Easy Lemon Posset Recipe: Creamy, and Zesty Dessert You’ll Love

There’s something magical about a dessert that feels fancy but is secretly one of the easiest things you’ll ever make in the kitchen. That, my friend, is exactly what lemon posset delivers. With just three main ingredients and barely any prep, this creamy, dreamy dessert comes together almost effortlessly—but tastes like you spent hours fussing over it.

Lemon posset is a British classic, dating back to the 15th century when it was originally more of a hot beverage. Over time, it evolved into the creamy, chilled dessert we know and love today. Think of it like a cross between a custard and a mousse, but without the eggs or gelatin. Instead, this dessert relies on the natural chemical reaction between lemon juice and cream to create a thick, silky texture that sets up perfectly in the fridge.

What I personally love most about lemon posset is how it manages to strike that beautiful balance between richness and brightness. The heavy cream gives it that indulgent, melt-in-your-mouth quality, while the lemon zest and juice keep things vibrant and fresh. It’s the kind of dessert that makes you close your eyes and savor each bite.

I remember the first time I made lemon posset. I was looking for something low-effort but elegant for a small dinner party. I had a bag of lemons on hand and some cream in the fridge, and the recipe seemed almost suspiciously simple. But when I served it—chilled in little glass cups with a few fresh berries on top—my guests thought I’d spent hours preparing dessert. That’s when I knew this was a keeper. It’s become one of my go-to desserts, especially in the spring and summer when I want something cool, creamy, and bursting with citrus flavor.

Whether you’re new to cooking or just want a foolproof dessert that looks impressive, lemon posset checks all the boxes. Minimal ingredients, maximum flavor, and a texture so smooth it practically floats off the spoon. Let’s dive into why you’ll love this dessert just as much as I do.

Why You’ll Love This Recipe

First of all, let’s talk about how simple this dessert really is. Lemon posset calls for only three basic ingredients—heavy cream, sugar, and lemon juice. That’s it. No eggs to temper, no gelatin to bloom, and no complicated techniques. It’s all done in one pot, with very little effort. If you can stir and pour, you can absolutely make this.

Another reason to love lemon posset is how adaptable it is. You can serve it in dainty ramekins for a fancy dinner or in mismatched mason jars for a casual family meal. Dress it up with a sprig of mint and a few fresh berries, or just spoon it straight from the dish. No judgment here. It’s equally delightful either way.

The texture is another standout feature. It’s luxuriously creamy, but without feeling heavy. As the lemon juice reacts with the hot cream, it thickens naturally into this velvety, spoonable dream. When you take your first bite, you’ll notice how it melts on your tongue, with the citrus cutting through the richness to create perfect balance.

Flavor-wise, lemon posset is a bright burst of sunshine. The zest adds aromatic depth while the juice provides a punchy tartness. Combined with the sweetness of the cream and sugar, you get a harmonious blend of tangy, sweet, and creamy that feels both indulgent and refreshing.

And let’s not forget that this is a totally make-ahead dessert. That means you can whip it up the night before a gathering, pop it in the fridge, and forget about it until it’s time to serve. It sets beautifully overnight, so all you need to do is garnish and go. This makes it ideal for holidays, dinner parties, or even just a weeknight treat when you’re craving something sweet and satisfying without the stress.

Finally, lemon posset is kid-friendly, crowd-pleasing, and naturally gluten-free. It’s a dessert that fits into so many dietary needs and occasions. From birthdays to bridal showers to a solo Netflix night, it’s the kind of dish that never feels out of place.

Health Benefits

While lemon posset is undeniably an indulgent dessert, it does come with a few surprising health perks—thanks to the lemon, primarily. Lemons are rich in vitamin C, a powerful antioxidant that plays an important role in boosting the immune system, supporting healthy skin, and aiding in iron absorption. Even though this dessert isn’t a health food per se, it’s nice to know that the star ingredient does bring something good to the table.

The lemon juice in this recipe not only gives the dessert its signature zing but also helps stimulate digestion. Citrus fruits like lemons are often praised for their alkalizing properties and their ability to encourage liver detoxification. So while you’re treating yourself to something rich and creamy, you’re also giving your body a bit of a citrusy wake-up call.

