Lemon Posset
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Lemon posset is a classic creamy dessert that sets in the fridge with just heavy cream, sugar and lemon juice. You simmer the cream and sugar for a few minutes, let it cool, then stir in lemon juice and pour it into small glasses.
With only 3 ingredients and very little hands-on time, it’s a no-bake dessert that sets without eggs or gelatin.
You can make it a few hours ahead and leave it in the fridge until it’s time to serve.
How to make lemon posset
- Simmer the heavy cream and sugar together for a few minutes, stirring so it doesn’t boil over.
- Take it off the heat and let it cool down (warm is fine, hot is not).
- Stir in the lemon juice until smooth. It will start to thicken.
- Pour into small glasses, cover and refrigerate until firm.
Ingredients
- Heavy cream: use heavy cream, double cream or whipping cream.
- Sugar: superfine or granulated both work.
- Lemon juice: fresh is best, and it’s what helps it firm up.
Kitchen tools
- Measuring cups or a scale
- Saucepan or small pot
- Spatula
- Knife and lemon juicer
- Serving glasses (see ideas below)
- Plastic wrap: to cover each individual posset when stored in the fridge
Serving glasses and portion size
- Wine or champagne glasses: pretty for dinner parties, but keep portions small
- Ramekins: easiest for neat portions
- Shot glasses: great for parties and dessert tables
- Mini jars: good for make-ahead and transporting
- Small juice glasses: simple and sturdy
How much to pour: aim for about 1/3 to 1/2 cup per serving since it’s rich.
Helpful tips
- For garnish, grate lemon zest on top (if you’re using zest, wash the lemon well), chocolate or add one or two mint leaves. Topping the glasses with berries is also an option. Or serve it with a piece of shortbread cookie.
- Heavy cream can boil over fast, so keep an eye on it. I stir for the full 3 minutes rather than cleaning up the stovetop when it happens.
- Make sure to cool down the cream and sugar mixture before you add lemon juice. This prevents it from curdling.
- Lemon juice is what helps it firm up, so don’t skip it.
Chilling and setting time
This depends on the size of your glasses. Mine set after 1-hour, but for the best texture chill them for 2 to 3 hours.
Can I use half-and-half, single cream or milk?
No, not if you want the same set. Lemon posset needs enough fat to thicken properly. Milk, half-and-half and single cream tend to stay loose. So heavy cream is the most reliable.
FAQs
A chilled cream dessert that sets without eggs or gelatin. The lemon juice thickens the cream mixture as it cools.
It’s smooth and creamy, similar to a softly set panna cotta. It should hold on a spoon and not be runny.
Most often it’s one of these: not enough lemon juice, very mild lemons, simmering too briefly, or using a lighter dairy. Add a little more lemon juice, stir and chill longer.
No. It should be spoonable and hold its shape.
I don’t recommend it. The texture can change after thawing. It’s quick to make and sets well in the fridge.
Storage
Cover and refrigerate for up to 2 days. Garnish right before serving.
More individual desserts to try
- Mango Panna Cotta
- Lemon Curd Dessert Cups
- Raspberry No-Bake Dessert
- Chocolate Mango Cheesecake Parfait
Lemon Posset Recipe
Ingredients
- 1 cup heavy cream see note 1
- ¼ cup granulated sugar heaped (60 grams), see note 2
- 1½ tablespoon lemon juice see note 3
Instructions
- Add 1 cup heavy cream and ¼ cup granulated sugar into a saucepan. Bring to a boil and reduce to simmer for 3 minutes.
- Turn off the heat and let it cool before stirring in 1½ tablespoon lemon juice (see notes 4 and 5).
- Pour into wine glasses and chill before serving.
Notes
- Use heavy cream/double cream or whipping cream. I tested this recipe with soy cream, but it did not set.
- Sugar: I use superfine sugar/caster sugar. It has small sugar granules similar to fine salt. Granulated tend to have very large granules but can be used as well. I have not tested this recipe with powdered sugar/icing sugar so don’t know how much of that should be added.
- You will need about 1½ tablespoons of lemon juice, but you can adjust to taste. More juice makes it brighter and helps it thicken.
- Once the lemon is added, the cream thickens. It needs to be refrigerated, but you can adjust the lemon to taste.
- I let it cool for 20 minutes, stirring from time to time to get rid of the skin and help the cooling process. It does not have to be cold but not hot.
- Chilling: to best enjoy, chill it in the fridge. Allow 1-3 hours. Note that lemon posset will set completely in the fridge.
Nutrition
Nutrition information is an estimate provided by an online nutrition calculator and may vary based on ingredient brands, substitutions, and portion sizes.