I’m excited to share my Lemon Posset Recipe that turns three simple ingredients into an unexpectedly elegant, silky-tangy dessert that looks impossibly sophisticated.

Jump to Recipe

Hello, dessert lovers! I never thought a dessert this bright could be so effortless.

My Lemon Posset Recipe feels fancy but is literally the kind of thing I make when I dont want fuss. The texture is silkier than you expect, thanks to heavy cream, and the tart lift from fresh lemon juice keeps it from being sickly sweet.

It somehow manages to feel elegant and kind of cheeky at the same time, making people ask what the secret is. I serve it when I want applause without the drama, and folks always want another spoonful.

Trust me, you’ll be curious.

Ingredients

Print Recipe (No Advertisments)

Heavy cream: rich, silky texture, provides fat, some protein and calcium, very indulgent.
Caster sugar: pure sweet carbohydrate, dissolves smooth, boosts sweetness but adds calories.
Fresh lemon juice: bright, tart, full of vitamin C, cuts richness and lifts flavor.
Lemon zest: oily fragrant peel, tiny bitter oils, packs aroma and extra citrus bite.
Fresh raspberries: optional, add color, tart sweetness, fiber and antioxidants, feels a bit healthy.
Shortbread biscuits: buttery crunch, starchy sweetness, great for dipping or crumbling on top.

Ingredient Quantities

600 ml heavy cream, full fat (about 2 1/2 cups)

150 g caster sugar (about 3/4 cup)

3 tbsp fresh lemon juice (about 45 ml from 1 large lemon)

1 tsp finely grated lemon zest plus extra for garnish (optional)

Fresh raspberries or shortbread biscuits to serve (optional)

How to Make this

Print Recipe (No Advertisments)

1. Zest one large lemon first to get about 1 tsp finely grated zest, then squeeze to yield 3 tbsp (about 45 ml) lemon juice, set both aside.

2. Pour 600 ml heavy cream and 150 g caster sugar into a heavy-bottomed saucepan, give it a quick stir so the sugar is distributed.

3. Warm the cream over medium heat, stirring now and then till the sugar fully dissolves, then turn up the heat so the mixture comes to a gentle rolling boil.

4. Let it boil steadily for 3 minutes (start a timer), keeping an eye so it doesn’t stick or scorch, and stirring occasionally.

5. Remove the pan from the heat and immediately stir in the 3 tbsp lemon juice and the 1 tsp lemon zest, mix until the liquid looks glossy and the lemon is fully incorporated.

6. If you want the silkiest texture, pour the mixture through a fine sieve into a jug to catch any tiny curdled bits, otherwise skip this step, your call.

7. Divide the posset between 4 to 6 small glasses or ramekins, let cool to room temperature for a few minutes then cover and chill in the fridge for at least 2 hours, better if 4 hours or overnight so it sets firm.

8. To serve, top with fresh raspberries or break up shortbread biscuits and scatter over the top, add a little extra lemon zest if you like. If you hate a skin forming, press cling film directly onto the surface before chilling.

Equipment Needed

1. Heavy bottomed saucepan (about 1.5 to 2 L)
2. Microplane or fine grater for the lemon zest
3. Citrus juicer or hand reamer to get the juice out easy
4. Measuring jug and measuring spoons or a kitchen scale
5. Wooden spoon or heatproof spatula for stirring
6. Fine mesh sieve and a pouring jug if you want the silkiest texture
7. 4 to 6 small glasses or ramekins to chill the posset in
8. Cling film or plastic wrap plus a kitchen timer for the 3 minute boil and chilling time

FAQ

What exactly is lemon posset and how does it thicken? A lemon posset is a super simple chilled cream dessert made by simmering heavy cream with sugar then stirring in lemon juice. The acid from the lemon makes the hot cream set as it cools, so no eggs or gelatin are needed. Use full fat cream for best set and flavor.

Do I need any special tools to make it? No, you only need a saucepan, a whisk or spoon, measuring spoons and cups, and some small serving glasses or ramekins. A fine mesh sieve is handy if you want an ultra smooth finish, but its not required.

Can I make it ahead and how long will it keep? Yes you can make it ahead. Chill at least 2 hours but its nicest after overnight. Store covered in the fridge for 3 to 4 days. Freezing is not recommended because the texture will change and get grainy.

Can I swap the lemon for other flavors or cut the sugar? You can try lime, orange, or add vanilla instead of zest, but keep in mind the amount of acid matters for setting so dont reduce the citrus too much. You can cut the sugar a bit if you like less sweet, but too little sugar will make it taste flat and might affect texture.

Why did my posset turn grainy or look curdled? That usually happens if the cream was boiled too hard or the sugar didnt dissolve, or if you added too much lemon at once. If that happens try straining it through a fine sieve into your serving dishes, and chill. Next time heat gently, stir until the sugar is fully dissolved, and add the lemon slowly.

How should I serve it and what goes with it? Serve well chilled, sprinkled with extra lemon zest and a few fresh raspberries or a piece of shortbread biscuit on the side. The tart berries or crunchy biscuit give a nice contrast to the silky posset.

