Classic Lemon Posset Dessert Made Simple

Lemon posset is one of those desserts that feels fancy but couldn’t be easier. It’s creamy, bright, and smooth, with a soft set that melts on the tongue. You only need heavy cream, sugar, and lemons—no eggs, no gelatin, no baking.

Served chilled, it’s perfect for dinner parties or a simple treat after a weeknight meal. If you like desserts that are rich yet refreshing, this one hits the sweet spot.

Why This Recipe Works

Lemon posset sets without eggs or gelatin thanks to a clever bit of kitchen chemistry. When hot cream, infused with sugar, meets lemon juice, the acid gently thickens the dairy.

The result is a naturally velvety set that firms up in the fridge. Because there are only a few ingredients, each one counts. Fresh lemon juice and zest give clean flavor, while a slow simmer ensures the cream reduces just enough for a silky texture.

Shopping List

• Heavy cream (double cream): 2 cups (480 ml)
• Granulated sugar: 1/2 cup (100 g)
• Fresh lemons: 2–3, for 5–6 tablespoons juice and 1–2 teaspoons finely grated zest
• Optional garnishes: Fresh berries, shortbread cookies, extra lemon zest, or a sprig of mint
• Pinch of fine sea salt (optional): To sharpen the flavors

How to Make It

1. Prep the lemons. Finely zest 1 lemon, avoiding the white pith.

   Juice enough lemons to get 5–6 tablespoons. Strain out seeds and pulp.

2. Warm the cream and sugar. In a medium saucepan, combine heavy cream and sugar (plus a small pinch of salt, if using). Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
3. Simmer to thicken. Keep the mixture at a steady simmer—not a rolling boil—for 3–4 minutes.

   Stir occasionally so it doesn’t scorch. You’re looking for tiny bubbles and a slightly reduced, thicker cream.

4. Add lemon flavor. Remove from heat. Stir in the lemon zest and juice.

   The cream will thicken as the acid reacts with the dairy.

5. Rest, then strain. Let the mixture sit for 5 minutes. Strain through a fine-mesh sieve into a jug to catch any zest bits or coagulated cream. This step ensures a silky finish.
6. Portion and chill. Pour into 4–6 small ramekins or glasses.

   Cool at room temperature for 15–20 minutes, then cover and refrigerate for at least 3 hours, preferably 4–6, until softly set.

7. Garnish and serve. Top with fresh berries, a sprinkle of lemon zest, or serve with a crisp shortbread. Serve well chilled.

Keeping It Fresh

Lemon posset keeps well for up to 3 days in the fridge. Cover each portion tightly so it doesn’t pick up fridge odors.

Add garnishes just before serving to keep berries bright and cookies crisp. If any liquid separates on top, gently blot with a paper towel—though a proper set rarely weeps.

Why This is Good for You

This is a dessert, so it’s indulgent. But it offers a few small wins.

Lemon provides vitamin C and a fresh, lively flavor that means you can enjoy smaller portions and still feel satisfied. The recipe is gluten-free and uses just a handful of real ingredients—no stabilizers or artificial flavors. Pairing it with berries adds color, fiber, and a tart contrast that balances the richness.

What Not to Do

• Don’t skip the simmer. The cream needs a short simmer to reduce and set properly.

  Heating it just to warm isn’t enough.

• Don’t boil hard. A vigorous boil can scorch the cream or cause a grainy texture. Keep it at a gentle simmer.
• Don’t use bottled lemon juice. Fresh juice gives a cleaner flavor and better set. Bottled juice can taste dull or bitter.
• Don’t add the lemon on the heat. Take the pan off the burner first.

  High heat after adding acid can curdle the mixture.

• Don’t rush the chill time. It needs several hours to set. If you serve it too soon, it may be soupy.

Alternatives

• Lime or grapefruit posset: Swap the lemon for lime or pink grapefruit. Adjust sugar to taste since grapefruit is less tart.
• Vanilla bean twist: Add half a split vanilla bean to the cream while it simmers, then remove before stirring in the citrus.
• Herbal notes: Infuse the cream with a few sprigs of thyme, basil, or lemon verbena as it heats.

  Strain well for a delicate aroma.

• Dairy-free approach: Traditional posset relies on dairy proteins to set, so plant milks won’t thicken the same way. For a similar vibe, chill coconut cream sweetened to taste and brighten with lime, or use a small amount of agar-agar to set.
• Less sweet: Reduce sugar to 6–7 tablespoons for a sharper, more citrus-forward dessert. Make sure to simmer fully so it still sets.
• Make it a tart: Pour set posset into a cooled cookie-crumb crust for a no-bake tart.

  Chill until sliceable (6+ hours).

FAQ

Why did my posset not set?

A few reasons: the cream didn’t simmer long enough to reduce, you used light cream instead of heavy cream, or you didn’t add enough lemon juice. Simmer for 3–4 minutes, use heavy cream, and measure your citrus accurately.

Can I make it ahead?

Yes. Lemon posset is perfect for make-ahead desserts.

Make it a day in advance and chill overnight. Add garnishes just before serving.

Is it safe to freeze?

Freezing isn’t ideal. The texture can become grainy, and it may separate when thawed.

It’s best enjoyed fresh from the fridge within 3 days.

Can I use less sugar?

You can reduce the sugar slightly, but keep at least 6 tablespoons to balance the lemon and ensure a pleasant texture. Taste the hot mixture and adjust with a bit more juice or sugar if needed.

What’s the best cream to use?

Use heavy cream (about 36% fat) or double cream if you’re in the UK. Avoid half-and-half or milk; they don’t set properly and can curdle.

Do I need to add gelatin?

No.

The combination of reduced cream and lemon acid sets the posset naturally. Gelatin changes the mouthfeel and isn’t necessary.

How do I avoid a grainy texture?

Keep the heat gentle, stir while simmering, and strain before pouring into cups. Also, add the lemon off the heat and let it rest a few minutes before straining.

What size servings work best?

Small is smart.

The dessert is rich, so 4–6 smaller portions are perfect. Use espresso cups, small ramekins, or petite glasses.

In Conclusion

Lemon posset is proof that simple ingredients can deliver big results. With cream, sugar, and fresh lemon, you get a silky, elegant dessert that feels special with almost no effort.

Make it ahead, chill it well, and add a bright garnish just before serving. It’s an easy win for any occasion—light, luscious, and unmistakably lemony.