Lemon Posset
Lemon posset is one of my favorite spring and summer desserts. It’s rich, creamy, and bright with fresh lemon, cream, sugar, and salt—no eggs, gelatin, or baking is required.
I like to pour mine into small, tulip-shaped jars. They need a few hours in the fridge to set fully, but the hands-on time is minimal. The texture is silky and creamy—like a cross between lemon pudding and lemon curd.
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Ingredients For Lemon Posset
Ingredient Notes
- 35% Cream: Whipping cream (sometimes called heavy cream) is the base of the posset. It needs to be full-fat (35%) to set properly—don’t substitute it with milk or lighter cream.
- Lemons: You’ll need both the juice and zest. The juice helps the posset set, and the zest adds extra lemon flavour. Use fresh lemons—bottled juice won’t work. Avoid grating the bitter white pith when zesting.
- Sugar (Granulated): Sweetens the posset and helps it thicken as it simmers. Ensure it fully dissolves in the cream before bringing it to a gentle boil.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Sugar (Granulated): You can use an equal amount of caster sugar (superfine sugar).
Recipe Variations
Try any of the following for a twist on this lemon posset recipe:
- Bay Leaf: Heat the cream and add one bay leaf. Let the cream steep for 20 minutes, remove the bay leaf, and proceed with the recipe as written.
- Fresh Ginger: Add ½ to 1 teaspoon of finely grated fresh ginger.
- Herbs: Add 1 to 2 teaspoons of finely chopped fresh mint or basil.
- Lavender Sugar: Replace 2 to 3 tablespoons of the granulated sugar with lavender sugar.
- Lemon Verbena: Steep 4 to 6 fresh leaves in the cream while heating, then remove before adding the sugar.
- Lime: Replace the lemon juice and zest with the same amount of lime juice and zest.
- Orange Blossom Water: Add ¼ to ½ teaspoon of orange blossom water.
- Vanilla: Add ½ to 1 teaspoon of pure vanilla extract.
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 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 refrigerate for at least four hours before serving.
Expert Tips
1. A small pot increases the risk of overflow. Use a medium pot to give yourself room to stir without stress.
2. Let the cream cool for the full five minutes before adding the lemon. If the cream is too hot when the lemon is added, the acid can curdle it.
3. Lemon posset thickens as it chills, not on the stove. When you transfer it to the jars, it should have a pourable consistency.
Recipe Notes
- Watch for gentle, steady bubbling when bringing the pot to a boil, then start your timer.
- Pour the mixture into jars or ramekins immediately—it thickens slightly as it cools and sets best when poured warm.
- Let the jars cool at room temperature until they’re no longer warm to the touch before refrigerating to avoid condensation on the lids.
- This is a great make-ahead dessert—chill for at least 4 hours, but overnight is even better to set fully.
Storage
- Cover the jars with lids or parchment and refrigerate for up to three days. I don’t recommend freezing, as it may separate.
Related Recipes
- Microwave Lemon Curd: A silky homemade lemon curd that cooks in about 5 minutes in the microwave.
- Lemon Bars With Shortbread Crust: This is an easy, one-bowl recipe with a tangy filling, buttery crust, and bright flavour from real fresh-squeezed lemon juice.
- Lemon Curd Ice Cream (No-Churn): Rich, smooth, no-churn vanilla ice cream swirled with ribbons of homemade lemon curd.
- Lemon Thumprint Cookies: Little shortbread cookies filled with lemon curd.
Did you make this lemon posset? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more Nova Scotia recipes and simple comfort food.
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
- Watch for gentle, steady bubbling when bringing the pot to a boil, then start your timer.
- Pour the mixture into jars or ramekins immediately—it thickens slightly as it cools and sets best when poured warm.
- Let the jars cool at room temperature until they’re no longer warm to the touch before refrigerating to avoid condensation on the lids.
- This is a great make-ahead dessert—chill for at least 4 hours, but overnight is even better to set fully.
Storage
- Cover the jars with lids or parchment and refrigerate for up to three days. I don’t recommend freezing, as it may separate.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Hi, I’m Kelly Neil. This is where I share Nova Scotia recipes and easy comfort food. I’ve worked with brands such as Loblaws, Lee Valley, Cavendish Farms, Canada Beef, and many more. Subscribe to my email newsletter for new recipes and inspiration!
