Lemon Posset is a creamy smooth lemon dessert that's made with only 3 ingredients: heavy cream, granulated sugar and a lemon! The texture is that of a custard or pudding and the flavor is sweet and tart! With just 6 minutes of boil time and 2 hours to set in the fridge, this is the easiest dessert that feeds 5 people! Best yet, it's naturally gluten free, nut free and eggless!
Lemon Posset is the most delicious simple dessert that is English in origin. Originally, when mentioned in Shakespeare's plays, it was a hot curdled beverage. Then at some point it changed into this creamy 3 ingredient dessert that we love today! I love that it is a simple yet delicious no-bake dessert that is perfect for spring and summer! You can eat it as is or top it with fresh raspberries, blueberries or strawberries!
For more lemon dessert recipes, try my Lemon Curd Cookies, my Lemon Drizzle Cupcakes, my Gluten Free Lemon Cake and my Lemon Curd Pie!
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Reasons to Love This Lemon Posset
- Allergy Friendly- This lemon posset is gluten free, nut free and egg free!
- Silky Smooth- This dessert texture is similar to a custard or pudding; it is so luscious and smooth!
- No Bake- This recipe is perfect when days when you don't want to turn on the oven!
- 3 Ingredients- This lemon dessert only uses 3 ingredients: heavy cream, granulated sugar and a lemon!
- Easy to Make- This creamy dessert takes minutes to cook on the stove!
Ingredient Notes
- Heavy Cream- You must use heavy cream and not milk or half and half. The posset will not come together right if you don't use heavy cream. For vegan posset, you can try to use a gluten free vegan heavy cream or canned full-fat coconut cream. I've also seen people use a combo of silken tofu with full fat coconut cream or I have even seen some recipes with soya cream. I have not tested any of these due to the allergens in my household and I am sure if the posset will set properly with these vegan ingredients.
- Granulated Sugar- This is what makes the lemon posset nice and sweet.
- Lemons- Please only use fresh squeezed lemon juice. Prepackaged lemon juice can result in the lemon posset having chemical taste and not setting right. We need a total of 1-2 medium lemons for the juice and zest combined.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into a Vegan Lemon Posset
- You can try vegan heavy cream.
- Some vegan recipes have used soya cream.
- Other vegan recipes have used a combination of silken tofu and full fat coconut cream.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies and I am unsure if they will allow the posset to set properly. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Lemon Posset
Here are the step by step instructions to make this 3 ingredient lemon dessert!
Step 1: Zest the Lemon
Wash and dry 2 lemons. Take a zester and zest 1 lemon.
You should have 1 unpacked tablespoon of zest. If not, zest the 2nd lemon.
Step 2: Juice the Lemon
Take 1 lemon, cut it in half and juice it. Make sure to remove any seeds if they get in the juice. Set aside.
You should have ⅓ cup lemon juice. If not, juice the 2nd lemon.
Step 3: Bring to a Boil
Heat the heavy cream, granulated sugar and lemon zest over medium heat and bring to a boil. Boil for 6 minutes.
The heavy cream can boil over quickly. If you see it start to, immediately reduce the heat or pull the pan off the heat for a second until the heavy cream goes back down.
Step 4: Strain the Posset
After 6 minutes, remove from heat and whisk in the lemon juice.
Strain through a mesh colander and pour into 5 ramekins.
Only fill there ramekins ¾ of the way to ensure the posset sets.
Chill in the fridge for at least 2 hours or until set.
Expert Baking Tips
- Make Ahead of Time- The posset must chill for at least 2 hours, otherwise it will be a liquid mess.
- Use Real Lemons- This is to prevent the lemon posset dessert from having a chemical taste and to ensure it sets properly.
- Strain the Lemon Posset- Make sure to pour the posset through a mesh colander so that there are no chunks of zest.
- Do Not Add Toppings Until Serving- If you want to add lemon slices, berries, or whipped cream, do not add the toppings until ready to serve and after chilling.
Recipe FAQs
Yes. The lemon posset must chill for at least two hours prior to serving. It needs time to set.
Posset is a citrusy, creamy, velvety cold dessert that's similar in texture to a custard or thick pudding. It doesn't use eggs or gelatin to thicken. The lemon juice mixed with the heavy cream causes the desert to set on its own.
Originally believed to be from the 15th century, possets were warm curdled beverages made with milk, wine or ale and spices such as cinnamon. Shakespeare even references them in multiple of his plays. It's unclear when or how they turned into the dessert we know today but many places believe it happened sometime during the 19th century.
I use ramekins that are 5.5 ounces each. This recipe fills 5 of them ¾ of the way.
Storing: Once the posset sets (after about 2 hours chilling in the fridge) carefully place plastic wrap on the top of the ramekins so it is not touching the posset itself. Store in the fridge for up to 2 days.
Do not add toppings until ready to serve. When ready to eat, remove from the fridge, add toppings if desired and enjoy!
I do not recommend freezing.
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📖 Recipe
Lemon Posset
Ingredients
- 2 cups heavy cream
- ¾ cup granulated sugar
- 1 tablespoon lemon zest (from about 1 medium lemon)
- ⅓ cup fresh squeezed lemon juice (from about 1 medium lemon)
Instructions
- Wash and dry 2 lemons. Take a zester and zest 1 lemon.
- You should have 1 unpacked tablespoon of zest. If not, zest the 2nd lemon.
- Take 1 lemon, cut it in half and juice it. Make sure to remove any seeds if they get in the juice. Set aside.You should have ⅓ cup lemon juice. If not, juice the 2nd lemon.
- Heat the 2 cups heavy cream and ¾ cup granulated sugar and 1 tablespoon lemon zest over medium heat, whisking the entire time as to dissolve the sugar.Continue whisking constantly and bring to a boil. Once boiling, boil for 6 minutes, still whisking the entire time.The heavy cream can boil over quickly. If you see it start to, immediately reduce the heat or pull the pan off the heat for a second until the heavy cream goes back down.
- After 6 minutes, remove from heat and whisk in the ⅓ cup lemon juice.
- Strain the mixture through a mesh colander and pour into 5 ramekins.Only fill there ramekins ¾ of the way to ensure the posset sets.
- Immediately chill in the fridge for 2 hours or until the posset sets. When ready to serve, top with fresh berries or whipped cream if desired and enjoy!
John says
This was so simple to make!