Lemon Posset

Hi, I’m Salma. I’m 32 years old and living in the United States, and my love for cooking grew from simple curiosity into something that feels like a lifelong passion.

My friend sent me this Lemon Posset recipe, saying, “You’ll love this — it’s so you!” We made it together, laughing as we squeezed lemons and spilled sugar everywhere. The kitchen filled with bright, sweet aromas and easy joy.

Make it with a friend and tell me — what’s your favorite part of cooking together?

Why You’ll Love This Recipe

This Lemon Posset recipe is the definition of effortless elegance. It’s quick, forgiving, and naturally sets into a smooth, spoonable custard with no baking or whisking over a hot stove. The lemon flavor feels refreshing and pure, while the cream gives it a soft, comforting richness.
Whether you serve it in hollowed-out lemon cups or simple ramekins, it looks like something from a fancy restaurant — yet it’s truly one of the easiest DIY lemon dessert recipes you’ll ever make.

Ingredients Detailed

• Heavy whipping cream (2 cups): The heart of the posset — rich and luscious, creating that perfect custard texture.
• Granulated sugar (⅔ cup): Adds balanced sweetness and helps the mixture thicken when boiled.
• Fresh lemon juice (5 Tbsp, about 3 lemons): The star ingredient! It brightens the cream and helps it set naturally — always use fresh, not bottled.
• Lemon slices or berries (optional): For garnish — adds color, freshness, and a little extra flair.

Directions (Step-by-Step Cooking Guide)

1. Boil the cream and sugar. In a small saucepan, pour in the heavy cream and sugar. Stir gently over medium heat until the sugar fully dissolves. Bring the mixture to a boil, then lower the heat slightly to keep it from boiling over. Let it bubble gently for 5 minutes while stirring now and then. You’ll notice the cream thickening slightly — that’s exactly what you want.
2. Add the lemon juice. Take the pan off the heat and stir in the freshly squeezed lemon juice. The cream will react right away, starting to set as it cools. Let the mixture rest for about 15 minutes — this step is key for the silkiest texture.
3. Strain for smoothness. Pour the custard through a fine mesh sieve into a measuring cup or bowl with a spout. This removes any tiny bits and makes the final texture silky smooth.
4. Fill your cups. Divide the mixture evenly between 6 small ramekins or 10–12 hollowed-out lemon halves. Fill them about ¾ full so the custard sets perfectly.
5. Chill to set. Place the filled cups in the refrigerator for at least 2 hours. When ready, they’ll be firm yet creamy — like a perfect lemony pudding.
6. Garnish and serve. Just before serving, top each one with a dollop of whipped cream, a lemon slice, or a few fresh berries. Each spoonful is light, silky, and irresistibly bright.

Cultural or Technique Note

Lemon Posset is a traditional British dessert dating back centuries. Originally a warm drink thickened with milk and wine, it evolved into the smooth, chilled custard we know today. What makes it special is its simplicity — the natural acidity of the lemon juice curdles the cream just enough to create a velvety set, no gelatin or eggs required. It’s a wonderful example of classic British restraint turned into elegance.

Serving Suggestions

There are so many beautiful ways to serve Lemon Posset, whether you’re hosting a dinner party or just want to make an ordinary night feel a little special.

Serve in hollowed lemon halves for a charming and natural presentation. The bright yellow shells make the creamy custard pop and look like something straight out of a patisserie.

Spoon into small ramekins and top with fresh raspberries, blueberries, or mint leaves for an elegant finish. The cool citrus flavor pairs perfectly with berries’ sweetness.

Use as a filling for tart shells or shortbread crusts. The silky lemon custard turns simple tart shells into impressive, bakery-style treats.

Layer in a parfait with crushed cookies, granola, or bits of sponge cake. Each bite becomes a mix of smooth and crunchy textures that make this dessert irresistible.

Serve with whipped cream and lemon zest for an extra touch of lightness. The cream softens the tart lemon and gives every spoonful a dreamy balance.

Pair with simple butter cookies or biscotti for a delicate afternoon dessert. The crisp cookies complement the creamy posset perfectly.

