Here’s a simple chilled cream dessert you may not have tried before: the lemon posset. This custard-style lemon posset requires just three basic ingredients and comes together in minutes. If you enjoy creamy, citrus-forward desserts, this easy lemon posset will soon be a favorite. It’s elegant, no-bake, and always a hit when entertaining.
If you love lemon in sweet or savory dishes — from grilled lemon chicken to lemon olive oil cake — you’ll appreciate this bright, creamy posset. It’s simple to prepare and perfect for a lemon-loving guest list. Add it to your dessert rotation and make it again soon.
Why You’ll Love This Recipe
- Make ahead – Prepare at least 4 hours in advance or the night before.
- Luscious lemon flavor – Bright citrus notes and a silky texture.
- Simple – Only three main ingredients.
- Great for entertaining – Elegant, portable portions for dinner parties.
- Super easy – Straightforward steps anyone can follow.
Ingredients You’ll Need
- Cream – Heavy cream (heavy whipping cream) with 36–40% butterfat for best results.
- Lemons – Fresh lemon juice and zest provide flavor and the acidity that sets the posset. Meyer lemons can be used, but they are less acidic — see chef’s tip below.
- Sweetener – Granulated sugar or superfine (caster) sugar.
- Citric acid – Optional only if using very low-acid lemons (such as Meyer) to help the posset set firmly.
- Fresh fruit – Berries or sliced seasonal fruit to garnish.
- Mint leaves – Optional for color and aroma.
See the recipe card below for exact measurements.
Chef’s tip if using Meyer lemons: Meyer lemons are less acidic than standard lemons, which can interfere with the posset setting properly. If using Meyer lemons, add 1/4 teaspoon powdered citric acid to ensure the cream coagulates and the posset firms up.
Substitutions and Variations
- Swap the lemons for other citrus to make lime, orange, or blood orange possets.
- Top with seasonal fruits such as peaches, plums, or nectarines instead of berries.
- For lower sugar, experiment with partial monk fruit or other sugar substitutes, but note texture can change and may affect setting.
How to Make Lemon Posset
You will need four approximately 6-ounce cups, ramekins, or jars for serving. While some recipes serve posset in hollowed lemon halves, cups are easier and more elegant for portioning.
Why this works: Lemon juice supplies the acidity that coagulates the proteins in the heavy cream, creating a soft, silky custard without eggs or gelatin. Brief simmering concentrates the cream for a richer texture.
Serving Suggestions
Serve lemon posset well chilled, topped with fresh berries or thinly sliced seasonal fruit for color and contrast. A spoonful of homemade berry sauce or a few sliced strawberries also pairs beautifully with the bright lemon flavor.
Store leftover posset covered in an airtight container in the refrigerator for up to three days. For a different creamy dessert, try a chocolate-mint pot or a crisp fruit tart.
Recipe FAQs
You only need to briefly simmer the heavy cream with sugar and zest. There is no baking involved. The lemon juice added after simmering causes the cream to set as it chills.
Yes. Lemon posset is ideal for making ahead. Prepare a day or even two days in advance, keep covered and refrigerated, and add fruit just before serving.
A custard-style posset is thicker, more like a chilled pudding, because it uses only heavy cream and sets with lemon acid. A traditional British posset can be thinner and sometimes served warm or drinkable.
Both are creamy chilled desserts, but panna cotta uses gelatin to set and offers different texture and flavor flexibility. Posset relies on lemon acidity to thicken the cream and has a distinct, refreshing lemon character.
Common causes: not using heavy cream with at least 36% fat; insufficient reduction of the cream; using very low-acid lemons (Meyer lemons) without adding citric acid; or not chilling long enough. Give it at least 4 hours, preferably overnight.
More Super Dessert Recipes
For more dessert ideas, explore other recipes like lemon mousse or lemon custard ice cream. Many no-bake desserts share similar techniques and can be adapted to seasonal fruit and flavor preferences.
📖 Recipe
Easy Lemon Posset
Easy, creamy, lemony and made with just three main ingredients. Top with fresh berries or sliced summer fruit. Makes four 6-ounce servings.
Equipment
- 4 × 6-ounce ramekins, small bowls, or dessert cups (glass or porcelain)
- Zester or microplane
- Lemon juicer
- Medium saucepan (3–4 quarts)
- Fine mesh sieve and a heatproof measuring cup or bowl
Ingredients
- 1/2 cup lemon juice (about 2–3 large lemons), strained
- 2 teaspoons lemon zest
- 2 cups heavy whipping cream
- 1/2 cup granulated sugar
- 1/4 teaspoon powdered citric acid (optional — only if using Meyer lemons)
Optional Toppings
- 1 pint fresh berries or sliced seasonal fruit
Instructions
- Zest and juice the lemons. You should have 1/2 cup strained lemon juice and 2 teaspoons lemon zest.
- In a medium saucepan, combine the heavy cream, sugar, and lemon zest. Bring the cream to a gentle simmer over medium heat, watching carefully so it does not boil over. Stir until the sugar dissolves.
- Continue simmering until the cream reduces to about 2 cups total, approximately 7–8 minutes. Stir occasionally and adjust heat to maintain a gentle simmer.
- Remove the pan from the heat and stir in the strained lemon juice (and the citric acid if using). Pour the mixture through a fine mesh sieve into a heatproof measuring cup to remove the zest and any solids.
- Divide the smooth mixture among four 6-ounce cups or ramekins. Cover and chill in the refrigerator for at least 4 hours or overnight until set to a thick, custard-like consistency.
- Serve well chilled, topped with fresh berries or sliced seasonal fruit and a sprig of mint if desired.
Notes
- Nutrition information is calculated with sugar. If using low-carb sweeteners, results and texture may vary. Some sugar substitutes may prevent the posset from setting fully.
- If using a sugar substitute like monk fruit, consider a blend of sugar and substitute to help the texture set properly.
- Meyer lemons are sweeter and less acidic; adding a small amount of powdered citric acid helps the posset firm up.
Nutrition (per serving)
- Calories: 412 kcal
- Carbohydrates: 27.6 g
- Protein: 2.4 g
- Fat: 43 g
- Saturated Fat: 27 g