This lemon posset recipe is a classic British dessert made with cream, sugar, lemon zest, and fresh lemon juice. It sets naturally without gelatin and turns smooth, creamy, and bright.
Why You'll Love My Lemon Posset
- Only 3 Main Ingredients: Cream, sugar, and lemon are all you need.
- No Gelatin or Eggs: The posset sets naturally with fresh lemon juice.
- Perfect Make-Ahead Dessert: It chills beautifully and is easy to prepare before guests arrive.
- Smooth and Creamy: The texture is rich, silky, and spoonable.
3-Ingredient Lemon Posset With a Silky, Creamy Set
I keep coming back to lemon posset because it feels special without asking much from you. With only a short simmer and a long chill, the cream thickens into a silky dessert that tastes elegant but stays incredibly simple. It has the same easy make-ahead feel I love in desserts like my Lemon Curd Mousse and Eton Mess, where most of the work is done before serving.
What I love most is how the lemon does two jobs at once. It gives the posset that clean citrus flavor, but it also helps the cream set naturally without eggs, gelatin, or any extra thickener. If you enjoy bright lemon desserts, this has the same fresh finish that makes Lemon Tiramisu Cups and Lemon Pudding Cake so lovely after a meal.
Key Ingredients in Lemon Posset
Here's the breakdown of what's in this Lemon Posset recipe:
- Double Cream: I use double cream because its fat content allows the posset to set smoothly and consistently.
- Sugar: Granulated sugar balances the acidity and keeps the flavor clean.
- Fresh Lemon Juice & Zest: The juice is essential for setting the cream, while the zest adds aroma and depth.
Helpful Swaps
- Try Lime Instead of Lemon: Fresh lime juice and zest can be used for a sharper citrus flavor while keeping the same creamy consistency.
- Use Caster Sugar: Caster sugar dissolves more quickly than granulated sugar, making it a great option if you have it on hand.
- Add Extra Lemon Zest: If you enjoy a stronger citrus flavor, stir in a little extra lemon zest before chilling. I find it adds even more brightness without changing the texture.
How to Make Lemon Posset
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Combine the Base: In a saucepan, combine the double cream, lemon zest, and sugar, and stir until mixed.
2. Simmer and Thicken: Heat gently over low heat and simmer for 3 minutes, stirring constantly, until slightly thickened.
3. Add Lemon and Whisk: Remove from the heat, add the fresh lemon juice, and whisk to combine.
4. Chill to Set: Pour into small bowls and refrigerate for at least 6 hours, until fully set. Let the lemon posset sit briefly at room temperature before serving.
Why Does Lemon Posset Set Without Gelatin?
One of the most interesting things about lemon posset is that it needs no gelatin, eggs, or cornstarch. The acid in the fresh lemon juice reacts with the cream, creating a naturally thick and creamy texture as it chills.
This simple reaction is what gives lemon posset its signature consistency. That is also why using full-fat cream and fresh lemon juice is important for the best results.
Why Did My Lemon Posset Not Set?
If your lemon posset seems too soft, there are a few common reasons. The cream may not have simmered long enough, the mixture may not have chilled for the full amount of time, or a lower-fat cream may have been used.
I always give it at least 6 hours in the refrigerator, although overnight chilling often produces the best texture.
Tips for the Best Lemon Posset
Warm the Serving Dishes First: I like to let the ramekins sit at room temperature before pouring in the mixture. Cold dishes can sometimes cool the cream too quickly and make pouring less smooth.
Whisk the Lemon Juice In Gradually: Rather than adding all the lemon juice at once, I slowly whisk it in. This helps create a smoother mixture and ensures the lemon is evenly distributed throughout the posset.
Leave a Little Space at the Top: I avoid filling the ramekins right to the brim. Leaving a little room makes them easier to move to the refrigerator and gives space for any garnish before serving.
Serve Slightly Chilled, Not Ice Cold: I usually take the posset out of the refrigerator 5 to 10 minutes before serving. The lemon flavor becomes more noticeable, and the texture feels even creamier.
Make-Ahead & Storage
Lemon posset is an excellent make-ahead dessert because it needs time to chill. I often prepare it the day before serving and leave it in the refrigerator overnight.
Store covered in the refrigerator for up to 3 days. I do not recommend freezing it, as the texture can become grainy after thawing.
Try These Lemon Recipes Next!
Recipe
Lemon Posset Recipe
Ingredients
- 600 ml heavy cream
- 100 g granulated sugar
- 1 tablespoon lemon zest
- 6 tablespoon fresh lemon juice
Instructions
- Add 600 ml heavy cream, 100 g granulated sugar, and 1 tbsp lemon zest to a saucepan. Stir to combine.
- Place over low heat and bring to a gentle simmer. Cook for 3 minutes, stirring constantly, until the sugar has dissolved and the mixture has slightly thickened.
- Remove the saucepan from the heat and whisk in 6 tbsp fresh lemon juice until fully combined.
- Divide the mixture between 4 small ramekins or serving glasses.
- Refrigerate for at least 6 hours, or until fully set and creamy.
- Let the posset sit at room temperature for a few minutes before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
This looks absolutely divine! I love how the vibrant lemon flavor shines against the creamy texture.