Another small win? Lemon posset is naturally gluten-free and egg-free. For people with allergies or sensitivities, that’s a big deal. Many creamy desserts rely on eggs or flour for thickening, but this one sets beautifully using only lemon juice and cream. That makes it a great option for guests with dietary restrictions, without having to make any substitutions or sacrifice texture or flavor.

Additionally, if you opt to top your lemon posset with fresh berries like raspberries or blueberries, you’ll be adding a burst of fiber and antioxidants. Berries are known for their heart-health benefits, and their natural sweetness and tartness pair beautifully with the creamy citrus base.

It’s also worth noting that by controlling your portion sizes—serving the posset in small ramekins or dessert glasses—you can enjoy all the richness without going overboard. A little really does go a long way here, thanks to the satisfying creaminess and bold lemon flavor.

So while lemon posset is definitely a treat, it’s one with some unexpected benefits. With vitamin C from the lemons, potential digestive support, and the ability to customize toppings with healthy fruits, this dessert proves you don’t always have to choose between indulgence and a few nutritional perks.

Preparation Time, Servings, and Nutritional Information

One of the most attractive features of lemon posset is how little time it takes to prepare. In just a few minutes of active cooking, you can have a stunning dessert ready to chill. Here’s how the time and serving details break down:

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Chilling Time: At least 4 hours (preferably overnight)
Total Time: Approximately 4 hours and 20 minutes

Servings: This recipe makes about 4–6 servings, depending on the size of your ramekins or glasses. If you’re serving this at a party or as part of a multi-course meal, you might be able to stretch it to 6 small portions. For larger portions, plan on 4.

Nutrition Facts (per serving, based on 6 servings):
Calories: 350
Total Fat: 30g
Saturated Fat: 19g
Cholesterol: 115mg
Carbohydrates: 22g
Sugar: 20g
Protein: 2g
Vitamin C: 15% Daily Value

Keep in mind that the nutritional values will vary slightly depending on the exact brands of cream and sugar used, as well as the quantity of garnish added. Using berries and mint will add minimal calories but extra flavor and visual appeal.

Overall, lemon posset is a rich dessert meant to be savored in small portions. Its simplicity, both in preparation and presentation, makes it ideal for a low-stress, high-reward dessert experience.

Ingredients List

Here’s everything you’ll need to make lemon posset. The list is short, but each ingredient plays a key role, so don’t skip or substitute unless you absolutely have to.

Main Ingredients:

• 2 cups heavy cream – This is the base of the dessert and provides the rich, luscious texture that defines a posset. Make sure to use full-fat heavy cream, as lower-fat alternatives won’t set properly.
• 3/4 cup granulated sugar – The sugar sweetens the cream and balances the tartness of the lemon. It also helps the cream thicken during cooking.
• Zest of 2 lemons – Lemon zest adds depth and aroma. Be sure to zest only the outer yellow skin, avoiding the bitter white pith.
• 1/2 cup freshly squeezed lemon juice (from about 3–4 lemons) – Fresh juice is non-negotiable here. Bottled lemon juice often lacks the brightness and flavor needed to react properly with the cream.

• Optional Garnishes:

  • Fresh berries – Raspberries, blueberries, or blackberries add a pop of color and a fresh, fruity contrast.
  • Mint leaves – A small sprig of mint adds fragrance and elevates the presentation.

This recipe relies on the natural acidity of lemon juice to curdle and thicken the hot cream. There’s no need for cornstarch, gelatin, or eggs. The result is a perfectly set dessert with a silky, pudding-like consistency that feels elegant and indulgent.

In the next section, we’ll walk through the entire cooking process step-by-step, including extra tips and troubleshooting help to ensure success every single time.

Step-by-Step Cooking Instructions

Making lemon posset is delightfully straightforward, but each step has its purpose. Follow these directions carefully, and you’ll end up with a dessert that’s as gorgeous as it is delicious. We’ll also include helpful tips along the way to make sure you feel confident, especially if you’re new to making cream-based desserts.

