Oh, lemon posset—how do I love thee? Let me count the ways! This dreamy, creamy dessert stole my heart the first time I tasted it at a tiny tea shop in Cornwall. Three simple ingredients transform into pure magic: lush cream, tart lemon, and just enough sugar to make it sing. The best part? No fancy techniques or endless steps. If you can stir and wait (okay, the waiting is the hard part), you can make this stunning dessert. It’s like sunshine in a glass—bright, rich, and utterly irresistible. Trust me, once you try homemade lemon posset, you’ll never look at complicated desserts the same way again.

Why You’ll Love This Lemon Posset

This lemon posset is the little black dress of desserts—simple, elegant, and always a hit. Here’s why it’s my go‑when I need something effortless yet impressive:

3 ingredients—that’s it! Cream, sugar, and lemons do all the heavy lifting.
No baking, no eggs, no fuss. Just simmer, stir, and let the fridge work its magic.
Silky texture that’s richer than pudding but lighter than cheesecake—pure luxury in every spoonful.
Bright, balanced flavor—tangy lemon cuts through the sweetness like a perfect summer day.
Make‑ahead dream. Prep it in 15 minutes, then let it chill while you tackle life (or take a nap).

Seriously, what’s not to love?

Ingredients for Lemon Posset

Gather these three simple stars of the show—I promise your pantry probably has most of them already! The magic happens in their perfect proportions, so measure carefully. Here’s what you’ll need:

600ml heavy cream – The richer the better! Don’t even think about substituting half-and-half or milk here—we need that glorious fat content for the perfect velvety texture.
150g granulated sugar – I use regular white sugar, but caster sugar works beautifully too if you have it. This is the Goldilocks amount—enough sweetness to balance the lemon’s punch without overwhelming it.
2 large lemons – You’ll need both the zest and juice, so buy unwaxed ones if possible. Pro tip: roll them on the counter before juicing to get every last drop! About 80-90ml juice total is perfect.

See? I told you it was simple! Now let’s turn these basics into something magical.

Equipment You’ll Need

No fancy gadgets required—just a few trusty kitchen staples you probably already own:

Medium saucepan – Nothing too big; you want the cream to simmer nicely without boiling over.
Whisk – My wooden one’s been with me for years, but silicone works great too.
Fine grater/zester – For getting that gorgeous lemon zest without any bitter pith.
Juicer – Or just strong hands and a fork if you’re feeling old-school!
4-6 serving glasses – Ramekins, teacups, or pretty glassware—whatever makes you happy.

That’s it! Now let’s make some magic.

How to Make Lemon Posset

Alright, let’s turn those three humble ingredients into the most luscious dessert you’ll ever make! Follow these simple steps—I promise it’s easier than you think. The hardest part? Waiting for it to chill. (But oh, is it worth it!)

Step 1: Heat the Cream and Sugar

Grab your saucepan and pour in the cream and sugar. Medium heat is your friend here—too hot and you’ll scorch the cream, too low and the sugar won’t dissolve properly. Stir gently with your whisk until the sugar completely disappears, about 3-4 minutes. You’ll know it’s ready when the mixture looks smooth as silk and no gritty sugar remains at the bottom. This is the foundation of your posset, so take your time!

Step 2: Simmer the Mixture

Now comes the only “cooking” part—bring the mixture to a gentle boil (those first few bubbles breaking the surface), then immediately reduce to a simmer. Set your timer for exactly 3 minutes! This short simmer thickens the cream slightly and ensures your posset will set properly later. Don’t wander off—stand guard and stir occasionally to prevent any sticking. The aroma of sweet cream will have you drooling already!

Step 3: Add Lemon Juice and Zest

Here’s the magic moment! Remove the pan from heat completely—this is crucial. Now whisk in your fresh lemon juice and zest all at once. The mixture will thicken slightly as the acid works its wonders. Keep stirring for about 30 seconds until everything is beautifully combined. Pro tip: If you see tiny lumps forming, don’t panic! Just keep whisking gently—they’ll smooth out as the posset chills.

Step 4: Chill and Serve

Pour the warm mixture into your serving glasses (I like to use a jug for less mess). Now the hardest part—pop them in the fridge and wait at least 4 hours, though overnight is even better. The posset will transform from liquid to creamy perfection as it chills. When you’re ready to serve, top with extra zest or berries if you’re feeling fancy. Then grab a spoon and prepare for your tastebuds to dance!

Tips for the Perfect Lemon Posset</h2

After making this dessert more times than I can count (okay, maybe I have a problem), here are my foolproof tips for lemon posset perfection:

Fresh lemons only! Bottled juice just won’t give you that bright, vibrant flavor we’re after.
Zest first, juice second—it’s way easier to zest a whole lemon than a slippery, juiced one!
Don’t peek while it’s chilling—that fridge door opening lets in warm air and slows down the setting.
Stir gently after adding lemon juice—too much agitation can make the texture grainy.
Room temp glasses prevent cracking if you’re using delicate glassware for serving.

Follow these, and you’ll have silky, dreamy posset every single time!

