Silky, creamy, and bursting with bright citrus flavor, Lemon Posset is the ultimate effortless dessert. With just three simple ingredients—cream, sugar, and lemon—you get a luxurious, velvety pudding that melts in your mouth. It’s elegant enough for a dinner party yet ridiculously easy to make.
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No eggs, no gelatin, no baking—just a little stovetop magic that turns cream into something extraordinary. If you love light, refreshing desserts with a hint of indulgence, trust me, this one’s a game-changer!
Why You’ll Love Lemon Posset
This recipe is pure magic. Here’s why you’ll want to make it over and over again:
Incredibly Easy
Just heat, stir, and chill—no fancy techniques required.
Luxuriously Creamy
The texture is silky-smooth, like a cross between a mousse and a custard.
Naturally Thickened
Lemon juice magically thickens the cream without eggs or gelatin.
Make-Ahead Friendly
Perfect for prepping in advance—just chill and serve.
Perfectly Balanced
Rich and creamy, yet light and refreshing thanks to the citrusy zing.
Ingredients in Lemon Posset
This simple dessert is all about quality ingredients:
Heavy Cream: The base of the posset, giving it a rich, luscious texture.
Granulated Sugar: Sweetens the dessert and balances the tartness of the lemon.
Lemon Juice & Zest: The magic ingredient! The acidity thickens the cream and gives it a fresh, vibrant flavor.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s make this dreamy dessert step by step:
Heat the Cream & Sugar: In a saucepan, bring the cream and sugar to a gentle simmer over medium heat. Stir until the sugar dissolves completely.
Let It Simmer: Allow the mixture to simmer for 2–3 minutes, stirring occasionally. This helps reduce and concentrate the flavors.
Add the Lemon Magic: Remove from heat and stir in the lemon juice and zest. The mixture will start to thicken as the acidity works its magic.
Strain for Smoothness: Pour the mixture through a fine mesh sieve to remove zest and any undissolved bits.
Pour & Chill: Divide into serving glasses or ramekins and refrigerate for at least 3 hours (or overnight) until set.
Garnish & Serve: Top with fresh berries, whipped cream, or a sprinkle of lemon zest for an elegant finish. Enjoy!
Nutrition Facts
Servings: [Number of servings]
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: [Time to prepare ingredients]
Cook Time: [Time to simmer]
Total Time: [Total time including chilling]
How to Serve Lemon Posset
This delicate dessert is perfect on its own, but here are some fun ways to serve it:
With Fresh Berries: Raspberries, blueberries, or strawberries add a pop of color and freshness.
With Shortbread Cookies: The buttery, crumbly texture pairs beautifully with the creamy posset.
Topped with Whipped Cream: For an extra indulgent touch.
With a Dusting of Powdered Sugar: A simple but elegant finishing touch.
In Fancy Glasses: Serve in coupe glasses or small jars for an elegant presentation.
Additional Tips
Use Fresh Lemons: Bottled lemon juice won’t give the same bright, fresh flavor.
Simmer Gently: Avoid boiling the cream—gentle simmering ensures a smooth texture.
Strain for Extra Smoothness: This step removes any zest or lumps, leaving a perfectly silky posset.
Let It Chill Properly: The posset needs time to set in the fridge, so don’t rush it.
Adjust Sweetness: If you like a more tart dessert, reduce the sugar slightly.
FAQ Section
Q1: Can I make this ahead of time?
A1: Yes! Lemon posset is best when made a day in advance.
Q2: How long does it last in the fridge?
A2: Up to 3 days, covered, for the best freshness.
Q3: Can I freeze lemon posset?
A3: Freezing changes the texture, so it’s best enjoyed fresh.
Q4: Can I use other citrus fruits?
A4: Yes! Try lime or orange for a fun twist.
Q5: What’s the best way to serve it?
A5: Chilled, with fresh berries, whipped cream, or a cookie on the side.
Q6: Why did my posset not set?
A6: Make sure to use enough lemon juice and let it chill for at least 3 hours.
Q7: Can I use milk instead of cream?
A7: No, milk won’t thicken the same way. Stick with heavy cream.
Q8: Can I make a dairy-free version?
A8: Unfortunately, non-dairy substitutes don’t react the same way with lemon juice.
Q9: How do I make it less sweet?
A9: Reduce the sugar slightly, but keep in mind it helps balance the tartness.
Q10: What’s the texture like?
A10: Silky, smooth, and pudding-like with a melt-in-your-mouth feel!
Final Thoughts
This Lemon Posset is proof that the simplest recipes can be the most elegant. It’s creamy, citrusy, and utterly irresistible. Whether you’re making it for a fancy dinner or a quick weekday treat, it’s always a winner.
Print
Lemon Posset
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: English
- Diet: Vegetarian
Description
Lemon Posset is a traditional English dessert with a velvety smooth texture, made from just three simple ingredients cream, sugar, and lemon. This no-fuss, elegant treat thickens naturally without eggs or gelatin, making it a perfect make-ahead dessert for any occasion.
Ingredients
- 2 cups (16 oz / 473 ml) heavy cream
- 2/3 cup (132 g) granulated sugar
- 1 Tbsp lemon zest
- 6 Tbsp (3 oz / 89 ml) fresh lemon juice (about 2–3 lemons)
Instructions
- In a medium saucepan, combine heavy cream, sugar, and lemon zest. Bring to a boil over medium heat, stirring frequently to dissolve the sugar.
- Continue boiling for 8-10 minutes until the mixture is reduced to 2 cups.
- Remove from heat and stir in the fresh lemon juice. Let sit undisturbed for 20 minutes until slightly cooled and a skin forms on top.
- Strain through a fine-mesh sieve to remove the zest. Divide evenly among 4-6 serving glasses or ramekins.
- Refrigerate uncovered for at least 3 hours until fully set.
- Once chilled, cover with plastic wrap and refrigerate for up to 2 days. Let sit at room temperature for 10 minutes before serving. Garnish with whipped cream and raspberries if desired.
Notes
- In a medium saucepan, combine heavy cream, sugar, and lemon zest. Bring to a boil over medium heat, stirring frequently to dissolve the sugar.
- Continue boiling for 8-10 minutes until the mixture is reduced to 2 cups.
- Remove from heat and stir in the fresh lemon juice. Let sit undisturbed for 20 minutes until slightly cooled and a skin forms on top.
- Strain through a fine-mesh sieve to remove the zest. Divide evenly among 4-6 serving glasses or ramekins.
- Refrigerate uncovered for at least 3 hours until fully set.
- Once chilled, cover with plastic wrap and refrigerate for up to 2 days. Let sit at room temperature for 10 minutes before serving. Garnish with whipped cream and raspberries if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 363
- Sugar: 28g
- Sodium: 20mg
- Fat: 31g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 114mg