Step 1: Gather and Prepare Your Ingredients

Before you begin, make sure you have everything measured and prepped. Zest your lemons using a fine grater or microplane, then juice them, making sure to strain out any seeds or pulp. It’s best to juice the lemons right before adding to the cream so you retain the maximum brightness.

Tip: Always zest your lemons before juicing. It’s nearly impossible to zest a lemon that’s already been squeezed.

Step 2: Combine Cream and Sugar in a Saucepan

In a medium-sized saucepan, pour in the 2 cups of heavy cream and ¾ cup of granulated sugar. Set the heat to medium and stir gently with a silicone spatula or wooden spoon to help dissolve the sugar.

Continue stirring frequently while the cream heats. You’re looking for small bubbles to form around the edges of the pan, but you don’t want it to boil rapidly. A gentle simmer is key.

Tip: Stay close to the stove. Cream can boil over quickly, and you want to catch it just as it begins to simmer. Stirring continuously will help prevent scorching on the bottom.

Step 3: Simmer for 8-10 Minutes

Once the sugar has fully dissolved and the cream is just beginning to bubble, lower the heat slightly and allow it to simmer gently for about 8 to 10 minutes. Stir occasionally to keep the mixture from sticking or burning.

This step is crucial because it reduces the cream slightly and builds the body needed for it to set later. You’re not trying to reduce it significantly—just enough to concentrate the flavor and thicken the texture ever so slightly.

Tip: You’ll know it’s ready when the cream coats the back of a spoon and leaves a trail when you swipe your finger across it.

Step 4: Remove from Heat and Add Lemon Zest and Juice

Once your cream and sugar mixture has simmered for the full time, take the pan off the heat. Let it sit for a minute, then stir in the zest of 2 lemons followed by the ½ cup of freshly squeezed lemon juice. Stir gently until fully incorporated.

As soon as the lemon juice hits the hot cream, you’ll notice the mixture beginning to thicken slightly. This is exactly what you want—it’s the acid in the juice reacting with the cream to create that signature posset texture.

Tip: Avoid whisking vigorously at this stage. You want the cream and lemon to mix smoothly without introducing too much air, which could affect the final texture.

Step 5: Let Cool Slightly

Let the mixture rest in the saucepan for about 10 minutes. This helps the cream stabilize and allows any bubbles to rise to the surface and pop, ensuring a smooth, glossy top when it sets.

While waiting, prepare your serving dishes. Small ramekins, dessert glasses, or even teacups work beautifully. Just make sure they’re clean and dry.

Tip: If you see any foam on the surface, you can skim it off with a spoon before pouring into the ramekins to keep the tops looking pristine.

Step 6: Pour Into Ramekins or Glasses

Carefully pour the mixture into your chosen serving vessels. Try to pour slowly and steadily to avoid introducing bubbles. Fill each ramekin about three-quarters full to leave room for garnish later, if desired.

If you want to be extra tidy, you can place the ramekins on a tray lined with a kitchen towel—this makes them easier to transfer to the fridge without spilling.

Tip: For perfect presentation, use a small measuring cup or ladle to pour the mixture evenly across all your containers.

Step 7: Cover and Refrigerate

Once poured, cover each ramekin loosely with plastic wrap. Place them gently in the refrigerator and let them chill for at least 4 hours, preferably overnight. During this time, the cream will continue to thicken and set into its final texture.

Don’t be tempted to move or shake them once they’re in the fridge. Allowing them to sit undisturbed is key to getting that smooth, unblemished surface.

Tip: If serving for a special occasion, you can make these a full day in advance. They actually improve in texture after chilling for 12–24 hours.

Step 8: Garnish Just Before Serving

When you’re ready to serve, remove the possets from the fridge and let them sit at room temperature for 5 to 10 minutes before serving. This slight warm-up enhances the texture and flavor.

Top each posset with a few fresh berries—raspberries, blueberries, or blackberries all work wonderfully. Add a small mint leaf for color and fragrance. Not only does this make your dessert pop visually, but the fruit also brings a welcome tartness that complements the creamy base.

Tip: Avoid adding garnishes until right before serving. Fresh berries can weep or discolor the top of the posset if left too long.

