Lemon Posset Recipe
Lemon Posset is a luxuriously creamy, tangy, and silky-smooth dessert made with just three simple ingredients: heavy cream, sugar, and lemon juice. No eggs, no gelatin, and no baking required—just a little stovetop magic and a few hours of chilling. This classic British treat sets beautifully into a spoonable custard with a bright citrus flavor and a melt-in-your-mouth texture. It’s the perfect make-ahead dessert for elegant dinners, summer gatherings, or anytime you crave something light yet indulgent.
Equipment
- Medium saucepan
- Microplane/zester
- Whisk
- Fine mesh strainer (optional)
- 4 ramekins or dessert cups
Ingredients
- 2 cups (480 ml) heavy cream
- ¾ cup (150 g) granulated sugar
- 5 tbsp (75 ml) fresh lemon juice
- 1 tbsp lemon zest
Instructions
- Combine cream, sugar, and zest in saucepan. Bring to boil, stirring often. Boil gently for 3–4 minutes.
- Remove from heat. Let cool slightly, then stir in lemon juice.
- Strain into a pourable cup, then divide into ramekins or glasses.
- Chill at least 4 hours or overnight until set.
- Garnish and serve cold.
Notes
- Use high-fat cream (36–40%) for the proper set. Avoid light cream or milk substitutes.
- Fresh lemon juice is a must. Bottled lemon juice often lacks the acidity needed for the cream to thicken properly.
- For the smoothest texture, strain the mixture before pouring into serving vessels.
- Posset can be flavored with herbs like thyme or lavender, or swapped with other citrus juices like lime or orange (adjust sugar to taste).
- Best made a day ahead to allow full chilling and setting.
- Serve with fresh berries, a lemon cookie, or in mini tart shells for variety.