Lemon Posset Recipe

There's something undeniably elegant about a chilled lemon posset served in dainty glass cups on a warm afternoon. With its luxuriously silky texture and bright citrus flavor, this classic British dessert manages to feel both refreshing and indulgent at once.

I discovered lemon posset during a summer trip to Cornwall, where a seaside café offered it with buttery shortbread on the side. Ever since, it's been my go-to dessert when I want to impress guests without spending hours in the kitchen. Just three ingredients, one pot, and minimal effort—it doesn’t get easier than this.

Let’s take a closer look at why this creamy treat deserves a spot in your dessert rotation.

Why You'll Love This Lemon Posset

Get ready to fall head over heels for one of the easiest desserts you'll ever make. This lemon posset is proof that simple ingredients can yield spectacular results.

First off, it’s incredibly quick to prepare. The stovetop cooking takes just 10 minutes, and the rest is hands-off chilling time. That means you can whip it up before dinner and have a stunning dessert ready by the time you're done eating.

It’s practically foolproof. No baking, no eggs, no gelatin—just heavy cream, sugar, and lemon juice. The magic happens as the acid in the lemon juice reacts with the cream to set into a perfectly smooth custard-like texture.

Lemon posset is also a budget-friendly option that feels anything but cheap. With just three common ingredients, you can serve up something that looks like it came from a fancy restaurant.

And let’s not forget its versatility. Serve it plain, topped with fresh berries, alongside a cookie, or in tart shells. It can be dressed up or down for any occasion, from weeknight treats to dinner party finales.

Once you try it, you'll see why it’s become a staple in my dessert rotation. Let’s go over what you’ll need to make it.

Ingredients Notes

The brilliance of lemon posset lies in its simplicity. With only three main ingredients, the quality of each one really matters—and a few small tips can take your posset from good to extraordinary.

Heavy cream is the star of the show. It provides the rich base and sets beautifully once mixed with the lemon juice. Make sure you're using full-fat heavy cream (at least 36% fat), as lighter alternatives won't thicken properly and could separate during chilling.

Granulated sugar adds sweetness and helps balance the acidity of the lemons. Use standard white sugar—not brown or powdered—for the cleanest flavor and the right texture. It should dissolve completely when simmered with the cream.

Fresh lemon juice is what transforms this mixture into something magical. Bottled juice won't give you the same bright flavor or acidity level, so always squeeze your lemons fresh. You'll need about 2 to 3 medium lemons to get the perfect amount of juice.

I also like to include a bit of lemon zest in the simmering step. It infuses the cream with deeper citrus aroma, making each bite more fragrant and complex. Just be sure to strain it out before chilling for the smoothest texture.

As for equipment, all you need is a medium saucepan, a fine-mesh strainer, a juicer or reamer, and serving glasses or ramekins. No mixers, blenders, or baking involved—just good old-fashioned stovetop magic.

How To Make This Lemon Posset

Making lemon posset couldn’t be simpler, and the process is as satisfying as the final result. You’ll be amazed at how such minimal effort produces such an elegant dessert.

Start by combining the heavy cream, sugar, and lemon zest in a medium saucepan. Place it over medium heat and stir gently until the sugar is completely dissolved. Bring the mixture to a gentle boil—watch it closely to prevent overflowing.

Once it reaches a boil, let it simmer for exactly 3 minutes, stirring occasionally. This step slightly reduces the mixture, intensifies the flavors, and activates the thickening process. The cream should look slightly thicker and silky at this point.

Remove the saucepan from heat and let it cool for about 5 minutes. This brief pause helps prevent curdling when the lemon juice is added. After cooling, stir in the freshly squeezed lemon juice, and watch as the cream starts to react and thicken.

Strain the mixture through a fine-mesh sieve into a pouring jug to remove any zest and ensure an ultra-smooth texture. Then divide the posset into small serving glasses or ramekins. I recommend pouring them while still warm for the cleanest finish.

Place the servings in the refrigerator for at least 4 hours, or until fully set. They should have a slightly jiggly, custard-like consistency when ready. I usually prepare them the night before to ensure perfect texture.

When it’s time to serve, garnish with a few fresh berries, a sprig of mint, or a light dusting of powdered sugar. The chilled, velvety result is pure citrus bliss.

Storage Options

Lemon posset stores beautifully, which makes it perfect for make-ahead entertaining or batch-prepping desserts.

You can store individual servings in the refrigerator for up to 3 days, tightly covered with plastic wrap or lids to prevent them from absorbing fridge odors. Glass jars with lids also work great and look lovely for presentation.

If you're serving a crowd, you can chill the entire batch in one large container and portion it out when ready to serve. Just be aware that the top might develop a slight skin, which you can gently remove or disguise with toppings.

Freezing is not recommended, as the texture may become grainy or separate once thawed. For best results, stick to refrigeration and enjoy within a few days.

To re-serve, there’s no need to reheat. Lemon posset is meant to be enjoyed cold straight from the fridge, making it a stress-free option when entertaining.

Variations and Substitutions

Lemon posset is a classic, but it’s also a wonderfully adaptable base for different flavor twists and personal touches.

For a sweeter, floral spin, try adding a bit of lavender or chamomile to the cream while it simmers. Just strain thoroughly before chilling to remove the floral bits. The result is a gently perfumed dessert that’s perfect for spring gatherings.

If you're a fan of berries, infuse the cream with raspberries or blackberries for a subtle fruitiness and a beautiful blush tint. Add the berries while simmering, mash them slightly, then strain well before pouring.

For a creamy, spiced twist, simmer the cream with a touch of vanilla bean, cardamom, or star anise. These spices pair surprisingly well with lemon and add warmth to the flavor profile.

Craving a more tropical note? Swap out some of the lemon juice for lime or passion fruit juice. Just be sure the total acid content remains strong enough to set the cream—about 2.5 tablespoons of strong citrus is the minimum threshold.

For dairy-free alternatives, unfortunately, lemon posset doesn't adapt easily. Since the setting reaction relies on the fat and protein structure of dairy cream, plant-based creams won’t achieve the same texture. If you need a dairy-free option, a coconut milk panna cotta might be a better alternative.

Once you’ve mastered the base, feel free to play with your own flavor combinations. That’s the beauty of a recipe as simple—and stunning—as this one.

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