Step 9: Serve and Enjoy

Grab your spoon and dig in. The top should be smooth and slightly glossy, and the interior creamy and soft, almost like a citrus-infused pudding. The texture is thick but not heavy, and the flavor is perfectly balanced between tart and sweet.

It’s the kind of dessert that doesn’t need bells and whistles. Each bite speaks for itself.

How to Serve

Lemon posset is an incredibly versatile dessert when it comes to presentation. Whether you’re hosting a formal dinner or serving dessert to your family on a cozy evening, you can adapt the look and feel to suit the occasion.

For an elegant presentation, serve the posset in glass cups or martini glasses to showcase its velvety texture. The pale yellow color contrasts beautifully with a few berries and a mint leaf, making it look like something out of a high-end restaurant.

If you’re keeping it casual, pour the mixture into small ramekins or mason jars. These are easy to transport and serve, especially for picnics or backyard dinners.

Another fun way to serve lemon posset is as part of a dessert trio. Pair a small portion with a tiny slice of lemon pound cake or a crisp almond biscotti for a composed, sophisticated dessert plate.

If you’re serving to kids, consider topping each with whipped cream and a single raspberry or blueberry. It’s simple, sweet, and makes the dish feel a little more like a treat they’d recognize and enjoy.

The key is to keep the portion size small. Lemon posset is rich and satisfying, so you don’t need a large serving. A few bites are enough to feel indulgent, and it leaves everyone wanting just one more spoonful.

No matter how you serve it, one thing’s for sure: lemon posset is going to impress.

Pairing Suggestions

Lemon posset pairs beautifully with a variety of other flavors and textures, so if you’re planning a full meal or looking for drink pairings, here are some ideas to make the whole experience even more delicious.

With Light Meals

Lemon posset is the perfect ending to a light meal. Serve it after grilled chicken, fish, or vegetarian dishes like lemon-herb pasta or a spring salad with roasted vegetables. Because it’s chilled and citrusy, it feels refreshing and cleansing after a savory main course.

With Crunchy Additions

For added texture, serve the posset with shortbread cookies, biscotti, or almond tuiles. The crunch of a cookie next to the creamy dessert is heavenly. It’s also fun for guests to dip or scoop with a cookie instead of a spoon.

With Hot Beverages

Lemon posset goes wonderfully with herbal teas, especially mint or chamomile. The gentle warmth of the tea complements the chill of the posset, while the light flavors let the lemon shine. It’s also a lovely pairing with decaf coffee or a mild black tea.

Non-Alcoholic Drink Ideas

Try serving lemon posset with a homemade lemonade spritzer or a sparkling cucumber mint drink. The effervescence adds brightness and keeps things feeling light and refreshing.

If you’re putting together a dessert bar, consider offering a mix of fresh berries, a whipped cream topping, or even a drizzle of honey or berry compote on the side. These little extras allow guests to customize their own perfect bite.

In the next section, we’ll go over how to store, freeze, and reheat (if needed) your lemon posset so none of that creamy goodness goes to waste.

Storage, Freezing & Reheating Instructions

One of the best things about lemon posset, beyond its taste and simplicity, is how well it stores. This makes it an ideal make-ahead dessert, which is especially helpful if you’re entertaining or just like to plan your meals in advance.

Storing in the Refrigerator

Once the lemon posset has been poured into ramekins or dessert glasses and chilled for at least 4 hours, you can keep it in the refrigerator for up to 3 days. Be sure to cover each serving tightly with plastic wrap or place them in an airtight container to prevent any refrigerator odors from affecting the delicate citrus flavor.

Tip: If you’re storing in glasses or jars with lids, it’s even easier to stack or arrange them neatly in the fridge.

When you’re ready to serve, just remove the plastic wrap, add your garnishes like berries and mint, and you’re good to go. Letting it sit at room temperature for 5 to 10 minutes before serving can help enhance the flavor and texture.

Freezing Lemon Posset

Yes, lemon posset can be frozen, but it’s not always ideal. While the taste holds up well, the texture can change slightly once thawed. The cream might become a little grainy due to ice crystal formation. However, if you’re okay with a slight difference in mouthfeel, freezing is totally doable.

