Lemon Posset
If you’re a fan of easy lemon desserts, you’ll likely enjoy this English lemon posset recipe. Lemon posset is a traditional British dessert known for its simplicity, made from just cream, sugar, and citrus. This is a quick lemon pudding that is easy to prepare, though it requires at least four hours to set in the fridge—overnight is even better.
According to KC Hysmith of historians.org, the history of lemon posset dates back to medieval times. Originally, it was a hot drink made from milk curdled with wine or ale, similar to eggnog, and often used as a cold remedy. Over the centuries, it evolved into the citrus cream pudding we enjoy today. It’s a great example of how a few quality ingredients can create something special.
A perfect summer dessert or for afternoon tea, this British lemon pudding is a must-try for true lemon lovers. And if you love lemon as much as I do, check out my recipes for lemon curd cookies, classic lemon bars, and no-churn lemon curd ice cream.
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Why You’ll Love This Recipe
✔️ With only four ingredients, lemon posset tastes gourmet but is incredibly easy to make.
✔️ This is a no-bake lemon dessert that’s also egg-free, gelatin-free, and gluten-free.
✔️ Heavy cream desserts can sometimes be rich and overpowering, but lemon posset is light and refreshing.
Ingredients For Lemon Posset
Ingredient Notes
- 35% Whipping Cream: Essential for the dessert’s structure, this high-fat cream thickens upon cooling and reacts with the lemon’s acidity to set the posset.
- Lemons: Fresh lemons are crucial for their zest and juice, providing the characteristic bright, citrus flavor. The zest adds depth while the juice gives the necessary acidity to thicken the cream.
- Granulated Sugar: Dissolves into the cream to sweeten the dessert. Its fine crystals ensure a smooth texture without graininess.
- Salt: Not traditionally included in lemon posset, but a pinch of salt enhances the overall flavor, balancing the sweetness and bringing out the lemon’s brightness.
It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options to change the original recipe.
Ingredient Substitutions
- 35% Whipping Cream: Full-fat coconut cream can be used for a dairy-free version, although it may slightly alter the flavor and texture.
- Granulated Sugar: Fine caster sugar can be used as it dissolves more easily. For a slightly different taste, honey or maple syrup could be experimented with, keeping in mind they will change the flavor.
- Lemons: Lime, grapefruit, or orange juice and zest can be used for a different citrus flavor.
- Salt: Sea salt or Himalayan pink salt are good alternatives.
Recipe Variations
Try any of the following for a twist on this lemon posset recipe:
- Berry Toppings: Serve the posset with fresh berries such as raspberries, strawberries, or blueberries for added sweetness and color.
- Brûlée: Once the possets are firm in the refrigerator, sprinkle a thin layer of granulated sugar over the surface of each one. Caramelize the sugar with a kitchen torch until it forms a golden crust. Allow it to cool to harden the sugar crust before serving. If you don’t have a kitchen torch, placing the possets under a very hot broiler for a short period can achieve a similar effect, but watch closely to avoid burning.
- Herbal Infusions: Infuse the cream with herbs like thyme, rosemary, or basil during heating for a subtle aromatic twist.
- Layered Desserts: Alternate layers of lemon posset with fruit compotes or crushed brown sugar shortbread in glasses for a visually appealing and textured dessert.
- Make A Lemon Posset Tart: Instead of pouring the pudding into serving dishes, pour it into a pre-baked shortcrust or biscuit tart shell filling. You still have to chill the posset, so place the tart in the refrigerator for at least four hours to set.
- Spice It Up: Add a dash of ground spices such as cardamom, cinnamon, or ginger to the cream mixture for a warm flavor note.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Lemon Posset
STEP 1: Combine the heavy cream and sugar in a medium-sized saucepan. Place over medium heat, stirring occasionally, until the sugar dissolves completely.
STEP 2: Increase the heat, bring the mixture to a gentle boil, and cook for about 3 minutes.
STEP 3: Cool the cream mixture for five minutes, then stir in the lemon juice and lemon zest.
STEP 4: Carefully pour the mixture into four serving dishes or ramekins. Cool at room temperature and then refrigerate for at least four hours.
