This Lemon Posset is like a little jar of sunshine! It's bright, citrusy, and so luxuriously creamy. It’s one of my favorite desserts to make when I want something simple yet special. With just three ingredients and less than 20 minutes of hands-on time (no eggs required!) it couldn’t be easier.
In pastry school I practiced making every kind of custard you can imagine! It was a beautiful year - from crème brûlée and crème pâtissière to bavarian cream, clafoutis, flan, pots de crème, chocolate mousse, and panna cotta. Out of all those creamy recipes, none turned out to be as simple or as fuss-free as a classic British posset!
So what exactly is a posset you ask? It’s truly the easiest custard you’ll ever make. All you do is combine sweetened, gently reduced cream with zest, a splash of citrus juice, then let it chill until it sets. The result is a dreamy, velvety dessert that feels both refreshing and flavorful, perfect for any season!
Traditionally, possets are made with lemon or lime, but any citrus or acid (like a passion fruit posset or an orange posset) works beautifully. My lemon version is especially bright and creamy, with a flavor that reminds me of a lemon version of an orange creamsicle. Delicious!
🍴Ingredients
- Heavy Cream - Also known as “double cream” across the pond, this is the richest variety you can get with a minimum of 36% milk fat. While you could technically use slightly lighter whipping cream (which ranges from 30-36% milk fat), the additional fat in heavy cream contributes to a thicker consistency and richer mouthfeel.
- Granulated Sugar - White sugar acts as a neutral sweetener, letting the natural glory of sweet cream and lemons to shine more brightly.
- Whole Lemons - You’ll need fresh lemons here—we want to use both the zest and the juice for maximum lemon goodness.
See the recipe card below for a full list of ingredients and measurements.
📖 How to Make Lemon Posset: Step-by-Step Instructions
This fresh Lemon dessert recipe comes together in a flash! Here’s how:
Step 1: Mix & Simmer. In a medium saucepan, combine the cream, sugar, and lemon zest. Bring this fragrant mixture to a boil over medium heat. Then, reduce to a simmer and stir frequently to help dissolve the sugar—it’s essential!
Step 2: Reduce. Simmer for about 6 minutes. It’s key to stay close by and keep an eye on things, as this mixture has a habit of boiling over when left unattended. Once you’re around the 6-minute mark, start checking if the mixture has reduced to 2 cups by pouring it into the measuring cup.
Step 3: Add Juice. Once you’ve hit the 2-cup mark, pour the mixture into the glass measuring cup and stir in the lemon juice.
Step 4: Strain & Divvy. Now, for that silky smooth finish, strain the cream through a fine-mesh strainer into a clean bowl. Carefully divide the lemon cream mixture into the 6 ramekins or dessert cups.
Step 5: Chill. Pop them in the fridge, uncovered, and let them chill for at least 3 hours (you want that perfect set). After that, cover with plastic wrap and store in the fridge for up to 2 days.
Step 6: Garnish. When you’re ready to serve, top the possets with fresh berries, and enjoy every creamy, citrusy spoonful!
👩🏻🍳 Expert Tips
- Lemon Order of Operations - To get the most from your fruit, it’s essential to follow the right order. First, roll the lemons firmly on your work surface for 10-15 seconds—this will help release all the juices. Next, wash and dry the rind before grating the zest. I recommend using a microplane grater—they’re excellent for shaving off just the brightly colored zest while leaving the bitter pith behind. After juicing, get a little more goodness out of the spent lemon halves by making a fragrant simmer pot or some refreshing infused water!
- Organization. I like to use a quarter sheet pan or a cutting board to hold all of my posset dessert cups—it makes it much easier to get them in and out of the fridge and to cover with just one piece of plastic wrap.
- Pretty Garnishes. Zest or fresh berries are beautiful, but feel free to switch up the garnish by using sugared berries, sugared flowers, or candied lemon slices!
💭 Recipe FAQs
Traditional English posset is made with heavy cream, white sugar, and fresh citrus juice and zest.
Not quite. Panna cotta is an Italian dessert that means “cooked cream.” Like posset, cream is simmered on a stovetop with white sugar, but panna cotta is usually flavored with vanilla and is set with gelatin. Posset, on the other hand, uses citrus juice as both the flavoring agent and the setting agent—the acidity helps the cream mixture clot and thicken.
You sure can! Try the recipe below!
Make sure to let your lemon posset chill in the fridge, uncovered, for a minimum of 3-4 hours to give it time to set up properly. After that, cover the cups with plastic wrap to protect from fridge odors and the dreaded pudding “skin” and consume within 2 days.
More Lemon Dessert Recipes You’ll Love
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Lemon Posset
Equipment
- 2 Cup Liquid Measuring Cup
- Serving Cups
Ingredients
- 2 cups (480 ml) Heavy Cream
- ⅔ cup (133 g) Granulated Sugar
- 2 tablespoons Lemon Zest, from two lemons
- 6 tablespoons (90 g) Lemon Juice
Instructions
- Grab a 2-cup measuring cup and 6 small ramekins or dessert cups in preparation for the recipe and set aside.
- In a medium saucepan, combine the cream, sugar, and lemon zest. Bring to a boil over medium heat, then reduce to a simmer. Stir frequently and let it simmer for about 6 minutes until the mixture reduces to exactly 2 cups. As the liquid starts to reduce, you can use the 2 cup measuring cup to check whether you have reduced the mixture enough!2 cups Heavy Cream , ⅔ cup Granulated Sugar, 2 tablespoons Lemon Zest
- Once reduced, pour the mixture into the measuring cup and stir in the lemon juice.6 tablespoons Lemon Juice
- Strain the mixture into a bowl for a smooth texture, then divide evenly among the ramekins. Chill in the fridge for at least 3 hours to set or overnight.
- Top with some lemon zest and enjoy!
Sarah
This looks so refreshing!! So perfect when you want something light, tangy, and delicious!!