Here's a simple dessert you probably never heard of, a chilled cream dessert called a Posset. This is custard-style lemon posset, and it takes just minutes to make with 3 simple ingredients. So if you love easy creamy lemon desserts, make this now! I bet it will become one of your favorites as it is mine. They are always a hit and no baking required.
I am a lemon lover, so anything lemon whether it's grilled lemon chicken, a lemony Mediterranean pasta salad, or a lemon olive oil cake I'm up for. If that's you too, you'll love this simple lemon posset. With friends coming for dinner who love lemon desserts, I knew just what to make. Here's a new one for your dessert recipe file. I can't wait to make it again.
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Why You'll Love This Recipe
- Make it 4 hours ahead or the night ahead.
- Lots of luscious lemon flavor and creamy texture.
- Only 3 simple ingredients!
- Terrific for your next dinner party.
- Super easy recipe!
For another much-loved creamy lemon dessert, try this light as air lemon mousse.
Recipe Ingredients
- Cream - Either heavy cream or heavy whipping cream, they are the same thing. Buy one with a butterfat level between 36% to 40%.
- Lemons - Fresh lemons are the major flavor player, also providing the acidity to thicken the heavy cream into a posset. I use Meyer lemons but all lemons work. If your lemon juice is very tart, you might need a bit more sugar. You need both lemon juice and lemon zest.
- Citric acid - Only needed if using lower acid lemons such as Meyer lemons, as the posset need the acid to set the cream. Buy it in powdered form.
- Sweetener - Sugar is the standard sweetener for a lemon posset If you have superfine sugar, also called caster sugar, that works too.
- Fresh fruit - To top the posset use fresh berries.
- Mint leaves - Optional for garnish and color.
Please see the recipe card for measurements.
Chef's tip if using Meyer lemons: Meyer lemons are less acidic than regular lemons. That lower acidity can prevent the cream from setting fully, especially since the acid is the main coagulating agent in a posset. To avoid this problem, add ¼ teaspoon of powdered citric acid. Some stores sell it but I order on Amazon.
Substitutions and Variations
- Instead of a lemon posset, make it with other citrus varieties such as lime posset.
- Instead of berries, use seasonal sliced fruit like peaches, plums, or nectarines.
For an over-the-top lemon dessert, make this lemon meringue tart with Italian meringue topping.
How to Make Lemon Posset
You need 4 approximately 6-ounce small cups, bowls, ramekins, or jars to portion the posset for serving. Here are the glass cups I use for lemon posset. Some recipes serve posset in hollowed out lemon halves but I think it's more elegant and easier to use cups.
Chef's tip: Why does this recipe work? What sets the heavy cream into a lovely soft custard is the acidity in lemon juice. The lemon juice acts as a thickening agent coagulating the proteins in the heavy cream. Magic! Here is the dairy I usually buy with 40% butterfat. Note - I have not tried making posset with double cream, which is 48%-50% butterfat.
Serving Suggestions
Serve lemon posset chilled topped with fresh berries or other sliced seasonal fruit for an elegant dessert. Another option is to pour a thin layer of homemade strawberry sauce on top and add sliced strawberries.
Lemon posset lasts in the refrigerator up to 3 days covered in an airtight container.
Recipe FAQs
The heavy cream is briefly simmered but there is no other cooking or baking required as in some other custard-type desserts (like creme brûlée for example).
Yes, lemon posset is a perfect make-ahead dessert. Make them a day or even two days ahead of time, or in the morning to be served after dinner. That allows for plenty of set up time. Be sure to keep them covered and refrigerated. All that's needed to serve is fruit or berries to top the posset.
A custard-style posset is thicker and more like a chilled pudding or custard than a traditional British posset which is liquid, drinkable, and sometimes served warm. A custard-style posset is achieved by using all heavy cream and setting the cream with lemon juice. The acidity in the lemon juice thickens the cream as it sits.
Panna cotta and lemon posset are both creamy desserts, but they differ significantly in ingredients and preparation methods. Both desserts are delightful in their own ways and offer different flavor profiles and textures.
A panna cotta is more versatile in terms of flavors and toppings while lemon posset is known for its simplicity and refreshing lemon taste. Panna cotta is Italian in origin and a posset is British in origin.
Panna cotta uses gelatin to set up and is often served un-molded onto a plate. A posset uses the acidity of the lemon juice to set the custard and is served chilled in its container.
There are a few reasons a posset might set. You didn't use heavy whipping cream (it needs at least 36% fat to set). The cream wasn't simmered long enough to reduce slightly and concentrate. You used Meyer lemons, which are lower in acid-add ¼ teaspoon citric acid to compensate. It didn't chill long enough-give it at least 4 hours, preferably overnight.
More Super Dessert Recipes
For more dessert ideas, please check out the dessert recipe collection page. And if you are an ice cream lover, try this lemon custard ice cream.
⭐️Did You Make This Recipe?
