Lemon Posset Recipe

Creamy lemon posset in glass ramekins with a spoonful lifted above

This lemon posset recipe is a classic British dessert made with heavy cream, sugar, lemon zest, and fresh lemon juice. It sets naturally without gelatin, creating a smooth, creamy texture with bright lemon flavor.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 10

Total Time 15

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

Use Fresh Lemons: I always use freshly squeezed lemon juice and fresh zest for the brightest flavor and the best texture.

Keep the Heat Gentle: A gentle simmer is enough. Boiling aggressively can affect the smooth texture of the finished dessert.

Be Patient While Chilling: I like to leave the posset overnight when possible. The extra time gives it an even silkier texture.

Storage: Cover the ramekins and refrigerate for up to 3 days. I prefer serving them chilled straight from the fridge.

Nutrition