I adore this simple yet elegant lemon posset—a velvety, citrus-infused cream dessert that’s incredibly easy to make with just three ingredients.

Why You’ll Love This Recipe

I fell in love with this recipe because it’s creamy, tangy, and refreshing—all at the same time. With minimal effort, it yields an elegant dessert that feels fancy enough for dinner parties yet is simple enough for a weekday treat. Plus, the presentation in lemon shells or ramekins always wows guests.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups heavy cream
¾ cup granulated white sugar
Juice of 2 ripe lemons (about 5 Tbsp)
Lemon zest (from about 1–2 lemons)
4 lemons, halved and hulled (for serving)

directions

Combine heavy cream and sugar in a small saucepan. Stir, bring to a gentle boil, and cook for 2–3 minutes.
Stir in lemon juice and zest—this will quickly thicken the mixture.
Hollow out the lemons or prepare ramekins for serving.
Pour the mixture into lemon shells or ramekins and refrigerate until set, about 5 hours. You’ll notice it beginning to set after just a couple of hours.
Finish with extra lemon zest, fresh mint, lavender, or berries before serving.

Servings and timing

Serves: about 8
Prep time: ~15 minutes
Cook time: ~3 minutes
Chill time: ~5 hours (or refrigerate overnight for best results)

Variations

Swap lemons for blood orange, grapefruit, lime—or even infuse the cream with lavender. The rich cream paired with any citrus is truly amazing.
Inspired by The Guardian, I sometimes add a pinch of nutmeg or ginger, and garnish with almonds or candied peel for extra flavor.

storage/reheating

I store leftovers covered in the fridge for up to 3 days. The texture remains creamy unless you see separation—at that point, it’s best to discard. This dessert isn’t suited for reheating—serve it chilled.

FAQs

What makes posset set without gelatin?

I love that the acidity in lemon juice naturally thickens the cream—the lemon’s pH lowers, causing the cream to curdle into a silky set without any gelatin.

Can I make posset ahead of time?

Absolutely—I often prep it the night before. It needs at least 2 hours to set, but overnight chilling makes for an even better texture.

How do I avoid a grainy curdle?

I keep the heat gentle and stir continuously when boiling. High heat or too much acidity can cause graininess—so patience pays off.

Can I reduce the sugar?

Definitely. I’ve cut the sugar slightly without sacrificing flavor. If I want a more refined taste, I sometimes swap part of the sugar for a vanilla bean.

What toppings work best?

My favorite is fresh berries or extra lemon zest. For a crunchy twist, I’ve used toasted almonds or candied citrus peel—The Guardian suggests them, and I love their contrast in texture.

Conclusion

I truly cherish this lemon posset—its simplicity and elegance make it a go-to dessert for gatherings or personal indulgence. With only cream, sugar, and citrus, it delivers a refined finish with little effort. Plus, the variations mean I never tire of making it. Enjoy every spoonful of this creamy, citrus delight!

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Author: Sue
Prep Time: 15 minutes
Cook Time: 3 minutes
Total Time: 5 hours 18 minutes (including chill time)
Yield: 8 servings
Category: Dessert
Method: Stovetop and refrigeration
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Lemon Posset is a creamy, citrus-infused dessert made with heavy cream, sugar, and lemon juice, set naturally without gelatin. It's an elegant yet simple treat perfect for dinner parties or casual indulgence.

Ingredients

2 cups heavy cream
¾ cup granulated white sugar
Juice of 2 ripe lemons (about 5 Tbsp)
Lemon zest (from about 1–2 lemons)
4 lemons, halved and hulled (for serving)

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Instructions

Combine heavy cream and sugar in a small saucepan. Stir, bring to a gentle boil, and cook for 2–3 minutes.
Stir in lemon juice and zest—this will quickly thicken the mixture.
Hollow out the lemons or prepare ramekins for serving.
Pour the mixture into lemon shells or ramekins and refrigerate until set, about 5 hours. You’ll notice it beginning to set after just a couple of hours.
Finish with extra lemon zest, fresh mint, lavender, or berries before serving.

Notes

This recipe makes about 8 servings.
Prep time is approximately 15 minutes, cook time about 3 minutes, and chill time is about 5 hours (or refrigerate overnight for the best texture).
Feel free to try different citrus fruits like blood orange, grapefruit, or lime for a unique twist.
Store leftovers covered in the fridge for up to 3 days. The texture remains creamy unless it begins to separate.
Posset can be made ahead of time, and it requires at least 2 hours to set, but overnight chilling gives the best texture.