If you make this lemon posset, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers
📖 Recipe
Easy Lemon Posset
Equipment
- 4 6-ounce ramekins, small bowls, or dessert cups glass or porcelain
- Medium pot or pan 3-4 quarts
Ingredients
- ½ cup lemon juice 2-3 large lemons
- 2 teaspoons lemon zest
- 2 cups heavy whipping cream
- ½ cup sugar
Optional Toppings
- 1 pint fresh berries or sliced seasonal fruit
Instructions
- Zest and juice the lemons. You need ½ cup of lemon juice (strained) and 2 teaspoons lemon zest.
- In a medium pan, bring the heavy cream to a simmer (small bubbles). Add the sugar and lemon zest and stir until the sugar melts in. Cook the cream and sugar until it reduces to 2 cups in total, 7-8 minutes.Tip-Cream boils over quickly so don't walk away from the stove. If it starts to boil over, stir and gently move the pan to a cool burner until it settles down, then place back on the heat.
- Remove pan from the heat and stir in the lemon juice. Pour the posset mixture through a fine strainer (to remove the zest) into a large heat proof measuring cup like a 4-cup pyrex. This make it easier to pour and portion the possets into the ramekins. Pour lemon posset into ramekins or bowls, cover, and refrigerate for 4 hours or overnight until they set. Serve chilled topped with fresh berries or other fresh fruit.
Notes
- The nutrition numbers are calculated with sugar. If you make this with granulated monk fruit (here is the brand I use), there are no net carbs as it is a monk fruit/allulose blend and allulose is not just a sugar but fiber. If you eat keto or low carb, it's a terrific dessert! Not including the carbs in any fruit that you top the posset with.
- I've tried making this with all monk fruit but it did not set up completely. As I experiment to make this low carb I will update the recipe asap.
- Using half sugar and half monk fruit should produce a better result and still reduce carbs (sugar).
- Note - some people are sensitive to monk fruit.
Nutrition
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Judi says
Can I ask how much monk fruit sweetner you would substitute for the refined sugar? 1:1 or something less. I am using meyer lemons which I find are gently sweet in their taste compared to regular lemons.
thank you!
Sally Cameron says
Hi Judi, to replace the sugar with monk fruit (and I recommend a monk fruit & allulose blend, not erythritol), it's 1:1. More importantly with Meyer lemons, you need to add a little citric acid to help them set. As I grow Meyer lemons here is what I use. Read the post carefully, the citric acid helps raise the acidity level. Here is the monk fruit I use https://amzn.to/3ZwB9bG, and the citric acid https://amzn.to/44RuYm5. Let me know what other questions you may have. Best, Sally
Judi says
This dessert was a homerun and enjoyed by all!
I used approximately 1/3 cup of monk fruit sweetener with Meyer lemon juice and zest and made sure that the cream boiled down to 2 cups. In step 3 I added the advised 1/4 tsp of citric acid.
Portioning with a 4 cup Pyrex measuring cup made it much easier to make sure that everyone had the same amount.
I was able to get 6 portions in little cups and was able to chill them all in a rectangular lidded Rubbermade container in the fridge overnight.
The final garnish was some toasted unsweetened coconut flakes (for a bit of crunch) and a sprig of mint from the garden. Perfect end to the meal!
Thank you!
AJ says
Hey, looking to make this with reduced sugar as not a fan of overly sweet, would it still work OK if I reduced the sugar by a third or would this affect it setting?
Thanks
Sally Cameron says
Hi Judi, reducing the sugar will not effect the posset setting properly. We do not like things very sweet either, so you might even be ok wiht the 1/2 cup. All of this applies as long as you are using regular lemons, not meyer lemons. It's the acid that sets it not the sugar. Comment back and let me know how you do!
Ruth says
Hi. I made the lemon posset and have left it in the fridge for several hours. It taste delicious but hasn't set. Is there any way I can fix it ??
Sally Cameron says
Hi Ruth, I'm sorry you had a problem with this. Unfortunately there is not much you can do to fix it at this stage. Wait overnight and see if it sets. Possets take about 4 hours to set.
What kind of lemon juice did you use? I've had that happen when I use Meyer lemon juice because of their lower acidity, they don't set up completely. If you use regular grocery store lemons like Eureka's, they are higher in acidity and it sets the cream. The only thing that could help is using a little citric acid (for Meyer lemons), just 1/4 teaspoon, and adding it to step 3 when you add the lemon juice. I will make that addition in the recipe and explain more.
Did you use heavy whipping cream that's 36% fat? It's also possible the cream was not simmered long enough, needs a good 2-3 minutes. A gentle simmer is essential—not just warming the cream. I hope you'll try it again as it is a simple and delicious dessert.
Lisa Amrhein says
This is a FIVE STAR dessert. It was delicious and easy to make!!!! I made it the day of my dinner party and it set up in five hours. I will definitely be making it again.
Porsche Guy says
Love this recipe! It's light and refreshing, and super easy to make like you said. Will you post other flavor versions?
Sally Cameron says
Hi, yes I am thinking of doing a coconut lime version. Stay tuned!