Lemon Posset Recipe

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This Lemon Posset recipe is the ultimate 3 ingredient lemon dessert! Rich, silky, and perfectly tart, this Easy lemon posset dessert comes together with heavy cream, sugar, and fresh lemon juice — no baking required. A Classic British lemon posset that tastes like a creamy lemon pudding recipe but is secretly so simple to make. The perfect no bake lemon cream dessert for dinner parties, holidays, or an easy make-ahead treat!

Prep Time5

Cook Time15

Total Time2 19

Course: bunch, Dessert

Cuisine: British

Diet: Gluten Free, Low Fat, Low Lactose, Vegetarian

Servings: servings

Calories: 330kcal

Author: Danielle Wolter

Equipment

Stock pot
measuring tools
whisk
6 ramekins or 6 small glasses

Ingredients

2 cups heavy cream
⅔ cup coconut sugar or white sugar
5 tablespoons lemon juice
zest from 3 lemons

Instructions

In a small saucepan, heat the cream and sugar, stirring until the sugar dissolves. Bring it to a boil, then adjust the heat so it doesn’t boil over and keep it at a medium boil for 5 minutes. (Over-boiling will cause a burnt taste)
Remove the pan from the heat and stir in the strained lemon juice and lemon zest, then set aside to cool for 15 minutes.
Take the mixture and divide it between 6 ramekins. Fill your serving cups about ¾” full so it sets up properly. (don’t have a ramekin, use 6 small glasses)
Place filled ramekins in the refrigerator for at least 2 hours or until fully set, then top with whipped cream if desired, along with a lemon slice, mint, or fresh berries.

Video

Notes

*Use HEAVY cream. A lighter cream won’t have the fat content to set up properly. Heavy cream (≥ 36 % fat) is essential for setting.

*Use real lemon juice, not concentrate.

Make-ahead & Storage: Once the possets have set (about 2 hours), cover with plastic wrap to prevent absorption of food odors and store in the refrigerator for up to 3 days.

Nutrition