Serving Suggestions for Lemon Posset

Now for the fun part—dressing up your lemon posset to make it even more special! While it’s absolutely perfect all on its own (I’ve been known to eat it straight from the fridge with just a spoon), here are my favorite ways to serve it when I want to impress:

Fresh berries – A handful of raspberries or blueberries adds a gorgeous pop of color and a lovely tart contrast. In summer, I love using a mix of seasonal berries—the juicier, the better!
Shortbread cookies – The buttery crunch is just divine with the creamy posset. I sometimes crumble them right on top for texture.
Mint leaves – A few fresh mint leaves make it look so elegant, and the herbal note works surprisingly well with the lemon.
Candied lemon slices – For special occasions, I’ll candy some thin lemon slices to float on top—they look stunning and add an extra citrus kick.
Edible flowers – When I’m feeling fancy, a few pansies or violets turn each glass into a little work of art.

Honestly though? Sometimes I just grab whatever’s in my pantry—a sprinkle of crushed amaretti cookies, a drizzle of honey, or even some toasted coconut flakes. The posset is so versatile, you really can’t go wrong!

Storing and Reheating Lemon Posset

Here’s the beautiful thing about lemon posset—it practically begs to be made ahead! Those flavors actually deepen and mingle the longer it sits in the fridge. I always make mine the day before I need it because, let’s be honest, patience isn’t my strong suit when it comes to dessert.

Once chilled and set, your posset will keep beautifully in the refrigerator for up to 3 days. Just cover each glass with plastic wrap or transfer to an airtight container if you made a big batch. The texture stays perfectly creamy, and the lemon flavor gets even more vibrant!

Now, about reheating—don’t! This is one dessert that’s meant to be served cold. If you leave it out too long and it starts to soften, just pop it back in the fridge for an hour or so. Trust me, that cool, silky texture is half the magic. I learned this the hard way when I once tried to serve it slightly chilled—it turned into a delicious but very runny mess!

One last tip: If you want to freeze it (though I’ve never had leftovers to freeze!), pour the mixture into freezer-safe containers before chilling. Thaw overnight in the fridge when you’re ready to enjoy. The texture changes slightly—it becomes more ice cream-like—but still tastes amazing!

Lemon Posset Variations

Once you’ve mastered the classic lemon posset (and eaten way too much of it, like I have), it’s fun to play around with flavors! Here are my favorite twists—each one keeps that dreamy texture while adding something special:

Vanilla bean – Split a vanilla pod and scrape the seeds into the cream as it heats. The floral notes make the lemon sing even brighter!
Lime instead of lemon – For a tropical vibe, use Persian limes. Their slightly sweeter acidity gives the posset a totally different personality.
Lavender honey – Stir in a tablespoon of lavender-infused honey with the sugar. So elegant for spring gatherings!
Ginger kick – Add a thumb of grated fresh ginger to the simmering cream, then strain it out before adding the lemon. Spicy warmth meets cool cream—heaven.
Berry swirl – After pouring into glasses, drop spoonfuls of mashed raspberries or blackberries on top and gently swirl with a knife. Instantly fancy!

The beauty of posset? It’s like a blank canvas—once you know the basic recipe, you can paint it with any flavors you love. Just promise me you’ll always make the classic version first. Some traditions are too good to mess with!

Lemon Posset FAQs

Over the years, I’ve gotten so many questions about this magical dessert—here are the ones that pop up most often with my tried-and-true answers!

Can I use bottled lemon juice instead of fresh?
Oh honey, I beg you—don’t do it! Fresh lemons make all the difference in flavor and acidity. Bottled juice just can’t give you that bright, zingy taste we’re after. Plus, you’ll miss out on that gorgeous zest that adds such depth. If you’re in a pinch, use fresh limes instead—they work in a pinch!

Why didn’t my posset set properly?
This usually comes down to three things: not simmering the cream long enough (those 3 minutes are crucial!), not chilling it thoroughly (4 hours minimum, but overnight is better), or using lower-fat cream. Stick to heavy cream (at least 36% fat) and follow the timing exactly—it’ll set like a dream!

Can I make this dairy-free?
I’ve tried every alternative cream out there, and honestly? Nothing quite replicates that lush texture of real dairy. Coconut cream comes closest, but it’ll have a distinct coconut flavor. If you’re dairy-free, I’d suggest trying a vegan lemon curd instead—it scratches that citrusy itch beautifully!

Is it supposed to separate a little on top?
Don’t panic if you see a thin, translucent layer forming—that’s just the lemon oils rising to the surface! It’s totally normal and actually means you used great fresh lemons. Just give it a gentle stir before serving if it bothers you, though I think it adds character!

Can I double the recipe?
Absolutely! Just use a bigger saucepan so the cream has room to bubble properly. The chilling time stays the same—though you might need to rearrange your fridge shelves to fit all those delicious glasses!

Nutritional Information

Okay, let’s be real—we’re not eating lemon posset because it’s health food! But if you’re curious about what’s in that luscious spoonful (or let’s be honest, spoonfuls), here’s the breakdown per serving. Remember, these are estimates since brands vary, but it gives you a good ballpark:

Calories: Around 450 per serving (worth every single one!)
Fat: 35g (hello, glorious cream!)
Saturated Fat: 22g
Carbohydrates: 32g (mostly from that delightful sugar)
Sugar: 30g (nature’s candy plus actual candy)
Protein: A modest 3g (it’s dessert, not a steak!)
Cholesterol: 125mg

Now, before you panic at those numbers, remember—this is a special occasion treat, not an everyday snack! And honestly? Compared to many desserts, it’s actually pretty straightforward ingredient-wise. No mysterious additives, just real, simple goodness. My philosophy? Life’s too short to skip the good stuff—just savor every creamy, citrusy bite!