It’s creamy, tart, and sweet with just four ingredients! A lime posset is such an easy way to enjoy this citrus at its best: the bright acidity of fresh lime juice thickens sweetened cream without the need for eggs or gelatin, creating a silky custard that sets all on its own. The result is a refreshingly tangy, spoonable treat that feels both elegant and effortless!
What is a posset, you ask? Only the simplest, speediest custard of them all! The concept for this easy 3-ingredient dessert is simple—mix sweetened, reduced cream with acidic juice and citrus zest, then chill until thickened. The end result is a dreamy, creamy pudding-like palate cleanser—equally perfect for serving after a heavy winter meal or a garden party.
In pastry school, I learned how to make all kinds of custard—from crème brûlée and crème pâtissière to bavarian cream and clafoutis, chocolate mousse and panna cotta. But of all the many varieties of the creamy custard, none are quite so easy as a British posset.
While most often made with lemon or orange, you can make posset with any variety of citrus. My interpretation of this classic British custard makes for a fabulous lime creamsicle dessert—a crowd-pleaser if there ever was one!
🍴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 limes to shine more brightly.
- Whole Limes - You’ll need fresh limes here—we want to use both the zest and the juice for maximum lime flavor.
See the recipe card below for a full list of ingredients and measurements.
📖 How to Make Lime Posset: Step-by-Step Instructions
This fresh lime dessert recipe comes together in a flash! Here’s how:
Step 1: Mix & Simmer. In a medium saucepan, combine the cream, sugar, and lime 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 lime 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 lime 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 or zest, and enjoy every creamy, citrusy spoonful!
👩🏻🍳 Expert Tips
- Equipment Smarts. To get started, have a 2-cup glass measuring cup handy—trust me, it’ll be your best friend for getting the posset consistency just right! We’re aiming to reduce the cream and lime mixture to exactly 2 cups. A little trick: pour the mixture into your measuring cup once or twice as it simmers so you can keep a close eye on the amount. Also, have 6 small ramekins or dessert cups ready for when it’s time to pour the custard.
- 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 is a perfect garnish, but I also love to use sugared berries, sugared flowers, or candied orange 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 lime 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.
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Lime Posset
Equipment
- 2 Cup Liquid Measuring Cup
- Serving Cups
Ingredients
- 2 cups (480 ml) Heavy Cream
- ⅔ cup (133 g) Granulated Sugar
- 2 tablespoons Lime Zest, from two limes
- 6 tablespoons (90 g) Lime 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 lime 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 Lime Zest
- Once reduced, pour the mixture into the measuring cup and stir in the lime juice. Let it cool for 20 minutes before moving on!6 tablespoons Lime 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 lime zest and enjoy!
Lauren
Love how quick this comes together!! Can’t wait to try it!!