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Decadent desserts rarely come this simple, but Lemon Posset is as easy as it is elegant. With just 3 ingredients, you have a zesty, fresh and creamy light treat for after dinner.
Lemon Posset is my all-time go-to dessert recipe for special occasions when I know I am going to be pushed for time and busy in the kitchen cooking a main course.
They’re SO simple, you can make them in advance and they don’t even need baking!
Simply stir the ingredients together over heat for a few minutes and then set in the fridge until you’re ready to serve.
While it really is that simple, follow my tips for making sure your quick lemon desserts are perfect, every time.
Why you’ll love this Easy Lemon Posset recipe
⭐️ Accidentally impressive!
⭐️ SO easy and quick to make
⭐ Can be made ahead of time for kitchen time-saving
What is Lemon Posset?
A traditional British Lemon Posset is made with cream, lemons and sugar, heated together and chilled to set for a silky smooth finish. It’s often served with a shortbread biscuit (cookie) on the side for a little crunch.
It’s a perfect dessert when cooking a special meal, hosting a dinner party or barbecue, because you can make them ahead of time and keep them in the fridge until it’s time to serve.
They’re also really delicious – fresh, citrusy and sweet, while creamy at the same time.
Lemon Posset has evolved from what it was centuries ago, when it was once a medicinal drink made up of milk and alcohol, curdled together with spices such as nutmeg and cinnamon.
Lemon Posset Ingredients
- Double cream – This is also known as ‘heavy cream’ outside of the UK. Single cream won’t work with this as we need the high fat content that helps the dessert to set.
- Caster sugar – This is finer than granulated sugar, and if you’re outside of the UK may be called superfine, bar or baker’s sugar.
- Lemons – We’re using the zest for flavour and decoration, and the juice for flavour too.
How to make Lemon Posset
1. Zest 1 of the lemons for decoration onto a small plate and set aside.
2. Add the zest of 2 other lemons to a pan with cream and sugar and gently warm.
3. Boil the cream as per the recipe below, then add the lemon juice to the pan and stir well.
4. Pour the dessert into ramekins and leave to set in the fridge. Sprinkle lemon zest over before serving.
Storing
You can make your 3-ingredient Lemon Possets in advance.
In the fridge They will need to set in the fridge for at least 2 hours, and will keep in the fridge, covered, for up to 3 days.
You can freeze Lemon Possets. Wrap them individually in dessert glasses or ramekins and freeze for up to 3 months. Thaw in the fridge until defrosted.
Serving suggestion
These puddings look lovely (and fancy!) served in small glass ramekins or even tall cocktail glasses.
You could add berries or a shortbread biscuit (cookie) on the side to really elevate the presentation.
More lemon dessert recipes…
Bake Sale Makes
Lemon Drizzle Cake {Easiest Ever Recipe!}
Cheesecakes
Lemon Cheesecake {Easy No Bake Recipe}
Sweet Things
Lemon Cupcakes {Easy Recipe}
FAQs
This might be for a number of reasons. Make sure you use the right quantities of lemons and make sure you’ve simmered the cream for long enough to thicken. Or you may not have left it to set for long enough in the fridge.
Yes, this is a naturally gluten free dessert.
You can either serve these on their own, or with a shortbread biscuit on the side, and maybe a few berries on top.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Lemon Posset
Ingredients
- 900 ml Double cream
- 250 g Caster sugar
- 3 Lemons, Zest and juice
Instructions
- Zest 1 of the lemons onto a small plate and set aside (this will be for decoration).
- Zest the 2 remaining lemons and put into a large saucepan (save all of the lemon fruits for their juice).
- Add the cream and sugar to the saucepan with the zest and warm over a medium heat, stirring gently.
- Bring the cream to a boil, allow the cream to bubble for 1 minute and then remove the pan from the heat.
- Now juice the saved lemons and mix into the cream mixture, stirring well to combine.
- Pour into your individual glasses or ramekins. Carefully cover and pop into the fridge for minimum 2 hours or better, overnight.
- Before serving, sprinkle over the reserved lemon zest.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Outstanding recipe, Sarah! I made this ahead of time when I was hosting a birthday dinner party, and they went down so well. It was great to dish up a homemade dessert but one that I could make the day before so there was no stress.