If you like the sound of lemon bars, lemon curd ice cream, and lemon buttermilk cake, then you are going to LOVE this English lemon posset recipe!
A posset is a traditional British lemon cream dessert that showcases the simplicity of combining cream, sugar, and citrus together. This easy yet elegant dessert is a perfect example of how a few good quality ingredients can create something truly extraordinary.
The recipe is very quick to make, but the pudding needs time to set in the fridge, at least four hours (overnight is even better). Be sure to plan accordingly! Whether you enjoy it on a warm summer evening or as a light refreshing end to a meal, this cold pudding is one of the best lemon desserts you’ll ever taste.
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💞 Why You’ll Love This Recipe
✔️ Making lemon posset is super easy, with minimal ingredients and just a few steps.
✔️ The combination of lemon and cream creates a rich, velvety pudding that is somehow still light.
✔️ It’s freaking delicious.
📋 Ingredients For Lemon Posset
Ingredient Notes
- 35% Heavy Cream: You must use cream with a high-fat content to ensure the lemon posset sets properly.
- Lemons: Fresh lemon juice and zest are key to achieving the perfect balance of flavors in this dessert.
It’s important to note when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options if you are looking to change the original recipe.
Ingredient Substitutions
- 35% Heavy Cream: Pease note I haven’t tested this, however, you could try substituting the heavy cream with full-fat coconut milk to make a dairy-free lemon posset.
- Lemons: You can substitute the lemon juice and zest with an equal amount of fresh lime or orange juice and zest. This will give a different flavor profile but will still maintain the refreshing citrusy flavor. I don’t recommend using bottled citrus juice.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
👩🍳 How To Make Lemon Posset
STEP 1—Combine 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 and bring the mixture to a gentle boil and cook for about 3 minutes.
STEP 3—Cool for five minutes and then stir in the lemon juice and lemon zest.
STEP 4—Carefully pour the mixture into four individual serving dishes or ramekins. Cool at room temperature and then refrigerate for at least four hours. Serve lemon posset with berries, fresh mint leaves, or a sprinkle of powdered sugar.
🗣 Expert Tips
1. Be sure to maintain a gentle boil on the cream, stirring frequently to avoid scorching.
2. For the best texture, refrigerate the possets for at least four hours. Overnight is even better.
3. You can make lemon posset up to two days in advance!
📝 Recipe Notes
- The lemon posset will continue to thicken as it cools, so don’t worry if it appears thin after adding the lemon juice and zest.
- Lemon posset can be stored in the refrigerator, covered, for up to three days. Make sure to keep the dishes covered to prevent other refrigerator odors from affecting the flavor.
🙋♀️ Recipe FAQ
A posset is made of three simple ingredients: heavy cream, sugar, and lemon juice. When you cook them together and then chill them, they become a creamy pudding-like dessert.
Panna cotta is an Italian dessert made with cream, sugar, and gelatin. Gelatin is what makes it firm, like Jell-O. Posset is an English dessert that doesn’t use gelatin. Instead, it uses lemon juice to help it become thick and creamy.
A long time ago, it used to mean a warm drink made with milk, but now it’s a creamy sweet treat made with cream, sugar, and lemon juice.
Did you make this lemon posset recipe? 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 delicious food and recipes!
🖨 Recipe
Lemon Posset
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, stirring frequently to prevent scorching.
- Remove the pot from the heat and cool for about 5 minutes.
- Stir in the lemon juice and zest, then carefully pour the mixture into four serving dishes or ramekins. Allow them to cool to room temperature, then cover them with lids or plastic wrap. Refrigerate for at least four hours, or until they have sat completely in our firm to the touch. For best results chill overnight. Garnish with fresh berries, mint leaves, or a sprinkle of powdered sugar before serving.
Notes
- The lemon posset will continue to thicken as it cools, so don’t worry if it appears thin after adding the lemon juice and zest.
- Lemon posset can be stored in the refrigerator, covered, for up to three days. Make sure to keep the dishes covered to prevent other refrigerator odors from affecting the flavor.
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