Lemon Posset Recipe

There’s something undeniably elegant about a chilled spoonful of Lemon Posset. Its silky texture melts on your tongue, delivering a bright, tangy burst of citrus that's both refreshing and indulgent.

this Recipe

I first discovered this dessert after a Sunday lunch at a small countryside pub in England. The server brought out a tiny glass pot, and with the first spoonful, I was hooked. Since then, it’s been my go-to for dinner parties, lazy weekends, and everything in between. Best of all, it’s surprisingly simple — just three ingredients and no baking required.

Let’s dive into why this timeless treat belongs in your dessert rotation.

Why You'll Love This Lemon Posset

Get ready to meet your new favorite fuss-free dessert. Lemon Posset might sound fancy, but it’s the kind of recipe that works just as well for a weeknight indulgence as it does for impressing dinner guests.

First, it’s incredibly easy to make. With only three basic ingredients — heavy cream, sugar, and lemons — the prep time is minimal. Most of your effort is spent waiting for it to chill, which makes it wonderfully hands-off.

It also feels luxurious without being fussy. The texture is creamy and smooth, like a rich custard, but without the need for eggs, gelatin, or complicated techniques. That simplicity is part of what makes it so irresistible.

Budget-wise, it’s a win too. You likely already have everything you need in your fridge or pantry. And compared to other desserts that require specialty ingredients, this one’s a breath of fresh air.

Lastly, Lemon Posset is a natural blank canvas. Dress it up with fresh berries, a shortbread cookie on the side, or a sprinkle of zest on top. However you serve it, it always earns rave reviews.

Now that you’re hooked, let’s take a closer look at what makes this dessert tick.

Ingredient Notes

The beauty of Lemon Posset lies in its simplicity — just a few key components working together to create something magical. Each ingredient brings a distinct role, contributing to the dessert’s flavor, texture, and structure.

Heavy cream is the backbone of the recipe. It provides that signature silky texture and luxurious mouthfeel. Make sure you’re using full-fat heavy cream or double cream — lighter versions won’t set properly and can turn out watery.

Granulated sugar adds just the right amount of sweetness to balance the tart lemon juice. It also helps thicken the cream slightly during the simmering process. You’ll want to dissolve it completely before moving on to the next step to ensure a smooth texture.

Fresh lemon juice is the star of the show. It not only gives the posset its vibrant citrus flavor, but its acidity also reacts with the cream to help the dessert set. Avoid bottled juice — the flavor just doesn’t compare. If you want a stronger citrus punch, you can stir in a bit of zest as well.

For optional toppings, think fresh raspberries, crushed meringue, or a small dollop of whipped cream. These little extras can add texture and color without overpowering the dish.

No special equipment is needed — just a saucepan, a fine mesh strainer, and a few ramekins or small glasses to pour the mixture into. Simplicity, meet sophistication.

How To Make This Lemon Posset

Making Lemon Posset is straightforward, but each step plays a critical role in achieving that perfect creamy consistency. You don’t need a culinary degree — just a bit of patience and an eye for detail.

Start by pouring the heavy cream and sugar into a medium saucepan. Place it over medium heat and stir gently until the sugar is completely dissolved. You’ll want to avoid letting the mixture boil too early — keep it at a low simmer.

Once the sugar has fully dissolved, bring the mixture to a gentle boil. Let it bubble softly for about 3 minutes, stirring occasionally to prevent scorching. This short cooking time allows the cream to reduce slightly and the sugar to thicken the base.

Remove the pan from heat and let it cool for a minute. Now comes the most important part: slowly stir in the freshly squeezed lemon juice. You’ll notice the cream begins to thicken almost immediately — this is the acid reacting with the cream’s fat to set the posset.

Strain the mixture through a fine mesh sieve into a pourable container to remove any lemon pulp or curdled bits. This ensures a velvety smooth finish. Then, pour the posset into small glasses, ramekins, or teacups — anything that holds about ½ cup will work.

Transfer the filled containers to the refrigerator and chill for at least 3 hours, preferably longer. The posset will firm up into a soft, custard-like texture that holds its shape when spooned but still feels light and creamy on the tongue.

Total prep and cook time is around 15 minutes, with the rest being chill time — ideal for making ahead.

Storage Options

Lemon Posset is a perfect make-ahead dessert and stores beautifully. Once chilled and set, you can keep it in the fridge for up to 3 days. Cover each container with plastic wrap or reusable lids to prevent any fridge odors from affecting the delicate flavor.

If you're prepping for a party, you can easily make it a day or two in advance and garnish just before serving. This gives you one less thing to worry about when guests arrive.

Freezing isn’t recommended. The texture can become grainy after thawing, and you’ll lose that lovely silky consistency that makes posset so special.

To re-serve, simply pull them from the fridge about 10 minutes before eating to take the chill off — no reheating necessary.

Variations and Substitutions

One of the best things about Lemon Posset is how flexible it is. Once you master the base recipe, the possibilities for variations are endless.

Swap the lemon juice for other citrus varieties like lime, blood orange, or grapefruit. Each brings a unique flavor twist while maintaining the same setting power. Just be sure to adjust the sugar slightly if your fruit is sweeter or more tart than lemon.

Infuse your cream with herbs like lavender, rosemary, or basil. Add the herbs to the cream while it heats, then strain them out before stirring in the citrus. The result is a subtle, fragrant depth that feels extra special.

For a dessert with texture, fold in a few spoonfuls of mascarpone or Greek yogurt once the posset has cooled slightly. This adds a bit of tang and richness without changing the setting chemistry too much.

Want something lighter? Use half-and-half instead of heavy cream, though you’ll need to add a bit of gelatin or agar-agar to help it set properly.

Don’t be afraid to experiment. This recipe is forgiving and flexible — and sometimes the best results come from a bit of playful curiosity.

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