Lemon Posset Recipe

I’m excited to share my Lemon Posset—a classic British dessert that’s luxuriously creamy, bright with lemon flavor, and incredibly simple to make using just cream, sugar, and lemon juice.

Why I’ll Love This Recipe

I love this recipe because it’s proof that a few simple ingredients can create something spectacular. The lemon cuts through the richness of the cream, making it light and refreshing, while the smooth texture feels decadent. It’s also one of the easiest desserts I make.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

• Heavy cream

• Granulated sugar

• Fresh lemon juice

• Lemon zest

• Fresh berries (optional, for garnish)

Directions

1. I pour the heavy cream and sugar into a saucepan and place it over medium heat.

2. I stir gently until the sugar dissolves, then bring the mixture to a gentle boil.

3. I let it boil for 3 minutes, watching closely so it doesn’t overflow.

4. I remove the pan from the heat and stir in lemon juice and zest.

5. I let the mixture sit for 5 minutes, then strain it through a fine mesh sieve for an extra-smooth texture.

6. I pour the mixture into small serving glasses or ramekins.

7. I refrigerate for at least 3 hours, or until set.

8. I garnish with fresh berries or a little extra zest before serving.

Servings and Timing

• Servings: About 4 servings

• Prep time: 5 minutes

• Cook time: 8 minutes

• Chill time: 3 hours

• Total time: About 3 hours 15 minutes

Variations

• I sometimes infuse the cream with fresh herbs like thyme or basil before straining for a unique flavor.

• I swap lemon for lime or orange for a different citrus profile.

• I top with crushed shortbread cookies for extra texture.

• I swirl in a bit of raspberry puree before chilling for a two-tone effect.

Storage/Reheating

I store Lemon Posset covered in the refrigerator for up to 3 days. I don’t reheat it—this dessert is meant to be served chilled.

FAQs

Why does Lemon Posset set without eggs or gelatin?

The acidity of the lemon juice reacts with the cream, naturally thickening it as it chills.

Can I make this ahead of time?

Yes—it’s perfect for making the day before serving.

Can I use light cream or milk?

No—only heavy cream will set properly and give the right texture.

Do I need to strain the mixture?

Straining isn’t required, but it gives a smoother, more elegant finish.

Can I freeze Lemon Posset?

I don’t recommend it, as freezing can cause separation.

Conclusion

I love making Lemon Posset because it’s elegant, refreshing, and unbelievably simple. It’s a dessert that always impresses guests, yet takes less than 10 minutes of active work.