Lemon posset is the kind of dessert that feels far more luxurious than the short list of ingredients suggests. Silky smooth, refreshingly tangy, and astonishingly easy to make, this classic British treat is a hidden gem that deserves a spot in your recipe repertoire. Curious how just three simple ingredients can create such creamy perfection? Keep reading — the secret lies in the science.
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 4 hours 10 minutes |
| Total Time: | 4 hours 20 minutes |
| Serving Size: | 1 plate |
Ingredients
- 2 cups heavy cream
- three fourths cup granulated sugar
- 5 tablespoons freshly squeezed lemon juice
- 1 teaspoon grated lemon zest
Equipment
- Medium saucepan
- Whisk or wooden spoon
- Measuring cups and spoons
- Fine-mesh strainer
- 4 small serving glasses or ramekins
- Microplane or zester
Instructions
- Step 1: Pour the heavy cream and sugar into a medium saucepan. Set over medium heat and whisk gently until the sugar is fully dissolved. This should only take a few minutes, but keep stirring to avoid scorching at the bottom.
- Step 2: Once the sugar is dissolved, let the cream mixture come to a gentle boil. Keep a steady eye on it and reduce the heat if needed. Let it bubble softly for about 8 minutes. This helps reduce the cream slightly and develop richness. It should lightly coat the back of a spoon when ready.
- Step 3: Remove the pan from the heat. Stir in the freshly squeezed lemon juice and grated zest. You should notice the mixture beginning to thicken slightly. That tangy lemon is doing magical things to all that velvety cream.
- Step 4: For an ultra-smooth texture, pour the mixture through a fine-mesh strainer into a clean mixing bowl or large measuring cup. This removes any stray zest or bits and ensures a flawless finish in each spoonful.
- Step 5: Divide the smooth lemon cream between four ramekins or serving glasses. They will look thin and pale at this stage, but give them time — the magic is in the chill.
- Step 6: Place the ramekins in the fridge uncovered for 30 minutes, allowing the residual heat to dissipate. Then cover lightly with plastic wrap or lids and chill for at least 4 hours. I often make these the night before a dinner party — they will be fully set and deeply flavored by the next day.
- Step 7: When ready to serve, top with an extra curl of lemon zest or a handful of juicy berries. Sometimes I nestle a tiny shortbread on the side for an elegant touch.
Nutrition per serving
| Calories | 420 |
| Protein | 2g |
| Carbohydrates | 30g |
| Fat | 36g |
| Sugar | 28g |
| Fiber | 0g |
| Sodium | 30mg |
Description
Lemon posset is the kind of dessert that whispers elegance while delivering a bold citrus punch. Its texture is silky and lusciously smooth, like the filling of the finest French tart or a warm cream melting on your tongue. The zesty flavor of fresh lemons cuts through the richness of heavy cream, making each spoonful bright, balanced, and utterly irresistible. Served chilled in petite glasses, it is simple yet stunning — a dessert that turns any night into a special occasion.
With its roots in traditional British pudding-making and a flair that feels right at home in modern American kitchens, lemon posset invites you to slow down and savor. It is a delightful contrast — both rich and refreshing. Think of it as the love child of lemon bars and panna cotta. Whether you are hosting a dinner party or simply craving something pretty and sweet after a long day, this little treat promises satisfaction in the most graceful way.
Why You’ll Love This Recipe
This lemon posset recipe is a dream for busy home cooks who love showstopping results with minimal effort. Made with only three ingredients and no gelatin or eggs, it relies on the magical combination of cream, sugar, and lemon juice to create its perfect custard-like texture. It is a stovetop dessert that comes together effortlessly and sets beautifully in the fridge — no baking necessary.
It is also incredibly versatile. Dress it up with fresh berries, a sprig of mint, or a buttery shortbread cookie on the side. Or leave it plain to let its silky citrusy flavor shine. Once you make it, lemon posset may just earn a permanent spot in your dessert lineup.
Serving and Storage Tips
Lemon posset should be served cold, straight from the refrigerator. It is best enjoyed in small glass cups or ramekins where its pale yellow color can be admired. Add a garnish of berries or lemon zest for extra charm.
Store the posset covered in the refrigerator for up to 3 days. It should remain smooth and set during that time. Freezing is not recommended, as the texture can become grainy when thawed. For prep-ahead ease, make it the night before serving and chill overnight. No reheating needed — this dessert is loved just as it is.
Course, Cuisine, Keywords
Dessert, British, lemon posset, lemon dessert, creamy citrus dessert, easy make-ahead dessert
Servings, Prep Time, Cook Time, Total Time, Serving Size
Servings: 4
Prep Time: 10 minutes
Cook Time: 4 hours 10 minutes
Total Time: 4 hours 20 minutes
Serving Size: about 1 half-cup per serving
Recipe Notes
For a slightly tangier finish, increase the lemon juice by one extra tablespoon. If you do not have fresh lemons, bottled lemon juice can be used, but fresh juice will give a brighter, more vibrant flavor.
For garnish ideas, top with crushed shortbread cookies, fresh raspberries, or a dollop of whipped cream.
Lemon posset must be kept refrigerated and should be consumed within 3 days for best quality. It is not suitable for freezing, as freezing alters the creamy texture.
FAQ
Can I use a sugar substitute like honey or maple syrup in lemon posset?
I recommend sticking with granulated sugar for the best texture and flavor. Liquid sweeteners can interfere with how the cream thickens and may result in a thinner consistency.
Why is my lemon posset not setting properly?
If your posset remains liquid after chilling, it may be due to simmering the cream for too short a time or using low-fat cream. Make sure to simmer for the full 8 minutes to reduce and concentrate the cream before adding the lemon juice.
Can I flavor this with other citrus like lime or orange?
Yes, you can substitute lime or orange juice and zest for a different flavor twist. Lime will be zestier while orange creates a rounder, sweeter profile. Just be mindful that some citrus juices have different acidity levels which may affect the set.
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Lemon Posset
Ingredients
- 2 cups heavy cream
- ¾ cup granulated sugar
- 5 tablespoons freshly squeezed lemon juice
- 1 teaspoon grated lemon zest
Instructions
- In a medium saucepan, combine the heavy cream and sugar. Place over medium heat and stir gently until the sugar is completely dissolved.
- Bring the mixture to a gentle boil, then reduce the heat slightly and simmer for 8 minutes. Keep it bubbling softly and stir occasionally to prevent scorching.
- Remove the saucepan from heat. Stir in the lemon juice and lemon zest. The mixture will begin to thicken slightly as the acid reacts with the cream.
- Strain the mixture through a fine-mesh sieve into a measuring cup or bowl to remove the zest and any undissolved bits for an ultra-smooth finish.
- Pour the strained mixture evenly into four small glasses or ramekins.
- Refrigerate uncovered for 30 minutes, then cover lightly with plastic wrap or lids. Chill for at least 4 hours or until set.
- Before serving, garnish with a bit of fresh lemon zest or a few berries if desired.
