I refuse to call myself a dessert snob, but Lemon Posset will turn anyone into a citrus enthusiast in seconds. I first met this silky little pudding at my aunt’s kitchen table — she spooned it into tiny glasses, the air filled with bright lemony perfume and the faint rattle of teaspoons. I remember thinking, “This feels fancy,” while secretly loving that it took almost no effort. Today I make it whenever I want something that tastes light, sunny, and impossibly smooth. It sets up in the fridge, so it feels like a tiny celebration you can plan ahead for. Plus, who doesn’t love a dessert that tastes like sunshine and winter combined?
Quick Facts
- Yield: Serves 4
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 140 minutes (includes 2 hours chilling)
Why This Recipe is Awesome
This Lemon Posset tastes like velvet and summer in one spoonful. You get a bright, tangy lemon punch and a luxurious, creamy texture thanks to simple ingredients: heavy cream, sugar, and lemon. It feels elegant but behaves like a lazy chef’s dream — no eggs, no gelatin, no special tools. It sets in the fridge while you sip tea, and it’s so easy your spoons will clink with approval. It’s the dessert I bring when I want to impress without sweating the details.
Ingredients
For the Main Dish:
- 2 cups heavy cream
- 2/3 cup granulated sugar
- 3 tbsp fresh lemon juice (about 1–2 lemons)
- 1 tbsp lemon zest (optional for extra brightness)
- Pinch of fine salt
- 1 tsp pure vanilla extract (optional — softens and rounds the citrus)
For the Sauce / Garnish (if applicable):
- Fresh berries (raspberries or blueberries), mint leaves, or thin lemon slices for garnish
- Optional drizzle: 2 tbsp honey or a few teaspoons of limoncello for adult flair
How I Make It
Step 1:
Pour 2 cups heavy cream into a medium saucepan. Add 2/3 cup sugar and a pinch of salt. Warm the mixture over medium heat, stirring so the sugar dissolves and the cream heats evenly. Watch for a few small bubbles around the edges — you want a gentle simmer, not a roaring boil. I stopped counting heartbeats the first time I forgot this and scorched a pot, so take your time and stir.
Step 2:
Once the cream reaches a **just-simmering** point, lower the heat and let it simmer for 3–4 minutes, stirring occasionally. You’ll smell the cream deepen and a slight caramel scent will tease the kitchen — that tells me flavors are concentrating. Don’t walk away; simmering too hard makes the cream foam and risks boiling over.
Step 3:
Remove the pan from the heat. Stir in 3 tbsp fresh lemon juice and 1 tbsp lemon zest (if using) right away. The mixture will thicken and slightly curdle as the acid reacts with the cream — that’s normal and exactly what makes posset set without eggs or gelatin. Add 1 tsp vanilla if you want a softer edge to the citrus.
Step 4:
Give the mixture a quick taste (careful — it’s hot) and adjust the lemon if you crave more zip. Pour the posset through a fine-mesh sieve into four small glasses or ramekins to catch any curdled bits or zest. Let the cups cool to room temperature, about 20 minutes, then cover with plastic wrap and chill for at least 2 hours or until firm. The texture becomes creamy and spoonable, like a custard that learned how to float.
Step 5:
When you serve, top each posset with fresh berries, a small mint leaf, or a thin curl of lemon peel. If you like a sweet contrast, drizzle a little honey or splash a teaspoon of limoncello on top. I love the visual pop of a single raspberry sitting on smooth pale yellow — it makes the dessert look like it tried extra hard, even though it didn’t.
Pro Tips
- Use full-fat heavy cream. The fat helps the posset set and gives that luxurious mouthfeel everyone raves about.
- Measure your lemon juice by taste. Some lemons pack more punch; add juice gradually so the mixture doesn’t get too tart.
- Don’t boil hard. Keep the cream at a gentle simmer for 3–4 minutes to avoid scalding and to concentrate flavor.
- Chill for at least 2 hours. The texture improves overnight, so make it a day ahead for stress-free entertaining.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Switch heavy cream to coconut cream for a dairy-free version; expect a slight coconut flavor and a firmer set.
- Swap granulated sugar for honey (use ½ cup) for a floral note, but the texture may change slightly.
- Use lime instead of lemon for a sharper, tart profile — try 3 tbsp fresh lime juice and a bit less zest.
- Add 2 oz of softened cream cheese for a tangier, cheesecake-like posset (blend smooth before chilling).
Variations & Tips
- Ginger-Lemon Posset: Add 1 tsp grated fresh ginger during simmering for a warm spice kick.
- Berry Swirl: Fold in 1/2 cup macerated raspberries just before chilling for a pink swirl and sweet-tart contrast.
- Herbal Twist: Steep a sprig of rosemary or a few basil leaves in the hot cream for 10 minutes, then remove for subtle herbal notes.
- Adult Version: Stir in 1–2 tbsp limoncello after removing from heat for a boozy twist.
- Single-Serve Surprise: Pipe into mini tart shells and chill for lemon posset tarts — cute for parties.
- Chocolate-Lemon: Sprinkle finely grated dark chocolate on top for a bitter-sweet counterpoint to the citrus.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make the posset up to 48 hours ahead. Keep covered in the fridge and add fresh garnishes right before serving to keep textures bright.
- Can I double the recipe?
- Sure thing. Use a larger saucepan and maintain the same simmer time. Chill in individual glasses or one large dish — the set time stays about the same.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if a swap feels necessary, though this recipe relies on cream rather than butter.
- How do I know it’s done?
- You’ll see the cream thicken slightly during the 3–4 minute simmer and smell a richer, almost caramel scent. After chilling, the posset should hold a smooth, spoonable shape — not runny, not rock-hard.
- What if I don’t have ingredient X?
- Short on lemons? Use bottled lemon juice in a pinch, but fresh gives a brighter flavor. No heavy cream? Try full-fat coconut milk or coconut cream and expect a different, delicious result.
How I Like to Serve It
I plate Lemon Posset in little glass tumblers for simple elegance or in ramekins for a rustic feel. I pair it with shortbread cookies or buttery biscotti for a crunch contrast. It shines after a heavy meal — light, bright, and cleansing — and it works at summer parties, brunches, or a low-key date night. For holiday meals, I add candied lemon peel for a festive touch.
Notes
- Store leftovers covered in the fridge for up to 3 days.
- Posset makes a lovely make-ahead dessert; chill at least 2 hours, or overnight for best texture.
Final Thoughts
Closing: Trust me: this Lemon Posset makes you look like a dessert wizard with almost zero effort. Now go spoon something silky into glasses and enjoy the applause — you earned it.