becky
This post may contain affiliate links. Please read the disclosure policy to learn more.
Thank you for supporting this blog!
Requiring just four ingredients and less than ten minutes of active prep time, this easy lemon posset recipe offers a light and refreshing summer dessert option to follow a heavy meal. This seasonal British staple works especially well for days when you’re short on prep time, or when it’s simply too hot to turn on the oven.
What is a Lemon Posset?
Made with cream, sugar, and fresh lemons, lemon posset is a cold British dessert often served during the summer months. Similar to a pudding or a panna cotta, the traditional lemon posset requires only a few minutes of prep time (plus several hours for chilling!) and a handful of ingredients, making it a popular and budget-friendly dessert choice for home cooks.
My lemon posset recipe consists of double cream (or whipping cream—see ingredient notes below) for a rich, creamy texture; granulated sugar for sweetness; and a combination of lemon juice and zest for a tart, citrus-y flavor. An acid reaction causes the posset to set as it chills, creating a smooth, custardlike texture without the need for a thickening agent like gelatine or cornflour.
How to Make Lemon Posset
To make a classic lemon posset, you’ll begin by whisking together double cream and granulated sugar in a small saucepan. Once the sugar dissolves, you’ll bring the mixture to a boil and stir it over medium low heat for several minutes, allowing the cream to thicken slightly. As you stir, you’ll see the color change from white to slightly yellowish in tone.
Then, you’ll stir in the lemon zest and juice, and pour the mixture into small cups or ramekins (I used clear glass ramekins like these). After that, it’s just about waiting for the posset to set in the fridge. Chilling can take can take 2-3 hours or longer, which also makes this a great make-ahead dessert—I like to prepare the possets and allow them to chill overnight.
Serve homemade lemon posset chilled, accompanied by a garnish such as lemon slices, candied citrus peel, fresh blueberries or raspberries, mint leaves, or pretty edible flowers.
Lemon Posset Ingredients
The best thing about a lemon posset? You only need four ingredients! To make this recipe, gather the following:
- Double Cream – Double cream contains 48% fat, compared to whipping cream’s 35%. A traditional lemon posset features double cream, and I’ve written this recipe as such. But depending on your location, you might find it difficult to find double cream. Just in case, I also tested a batch of these possets with whipping cream, so feel free to use that (or heavy cream) as a substitute. Do not make this recipe with plant milk—the acid reaction won’t work properly. (For a plant-based option, try my almond milk pudding instead.)
- Granulated Sugar – Sugar adds sweetness to contrast with the acidity of the lemon juice. Do not reduce the amount of sugar—you really do need the full amount.
- Lemon Zest – Opt for a microplane (not a box grater) and zest the rind as finely as possible.
- Lemon Juice – Fresh-squeezed is best! Don’t use bottled or reconstituted lemon juice for this recipe.
- Optional Garnishes – You can serve your lemon posset plain, or garnish as desired. Fresh herbs (basil, mint, lemon thyme), edible flowers, berries, or thinly sliced lemons all make lovely garnishes for this quintessential summer dessert. Or, add a dollop of whipped cream, or coconut whipped cream.
Make-Ahead and Storage Suggestions
Although this recipe only takes five minutes of active time, the possets must be thoroughly chilled before serving. Chilling can take 2-4 hours, or possibly longer depending on your fridge temperature.
I suggest preparing these lemon possets at least four hours in advance, but you can also make this recipe up to 24 hours ahead of time and refrigerate in the ramekins until ready to serve.
Other citrus recipes you might enjoy:
Chocolate Orange Shortbread
Lemon Daisy Slice and Bake Cookies
Candied Orange Peels
Lemon Drops
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Lemon Posset
- Total Time: 2 hours 10 minutes
- Yield: 4 3-ounce portions 1x
Description
A lemon posset recipe comprised of cream, sugar, and fresh lemons. This British classic makes a refreshingly simple lemon dessert.
Ingredients
300 milliliters double cream* (1 1/4 cups)
105 grams granulated sugar (1/2 cup)
2 teaspoons lemon zest, packed
45 milliliters freshly squeezed lemon juice, passed through a sieve (1/4 cup, or about 1 1/2 large lemons)
Lemon slices, mint leaves, or candied citrus peel, to garnish
Instructions
To a medium saucepan, add the double cream and the granulated sugar, and whisk to combine.
Cook over medium-low heat, stirring gently until the sugar dissolves and the mixture thickens slightly, about 4 minutes. (You will see the color change from white to slightly yellow-ish.)
Remove from heat. Stir in the lemon zest and lemon juice.
Pour into small serving cups or ramekins.
Transfer ramekins to the refrigerator to chill, at least 2 hours, or overnight.
Garnish as desired. Serve immediately.
Store leftover lemon possets in the refrigerator for up to two days.
Notes
*Or whipping cream/heavy cream. See post above for details.
- Prep Time: 10 minutes
- Chilling Time: 2 hours
- Category: Custards and Puddings
- Method: Stovetop
- Cuisine: Desserts