Lemon Posset

Requiring just three ingredients and less than ten minutes of active prep time, my easy lemon posset recipe offers a light and refreshing summer dessert option. 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.

Why Make This Lemon Posset?

Made with cream, sugar, and fresh lemons, lemon posset is a cold British dessert often served during the summer months. Similar to pudding or a panna cotta, 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/heavy cream for my US followers—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.

Lemon Posset Ingredients

• 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 in order for the posset to set properly.

• Lemon Zest – Opt for a microplane (not a box grater) and zest the rind very finely.
• Lemon Juice – Fresh-squeezed is best! Don’t use bottled or reconstituted lemon juice for this recipe; these bottled juices sometimes contain preservatives, and can give the posset a chemical or bitter taste.

Lemon Posset Tips

• Plan ahead. 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 in pretty dishes. I like to use clear glass dishes, clear verrines, or clear ramekins to showcase the sunny lemon color and creamy texture of the posset.
• Add garnishes. Serve lemon posset plain, or garnish with fresh herbs (basil, mint, lemon thyme), edible flowers, berries, candied lemon peel, or thinly sliced lemons. Or, add a dollop of whipped cream, or coconut whipped cream.

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Lemon Posset

Recipe by becky

• Total Time2 hours 10 minutes
• Yield4 3-ounce portions 1x

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A lemon posset recipe comprised of cream, sugar, and fresh lemons. This British classic makes a refreshingly simple lemon dessert.

Ingredients

Scale 1x2x3x

300 milliliters double cream* (1 1/4 cups)
100 grams granulated sugar (1/2 cup)
2 teaspoons lemon zest, packed
45 milliliters freshly squeezed lemon juice, passed through a sieve (3 tablespoons, or about 1 1/2 large lemons)

Lemon slices, mint leaves, or candied citrus peel, to garnish

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Instructions

In a medium saucepan, whisk double cream and granulated sugar.

Cook over medium-low heat, stirring gently until the sugar dissolves and 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 dishes or ramekins.

Refrigerate at least 2 hours, or overnight.

Garnish as desired. Serve immediately.

Store leftover lemon possets in the refrigerator for up to 2 days.

 

Equipment

clear ramekins

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medium saucepan

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whisk

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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

Make-Ahead and Storage Suggestions

Although this recipe only requires about five minutes of active prep time, the possets must be thoroughly chilled before serving. This can take 2-4 hours, or possibly longer depending on your fridge temperature.

To make ahead: You can make this recipe up to 24 hours ahead of time and refrigerate 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
Candied Lemon Peels
Lemon Granita
Classic Homemade Lemonade
Lemon Curd Hand Pies
Lemon Cream Biscuits

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!