Lemon Posset Recipe

There's something utterly magical about the simplicity of Lemon Posset. With just three main ingredients, this British dessert transforms into a silky-smooth, citrusy dream that melts on your tongue with each spoonful.

I discovered Lemon Posset on a rainy afternoon in London, tucked away in a cozy pub that served it in tiny glass jars with shortbread on the side. One taste, and I was hooked. Since then, it's been my go-to dessert when I want something elegant yet incredibly easy to make.

It’s rich, tangy, and makes the perfect finish to any meal—especially when you want to impress without the stress. Let’s dive into what makes this timeless treat so special.

Why You'll Love This Lemon Posset

Lemon Posset might sound fancy, but it’s shockingly easy to make. With only three ingredients and no baking involved, it’s a win-win for both seasoned cooks and kitchen beginners.

It’s quick and nearly foolproof. You’ll only need about 10 minutes of active cooking time. The hardest part? Waiting for it to chill in the fridge.

Minimal ingredients, maximum flavor. All you need is heavy cream, sugar, and fresh lemons. The result is a beautifully balanced dessert that’s creamy, sweet, and tart all at once.

Naturally gluten-free. With no flour or thickeners, this is a safe and delicious option for anyone avoiding gluten.

Perfect for make-ahead entertaining. You can prepare Lemon Posset a day in advance and let it chill in individual cups or ramekins. It’s ideal for dinner parties, holidays, or romantic date nights.

Whether you serve it in dainty glasses with a lemon twist or dress it up with fresh berries, Lemon Posset is guaranteed to wow your guests. Ready to make it? Let’s talk ingredients.

Ingredients Notes

The beauty of Lemon Posset lies in its simplicity. With just a few high-quality ingredients, you’ll create a dessert that tastes far more sophisticated than the effort it takes to make it.

Heavy cream is the base of this dessert and gives it its signature luxurious texture. Be sure to use full-fat heavy cream—anything lighter won't set properly and will affect the final consistency.

Granulated sugar sweetens the pot and balances the tartness of the lemon juice. Don’t reduce the sugar too much, or the posset may not set correctly.

Fresh lemons are non-negotiable here. Their juice reacts with the cream to thicken the posset naturally. You’ll also use a bit of zest for added brightness and depth of flavor.

A microplane is helpful for zesting the lemon without getting any bitter pith. And for juicing, a citrus press or reamer makes the process quick and efficient.

No special tools required beyond a saucepan, strainer, and a few serving glasses or ramekins. Simplicity at its finest!

How To Make This Lemon Posset

Making Lemon Posset is surprisingly simple, but understanding the why behind each step helps ensure perfect results every time.

Start by pouring the heavy cream and granulated sugar into a medium saucepan. Place it over medium heat, stirring gently until the sugar completely dissolves. Once it’s smooth, bring the mixture to a gentle boil and let it bubble for about 3 minutes, stirring frequently to prevent scorching.

Once the cream and sugar have boiled, remove the saucepan from the heat. Let it cool for about 5 minutes—this helps prevent curdling when you add the lemon juice.

Now stir in the freshly squeezed lemon juice and zest. The acid from the lemon works like magic, thickening the cream naturally as it cools. Stir gently to combine, then strain the mixture through a fine-mesh sieve into a pouring jug to remove the zest and ensure silky smoothness.

Carefully pour the mixture into small glasses, ramekins, or jars. Aim to leave a little space at the top if you plan to garnish. Cover and refrigerate for at least 4 hours, or until fully set. The result? A smooth, creamy dessert with a mousse-like texture and vibrant lemon flavor.

Total time? Just 10 minutes of hands-on work, plus chill time. This is the kind of low-effort, high-reward dessert that fits seamlessly into any busy schedule.

Storage Options

Lemon Posset is a great make-ahead dessert that stores beautifully. Once poured into individual containers, cover them with plastic wrap or lids to prevent absorbing any fridge odors.

You can store it in the refrigerator for up to 3 days. Just make sure the containers are airtight to maintain the best texture and flavor.

Freezing is not recommended, as the creamy texture tends to break down when thawed. For best results, stick to the fridge.

To serve, simply uncover and garnish as desired. For a special touch, top with fresh raspberries, candied lemon peel, or a sprig of mint. If serving from the fridge, allow it to sit at room temperature for 5–10 minutes to take off the chill and let the flavor shine.

Variations and Substitutions

One of the best parts of Lemon Posset is its flexibility. With just a little creativity, you can tailor this dessert to match the season or your personal preferences.

Orange Posset is a milder, slightly sweeter twist. Swap the lemon juice for freshly squeezed orange juice and reduce the sugar slightly. Add a dash of orange liqueur for extra depth.

Lime Posset brings a tart, tropical edge. Lime juice and zest give a punchier flavor—great for summer BBQs or Cinco de Mayo celebrations.

Herb-infused creams like thyme or basil can be steeped in the cream before boiling, then strained out. It’s an elegant variation that pairs well with savory courses.

Dairy-free alternatives are tricky with posset, as the reaction between cream and citrus is essential for thickening. While some have experimented with coconut cream, results vary and may not set properly without added thickeners.

Flavor pairings are where you can get creative. Serve it with a crisp shortbread cookie, a drizzle of berry compote, or even a dusting of edible gold for a fancy dinner party vibe.

Don’t be afraid to experiment and make it your own. Once you master the classic Lemon Posset, the possibilities are endless.

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