To freeze:

• Allow the posset to set fully in the fridge first.

• Wrap each serving tightly in plastic wrap, then place them in a freezer-safe container.

• Freeze for up to 1 month.

To thaw, transfer the individual servings to the refrigerator and let them defrost slowly overnight. Avoid microwaving or placing at room temperature for long periods to prevent uneven thawing or separation.

Tip: If the texture becomes slightly grainy after thawing, a quick stir can help smooth it out before serving.

Reheating Instructions

Lemon posset is meant to be served cold, so there’s no need to reheat it. In fact, heating it again could cause the texture to break or become too loose. If you accidentally left it out at room temperature for too long and it softened too much, pop it back into the fridge to reset.

If you’re preparing the base and want to store it before chilling, keep in mind that the setting reaction occurs only once the lemon juice has been added to the warm cream. So the full process must be completed before storing or freezing.

In short, lemon posset is incredibly fridge-friendly and just barely freezer-friendly. But it’s best when enjoyed fresh and properly chilled, within the first couple of days of making it.

Common Mistakes to Avoid

Even though lemon posset is one of the easiest desserts you can make, a few simple missteps can affect the final result. Here’s what to watch out for to ensure smooth, creamy success every time.

Using Low-Fat Cream

This dessert depends on the high fat content of heavy cream to set properly. If you try to substitute with half-and-half or light cream, it won’t thicken the way it’s supposed to. Stick with full-fat heavy cream (at least 36% fat) for best results.

Boiling the Cream

Gentle simmering is key. If you let the cream come to a rolling boil, it can scorch, separate, or become grainy. Once you see small bubbles forming around the edge of the pan, reduce the heat and maintain a gentle simmer for 8 to 10 minutes.

Adding Lemon Juice Too Early

The lemon juice should only be added after the cream has been taken off the heat. If you add it while the cream is still cooking, the acid will curdle it prematurely and ruin the texture.

Not Measuring the Lemon Juice Properly

This dessert relies on a specific acid-to-cream ratio to set. Too little lemon juice, and the posset won’t firm up. Too much, and it might curdle or become too tart. Measure carefully—you want exactly ½ cup of fresh lemon juice.

Not Allowing Enough Chill Time

Patience is important here. Lemon posset needs at least 4 hours to set properly in the fridge, though overnight is best. If you try to serve it too soon, it may be runny or unset.

Over-Zesting

Only zest the bright yellow outer skin of the lemon. The white pith underneath is bitter and can overpower the delicate cream. Use a light hand when zesting, and always zest before juicing.

By keeping these common mistakes in mind, you’ll be well on your way to a picture-perfect lemon posset every time.

Pro Tips

To take your lemon posset from “great” to “absolutely unforgettable,” here are a few tried-and-true tips that will elevate your dessert game and help you feel like a total kitchen pro.

Tip 1: Use Fresh Lemons Only

Fresh lemon juice makes all the difference. Bottled juice often lacks the complexity and brightness of freshly squeezed lemons, and it may not have the right acidity to set the cream properly. Go for fresh, juicy lemons, and always taste your juice before using—it should be tart, clean, and vibrant.

Tip 2: Strain the Lemon Juice

To ensure a silky-smooth texture, strain your lemon juice before adding it to the cream. This removes any seeds, pulp, or bits of zest that might cause lumps or uneven setting.

Tip 3: Serve in Clear Glasses for Visual Appeal

Lemon posset looks especially beautiful when served in clear glass containers. The pale yellow hue and creamy texture are visually appealing, especially when topped with berries and mint. You can even chill them in champagne flutes or wine glasses for extra flair.

Tip 4: Prep Your Garnishes Ahead of Time

If you’re hosting or just like to be organized, wash and prep your berries and mint ahead of time. Store them in the fridge in a paper towel-lined container to keep them fresh and dry. This way, all you need to do before serving is add them on top.

Tip 5: Experiment with Citrus Variations

Once you’ve mastered lemon posset, try using lime, orange, or even grapefruit juice for different flavor profiles. Just remember that the juice needs to be acidic enough to set the cream, so some fruits (like orange) may need a splash of lemon juice added to ensure a proper set.

