This deliciously easy lemon posset is a classic dessert that uses only lemons, heavy whipping cream, and sugar to create a creamy custard like lemon dessert.
It sounds strange because really, what is posset? Well, as you can see from this wikipedia page it’s “a drink made of milk curdled with wine or ale, often spiced, which was often used as a remedy.”
While this doesn’t sound particularly appetizing, over the years lemon posset has morphed to a delicious panna cotta or pudding-ish dessert, with a tart lemon flavor.
And unlike panna cotta or pudding, there is no flour or gelatin in this recipe. The reaction from the cream and lemon juice is what thickens the dessert.
The most wonderful part about this delicious dessert is it’s so simple – it has only 3 ingredients, takes about 20 minutes, and is a a great recipe to use leftover heavy whipping cream.
INGREDIENTS
This easy recipe only has three ingredients! Yes, just three:
- Lemons: we’ll be using both the lemon juice and zest. You can also substitute limes, orange, or any other type of citrus.
- Sugar: granulated sugar is the way to go.
- Heavy Whipping Cream: unfortunately you can not substitute anything else for the heavy whipping cream.
How to Make
Step 1: Zest and Juice 1 lemon
Step 2: Heat Whipping Cream and Sugar
Heat the whipping cream and sugar over medium-medium high heat until it starts to boil. Once it’s boiling reduct the heat to medium and cook another 5-8 minutes, stirring consistently to make sure the cream doesn’t boil over.
You want to cook it down enough so that it is able to properly set and is not runny after it’s chilled. It should turn a slightly golden yellow color when it’s ready.
Step 3: Stir in lemon juice and zest and let cool
Let cool about 15 -20 minutes. It should be cool enough to handle, but still be very pourable.
Optional – once cooled, strain through a fine mesh strainer to remove zest.
Step 4: Pour in Containers and Chill
Chill in the fridge at least 4 hours, or overnight. 
Tips for Perfect Lemon Posset
- When zesting, only get the yellow parts of the zest, the white part can be bitter.
- Watch the cream very closely, it can easily boil over.
- For perfectly smooth posset, strain out the zest using a fine mesh stainer.
- This recipe makes four 1/3 to 1/2 cup servings and can easily be doubled or tripled as needed.
Storing and Make Ahead
Because this needs to chill it a great recipe to make in advance. It can be made up to three days in advance and you can also freeze the chilled custards!
Just be sure to wrap tightly in cling wrap and you can freeze them up to a month. Just let the frozen dessert defrost in the fridge before serving.
Serving PosseT
I served the posset in these cute jars! It’s a great dessert to serve with fresh berries such as raspberries or strawberries. It’s also pairs really wells with whipped cream or a drizzle of raspberry coulis or lemon curd on top. It’s often served with shortbread cookies on the side.
Much like panna cotta or lemon curd this also makes a great tart filling! Just pour into the tart shell and chill the normal 4 hours before serving.
Looking for more lemon recipes? Check These Out!
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Lemon Posset
Equipment
- Medium or Large Saucepan
- Spatula or Whisk
- Strainer (optional)
INGREDIENTS
- 2 cups Heavy Cream
- 2/3 cup Granulated Sugar
- 1 Lemon zested and juiced
Toppings (optional)
- Fresh Berries
- Raspberry Coulis
Instructions
- Zest and juice lemon, set aside
- In a large saucepan, heat the whipping cream and sugar over medium high until until it starts to boil. Once it’s boiling reduct the heat to medium/medium low and cook another 5-8 minutes making sure the cream doesn’t boil over.
- Once the cream has cooked down a bit and started to turn slightly golden yellow, remove from heat.
- Stir in the lemon juice and zest.
- Let posset cool about 15 -20 minutes.
- Optional - strain through a fine mesh strainer to remove zest.
- Pour into serving containers or ramekins and let chill in the fridge for at least 4 hours or overnight.
- Serve plain or with fresh berries or coulis.
Video
Notes
- When zesting, only get the yellow parts of the zest, the white part can be bitter.
- Watch the cream very closely, it can easily boil over.
- For perfectly smooth posset, strain out the zest using a fine mesh stainer.
- This recipe makes four 1/3 to 1/2 cup servings and can easily be doubled or tripled as needed. I served in these jars.
- This recipe can be made up to three days in advance and is also freezer friendly.
- This recipe goes great with this raspberry coulis.
Anne says
You substituted coconut cream for heavy whipped cream. The reaction between the heavy cream and lemon juice is required for the custard to become firm. When a recipe says no substitutes follow the instruction
Katelyn says
Loved this! Will definitely be a regular in our house from now on! 5/5!
Jan Keddle says
I was so excited to serve this for a special dinner this week. I tried the recipe tonight and glad I did. I followed the recipe as stated, but mine curdled! What did I do wrong?
Lynn says
I see it says you can not substitute anything for the whipped cream. What difference would coconut cream make?