Lemon Posset is a minimalist dessert with maximum impact. It takes just 10 minutes of active prep and uses only three ingredients, yet the result is a luxurious, velvety custard-like dessert that sets beautifully in the fridge. It’s naturally gluten-free, requires no baking, and can be dressed up with fresh fruit, mint, or a cookie on the side.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Heavy cream
Granulated sugar
Fresh lemon juice
Directions
In a saucepan, combine the heavy cream and sugar.
Bring to a gentle boil over medium heat, stirring until the sugar dissolves completely.
Reduce the heat slightly and simmer for 3 minutes, stirring occasionally.
Remove the pan from heat and stir in the lemon juice.
Let the mixture cool for 5–10 minutes, then pour into individual serving glasses or ramekins.
Refrigerate for at least 3 hours, or until set. The texture should be thick and creamy.
Serve chilled, optionally garnished with lemon zest, berries, or a sprig of mint.
Servings and timing
This recipe makes about 4 small servings. Prep time is 5 minutes, cook time is 5–7 minutes, and chill time is at least 3 hours. Total time required is approximately 3 hours and 15 minutes, most of which is hands-off.
Variations
Lime posset: Use fresh lime juice for a tangier twist.
Orange posset: Substitute with orange juice and add zest for a sweeter, mellow flavor.
Citrus mix: Combine lemon and lime juice for a layered citrus taste.
Berry topping: Add a spoonful of raspberry or blueberry compote before serving.
Ginger lemon: Infuse the cream with a few slices of fresh ginger during boiling, then strain before adding lemon.
Lavender lemon: Steep dried culinary lavender in the cream for a floral note.
Mint garnish: Top with fresh mint leaves for a clean, bright contrast.
Shortbread pairing: Serve with a buttery shortbread cookie for texture.
Mini tart filling: Pour the posset into baked tart shells for an easy lemon tart.
Vanilla: Add a few drops of vanilla extract for a richer depth of flavor.
Storage/Reheating
Store Lemon Posset in the refrigerator, covered, for up to 3 days. Serve chilled. Do not freeze, as the texture may become grainy. This dessert does not require reheating.
FAQs
What is a posset?
A posset is a traditional British dessert made by boiling cream and sugar, then curdling it slightly with lemon juice to create a creamy, set custard-like texture.
How does it set without gelatin or eggs?
The acid in the lemon juice reacts with the cream and sugar mixture to thicken and set the dessert naturally.
Can I use whipping cream instead of heavy cream?
Yes, as long as it has a high fat content (at least 35%), it will work. Avoid using low-fat cream.
Can I make it ahead of time?
Absolutely. It’s ideal for making a day in advance and storing in the fridge until ready to serve.
Can I make this dairy-free?
No, traditional posset relies on dairy cream to set properly. Plant-based alternatives won’t work the same way.
Why didn’t my posset set?
The cream may not have simmered long enough, or the lemon juice wasn’t acidic or fresh enough. Make sure to follow timing and use fresh juice.
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for flavor and acidity. Bottled juice may affect taste and texture.
How should I serve lemon posset?
Serve in small glasses or ramekins, topped with fruit, lemon zest, or a cookie on the side.
Can I double the recipe?
Yes, but make sure your pan is large enough and adjust simmering time slightly to ensure proper reduction.
Is it very sweet?
It’s sweet but balanced by the tart lemon juice. You can slightly reduce sugar to taste if preferred.
Conclusion
Lemon Posset is proof that simple ingredients can create truly stunning results. With just cream, sugar, and lemon juice, you’ll have a silky, citrusy dessert that feels both luxurious and effortless. Make it ahead, chill it until firm, and enjoy a perfectly balanced, refreshing treat any day of the week.
Lemon Posset is a rich, silky British dessert made from just cream, sugar, and lemon juice. This no-bake, egg-free treat sets into a luxurious custard-like texture with bright citrus flavor and minimal effort.
Author:Catherine
Prep Time:5 minutes
Cook Time:7 minutes
Total Time:3 hours 15 minutes
Yield:4 servings
Category:Dessert
Method:Stovetop
Cuisine:British
Diet:Gluten Free
Ingredients
2 cups heavy cream
3/4 cup granulated sugar
1/4 cup fresh lemon juice (from about 2 lemons)
Instructions
In a medium saucepan, combine the heavy cream and sugar.
Bring to a gentle boil over medium heat, stirring to dissolve the sugar.
Reduce the heat and simmer gently for 3 minutes, stirring occasionally.
Remove from heat and stir in the fresh lemon juice until fully incorporated.
Let the mixture cool for 5–10 minutes, then pour into 4 small glasses or ramekins.
Refrigerate for at least 3 hours, or until the posset is fully set.
Serve chilled, optionally garnished with lemon zest, berries, or mint.
Notes
Use fresh lemon juice for best flavor and proper setting—bottled juice may not work well.Ensure the cream simmers for a full 3 minutes to allow proper thickening.Do not freeze—freezing can ruin the smooth texture.Can be made a day ahead and kept refrigerated until ready to serve.Top with fresh fruit, lemon zest, or a cookie for added texture and presentation.
