Lemon Posset Recipe

There's something magical about the simplicity of lemon posset — just three ingredients, yet the result is a velvety, citrus-kissed dessert that feels far more luxurious than the effort involved. One spoonful of its creamy, tangy goodness, and you'll understand why it has stood the test of time in British kitchens.

I first made lemon posset on a whim after a dinner party left me with extra cream and a few lemons. It instantly became my go-to dessert whenever I need something impressive but stress-free. Light, silky, and effortlessly elegant, it’s perfect for entertaining or an indulgent night in.

Let’s take a closer look at why this classic dessert deserves a place in your recipe box.

Why You'll Love This Lemon Posset

Get ready to fall in love with one of the easiest desserts you'll ever make. Lemon posset delivers gourmet flavor and texture with almost no prep time or fuss.

First, it’s almost ridiculously easy. You don’t need to temper eggs or use gelatin—just heavy cream, sugar, and fresh lemon juice. It comes together on the stovetop in under ten minutes, then chills into silky perfection while you move on with your day.

It’s also a great make-ahead option. This dessert needs time to set, which makes it perfect for planning ahead. You can prep it the day before a dinner party and know dessert is already taken care of.

Lemon posset is naturally gluten-free and doesn’t require any complicated tools or baking. That makes it a go-to option for guests with dietary restrictions or for those who aren’t keen on turning on the oven.

The flavor is something truly special. Rich cream balances the brightness of lemon to create a refreshing yet indulgent spoonful every time. It’s elegant enough for a formal dinner, but simple enough to enjoy on a quiet Tuesday night.

Now that you’re convinced, let’s dive into the key ingredients that bring this luscious dessert to life.

Ingredients Notes

The beauty of lemon posset lies in its simplicity. With just three core ingredients, quality matters—each one plays a starring role.

Heavy cream is the foundation of the dessert. Look for a good-quality cream with at least 36% milk fat for the best texture and mouthfeel. Lower fat options like half-and-half won’t set properly, so stick with full-fat cream for the classic experience.

Granulated sugar sweetens the deal. Regular white sugar dissolves quickly and won’t overpower the lemon. It also helps thicken the cream during the simmering process, adding to that rich, custard-like texture.

Fresh lemon juice is non-negotiable here. Bottled lemon juice just doesn’t have the same brightness or depth of flavor. Plus, fresh juice contains the perfect balance of acidity needed to react with the cream and create that smooth, velvety set.

If you want an extra citrusy punch, you can grate in a little lemon zest before simmering. It gives the posset a slightly more intense lemon aroma and visual flair—though it’s entirely optional.

As for equipment, you’ll only need a saucepan, a fine-mesh sieve, and serving glasses or ramekins. No stand mixers or oven time required—just your stovetop and fridge will do.

How To Make This Lemon Posset

Making lemon posset is a surprisingly elegant process for something so easy. Let’s walk through each step to ensure perfect results every time.

Start by combining the heavy cream and sugar in a medium saucepan. Place it over medium heat and bring it to a gentle boil, stirring frequently to prevent the cream from scorching. As soon as it starts bubbling, let it simmer gently for about 3 minutes. Keep a close eye on it—you want it hot and slightly thickened, not boiling over.

After simmering, remove the pan from heat and let it sit for about a minute. Stir in the fresh lemon juice, and watch the magic happen. The acidity of the lemon will react with the hot cream, starting the process that causes it to set beautifully once chilled.

Strain the mixture through a fine-mesh sieve into a pouring jug or large measuring cup. This removes any zest or coagulated cream and ensures a silky-smooth texture. Pour the strained liquid into small glasses, ramekins, or jars—whatever you’d like to serve it in.

Cover and refrigerate for at least 4 hours, or ideally overnight. The posset will thicken as it cools, forming a beautifully smooth, spoonable texture.

Once chilled, it’s ready to serve. You can enjoy it as-is or garnish with fresh berries, whipped cream, or a sprig of mint for extra flair. The whole process, from stovetop to fridge, takes less than 10 minutes of active work.

Storage Options

Lemon posset stores beautifully, making it an excellent dessert for prepping ahead.

Once poured into ramekins or jars, cover tightly with plastic wrap or lids. They’ll keep in the refrigerator for up to 3 days without losing their texture or flavor. This makes them a wonderful make-ahead option for parties or busy weeknights.

Avoid freezing lemon posset—the creamy texture won’t survive the thawing process well, and you’ll likely end up with a grainy or separated result. Stick with refrigeration for best results.

If you're preparing them for a crowd, you can even make a large batch and portion them out into individual jars for easy, no-mess serving.

To re-serve, there's no need to reheat. Simply uncover, garnish if desired, and enjoy straight from the fridge.

Variations and Substitutions

One of the best things about lemon posset is its versatility. You can easily adapt it to different flavors or dietary needs without compromising its charm.

Swap out the lemon juice for lime or orange juice for a different citrus twist. Lime gives a more tropical flavor, while orange makes it a little sweeter and less tart.

For a more floral note, try infusing the cream with lavender or chamomile before adding the lemon. Just steep the dried flowers in the hot cream for a few minutes, then strain them out before adding the lemon juice.

To make it a little lighter, you can reduce the sugar slightly—though not too much, as the sugar helps the posset set. If you prefer it extra tangy, increase the lemon juice by a tablespoon.

Want to dress it up? Top your posset with crushed shortbread, toasted coconut, or a drizzle of berry coulis. Each variation adds texture and flavor that complements the creamy base.

Don’t be afraid to experiment! Once you’ve mastered the basic method, the possibilities are endless. Trust your taste buds and have fun making this timeless dessert your own.

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