Lemon Posset
Bright lemon juice and zest swirl into heavy cream for a tart, ultra-silky posset that sets in the fridge.
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This classic lemon posset is a silky-smooth British dessert that feels elegant yet couldn’t be easier to make. With just cream, sugar, and fresh lemon, you get a rich and tangy sweet treat that’s perfect for tea parties, dessert tables, or when you need a no-bake option.
Serve it chilled in small glasses for a light snack or sweet finish, or use it as a tart filling to create a stunning (and simple) lemon dessert tart. Whether you’re brushing up on dessert basics or looking for an easy recipe to impress guests, this lemon posset is a timeless favorite.
Recipe Info
This recipe is:
- Super simple and uses pantry staples. Just a few basic ingredients like heavy cream, lemons, sugar, and salt—no special or hard-to-find items needed.
- Ingenious thickening method. The lemon juice curdles the heavy cream naturally to create a rich, creamy pudding without any cornstarch or gelatin.
- Bright and refreshing flavor. The fresh lemon juice and zest give a lovely tartness balanced by just enough sweetness.
Making lemon posset for the first time? Read the ingredients notes, step-by-step instructions, and tips. If you’re familiar with the recipe, feel free to jump to the recipe card.
Ingredients and Substitutes
- Fresh lemon juice. Provides the key citrus flavor and acidity that sets the characteristic tartness of the posset. Use freshly squeezed lemon juice for the best taste.
- Lemon zest. Enhances the lemon flavor. Grate only the yellow part to avoid bitterness.
- Heavy cream. Forms the creamy base and rich texture of the posset.
- White sugar. Sweetens and balances the tartness of the lemon juice. Adjust the amount to your taste.
- Salt. Enhances the overall flavor. A bit goes a long way.
Step-by-Step: How to Make Lemon Posset
- Cook Cream Mixture. In a medium pot, combine the heavy cream, sugar, and lemon zest. Stir everything together and bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer gently, stirring every 30 seconds or so, for about 3 to 5 minutes. Then, remove the pot from heat.
- Add Lemon Juice. Pour in the lemon juice and stir the mixture continuously for about 30 seconds. You should notice the mixture thickening slightly as the lemon juice reacts with the cream.
- Optional Straining. If you prefer an ultra-smooth lemon posset, strain the mixture through a fine-mesh sieve to remove the lemon zest. This step is optional and you can skip if you like a bit of zest texture. I usually don’t strain.
- Taste and Adjust Sweetness. The recipe is on the lighter side for sugar (that’s how I like it), so feel free to add more if you like it sweeter. Don’t freak out if you need to double the sugar.
- Pour and Chill. Pour the lemon posset mixture into ramekins, small jars, or even hollowed-out lemon halves for a fun presentation. Let the containers cool for 20 to 40 minutes at room temperature. Then cover them and refrigerate for at least 6 hours, or until fully set.
cool, then chill for 6 hours until set
- Serve and Enjoy. Once the lemon posset is set and chilled, it’s ready to serve. Enjoy it as is or garnish with fresh berries or a sprig of mint for a lovely finishing touch.
Tips
- Measure, don’t eyeball. The lemon juice is what makes the cream set, so the amounts need to be right. Too little and you’ll end up with soup instead of pudding; too much and it’ll taste overly sharp. Juice your lemons, then actually measure it out (kitchen scale or measuring cups both work). For a brighter, tangier kick, go with 4 tablespoons of juice instead of 3 for the proportions in the recipe.
- Adjust the sweetness to your taste. I like mine on the tangier side, so the sugar in this recipe is on the lighter end. But plenty of people prefer it sweeter and add more sugar. There’s no “right” amount—taste as you go, then add more sugar until it hits your sweet spot.
- Dress it up for presentation. This dessert looks elegant no matter what, but you can take it up a notch by serving it in hollowed-out lemon halves. To do this, cut a lemon in half, run a knife about ½ inch into the white pith (to allow the spoon to go in), then scoop out the insides with a spoon. The shells make a fun, natural “cup” for your posset. Bonus: you’ll get more lemon juice than you need for the recipe this way.
Storage
Store lemon posset in an airtight container in the refrigerator for 3 to 4 days. Ensure the container is sealed tightly to maintain freshness.
Similar Recipes to Try
Looking for more? Check out the following recipes:
- Want a lemony filling to layer into cakes and tarts? Go for Lemon Curd and Lemon Pastry Cream Recipe.
- Baking for coffee or tea time? Lemon Madeleines and Lemon Financiers fit perfectly.
- Looking for something citrusy and sweet? Lemon Chia Pudding is a light breakfast/dessert with good macros.
Servings: 4 servings
Calories: 327kcal
Equipment
Ingredients
- 3 tbsp fresh lemon juice 45 g, you’ll probably need 1.5 – 2 medium lemons
- lemon zest from 1 medium lemon
- 1 1/4 cups heavy cream 300 g
- 1/3 cup white sugar 66 g
- pinch salt
Instructions
- Cook Heavy Cream Mixture: In a medium pot, combine heavy cream, sugar, and lemon zest. Bring to boil over medium heat, then simmer for 3 to 5 minutes, stirring often.lemon zest, 1 1/4 cups heavy cream, 1/3 cup white sugar, pinch salt
- Add Lemon Juice: Remove from heat, add lemon juice, and stir continuously for 30 seconds until thickened.3 tbsp fresh lemon juice
- Strain Mixture (Optional): Strain mixture to remove zest for a smoother texture.
- Adjust Taste: Taste and adjust sugar as desired.
- Set: Pour into containers, cool for 20-40 minutes, then refrigerate at least 6 hours until set.
- Serve: Serve chilled.
Notes
- Nutrition information calculated using white granulated sugar and standard 36% heavy cream. Treat these values as a rough estimate.
- Yields four 1/3 cup servings or about 6 lemon halves.
Nutrition
Calories: 327kcal | Carbohydrates: 19.4g | Protein: 1.6g | Fat: 27.9g
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