Lemon Posset Recipe

There's something truly magical about the way Lemon Posset comes together—just three ingredients, yet the result is a velvety, citrusy dessert that's pure bliss with every spoonful. Smooth and creamy with a gentle zing of lemon, it sets like a dream and looks elegant enough to grace any dinner party table.

I first discovered Lemon Posset while traveling in the English countryside. A cozy inn served it after a hearty roast dinner, and I was instantly hooked. Since then, it has become my go-to when I want something impressive but incredibly easy to whip up.

All you need is cream, sugar, and lemon juice—really! Let me show you why this classic British dessert is about to become your new favorite.

Why You'll Love This Lemon Posset

Don't let the simplicity fool you—Lemon Posset is a powerhouse of flavor and elegance.

For starters, it couldn't be easier to make. You only need three ingredients and about 15 minutes of active prep. The hardest part is waiting for it to set in the fridge!

It's also budget-friendly. With just heavy cream, sugar, and fresh lemons, this dessert costs far less than fancy cakes or tarts, but delivers just as much wow factor.

Lemon Posset is naturally gluten-free and doesn't require any eggs or thickeners. It sets thanks to a chemical reaction between the lemon juice and the cream, making it perfect for those with dietary restrictions.

Finally, it's a beautiful blank canvas. Serve it in elegant glasses with a shortbread cookie on the side, or dress it up with fresh berries and mint for an extra-special touch.

Ready to make a dessert that feels fancy but is secretly the easiest thing ever? Let’s dive in.

Ingredients Notes

The beauty of Lemon Posset lies in its simplicity. Each ingredient plays a key role in achieving that luxurious texture and bright, lemony flavor.

Heavy cream is the foundation of this dessert. Its high fat content is what allows the posset to set without any gelatin or eggs. Make sure you're using full-fat cream—this is not the time for low-fat substitutions.

Granulated sugar sweetens the cream and balances the tartness of the lemon juice. Don’t reduce the sugar too much, or the posset might not set properly.

Fresh lemon juice is what gives this dessert its signature tang. Bottled lemon juice doesn’t have the same bright flavor or acidity level, so it’s worth squeezing fresh lemons.

For a little extra zing, you can also add lemon zest, though it’s optional. Zest infuses the cream with aromatic oils, deepening the citrus notes.

As for equipment, all you need is a saucepan, a fine-mesh sieve, and some ramekins or serving glasses. Fancy molds not required!

How To Make This Lemon Posset

Making Lemon Posset is almost shockingly simple. Once you do it once, you'll be amazed you ever thought fancy desserts had to be hard.

Start by pouring the heavy cream and sugar into a medium saucepan. Set it over medium heat and stir until the sugar fully dissolves. Then, bring the mixture to a gentle boil and let it simmer for 3 minutes—this helps reduce and slightly thicken the cream.

Next, remove the pan from the heat and immediately stir in the fresh lemon juice (and zest, if using). The mixture will start to thicken almost immediately as the acid reacts with the cream.

Strain the mixture through a fine sieve into a pitcher or bowl to catch any zest or undissolved bits. This ensures your posset is silky smooth.

Pour the warm mixture into your ramekins or glasses, then chill them in the refrigerator for at least 4 hours. Overnight is even better for the perfect set.

Once set, the posset will be luxuriously thick, almost like a custard, with a creamy mouthfeel and a bright, clean lemon flavor. Serve chilled with berries, a sprig of mint, or a cookie on the side.

Storage Options

Lemon Posset is an excellent make-ahead dessert. In fact, it’s best when made the day before, giving it plenty of time to set and chill.

You can store individual servings covered with plastic wrap or in lidded jars in the refrigerator for up to 3 days. After that, the texture may begin to loosen slightly.

Freezing is not recommended, as the cream can separate and become grainy once thawed.

To serve leftovers, simply remove from the fridge and let sit for a few minutes before enjoying. If condensation forms on top, gently dab with a paper towel to keep that beautiful, smooth finish.

Variations and Substitutions

One of the best things about Lemon Posset is how adaptable it is. With a few small tweaks, you can create entirely new flavor profiles.

Swap out the lemon juice for lime juice to make a tangy Lime Posset. The result is slightly more tropical and pairs beautifully with coconut shavings or pineapple.

For something floral and sophisticated, try infusing the cream with lavender or rose water before adding the lemon juice. Just be sure to strain well.

If you love berries, swirl in a spoonful of raspberry puree before chilling. The pink streaks look gorgeous and add a lovely tart contrast.

Need a dairy-free version? Try using full-fat coconut cream in place of heavy cream. The texture won’t be exactly the same, but it’s still delicious and refreshing.

Don’t be afraid to experiment. Once you master the basic technique, Lemon Posset is your canvas—sweet, silky, and ready to shine in any flavor you dream up.

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