Lemon Posset Recipe: The Easiest Creamy Lemon Dessert You’ll Ever Make
Lemon posset is one of those desserts that looks fancy but takes almost no effort at all. It’s incredibly creamy, lightly sweet, and has that bright lemon flavor that makes every bite feel fresh and smooth.
With just a few basic ingredients and a couple simple steps, you can make a dessert that feels restaurant-level without needing special skills or equipment. Whether you’re serving it for guests or just want something easy after dinner, lemon posset is one of the simplest and most reliable lemon desserts you can make.
Ingredients You’ll Need
- 2 cups heavy cream
- ¾ cup granulated sugar
- ⅓ cup fresh lemon juice (about 2 large lemons)
- Zest of 1 lemon (optional, but makes it extra good)
Step By Step Instructions
Step 1: Heat the cream and sugar
Grab a medium-sized saucepan and pour in the heavy cream and sugar. Turn the heat to medium and stir it every so often. You want the sugar to fully dissolve and the cream to start simmering.
Now, here’s where you gotta watch it like a hawk. The moment it starts bubbling, set a timer for three minutes. Don’t walk away. I know, I know—there’s always something to do (like wiping peanut butter off the walls), but trust me, burnt cream is a smell you do not want in your kitchen.
Step 2: Add the lemon juice and watch the magic happen
After your three minutes are up, take the pan off the heat. Pour in the fresh lemon juice and give it a good stir. You’ll notice something wild—almost instantly, the cream starts thickening. It’s like a little science experiment, except instead of making slime, you’re making dessert.
If you want to get fancy, toss in some lemon zest at this point. It adds a little extra zing and makes you feel like you’re a pro.
Step 3: Pour and let it chill
Now comes the easiest part. Grab whatever little cups, bowls, or ramekins you have lying around. (I’ve even used old baby food jars because mom life.) Pour the mixture into them, then let them sit on the counter for about 10 minutes to cool.
After that, pop them in the fridge for at least two hours. Overnight is even better if you have the patience (or if you’re making this ahead for a dinner where you actually want to impress people).
Step 4: Serve
When it’s time to eat, pull these little beauties out of the fridge and top them with whatever you like. A little extra lemon zest? Perfect. A few berries? Fancy. A dollop of whipped cream? Why not. My kids like to crumble cookies on top because, apparently, everything is better with cookies.
Then, just grab a spoon and dig in. It’s smooth, creamy, just the right amount of tangy, and honestly tastes like something you’d pay way too much for at a restaurant.
FAQs About Lemon Posset
What is lemon posset?
Lemon posset is a classic British dessert that’s rich, creamy, and silky smooth. It’s made with just three ingredients—heavy cream, sugar, and lemon juice. The acidity from the lemon thickens the cream naturally, creating a texture somewhere between pudding and mousse.
Is lemon posset the same as lemon curd?
Nope! Lemon curd is made with eggs and cooked over low heat until it thickens. Lemon posset, on the other hand, has no eggs and thickens naturally when the lemon juice reacts with the cream. It’s much easier to make and doesn’t require constant stirring.
How long does lemon posset last in the fridge?
It stays fresh for about 2–3 days in the fridge. Just cover it with plastic wrap to keep it from absorbing any fridge smells.
Can I freeze lemon posset?
Technically, yes—but I wouldn’t recommend it. Freezing can change the creamy texture, making it a little grainy once thawed. If you want a cold treat, you’re better off just eating it straight from the fridge.
Can I use other citrus instead of lemons?
Yep! You can swap lemons for limes, oranges, or even grapefruit. Just keep in mind that different citrus fruits have varying acidity levels, so you may need to adjust the amount slightly to get the right consistency.
Lemon Posset Recipe
Lemon Posset
Ingredients
Method
- In a medium saucepan, combine the heavy cream and sugar over medium heat.
- Stir occasionally and bring it to a gentle simmer. Once it starts bubbling, let it simmer for 3 minutes while stirring occasionally.
- Remove the saucepan from heat.
- Stir in the fresh lemon juice and zest (if using). The mixture will begin to thicken almost immediately.
- Divide the mixture into small ramekins, cups, or bowls.
- Let them cool at room temperature for 10 minutes, then transfer to the fridge to chill for at least 2 hours (overnight is even better).
- Once set, garnish with fresh berries, extra lemon zest, or a dollop of whipped cream.
- Serve cold and enjoy!
Notes
- Keep covered in the fridge for up to 3 days.
- Not recommended for freezing, as it can alter the creamy texture.
This lemon posset really be giving main-character energy, like creamy, fancy, but low-key took zero effort. It hits that sweet-tangy balance that makes everyone at the table go “wait… you made this?” Serve it chilled, serve it cute, and watch it disappear in like two seconds. Total slay, zero stress. Enjoy the glow-up, chef