Expert Tips
1. Be sure to maintain a gentle boil on the cream, stirring frequently to avoid boiling over or scorching.
2. For a smoother texture, strain the lemon juice through a fine mesh sieve to remove any seeds or pulp.
3. You can make lemon posset up to two days in advance.
Recipe Notes
- You don’t have to make individual desserts. Feel free to pour the pudding into a larger dish or bowl, portioning servings according to your preference.
- The acidity from the lemons is what sets the posset. If your dessert isn’t setting, you may need to add a bit more lemon juice.
- This recipe can be easily scaled up for larger gatherings. Just maintain the ratio of ingredients.
- Before pouring the pudding into serving dishes, give it one final stir to ensure the sugar, lemon, and cream are fully combined. This prevents any separation or settling of ingredients.
Storage
- Store the lemon posset in the refrigerator. Cover each serving dish with parchment paper secured with a rubber band or a lid to prevent absorbing any fridge odors and maintain freshness. Properly stored, lemon posset can last up to 3 days in the refrigerator.
- Freezing lemon posset is not recommended as it can alter the texture and consistency upon thawing.
Recipe FAQ
Lemon posset is a chilled pudding with three simple ingredients: heavy cream, sugar, and lemon juice. They become a creamy citrus dessert when cooked together and chilled.
Posset and panna cotta are creamy desserts but differ significantly in their ingredients and preparation. Posset is a lemon cream dessert that does not require any gelatin. The acid in the citrus juice causes the cream to thicken, resulting in a velvety texture. Panna cotta, on the other hand, is an Italian dessert that translates to “cooked cream.” It typically consists of cream (sometimes milk is added), sugar, and gelatin as the thickening agent.
Both lemon posset and syllabub are traditional British desserts with a creamy base, but they have distinct differences in terms of ingredients and texture. Syllabub is a frothy, light dessert made from cream and sugar whipped with wine, cider, or another alcoholic beverage. The result is a creamy, airy dessert with a slight alcohol flavor. Lemon posset, on the other hand, is denser, creamier, and sets to a pudding-like consistency without the use of alcohol. The method of setting posset also differs. It relies on the acid in citrus juice to thicken the cream, whereas Syllabub achieves its light texture by whipping cream with an electric mixer.
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Printable Recipe Card
Lemon Posset
Special Equipment
- Measuring cups and spoons or digital kitchen scale
- Citrus juicer and zester
- Medium-sized pot
- Rubber spatula or wooden spoon
- Small jars, ramekins, or other serving deishes
Ingredients
- 2 cups 35% heavy cream
- ⅔ cup granulated sugar
- ⅓ cup lemon juice, fresh
- 1 tablespoon lemon zest, approximately the zest from one small – medium lemon.
Instructions
- Combine the heavy cream and sugar in a medium-sized pot over medium heat. Stir occasionally until the sugar dissolves completely, about 5 minutes.
- Once the sugar has dissolved, increase the heat to medium-high and bring the mixture to a gentle boil. Keep it boiling gently for 3 minutes, frequently stirring to prevent boiling over or scorching.
- Remove the pot from the heat and cool for about 5 minutes.
- Stir in the lemon juice and zest. Carefully pour the mixture into four serving dishes or ramekins. Allow the possets to cool to room temperature, then cover them with lids or parchment paper secured with rubber bands. Refrigerate the puddings for at least four hours (for best results, chill overnight). Garnish with fresh berries, mint leaves, or anything else you like before serving.
Recipe Notes
- You don’t have to make individual desserts. Feel free to pour the pudding into a larger dish or bowl, portioning servings according to your preference.
- The acidity from the lemons is what sets the posset. If your dessert isn’t setting, you may need to add a bit more lemon juice.
- This recipe can be easily scaled up for larger gatherings. Just maintain the ratio of ingredients.
- Before pouring the pudding into serving dishes, give it one final stir to ensure the sugar, lemon, and cream are fully combined. This prevents any separation or settling of ingredients.
Storage
- Store the lemon posset in the refrigerator. Cover each serving dish with parchment paper secured with a rubber band or a lid to prevent absorbing any fridge odors and maintain freshness. Properly stored, lemon posset can last up to 3 days in the refrigerator.
- Freezing lemon posset is not recommended as it can alter the texture and consistency upon thawing.
