I love how incredibly easy this recipe is, using just a few ingredients to create something that tastes sophisticated. The balance of rich cream and tangy lemon gives it a smooth and refreshing taste. I also appreciate that it requires no baking, making it ideal when I want a quick dessert that still feels special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 large lemons 1 cup heavy cream 1/3 cup sugar 1/4 teaspoon kosher salt 1/2 tablespoon lemon zest 2 1/2 tablespoons lemon juice 1 teaspoon vanilla extract
Directions
I start by adding the heavy cream, sugar, and salt to a saucepan over medium heat. I stir gently and bring the mixture to a light simmer.
I let it simmer for a few minutes, stirring occasionally, until the sugar fully dissolves and the mixture slightly thickens.
I remove the saucepan from the heat and stir in the lemon zest, lemon juice, and vanilla extract.
I mix everything well, then let it cool slightly.
I pour the mixture into serving cups or glasses and place them in the refrigerator.
I chill the posset for at least 3–4 hours, or until fully set and creamy.
Servings and timing
I usually get about 4 servings from this recipe. Preparation takes around 10 minutes, and chilling takes about 3–4 hours, so I plan for roughly 4 hours total.
Variations
I sometimes add a berry layer on top for extra flavor and color. When I want a different citrus twist, I use lime or orange juice instead of lemon. I also like adding a shortbread crumble on top for texture. Occasionally, I infuse the cream with herbs like thyme for a subtle flavor.
storage/reheating
I store the lemon posset covered in the refrigerator for up to 3 days. I keep it chilled at all times and serve it cold. I don’t reheat it since it’s meant to be enjoyed as a chilled dessert.
FAQs
How does lemon posset thicken without gelatin?
I know the acid from the lemon reacts with the cream, naturally thickening it as it cools.
Can I make this dessert ahead of time?
I often prepare it a day in advance, and it sets perfectly in the fridge.
Can I use bottled lemon juice?
I prefer fresh lemon juice because it gives a brighter and more natural flavor.
Why didn’t my posset set properly?
I make sure the cream mixture simmers long enough before adding the lemon juice, as this helps it thicken correctly.
Can I make this dairy-free?
I can try using coconut cream, but the texture and flavor will be different.
Conclusion
I find lemon posset to be one of the easiest yet most impressive desserts I can make. It’s creamy, tangy, and refreshing, making it a perfect finish to any meal.
Lemon Posset is a silky, creamy dessert with bright citrus flavor and a smooth, custard-like texture. Perfect for elegant dinners or refreshing treats.
Author:Emma
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:4 hours 20 minutes
Yield:4 servings
Category:Dessert
Method:No-Bake / Chilling
Cuisine:British
Diet:Vegetarian
Ingredients
3 large lemons
1 cup heavy cream
1/3 cup sugar
1/4 tsp kosher salt
1/2 tbsp lemon zest
2 1/2 tbsp lemon juice
1 tsp vanilla extract
Instructions
Zest and juice the lemons. Set aside.
In a saucepan, combine heavy cream, sugar, and salt.
Bring the mixture to a gentle boil over medium heat, stirring occasionally.
Let it simmer for 2–3 minutes until slightly thickened.
Remove from heat and stir in lemon juice, lemon zest, and vanilla extract.
Strain the mixture if you prefer a smoother texture.
Pour into serving glasses or ramekins.
Refrigerate for at least 4 hours (or overnight) until set.
Notes
Use fresh lemon juice for best flavor—avoid bottled juice.
Do not skip chilling time; it’s essential for setting the dessert.
You can serve with berries or shortbread for extra texture.
The mixture thickens naturally due to the acid reacting with the cream.
