress. It sets beautifully in individual ramekins or glass jars, making serving a breeze.

You’ll also appreciate how budget-friendly it is. No specialty ingredients, no fancy equipment—just everyday staples with stunning results.

And let’s not forget the texture. The posset sets into a silky, custard-like consistency without any gelatin or eggs. It melts in your mouth with every spoonful, with the lemon cutting through the richness in the most refreshing way.

If you’ve never tried making a posset before, this is the recipe that will convert you.

Ingredients Notes

The charm of lemon posset lies in its simplicity. Because there are so few ingredients, each one really shines—so it's worth using the best you can get your hands on.

Heavy cream is the foundation of this dessert. Its high fat content allows the posset to set without the need for gelatin or thickening agents. Do not substitute with milk or half-and-half—the texture just won’t be the same.

Granulated sugar provides the perfect touch of sweetness and also works with the cream to create a lush texture. You’ll simmer it gently with the cream until the sugar dissolves completely, creating a rich base for the lemon to work its magic.

Fresh lemon juice is non-negotiable. Bottled lemon juice simply doesn’t deliver the same bright, fresh flavor. The acidity is what causes the cream to thicken and set, so it's essential to measure accurately. If you're feeling fancy, add a bit of lemon zest for an extra citrus boost.

If you’d like to garnish your posset, a few berries or a sprig of mint can add color and contrast. Optional, but highly recommended for presentation.

As for equipment, all you need is a saucepan, a citrus juicer, a fine-mesh strainer, and some ramekins or small dessert glasses for serving.

How To Make This Lemon Posset

This creamy delight is almost too easy to be true. Just follow these simple steps and let the fridge do the rest of the work.

Start by combining the heavy cream and sugar in a medium saucepan. Set it over medium heat and bring the mixture to a gentle boil, stirring frequently to ensure the sugar dissolves completely. Once it starts to bubble, reduce the heat slightly and let it simmer for 5 minutes—watching closely to prevent it from boiling over.

After the five minutes are up, remove the saucepan from the heat. Let it sit for just a minute before adding your freshly squeezed lemon juice. Stir gently to incorporate it. You’ll notice the mixture start to thicken slightly—that’s the lemon juice reacting with the cream.

Next, pour the mixture through a fine-mesh strainer into a measuring cup or bowl with a spout. This step ensures your posset is perfectly smooth and free of any zest or curdled bits.

Now, carefully pour the warm cream into your serving dishes. Small ramekins, glass jars, or even espresso cups work beautifully. Let them cool at room temperature for about 30 minutes before transferring to the fridge.

Chill for at least 3 hours, preferably overnight. Once set, the posset will have a luxurious, creamy texture with a clean edge of citrus.

Storage Options

Lemon posset is a dream when it comes to make-ahead convenience. Once chilled and set, it can be stored in the refrigerator for up to 3 days. Simply cover each ramekin or glass with plastic wrap to prevent the top from drying out.

If you’re making these for a dinner party, prepare them the night before and store them in the fridge until you’re ready to serve. They hold up beautifully and don’t require any reheating or last-minute fuss.

While freezing is not recommended—the texture can become grainy—you can prep your garnishes (like berries or mint) in advance and add them just before serving.

For best results, serve the posset cold, directly from the fridge. It’s one of those rare desserts that’s just as delightful on day three as it is on day one.

Variations and Substitutions

One of the joys of lemon posset is how flexible it can be. With just a few tweaks, you can customize it to suit any taste or occasion.

For a lime or orange posset, simply swap the lemon juice for freshly squeezed lime or orange juice. Keep in mind that oranges are less acidic, so you may need to reduce the cream slightly or add a touch more juice to help it set properly.

If you’re avoiding dairy, you can try a coconut cream version. Full-fat canned coconut cream can mimic the richness of heavy cream, but the set may be a bit looser. Add a teaspoon of agar-agar if you want a firmer texture.

For an extra punch of flavor, try infusing the cream with herbs like thyme or basil. Just simmer a few sprigs in the cream and sugar mixture, then strain them out before adding the lemon juice.

Want a lighter option? Try making a lemon yogurt mousse instead. Combine Greek yogurt with whipped cream and lemon curd for a tangy, airy twist.

Don’t be afraid to experiment! The simplicity of lemon posset makes it the perfect canvas for flavor creativity, and once you master the base, the variations are endless.

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