Tip 6: Let the Mixture Sit Before Pouring

After you stir in the lemon juice and zest, let the mixture sit in the saucepan for about 10 minutes before pouring it into ramekins. This allows the setting process to begin and minimizes bubbles on the surface.

Tip 7: Double the Recipe for a Crowd

Hosting a larger dinner or holiday gathering? You can easily double the ingredients. Just make sure to use a larger saucepan to accommodate the increased volume, and keep the cooking and simmering time roughly the same.

With these pro tips in your back pocket, you’ll be serving lemon posset with confidence and maybe even earning a few compliments that make you feel like a dessert genius.

Frequently Asked Questions (FAQs)

Can I make lemon posset ahead of time?

Absolutely. Lemon posset is the ultimate make-ahead dessert. In fact, it’s best when made the day before serving. Just chill it in the fridge for at least 4 hours, and you’re ready to go. The longer it chills, the better it sets and the more the flavors meld.

Can I use bottled lemon juice instead of fresh?

While it’s technically possible, it’s not recommended. Bottled lemon juice often lacks the brightness and acidity needed to properly thicken the cream. Fresh lemon juice ensures the right balance of flavor and structure.

What if my posset didn’t set?

This is usually due to either using low-fat cream or not enough lemon juice. Double-check your measurements next time. Make sure the cream was properly simmered for 8–10 minutes and that the lemon juice was added after removing from heat. Also, make sure you let it chill for at least 4 hours.

Can I make this dairy-free?

Unfortunately, no. The thickening reaction between the lemon juice and the cream depends on the fat content and proteins found specifically in dairy cream. Non-dairy alternatives won’t yield the same result.

What’s the difference between posset and panna cotta?

Both are creamy desserts, but panna cotta uses gelatin to set, while posset relies on the natural reaction between acid and cream. Posset also doesn’t require chilling molds or unmolding, making it even simpler.

Can I freeze posset?

Yes, but the texture may be slightly affected. If you freeze and thaw it properly, it will still taste delicious, though it may be a bit less smooth. For best results, enjoy it fresh or refrigerated within 3 days.

Is it safe to eat since it uses no eggs or gelatin?

Yes! Lemon posset is perfectly safe and stable. The acidity in the lemon juice acts as a natural thickener, so there’s no need for eggs or gelatin. It’s actually safer for people with egg allergies or sensitivities.

Can I use a sugar substitute?

You can experiment with sugar alternatives like stevia or monk fruit sweetener, but the result may vary. Sugar not only sweetens but also contributes to the final texture. Try substituting only part of the sugar to maintain structure.

How long can it sit at room temperature?

Lemon posset should be served chilled. It can sit out for up to an hour at room temperature if needed, but it should not be left out longer than that to maintain its texture and food safety.

Can I add other flavors?

Definitely! You can infuse the cream with herbs like thyme or lavender before adding the lemon, or swirl in a touch of honey or vanilla. Just make sure not to overpower the lemon, which is the star of the show.

Conclusion & Call to Action

Lemon posset might just be the best-kept secret in the dessert world. With its short ingredient list, low-effort prep, and rich yet refreshing flavor, it’s a go-to treat that feels both luxurious and totally doable, even on a weeknight.

This dessert has become a staple in my kitchen—not just because it’s foolproof, but because it’s genuinely impressive. It’s one of those dishes that makes people sit up and ask, “Wait, how did you make this?” And nothing feels better than answering, “Oh, it’s actually super easy.”

So now it’s your turn. Grab some lemons, a little cream, and a touch of sugar, and give this lemon posset a try. Make it for your family, your friends, or just yourself—you deserve it. Don’t forget to take a photo and share your creation. I’d love to hear how it turned out and what fun toppings or variations you tried.

Whether it becomes your signature dinner party closer or a quiet evening indulgence, one thing’s for sure—once you make lemon posset, it’s going to earn a permanent spot in your dessert lineup.

Happy cooking! Let me know in the comments if you have questions, and don’t be shy—tag me if you post your lemony masterpiece online. I can’t wait to see how it turns out for you.

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