This lemon posset recipe is easy to make with 4 ingredients! Similar to a pudding, it's creamy, bright, and refreshing. A delicious make-ahead dessert!
Have you tried lemon posset? It’s a bright, creamy 4-ingredient treat I’ll be making all spring. A classic British dessert, lemon posset is similar to a custard or a pudding, but it doesn’t require eggs or cornstarch to set up. It’s easy to make with heavy cream, fresh lemon juice, sugar, and vanilla. Sweet and citrusy, it’s such a refreshing way to end a meal!
This easy lemon posset recipe would be a perfect dessert for spring occasions like Easter and Mother’s Day. It’s great for entertaining because you can make it ahead, and it looks so elegant in little glasses or hollowed-out lemon halves. Top it off with fresh berries and sprigs of mint for a fresh, zesty treat that will delight everyone at the table.
What is posset?
Posset is a chilled, pudding-like dessert made with boiled cream and citrus juice. The acid in the citrus helps the cream set up and take on a thick, velvety texture.
It evolved from a medicinal drink that dates back to the 15th century—it’s even referenced in Shakespeare! The original posset was a warm drink made with curdled milk, wine or ale, and spices. It’s not clear when exactly it became the creamy, zesty dessert we know today, but once you try this recipe, I think you’ll be glad it did.
Lemon Posset Ingredients
You need 4 simple ingredients to make this recipe:
- Lemons, of course! You’ll need 1/3 cup fresh lemon juice, from 2 to 4 lemons. If you’d like to serve the posset in lemon halves, make sure to scoop out the flesh before squeezing them (see below).
- Heavy cream – Make sure to use heavy cream or heavy whipping cream, not light whipping cream, half and half, or milk. Heavy cream’s high fat content is necessary to help the posset set.
- Granulated sugar – It adds sweetness and perfects the posset’s thick texture.
- And vanilla extract – I tested this recipe with the vanilla and without. I loved the subtle warmth that it added. So delicious!
Find the complete recipe with measurements below.
How to Make Lemon Cups
Serving posset in citrus cups has been a trend on social media for the last few years (I’ve seen lemon, lime, and orange!). It’s so cute, and the citrus shells create the perfect 2-bite servings.
Here’s how to make them:
- Slice 4 lemons in half lengthwise.
- Use a paring knife to score along the edge of the juicy flesh, loosening it from the pith.
- Use a spoon and/or your fingers to pry the flesh out of the lemon rind, creating 8 lemon cups.
Don’t let the scooped-out flesh go to waste. Use a citrus squeezer to juice it, or press it into a fine mesh strainer set over a bowl to get enough juice for this recipe.
Note:Â Making lemon cups is completely optional! You can also serve the posset in small ramekins or serving glasses.
How to Make Lemon Posset
Once you have your serving dishes ready, you can make the posset. The process is quick and easy:
Start by boiling the cream and sugar together. This changes the structure of the proteins in the cream, helping it thicken and set when combined with the lemon juice.
Place the cream and sugar in a medium saucepan over medium-high heat. Whisk until the sugar dissolves, then bring to a boil.
Adjust the heat to keep the mixture at a steady boil for 5 minutes.
IMPORTANT: Cream can easily boil over. Watch it closely and reduce the heat as needed to avoid ending up with a sticky mess on your stove. (I learned this the hard way.)
After 5 minutes, remove the pan from the heat. Whisk the lemon juice and vanilla into the cream mixture and set aside for 15 minutes to cool.
Stir the posset, then pour it into your desired serving dishes or lemon halves. At this point, it will have thickened slightly, but it won’t be fully set. Transfer it to the fridge and chill for at least 2 hours, or until firm.
Garnish and serve!
How to Serve Lemon Posset
I love to serve this lemon posset topped with blueberries, raspberries, and fresh mint. Lemon zest is a lovely garnish too.
If you’re serving it in jars, you could also make layered parfaits with a little strawberry compote or blueberry compote. Serve with shortbread cookies on the side, or sprinkle shortbread crumbs or graham cracker crumbs on top.
How to Make Ahead and Store
To make ahead: Make lemon posset at least 2 hours, and up to 2 days, before serving. It keeps well in glass jars with no separation, but we found that posset in lemon shells releases liquid over time. It’s best eaten within 1 to 2 days.
To store:Â Store leftovers in an airtight container in the refrigerator for up to 5 days.
More Favorite Lemon Desserts
If you love this recipe, try one of these citrusy treats next:
Lemon Posset
Ingredients
- 2 cups heavy cream
- â…” cup granulated sugar
- â…“ cup fresh lemon juice
- ¼ teaspoon vanilla extract
- Fresh berries, for serving
- Fresh mint leaves, for serving
Instructions
- Heat the cream and sugar in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then bring to a boil.
- Reduce the heat to maintain a steady boil for 5 minutes, watching closely and reducing the heat as needed to prevent the cream from boiling over. Remove from the heat and stir in the lemon juice and vanilla. Set aside to cool for 15 minutes.
- Stir the mixture, then evenly divide into eight small ramekins or hollowed-out lemon halves. Chill in the refrigerator for 2 hours, or until set.
- Garnish with berries and mint and serve.
I wish I had taken a picture. I made it with the juice of two blood oranges and one lemon and it was a stunning pink that was so pretty with mint and strawberries on top!
oh pretty!
Made these and wowed the crowd. That are easy, delicious and such a visual statement. Love this recipe. Thank you for reminding me to review it. So very good!
I’m so glad they were such a wow!
Can you use dairy free heavy cream?
I haven’t tried that, I’m not sure if it’ll set the same.
Can you make a sugar free version?
GREAT