Recipe

Lemon Posset

A silky, sweet-tart lemon dessert that sets in the fridge with just cream, sugar, and fresh lemon. No eggs, no gelatin, no oven.

By Matt Campbell

•

4.8

Creamy lemon posset set in small glass cups, topped with fine lemon zest on a light kitchen counter with soft natural light

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Lemon posset is one of those desserts that feels like you secretly know a fancy trick, but the trick is basically: heat cream, stir in lemon, chill. That is it. No eggs. No gelatin. No oven. Just a smooth, spoonable cream that lands somewhere between pudding and the world’s coziest lemon curd.

If you like bright, punchy citrus and desserts that look dinner-party ready with weeknight effort, this one belongs in your fridge.

Fresh lemons, heavy cream, sugar, and vanilla arranged on a clean kitchen counter with measuring cups and a microplane nearby

Why It Works

Big lemon flavor, no drama: The dessert sets when hot cream and sugar are properly simmered and meet the acidity of fresh lemon juice.
Silky texture: A short simmer thickens the cream slightly so it chills into a soft set.
Make-ahead friendly: It needs fridge time anyway, so it is perfect for guests or an easy weeknight treat.
Minimal ingredients: You can dress it up with berries, cookies, or a crumb topping, but it shines on its own.

Pairs Well With

Storage Tips

Refrigerate: Cover each serving cup or ramekin tightly and store in the fridge. It is best within 3 days, and often still fine up to 4 days if kept very cold in clean, covered containers.

Do not freeze (recommended): Freezing can make the cream split and turn grainy when thawed, so it is not dependable.

Make-ahead tip: If you are topping with berries, whipped cream, or cookie crumbs, add those right before serving so everything stays crisp and fresh.

Common Questions

What is lemon posset?

Lemon posset is a classic British-style dessert made by simmering cream with sugar, then adding lemon juice. The acidity from the lemon thickens and sets the cream as it chills, giving you a smooth, custard-like spoonful without eggs or gelatin.

Why didn’t my posset set?

The usual culprits are: not simmering long enough, using low-fat dairy, or not enough lemon juice. Use heavy cream (not half-and-half), bring it to a gentle simmer, and once it is simmering, keep it there for 5 minutes. Also measure lemon juice, do not eyeball it.

Can I use bottled lemon juice?

Fresh is best here. Bottled juice can taste flat and sometimes varies in acidity, which can mess with setting. If bottled is all you have, it will probably set, but the flavor will not pop the same way.

How long does lemon posset need to chill?

Plan on at least 4 hours. Overnight is even better for a perfectly set, creamy texture.

Can I make it less sweet?

You can drop the sugar slightly, but do not reduce it too aggressively or the texture can suffer. I would keep it at 1/2 cup for the most reliable set, then serve with tart berries to balance sweetness.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan (heavy-bottomed helps)
Whisk
Fine microplane or zester
Citrus juicer (handheld is fine)
Measuring cups and spoons
6 small ramekins or dessert glasses (4 to 6 oz each)
Fine-mesh strainer (optional, for ultra-smooth posset)

I love desserts that feel like a little magic trick, and lemon posset is exactly that. The first time I made it, I kept checking the fridge like, “There is no way this is going to set.” Then it did, perfectly. Now it is my go-to when I want something bright and cozy at the same time, especially after a heavier meal. Also, it gives you an excuse to zest a lemon over something and feel like you have your life together, even if your sink says otherwise.

Lemon Posset

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 4 hours 20 minutes

Servings 6 servings

Ingredients

2 cups (480 ml) heavy cream
1/2 cup (100 g) granulated sugar
1/3 cup (80 ml) fresh lemon juice (from about 2 to 3 lemons)
1 tablespoon finely grated lemon zest (plus more for topping)
1/2 teaspoon vanilla extract (optional, but lovely)
Pinch of fine salt (optional, helps the lemon taste brighter)
To serve (optional): fresh berries, shortbread cookies, whipped cream, or a sprinkle of crushed cookies

A hand zesting a lemon with a microplane over a small bowl on a bright kitchen counter

Instructions

Set up your serving cups. Place six 4 to 6 oz ramekins or dessert glasses on a baking sheet (easier to move without spilling). Set aside.
Simmer the cream and sugar. In a medium saucepan over medium heat, whisk together the heavy cream and sugar. Bring to a gentle simmer, then reduce heat slightly to keep a steady simmer (not a raging boil). Once it is simmering, simmer for 5 minutes, whisking often so nothing scorches.
Visual cue: it should look slightly thicker and a bit more silky. It will lightly coat the back of a spoon.
Add lemon and flavorings. Remove the pan from heat. Whisk in the lemon juice, lemon zest, vanilla (if using), and a pinch of salt. The mixture will thicken just a touch and look more velvety.
Strain (optional, but extra smooth). For the silkiest texture, pour through a fine-mesh strainer into a measuring cup or bowl to catch zest bits and any tiny lumps.
Tip: Straining removes most visible zest. If you like those little yellow flecks, stir in a pinch of fresh zest after straining.
Pour and chill. Divide the mixture evenly among your ramekins. Let them cool on the counter for about 20 minutes, then cover and refrigerate until set, at least 4 hours (overnight is ideal).
Finish and serve. Top with a little extra lemon zest and serve cold. If you want to get fancy with zero effort, add a handful of berries and a cookie on the side.

Tips and Variations

Heavy cream matters: Setting depends on the whole setup: enough fat in the cream, a proper simmer to slightly reduce, and the right amount of lemon juice.
Simmer means simmer: You want small, steady bubbles for the full 5 minutes so the mixture thickens a bit before chilling.
Want it extra lemony? Add more zest, not more juice. Too much juice can throw off the balance and affect texture.
Orange posset: Orange juice is less acidic than lemon, so it can set softer. For a more reliable set, use 1/4 cup orange juice + 2 tablespoons lemon juice, plus orange zest. (Still delicious, just less sharp.)
Gingersnap crunch: Sprinkle crushed ginger cookies on top right before serving for spice and texture.
Mini version for parties: Pour into small shot glasses and top with a single berry. Instant dessert tray win.

A baking sheet with filled ramekins of lemon posset being placed onto a refrigerator shelf in a home kitchen

Nutrition information is estimated.

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Lemon Posset

Why It Works

Pairs Well With

Recommended

Zesty No-Bake Lemon Cheesecake

No-Bake Cheesecake

Eton Mess

How To Make Lemonade

Storage Tips

Common Questions

What is lemon posset?

Why didn’t my posset set?

Can I use bottled lemon juice?

How long does lemon posset need to chill?

Can I make it less sweet?

Lemon Posset

Ingredients

Instructions

Tips and Variations