Lemon Posset: The Easiest Dessert Ever! Recipe Substitutions and Variations

Heavy cream: use full fat coconut milk (chill the can and scoop the thick cream) or UK double cream if you can get it. Both give the fat needed so the posset sets, but coconut will taste coconutty. Avoid lower fat creams because the posset won’t set properly.
Caster sugar: swap for superfine granulated sugar or blitz regular granulated sugar in a blender till fine. You can also try honey or maple syrup for a different flavour, but expect a slightly softer set and a darker colour, so use a bit less liquid sweetener than the sugar called for.
Fresh lemon juice: lime juice or any tart citrus like orange or grapefruit works fine, just taste and adjust the amount, or bottled lemon juice in a pinch though fresh is brighter.
Raspberries or shortbread: substitute with strawberries, blueberries, blackberries or a crumble of ginger biscuits, amaretti or crushed digestive biscuits for the crunch and contrast.

Pro Tips

1) Don’t rush the heat. Keep the cream warming gently in a thick‑bottomed pan so it wont scorch or stick, and use a timer so you dont overcook it. If you see little burnt bits on the bottom, pour it off into a clean pan and finish there.

2) Add the lemon off the heat and stir fast. The acid makes the cream thicken right away so mix briskly to get an even texture. If you still get tiny curdled bits, push the posset through a fine sieve or give it a quick zap with an immersion blender then strain.

3) For the silkiest finish press cling film directly onto the surface while it chills, and chill it longer rather than shorter, overnight is best. If you want ultra smooth posset, pour through a sieve before you chill, it makes a big difference.

4) Little finishing tricks lift it: grate only the yellow zest, not the white pith, and toss the raspberries with a pinch of sugar and a squeeze of lemon so they pop against the rich cream. If it seems too sweet, cut the sugar a bit next time, you can always add more when serving.

Lemon Posset: The Easiest Dessert Ever! Recipe

Recipe by James Level

0.0 from 0 votes

I’m excited to share my Lemon Posset Recipe that turns three simple ingredients into an unexpectedly elegant, silky-tangy dessert that looks impossibly sophisticated.

Servings

servings

Calories

442

kcal

Equipment: 1. Heavy bottomed saucepan (about 1.5 to 2 L)
2. Microplane or fine grater for the lemon zest
3. Citrus juicer or hand reamer to get the juice out easy
4. Measuring jug and measuring spoons or a kitchen scale
5. Wooden spoon or heatproof spatula for stirring
6. Fine mesh sieve and a pouring jug if you want the silkiest texture
7. 4 to 6 small glasses or ramekins to chill the posset in
8. Cling film or plastic wrap plus a kitchen timer for the 3 minute boil and chilling time

Ingredients

600 ml heavy cream, full fat (about 2 1/2 cups)
150 g caster sugar (about 3/4 cup)
3 tbsp fresh lemon juice (about 45 ml from 1 large lemon)
1 tsp finely grated lemon zest plus extra for garnish (optional)
Fresh raspberries or shortbread biscuits to serve (optional)

Directions

Zest one large lemon first to get about 1 tsp finely grated zest, then squeeze to yield 3 tbsp (about 45 ml) lemon juice, set both aside.
Pour 600 ml heavy cream and 150 g caster sugar into a heavy-bottomed saucepan, give it a quick stir so the sugar is distributed.
Warm the cream over medium heat, stirring now and then till the sugar fully dissolves, then turn up the heat so the mixture comes to a gentle rolling boil.
Let it boil steadily for 3 minutes (start a timer), keeping an eye so it doesn’t stick or scorch, and stirring occasionally.
Remove the pan from the heat and immediately stir in the 3 tbsp lemon juice and the 1 tsp lemon zest, mix until the liquid looks glossy and the lemon is fully incorporated.
If you want the silkiest texture, pour the mixture through a fine sieve into a jug to catch any tiny curdled bits, otherwise skip this step, your call.
Divide the posset between 4 to 6 small glasses or ramekins, let cool to room temperature for a few minutes then cover and chill in the fridge for at least 2 hours, better if 4 hours or overnight so it sets firm.
To serve, top with fresh raspberries or break up shortbread biscuits and scatter over the top, add a little extra lemon zest if you like. If you hate a skin forming, press cling film directly onto the surface before chilling.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 132g
Total number of serves: 6
Calories: 442kcal
Fat: 36g
Saturated Fat: 23g
Trans Fat: 0.4g
Polyunsaturated: 5g
Monounsaturated: 8g
Cholesterol: 110mg
Sodium: 40mg
Potassium: 100mg
Carbohydrates: 28.4g
Fiber: 0g
Sugar: 28g
Protein: 2.1g
Vitamin A: 300IU
Vitamin C: 4mg
Calcium: 67mg
Iron: 0.1mg

Lemon Posset: The Easiest Dessert Ever! Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Lemon Posset: The Easiest Dessert Ever! Recipe Substitutions and Variations

Pro Tips