Jump to Recipe
This post may contain affiliate links.
This Lemon Posset is a luxuriously smooth, three-ingredient dessert made from heavy cream, granulated sugar and freshly squeezed lemon juice. A classic British pudding, posset is prized for its silky texture and bright, citrus flavor. In this version the posset is poured into halved lemon shells for an attractive, fuss-free presentation that looks effortless but special enough for a dinner party.
No gelatin, no baking — just gently cooked cream that sets in the refrigerator into a naturally creamy lemon custard. It’s an easy, elegant dessert you can prepare ahead, and it requires only a few minutes of active time.
With just three ingredients, these Lemon Possets are quick to prepare and wonderfully satisfying. They work well as a make-ahead dessert — prepare them in the morning or the day before and chill until serving. Total hands-on time is under 10 minutes, and the result is a perfect balance of tangy lemon and rich cream.
If you enjoy simple but impressive desserts, also consider trying the Brown Butter Hot Fudge Cake, Flourless Chocolate Espresso Cake, or Chocolate Ganache Cake for other indulgent options.
WHY THIS RECIPE WORKS
- Simple ingredients: Only heavy cream, sugar and lemon juice are required, keeping the recipe straightforward and reliable.
- Make-ahead friendly: The possets need time to set in the refrigerator, so you can prepare them well before your guests arrive.
- No baking needed: Heat the cream and sugar, stir in lemon juice, and chill — that’s all it takes.
INGREDIENT NOTES
These are the essential components of the recipe. For the exact quantities see the recipe card further down.
- Lemons: You’ll hollow the lemon halves to use as cups and reserve the juice for the posset. A little lemon zest added to the cream boosts the citrus aroma and flavor.
- Heavy cream: Use full-fat heavy cream (about 36% fat) for the richest, creamiest texture.
- Granulated sugar: Balances the lemon’s acidity and helps the cream to thicken slightly as it cooks.
STEP BY STEP INSTRUCTIONS
You’ll need a small saucepan, a sieve, a bowl and a spatula or ladle. The instructions below summarize the method; the full recipe is available in the recipe card.
STEP 1: Slice each lemon in half lengthwise. Carefully scoop out the flesh, leaving the peel intact to form cups. Place the removed flesh in a sieve set over a bowl and press to extract the juice. Reserve the strained juice.
STEP 2: Zest a small amount from the bottom of each lemon half and add that zest to a small saucepan with the heavy cream and sugar.
STEP 3: Heat the cream mixture, stirring occasionally, until it comes to a gentle boil. Reduce the heat and simmer very gently for 4–5 minutes, stirring to prevent scorching. The mixture should thicken slightly but will remain pourable.
STEP 4: Remove the saucepan from the heat and strain the cream through a fine-mesh sieve into a measuring jug or bowl to remove the zest and any solids. Stir in the reserved lemon juice until fully combined.
STEP 5: Carefully pour the warm mixture into the hollowed lemon halves (or into ramekins or small glasses). Chill in the refrigerator for at least 3 hours or overnight until set. Garnish with fresh berries, mint or extra lemon zest if desired.
EXPERT BAKING TIPS
- Weigh ingredients where possible: Measuring by grams provides the most reliable results, especially with small quantities of cream or sugar.
- Keep the heat gentle: A vigorous boil can cause the cream to scorch or separate. A low simmer for a few minutes is all you need.
- Strain for the smoothest texture: Passing the cooked cream through a fine sieve removes any zest fragments or cooked bits and ensures a truly silky finish.
FAQ
Freshly squeezed lemon juice is best. Bottled juice often contains preservatives and lacks the bright, fresh acidity that helps the posset set and gives it lively flavor.
Yes. Lemon posset needs time to chill and firm up, so it is ideal for making ahead. Cover and refrigerate for up to 2–3 days before serving.
Curdling can happen if the cream is boiled too vigorously or if lemon juice is added while the cream is still actively boiling. Remove from heat before stirring in the juice and keep the heat gentle during cooking.
Absolutely. Ramekins, small glasses or any shallow dessert cups work well if you prefer not to use lemon shells.
HOW TO STORE
Store possets in the refrigerator in an airtight container. If using lemon shells, place them on a tray and cover lightly. They are best eaten within 2–3 days for optimum freshness and texture.
Other Cake Recipes To Try
- Peaches and Cream Layer Cake (Light & Fluffy)
- Bakery-Style Double Chocolate Muffins (One-Bowl)
- Everyday Bakes (Easy pantry-friendly recipes)
- Mixed Berry Sheet Cake with Mascarpone Cream
If you loved this recipe, please leave a STAR REVIEW and tag me on Instagram @juliemarieeats. Follow for more ideas and seasonal recipes.
Lemon Posset
Pin Recipe
Ingredients
LEMON POSSET
- 4 lemons
- 1 teaspoon lemon zest
- 240 g heavy cream (36% fat / 250 ml)
- 80 g granulated sugar
- 3 tablespoons lemon juice (about 45 g)
Instructions
- Halve the lemons lengthwise and carefully scoop out the flesh. Press the flesh through a sieve to extract the juice and set the juice aside.
- Add the lemon zest, heavy cream and sugar to a small saucepan and warm over medium heat.
- Bring to a gentle boil, then reduce to a low simmer and cook for 4–5 minutes, stirring occasionally.
- Remove from heat, strain the cream into a jug, then stir in the reserved lemon juice until smooth.
- Pour into the lemon shells or into ramekins, chill for at least 3 hours until set. Garnish before serving if desired.
Nutrition
Let us know how it was!