Top with a drizzle of berry coulis or lemon curd if you’d like to add more brightness and color contrast.

Pro Tips for Success

Making Lemon Posset is simple, but these small touches guarantee perfection every time:

• Always use heavy whipping cream (36–40% fat): The fat content is what helps the custard set. Lower-fat versions simply won’t thicken.
• Boil the mixture for the full 5 minutes: This reduces the cream slightly, giving the final dessert a denser, more luxurious consistency.
• Use only fresh lemon juice: Bottled juice can taste dull and sometimes prevents the custard from setting properly.
• Let the cream cool for 5–10 minutes before adding the lemon juice: If it’s too hot, the cream may separate instead of thickening smoothly.
• Strain through a fine mesh sieve: This ensures a silky-smooth custard without any lumps or zest bits.
• Chill uncovered first, then cover: Allow the custard to set in the fridge uncovered for 30–60 minutes, then cover it once it’s firm to prevent condensation.
• Serve well-chilled: Lemon Posset tastes best when icy cold — it brings out the lemon’s brightness and balances the creaminess beautifully.

Common Mistakes to Avoid

Even though Lemon Posset is one of the easiest desserts to make, a few missteps can affect the texture or flavor. Here’s how to steer clear of them:

⚠️ Using light cream or milk: The custard won’t thicken properly — always use heavy whipping cream for best results.

⚠️ Not boiling long enough: Skipping the 5-minute boil means the mixture won’t reduce, and your posset may stay runny instead of creamy.

⚠️ Adding lemon juice while too hot: If the cream is boiling, the acid can curdle it. Let it cool slightly before stirring in the juice.

⚠️ Skipping the straining step: Tiny bits can make the texture grainy rather than velvety smooth.

⚠️ Overfilling cups: Filling them too high prevents even setting — about ¾ full is perfect for a neat finish.

⚠️ Rushing the chill time: The custard needs a full two hours in the refrigerator to firm up properly.

Storage & Reheating

Fridge: Once set, store your Lemon Posset covered and airtight in the refrigerator for 3–4 days. It keeps beautifully chilled and ready for guests or a quick treat.

Freezer: Not recommended — freezing breaks the smooth texture, leaving it grainy once thawed.

Reheat: This dessert is best served cold. But if it’s too firm, simply let it sit at room temperature for 10–15 minutes before serving — it’ll soften perfectly.

Make-ahead tip: You can prepare Lemon Posset up to three days in advance, making it a stress-free dessert for dinner parties or holidays.

Frequently Asked Questions (FAQ)

Q1: Why didn’t my Lemon Posset set?
: This usually happens when using light cream or not boiling long enough. Stick to heavy whipping cream and simmer for a full 5 minutes to ensure it thickens.

Q2: Can I make dairy-free Lemon Posset?
You can substitute full-fat coconut cream for a vegan-friendly option. It won’t set quite the same but will make a lovely, thick lemon pudding with a hint of coconut flavor.

Q3: Can I use a different citrus juice?
: Definitely! Lime, orange, or blood orange juices all work well. Just use about 5 tablespoons of juice in total so the cream sets properly.

Q4: How long can I store Lemon Posset?
: Once it’s firm, cover and refrigerate for up to 3 days. If condensation forms on top, just blot it gently before serving — it’s still delicious.

Q5: How do I make lemon cups for serving?
: Cut lemons lengthwise, scoop out the pulp, and strain the juice to use in your recipe. The hollowed halves become adorable, eco-friendly serving cups that show off the golden custard inside.

Closing Paragraph

Every bite of this Lemon Posset dessert feels like a small luxury — cool, creamy, and bright with the flavor of fresh lemons. It’s the kind of recipe that makes people think you spent hours in the kitchen, when really, it came together in minutes. Enjoy it on warm spring evenings, serve it to guests after dinner, or keep a few in the fridge for whenever you need a cheerful treat.

Final Thoughts

I still remember the first time I made Lemon Posset — I couldn’t believe something so simple could taste so divine. The balance of tangy lemon and creamy sweetness always makes me smile. If you love lemon desserts as much as I do, this one will quickly become a favorite in your kitchen too.