Lemon Posset Recipe

There's something magical about the silky smooth texture of Lemon Posset as it melts on your tongue, delivering a bright citrus burst that's both refreshing and indulgent. This elegant British dessert is the perfect way to end a meal, with a flavor that lingers delicately like sunshine on a spring afternoon.

this Recipe

I first discovered lemon posset on a trip to the English countryside, where a cozy inn served it in tiny glass jars with crisp shortbread on the side. Since then, it’s become my go-to dessert when I want to impress guests without stressing in the kitchen. Ready in under 15 minutes with just three ingredients, it’s practically foolproof and endlessly delightful.

Let’s dive into what makes this treat so special.

Why You'll Love This Lemon Posset

Get ready to meet your new favorite no-bake dessert. Lemon Posset is the kind of dish that looks and tastes fancy, but takes minimal effort—ideal for home cooks looking to impress with ease.

First, it's incredibly quick to make. The entire process from stovetop to refrigerator takes just minutes, and most of the magic happens while it chills. It’s the kind of dessert you can throw together in the afternoon and have ready by dinner.

It’s also surprisingly affordable. With just heavy cream, sugar, and fresh lemons, you likely have everything you need already in your kitchen. That’s luxurious flavor on a shoestring budget.

Another big plus: there’s no gelatin, cornstarch, or eggs involved. This means it’s a naturally gluten-free dessert that sets beautifully thanks to the natural acidity in lemon juice reacting with the cream.

And let’s talk about versatility. Serve it in elegant glassware with berries, in rustic ramekins with a cookie, or as part of a dessert trio for a party. However you present it, this dessert always gets rave reviews.

Now that you know why it’s a winner, let’s take a closer look at the simple ingredients that bring Lemon Posset to life.

Ingredients Notes

The beauty of Lemon Posset lies in its minimalist ingredient list. But even simple ingredients deserve a bit of attention to detail to bring out their best.

The star of the show is heavy cream. Make sure to use full-fat cream (at least 36% fat content) for that rich, velvety texture. This is not the time for low-fat substitutes—cream is the foundation that gives posset its signature smoothness.

Next comes granulated sugar. It sweetens the cream just enough to balance the tartness of the lemon, without making the dessert cloying. Dissolving it completely into the cream over low heat is key to avoiding a grainy texture.

And of course, fresh lemon juice. Bottled lemon juice simply won’t do here—fresh lemons are essential for that bright, clean flavor and the acidity needed to set the posset. You’ll want to strain the juice to remove any pulp or seeds for the silkiest finish.

For added flair, consider a little lemon zest. While not required, a bit of finely grated zest stirred in or sprinkled on top can elevate both aroma and presentation.

No fancy tools are needed here. Just a saucepan, a whisk or spoon, and a fine mesh strainer for the lemon juice. You’ll also need ramekins or glasses for serving, and a few hours of fridge time for it to set properly.

How To Make This Lemon Posset

Making Lemon Posset is as easy as 1-2-3, and it all happens in one pot.

Start by combining your heavy cream and sugar in a medium saucepan. Set it over medium heat and stir gently until the sugar has dissolved completely. You’ll want to bring the mixture just to a gentle boil—watch for small bubbles around the edges.

Once it reaches a boil, let it bubble softly for 2-3 minutes. This short simmering step thickens the cream slightly and ensures that the sugar is fully integrated. Stir occasionally to prevent scorching at the bottom of the pan.

Remove the pot from the heat and let it cool for about 5 minutes. This brief rest ensures your lemon juice doesn’t curdle the cream too aggressively. After cooling slightly, stir in your freshly squeezed lemon juice, whisking well until the mixture thickens slightly and becomes smooth.

Now, strain the mixture into a jug to remove any zest bits or bubbles, and then carefully pour it into your serving glasses or ramekins. Let them cool to room temperature before transferring to the fridge.

Refrigerate for at least 4 hours, or overnight for best results. You’ll know the posset is set when it jiggles slightly but holds its shape. The texture should be firm yet creamy, like a soft custard.

Storage Options

Lemon Posset stores beautifully, making it ideal for make-ahead entertaining or easy weeknight treats.

Once set, you can keep the posset covered in the refrigerator for up to 3 days. Just make sure to wrap each container tightly with plastic wrap or use containers with lids to prevent any fridge odors from sneaking in.

If you’re planning to garnish with berries, zest, or whipped cream, it’s best to add those just before serving to maintain the freshest appearance and taste.

While posset doesn’t freeze well due to its high cream content, it’s so easy to whip up fresh that you likely won’t miss the freezer convenience.

To serve, simply remove from the fridge 10 minutes beforehand to take the chill off and let the flavors bloom.

Variations and Substitutions

One of the things I love most about Lemon Posset is how versatile it is. With just a few tweaks, you can create a whole lineup of posset-inspired treats.

Swap out the lemon juice for lime juice for a tropical twist. Garnish with toasted coconut or candied lime peel for extra flair.

For a fragrant variation, try infusing the cream with lavender, earl grey tea, or even a few sprigs of fresh thyme. Just steep your flavoring ingredient in the cream before adding the sugar, then strain it out before continuing the recipe.

Want to make it dairy-free? While it won’t have quite the same texture, some have had success using full-fat coconut cream in place of heavy cream. You’ll need to adjust the acidity and chilling time accordingly.

Add a thin layer of berry compote or lemon curd on top of each posset for a colorful presentation. This works especially well when serving in clear glasses.

Don't be afraid to experiment. Once you’ve mastered the basic method, the flavor possibilities are nearly endless. Trust your palate and have fun making it your own!

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