Lemon Posset

This post may contain affiliate links. Please read our disclosure policy.

Lemon posset is a simple yet delicious dessert anyone can make. Ready in minutes, it is perfect for parties, family gatherings, or any kind of celebration! Only 3-ingredients!

Lemon posset in a glass, decorated with slices of lemon.

It’s the perfect make-ahead dessert but can also be whipped in minutes when looking for a last-minute treat.

No-bake individual desserts are great for all kinds of get-togethers. They look good and are easy to throw together.

This lemon posset recipe is egg free and contains no nuts. Because it has heavy cream in it, it is not suitable for those allergic to dairy, lactose, or cow’s protein.

Ingredient for making lemon posset: lemons, heavy cream and sugar.

Ingredients:

  • Heavy cream
  • Sugar
  • Lemon – juice only

Kitchen tools you will need:

  • Measuring cups or a scale
  • Saucepan/small pot
  • Spatula
  • Knife and lemon juice squeezer
  • Something you will serve the dessert in (see below ideas)
  • Plastic foil – to cover each individual posset when stored in the fridge
Simmering cream and sugar in a sauce pan.

Serving ideas:

  • Wine or champagne glasses – Impress your guests at your next dinner party!
  • Ramekins
  • Shot glasses – perfect for parties, weddings,
  • Mini glass jars
  • Small glasses

Note: This dessert is quite rich so less is more and that is why it’s best to serve it in small glasses/ jars.

Making lemon posset is straightforward. Cream and sugar are cooked together for a few minutes, then cooled down, and finally, lemon juice is stirred in (full printable recipe at the bottom of this post).

Homemade lemon posset, ready to be served.

Tips for making the best lemon posset

  • For garnish, grate lemon zest on top (make sure to use organic lemons), 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 easily over-boil so keep an eye on it. I prefer stirring it regularly for the duration of 3-minutes rather than having to deal with the mess afterward (when I turn around for a split second and cream is all over my stovetop).
  • Make sure to cool down the cream and sugar mixture before you add lemon juice. This prevents it from curdling.
  • You cannot substitute heavy cream for milk or half and half/single cream!
  • Lemon juice is not optional. It is a must if you want this simple dessert to set.

Chilling time and setting time: This can vary depending on the shape and size of the glasses you use. Mine set after 1-hour, but to enjoy them perfectly chilled they needed 3-hours in the fridge!

Three ingredient lemon posset.

Frequently asked question

What is the consistency of lemon posset?

It is similar to panna cotta – the Italian dessert. It’s smooth and creamy and melts in your mouth. It should not be runny!

Why doesn’t my lemon posset thicken?

This could happen if not enough acid (in this case lemon juice) is added, or the lemon is milder. To fix this, add more juice.

Can you freeze this dessert?

I have read that you can. However, I have not tried it and would not recommend doing so. It is an easy recipe with a quick prep so why not make it fresh? It sets very quickly so it only requires a bit of chilling in the fridge. 3 hours is best but you can easily reduce this time down to 2 hours.

More ideas for individual desserts:

Elegant dessert in a glass.
Lemon posset recipe.
Print Pin Rate
5 from 1 vote

Lemon Posset

Lemon posset is simple yet delicious dessert anyone can make. Ready in minutes, it is perfect for parties, family gatherings or any kind of celebration! Only 3-ingredients!
Prep Time2 minutes
Cook Time3 minutes
Chilling Time3 hours
Total Time3 hours 5 minutes
Servings: 2
Author: Julia

Ingredients

  • 1 cup heavy cream (250 milliliters), see note 1
  • ¼ cup granulated sugar , heaped (60 grams), see note 2
  • 1.5 tablespoon lemon juice , see note 3

Instructions 

  • Add cream and 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 lemon juice (see notes 4 and 5).
  • Pour into wine glasses and chill before serving.

Notes

  1. Use heavy cream/double cream or whipping cream. I tested this recipe with soy cream but it did not set.
  2. 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.
  3. You will need 1 to 2 tablespoons of lemon juice. I suggest adding one and tasting first. If too sweet, add more juice. Also, the more juice you use, the thicker the posset will turn out.
  4. Once the lemon is added, the cream thickens. It needs to be refrigerated but the amount of lemon can be adjusted – you can add more if you like.
  5. 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.
  6. Chilling – to best enjoy, chill it in the fridge. Allow 1-3 hours. Note that lemon posset will set completely in the fridge.

Nutrition

Calories: 503 kcal (25%), Carbohydrates: 29 g (10%), Protein: 3 g (6%), Fat: 43 g (66%), Saturated Fat: 27 g (169%), Polyunsaturated Fat: 2 g, Monounsaturated Fat: 11 g, Cholesterol: 134 mg (45%), Sodium: 32 mg (1%), Potassium: 125 mg (4%), Fiber: 0.04 g, Sugar: 29 g (32%), Vitamin A: 1750 IU (35%), Vitamin C: 5 mg (6%), Calcium: 79 mg (8%), Iron: 0.1 mg (1%)
Course: Dessert
Cuisine: British
Did you make this recipe? I’d love to hear how it turned out! Leave a comment and rating below or tag me on Instagram @happyfoodstube.
LEAVE A COMMENT
Desserts | Recipes | Vegetarian Recipes
5 from 1 vote (1 rating without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating