Easy Lemon Posset (3 ingredients)
If there’s one dessert that proves simple can still feel luxurious, it’s lemon posset. This classic British dessert uses just 3 ingredients and somehow turns them into something silky, bright, and spoon-licking good. No baking, no gelatin, no eggs. All you need is just heavy cream, sugar, and lemons doing all the work.
It looks fancy, tastes expensive, and comes together with almost zero effort, making it perfect for last-minute dinners, date nights, or when you want dessert without committing to a full baking project. I was personally saved by this amazing simple recipe when I needed a last-minute dessert for a date-night!
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What is lemon posset?
Lemon posset is a traditional British dessert made by gently cooking heavy cream and sugar, then setting it with fresh lemon juice. The acidity from the lemon naturally thickens the cream, creating a smooth, custard-like texture without the need for eggs, gelatin, or baking. The result is a dessert that’s rich with a refreshing citrus flavor that cuts through the creaminess!
It’s typically served chilled and enjoyed on its own. You may also use extra garnishes such as berries or extra lemon zest. Despite its elegant texture and flavor, lemon posset is surprisingly simple to make, which is why it has remained a classic for centuries!
Why You’ll Love This Recipe
Only 3 ingredients
No oven, no baking skills required
Make-ahead friendly
Naturally gluten-free
Uses the entire lemon — zest, juice, pulp, and even the shell
Fancy enough for guests, easy enough for weeknights
If you’re trying to impress with minimal effort, this is the dessert.
Tips for making the best lemon posset
Do not boil the cream aggressively:
a gentle simmer is enough
Always zest before juicing:
once juiced it will be very difficult to zest the shell
Chill fully before serving for the best texture:
take it out prematurely and it may not set fully
Use fresh lemon juice, not bottled:
I mean, you need the lemon shell and zest anyway!
Pour mixture through strainer:
This removes all remaining pulp and keeps the mixture smooth and silky. Do not skip this step! Use a fine-mesh strainer for the best results
Frequently Asked Questions
Does lemon posset contain eggs?
- No. The lemon juice naturally thickens the cream.
Can I use half-and-half instead of cream?
- No! Heavy cream is necessary for the posset to set properly. Using milk or half-and-half means less fat and the recipe will not work properly.
How long does lemon posset last?
- Up to 3 days in the fridge when covered. But I find the best texture is if eaten within 48 hours.
Can lemon posset be frozen?
- Not recommended. Freezing affects the texture.
Is lemon posset gluten-free?
- Yes, naturally gluten-free.
How long does lemon posset take to set?
- At least 4 hours, but overnight is best.
Can I make lemon posset less sweet?
- Yes! Reduce sugar slightly, but don’t go too low or it may affect the set.
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Ingredients
- 2 medium Lemons
- 1 tsp Lemon zest
- juice from 2 whole lemons
- 1/3 cup Sugar
- 1 cup Heavy cream
Step by step instructions
1. Prep the lemons
Zest both lemons first, then cut and juice them. Strain the juice to remove any seeds or pulp. Set aside.
2. Heat the cream and sugar
In a saucepan, combine the heavy cream and sugar. Place over medium-low heat and bring to a gentle boil, stirring to dissolve the sugar completely.
3. Simmer
Once boiling, reduce the heat slightly and let the mixture simmer for 3 minutes, stirring occasionally. This step is key for helping the posset set properly.
4. Add lemon zest and juice
Remove the saucepan from heat. Stir in the lemon zest, then slowly add the lemon juice while stirring. The mixture will begin to thicken almost immediately.
5. Strain mixture
Pour mixture through a strainer to remove all remaining pulp and zest.
6. Pour and chill
Divide the mixture evenly into the cleaned-out lemon shells. Pour any extra into a ramekin for serving.
7. Set in the fridge
Refrigerate for at least 4 hours, or until fully set. The texture should be similar to a soft custard.
8. Serve
Optional, garnish with extra lemon zest, berries, or serve as-is for a clean, elegant finish!
Easy Lemon Posset (3 ingredients)
Ingredients
- 2 medium Lemons
- 1 tsp Lemon zest
- Juice from 2 lemons
Instructions
- Prep the lemons:Zest both lemons first, then cut and juice them. Strain the juice to remove any seeds or pulp. Set aside.
- Heat the cream and sugar:In a saucepan, combine the heavy cream and sugar. Place over medium-low heat and bring to a gentle boil, stirring to dissolve the sugar completely.
- Simmer:Once boiling, reduce the heat slightly and let the mixture simmer for 3 minutes, stirring occasionally. This step is key for helping the posset set properly.
- Add lemon zest and juice:Remove the saucepan from heat. Stir in the lemon zest, then slowly add the lemon juice while stirring. The mixture will begin to thicken almost immediately.
- Strain mixture: Pour mixture through a strainer to remove all remaining pulp and zest.
- Pour and chill:Divide the mixture evenly into the cleaned-out lemon shells. Pour any extra into a ramekin for serving.
- Set in the fridge:Refrigerate for at least 4 hours, or until fully set. The texture should be similar to a soft custard.
- Serve:Optional, garnish with extra lemon zest, berries, or serve as-is for a clean, elegant finish!