Lemon Posset Recipe

There's something undeniably elegant about a chilled glass of lemon posset. With its silky-smooth texture, vibrant citrus flavor, and a whisper of creaminess, it's the kind of dessert that feels both luxurious and effortless.

this Recipe

I first discovered lemon posset during a summer dinner party when I needed a dessert that could be made ahead but still impress. It was love at first spoonful—and now it's my go-to treat whenever I want something easy, refreshing, and just a little bit fancy.

This citrusy dream is just a few ingredients and a little patience away. Let's dive in.

Why You'll Love This Lemon Posset

Get ready to fall for one of the simplest, most satisfying desserts you'll ever make. Lemon posset is a creamy citrus custard that sets without any eggs or gelatin, thanks to a little culinary magic.

First, it's shockingly easy. With only three ingredients and minimal hands-on time, this dessert is ideal for both novice cooks and experienced foodies.

It's also budget-friendly. All you need is heavy cream, sugar, and lemons—items you likely already have in your kitchen.

Perfect for make-ahead entertaining, lemon posset sets beautifully in individual ramekins or glasses and chills in the fridge until you're ready to serve. No last-minute stress.

And let’s not forget how elegant it looks. Top it with berries, candied lemon peel, or a sprig of mint, and you have a dessert that’s as beautiful as it is delicious.

Next up, let's look at what makes this recipe tick—starting with the ingredients.

Ingredients Notes

The magic of lemon posset lies in how three basic ingredients come together to create something luxurious. It’s a testament to the beauty of simplicity in the kitchen.

Heavy cream is the base of this dessert. Its richness and fat content allow the mixture to thicken as it chills. Don’t substitute with half-and-half or milk, or the posset won’t set properly. Go for the full-fat version here—this is a dessert, after all.

Granulated sugar sweetens the posset and balances the tartness of the lemons. The sugar also helps stabilize the cream during simmering. Make sure it’s fully dissolved before adding any lemon juice to avoid grainy texture.

Fresh lemon juice is the secret ingredient that turns the cream into a velvety custard. The acidity causes the cream to coagulate and thicken as it cools. Use freshly squeezed juice—bottled lemon juice won’t offer the same vibrant flavor or setting power.

You’ll also need lemon zest to add that fragrant citrus aroma. It gives the dessert a deeper lemon flavor and makes it feel extra special.

No fancy equipment is required. A saucepan, fine mesh strainer, and a few serving glasses or ramekins are all you need.

How To Make This Lemon Posset

Creating this elegant dessert is as easy as heating, stirring, and chilling. You’ll be amazed by how something so simple can taste so luxurious.

Start by pouring the heavy cream into a saucepan and adding the sugar. Set it over medium heat and stir gently until the sugar has fully dissolved. This is key—don’t let it boil just yet.

Once the sugar is dissolved, bring the mixture to a gentle boil. Let it simmer for 3 minutes. Keep a close eye on it—the cream will bubble and rise slightly, and you don’t want it to boil over. Stir occasionally to prevent scorching on the bottom of the pan.

After simmering, remove the saucepan from the heat. Let it cool for about 5 minutes before adding the lemon juice and zest. Stir gently to combine. You’ll notice the mixture thickens slightly as the acid starts to react with the cream.

Strain the mixture through a fine mesh sieve to remove the zest and any undissolved bits. This step ensures a perfectly smooth texture. Then pour the liquid into your serving glasses or ramekins.

Refrigerate for at least 4 hours, preferably overnight. As it chills, the posset will set into a firm but creamy consistency that melts in your mouth.

Once set, you can garnish with fresh berries, a twist of lemon peel, or a sprig of mint. Serve chilled and enjoy every luscious bite.

Storage Options

Lemon posset stores beautifully, making it an excellent make-ahead option for dinner parties or date nights.

In the refrigerator, posset will stay fresh for up to 3 days. Keep it covered with plastic wrap or in a sealed container to prevent it from absorbing other fridge odors.

For best results, store the posset in the individual containers you plan to serve it in. This helps it maintain its structure and appearance.

Freezing is not recommended. The texture changes significantly when thawed, becoming grainy or separated, which ruins the smooth experience that makes lemon posset so special.

To re-serve, simply remove it from the fridge and garnish just before presenting. No reheating needed—this dessert is best enjoyed chilled.

Variations and Substitutions

Lemon posset is wonderfully adaptable, making it perfect for creative twists and dietary needs.

Try using lime or orange juice in place of lemon for a different citrus flavor. Lime gives a tangy twist, while orange adds a milder, sweeter profile.

Infuse the cream with herbs or spices before simmering. A sprig of rosemary, a few basil leaves, or even a piece of fresh ginger can give the posset a subtle aromatic layer. Just strain them out before adding the lemon juice.

For a slightly lighter version, use a mix of Greek yogurt and cream, though be aware it may alter the set and texture slightly. It won’t be as silky, but it’ll still taste delightful.

If you're feeling fancy, serve your posset in pastry cups or tart shells for a lemon cream tart twist. It makes a great brunch or afternoon tea dessert.

Don't be afraid to experiment. Once you understand the basic formula, you can play with flavors and presentations to suit any occasion or personal preference.

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