Lemon Posset Recipe

There's something undeniably magical about the silky texture and bright citrusy zing of lemon posset. This classic British dessert is refreshingly tangy with a smooth, custard-like finish that melts on your tongue and delights the senses.

this Recipe

I first discovered lemon posset during a summer trip to Cornwall, where a cozy seaside cafe served it in tiny glass jars with a shortbread cookie on the side. Since then, it's become my go-to dessert when I need something elegant, effortless, and crowd-pleasing. It requires just three ingredients and takes less than 15 minutes of hands-on time. What more could you ask for?

Keep reading to learn why this timeless treat deserves a permanent spot in your dessert rotation.

Why You'll Love This Lemon Posset

Prepare to fall head over heels for this irresistibly creamy, tart dessert. Lemon posset isn’t just easy to make—it’s a luxurious experience in every spoonful.

First and foremost, it’s unbelievably simple. With just three ingredients—heavy cream, sugar, and lemon juice—you get a restaurant-worthy dessert without breaking a sweat. No eggs, no gelatin, and no baking required.

It’s also a perfect make-ahead option. Lemon posset needs a few hours to set in the fridge, which means you can prepare it well before guests arrive and have one less thing to worry about.

Budget-conscious? You’ll love that this dessert is as affordable as it is elegant. You likely have everything you need in your kitchen already.

And let’s not forget the wow factor. The rich creaminess balanced by the zing of fresh lemon juice gives this dessert a vibrant flavor that keeps everyone coming back for more.

Whether it’s a dinner party, a holiday meal, or a quiet evening in, lemon posset fits the bill.

Ingredients Notes

What makes lemon posset so impressive is how such simple ingredients come together to create something so indulgent.

The base of the recipe is heavy cream—and it's crucial not to substitute this. The high fat content is what allows the posset to thicken naturally when combined with lemon juice. Anything lighter simply won't set.

Next, we use granulated sugar to sweeten the cream and balance the acidity of the lemon. Make sure to stir it until it's fully dissolved while simmering to ensure a silky-smooth finish.

The star of the show is, of course, fresh lemon juice. Don’t use bottled lemon juice—it lacks the fresh, aromatic brightness needed here. You'll need about 2-3 lemons depending on their size and juiciness. Be sure to strain out the pulp and seeds for the best texture.

If you want to add a little depth, you can grate a bit of lemon zest into the cream while it simmers, but this is optional. The zest adds extra fragrance and a deeper lemon flavor.

You won’t need any special equipment—just a saucepan, a citrus juicer, and small ramekins or glasses for serving. Simple tools for an elegant result.

How To Make This Lemon Posset

Making lemon posset is all about timing and simplicity. Here's how it comes together.

Start by pouring the heavy cream into a medium saucepan. Add the granulated sugar and place the pan over medium heat. Stir frequently until the sugar fully dissolves and the mixture begins to bubble gently around the edges. Don’t let it boil too vigorously—you want a soft simmer.

Let the cream and sugar simmer gently for about 5 minutes. This step slightly reduces the cream and gives the final posset a richer texture. Stir often to avoid any scorching.

Remove the pan from the heat and allow it to cool for just a minute or two. Then, slowly stir in the fresh lemon juice. You’ll notice the mixture beginning to thicken almost instantly as the acid reacts with the cream.

Strain the mixture through a fine-mesh sieve into a heatproof measuring cup or bowl to remove any bits of zest or curdled cream. This ensures the posset stays smooth and luxurious.

Carefully pour the strained mixture into your serving glasses or ramekins. Let them cool at room temperature for about 20 minutes, then transfer to the refrigerator to chill for at least 3 hours, or until completely set.

You’ll know it’s ready when it jiggles slightly but holds its shape when you spoon into it. The total process takes just 15 minutes of active work.

Storage Options

Lemon posset stores beautifully, making it a wonderful choice for entertaining or meal prep.

Once set, cover each ramekin or glass with plastic wrap or a tight-fitting lid. Stored this way, lemon posset can last in the refrigerator for up to 4 days without losing its texture or flavor.

Avoid freezing, as the dairy base can separate and become grainy when thawed.

To serve, simply uncover and garnish with fresh berries, mint leaves, or a dusting of powdered sugar. You can also serve it alongside shortbread cookies for a little crunch.

If making ahead for a party, feel free to prepare the posset the day before and garnish just before serving for the freshest presentation.

Variations and Substitutions

Lemon posset is delightfully versatile. Once you've mastered the base recipe, there are endless ways to switch it up.

Want something a bit different? Swap the lemon juice for lime or orange juice. Lime gives it a tropical twist, while orange adds subtle sweetness. Be sure to keep the total juice amount the same to ensure proper setting.

For an herby infusion, try simmering the cream with a sprig of fresh thyme or lavender, then strain before adding the citrus. This adds aromatic complexity that pairs beautifully with the tangy base.

If you’d like a dairy-free version, you can experiment with full-fat coconut milk, though the texture may be slightly looser. Increase the chill time to help it set.

You can also create a layered dessert by spooning a bit of lemon curd or berry compote into the bottom of each glass before adding the posset mixture. It adds a lovely visual and flavor contrast.

Don’t be afraid to play with the presentation—serve in vintage teacups, small jars, or even champagne coupes. This recipe is simple, but its elegance shines when dressed up.

Once you’ve tried this once, you’ll be tempted to riff on it again and again. Enjoy experimenting and make it your own!

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