I’ll never forget the first time I made lemon posset. It was one of those impromptu moments—you know, when guests are coming and you need a dessert that looks impressive but doesn’t demand much time or stress. I stumbled across this traditional British treat and was immediately intrigued. Just three ingredients? No gelatin? No eggs? It sounded too good to be true—but the result was a revelation.
Lemon posset is everything I love in a dessert: rich, creamy, refreshingly tart, and silky smooth. It’s one of those old-fashioned recipes that feels modern again, perfect for warm evenings, brunch spreads, or a make-ahead dinner party finale. Whether you’re a seasoned home cook or just beginning your culinary journey, this dessert is one you’ll want to keep in your back pocket.
Ingredients (Serves 6):
- 2 cups heavy cream
- ¾ cup granulated sugar
- Zest of 2 lemons
- ½ cup freshly squeezed lemon juice (about 3–4 lemons)
- Fresh berries and mint leaves for garnish (optional)
Equipment:
- Medium saucepan
- Whisk or spoon
- Citrus zester and juicer
- Measuring cups
- Ramekins, dessert glasses, or small bowls
- Plastic wrap
- Refrigerator
Instructions: How to Make Lemon Posset
- Gently Heat the Cream and Sugar
In a medium saucepan, combine the heavy cream and granulated sugar. Set it over medium heat and stir continuously until the sugar is completely dissolved. Once you see gentle bubbles forming around the edge (without boiling), remove from heat. Tip: Avoid letting the cream boil—this can alter the final texture and cause separation. - Add Lemon for the Magic
Stir in the zest of two lemons and the freshly squeezed lemon juice. The acid from the lemon is what transforms this mixture into a thick, custard-like consistency without needing eggs or gelatin. Mix thoroughly. Expert Note: This method of thickening using acid and cream is similar to how buttermilk or crème fraîche is cultured—it’s all about chemistry. - Cool and Pour
Let the mixture cool for about 10 minutes to reduce condensation. Then pour it evenly into ramekins or your favorite small dessert glasses. I often use small mason jars for a charming, rustic touch. - Chill and Set
Cover each dish with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. When set, the posset should jiggle slightly but hold its shape when scooped with a spoon. - Garnish and Serve
Just before serving, top with a few fresh berries and a small sprig of mint. This not only adds color and freshness but balances the creaminess beautifully.
My Personal Tips & Variations
- Make It Lighter: Swap out a small portion (up to ½ cup) of cream for whole milk. It will set a little softer, but still be delicious.
- Citrus Swaps: Orange posset or grapefruit posset are stunning variations. Just reduce the sugar slightly depending on the sweetness of your fruit.
- Infused Cream: Add a sprig of thyme or a few crushed cardamom pods to the cream while heating for a subtle herbal note. Strain before adding lemon juice.
- Vegan Version? While traditional posset relies on dairy fat and lemon acid, you can experiment with coconut cream and agar for a vegan alternative—though it won’t be a true posset.
Nutritional Info (Per Serving – Based on 6 Servings):
- Calories: ~310
- Fat: 26g
- Saturated Fat: 16g
- Carbohydrates: 18g
- Sugar: 18g
- Protein: 2g
- Sodium: 25mg
Note: Nutrition values are estimates. Always check labels if dietary concerns are important.
Troubleshooting Common Issues:
- Didn’t Set Properly? This is usually due to the cream not being heated enough (must reach a gentle simmer) or too little lemon juice.
- Too Tart? Try reducing the lemon juice by a tablespoon next time, or balance with a touch more sugar.
- Grainy Texture? Boiling cream or over-zesting (too much pith) can lead to a slightly bitter, chalky texture. Use only the vibrant outer peel and simmer gently.
Lemon posset might just be the most underappreciated gem in the world of desserts. It’s minimal, elegant, and foolproof—qualities I’ve come to truly value as both a home cook and a hostess. Every time I serve this, I get that “wait… what’s in this?” reaction from guests. And when I say “just cream, sugar, and lemon,” it always earns a smile
I hope this posset becomes your go-to just like it has for me. Let me know how it goes—and don’t forget the mint.
Lemon Posset
Ingredients
Equipment
Method
- In a medium saucepan, combine the heavy cream and sugar. Heat over medium heat, stirring until the sugar is fully dissolved. Bring to a gentle simmer, but do not let it boil.
- Remove from heat and stir in the lemon zest and lemon juice. Mix thoroughly to infuse the flavor.
- Let the mixture cool for about 10 minutes, then pour into ramekins or dessert glasses.
- Cover with plastic wrap and refrigerate for at least 4 hours or until fully set.
- Garnish with fresh berries and mint leaves if desired. Serve chilled.
