Lemon Posset

Last Updated on May 20, 2026 by becky

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 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

To make this lemon posset recipe, gather the following 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.

• 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 – 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.

How to Make Lemon Posset

To make a classic lemon posset, begin by whisking together double cream and granulated sugar in a small saucepan. Once the sugar dissolves, 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, 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.

For ingredient quantities, step-by-step instructions, and process photos, scroll down to the recipe card below.

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.

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!

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