Lemon Posset is a luscious, creamy lemon dessert, that is thick and velvety, with a fresh lemon flavour. Posset is incredibly easy to make, can be made ahead and is a simply perfect and delicious way to end any meal.
I’m not sure there is a dessert more deliciously satisfying than a lemon posset. With just 3 ingredients and about 15 minutes of cooking on the stove-top, there are also few desserts that can rival its simplicity of ingredients or process. It is, in my opinion … simply perfect.
If you’ve never experienced a lemon posset, once you do, you will find yourself making it just because you dreaming about opening up the fridge and finding one inside. And you’ll find yourself making it when you need a dessert that will be the perfect ending for a special dinner. And you’ll find yourself making it when you just need a dessert that is easy and can be made well ahead. And you’ll find yourself making it whatever the season. It’s the little black dress of desserts :)
Ingredients and substitutions
A few notes about the key ingredients …
Heavy Cream – also known as whipping cream, this is typically 35% butterfat. Heavy cream is required for proper setting of this posset.
Sugar – white granulated sugar is recommended, for best results. Reducing the sugar is not recommended, as it may affect the setting of the posset, as well as possibly being overly tart in flavour. Additionally, the sugar works to ensure those curds are smooth and silky and not lumpy. Alternate sweeteners may work in posset. Refer to the FAQ section below for more information.
Lemons – this recipe uses regular lemons. It is possible to use Meyer lemons for posset. See the FAQ section below for some additional information for using Meyer lemons.
Optional, but recommended ingredients …
Pinch of salt
Some fresh berries for topping (or see below for other topping options)
Mint leaves and a dusting of confectioners’ sugar for garnish
How to make lemon posset
- Step 1: Gather and measure the simple ingredients.
- Step 2: Add the cream, sugar and lemon zest to a medium saucepan. Heat over medium heat, stirring regularly, until the mixture comes to a boil.
- Step 3: Lower the heat to medium low. Simmer actively, but gently, until it thickens slightly and reduces to 2 cups. On my stovetop, a “gentle, active simmer” was achieved with the burner a touch lower than medium-low.
- Step 4: Measure the cream mixture in a measuring cup to check it has reduced to 2 cups.
- Step 5: Remove the saucepan from the heat and add the lemon juice. Stir to combine then let stand 20-25 minutes to cool. After sitting, the mixture should have developed a thin skin on top of the mixture.
- Step 6: Strain the mixture to remove the lemon zest and any curds, then divide between 6 small ramekins. Chill uncovered for at least 3 hours before serving.
Recipe tips!
- Even though the posset just has a few simple ingredients and is pretty simple to make, it is important that you follow the directions carefully, in terms of simmering level, simmering time and making sure it cooks down to exactly 2 cups of liquid. Have a measuring cup handy to test it regularly. This simmering process is cooking off the water in the cream, leaving the perfect amount of butterfat to react with the lemon juice you will be adding later, for a perfectly textured finished dish.
- A gentle, active simmering doesn’t mean boiling. Boiling could cause the mixture to scorch or boil over and may affect the set of the posset. Adjust the heat under the pot as necessary, so the mixture bubbles gently over much of the surface, but the bubbles don’t burst or disappear quickly.
- This is a little-goes-a-long-way dessert, so you definitely don’t need a large serving to be satisfied. It is best enjoyed in very small servings, in my opinion. The 2 cups of liquid could definitely be distributed between 5 or even 6 serving dishes. It may seem small, but it’s a little-goes-a-long-way dessert.
Storage and freezing
Store the posset, covered with plastic wrap (after the 3 hour setting period), for for about 2-3 days, after which it starts to loose quality.
Lemon Posset can be frozen, but it should never be the first option, as the texture of the posset will change somewhat from the freeze/thaw process. I would freeze only to avoid wasting left-overs.
Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus, you’ll get great new recipes from me every week!
By submitting this form, you consent to receive emails from Seasons and Suppers.
You can unsubscribe at any time.
Get the Recipe: Simply Perfect Lemon Posset
Ingredients
For the possets:
- 2 cups heavy whipping cream, 35% butterfat
- 2/3 cup granulated white sugar
- 2 teaspoons lemon zest, finely grated
- Pinch salt
- 1/3 cup lemon juice, freshly squeezed, from about 2 lemons
For the berry topping:
- Fresh blueberries, blackberries or strawberries
- Fresh mint, for garnish
- Dusting of icing/confectioners’ sugar, if desired
Instructions
- In a medium saucepan over medium heat, combine the heavy cream, sugar, lemon zest and salt. Bring to a simmer, stirring frequently to dissolve the sugar. Simmer gently, but actively (which means bubbles are breaking the surface all over the surface, but not bursting, which was a bit below medium-low on my stovetop), stirring regularly, until the mixture thickens slightly and reduces to 2 cups (test by pouring into a measuring cup to be sure), about 8-10 minutes.
- Remove the pot from the heat and stir in the lemon juice. Let the mixture sit until it has cooled slightly and a skin forms on top, about 20 minutes. Stir mixture. To remove the zest in the mixture,, strain through fine-mesh strainer into a measuring cup with a spout. Discard zest. Pour mixture evenly into six small ramekins or small custard bowls.
- Refrigerate, uncovered, until set, at least 3 hours. *For longer refrigeration, cover the top with plastic wrap after the 3 hours, so they don’t pick up fridge odours. Can be made and refrigerated for up to 2 days before serving, but top with berries just before serving.
- To serve, top each lemon posset with some berries. To dress it up, add a fresh mint leaf and a dusting of icing/confectioners’ sugar.
Notes
More lemon recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Fantastic recipe, thank you! Will definitely be making this many more times.
This is my go to recipe for an easy yet fabulous dessert. I have made it more times than I can remember and each time it’s turned out fabulously and my friends love it. It’s definitely a keeper and a huge favourite.
I’m so glad to hear, Angela :) I come back to this dessert over and over, too! Thanks!
Made this for my book club and everyone loved it? Husband was delighted to get the extra serving!
Will definitely be making this again.
Thank you so much for this lovely, lemony dessert.
So glad everyone enjoyed it, Lynn :) Thanks so much!
I’ve made this twice, once for a potluck and again for dinner quests….you always know it’s a hit when everyone wants the recipe. It was delicious, light, perfect after a meal.
I’m so glad to hear, Kim! It’s one of my favourites and the fact that it is so easy (and almost universally enjoyed), makes it a perfect dessert in my book :) Thanks so much!
This recipe is very similar to a No Fuss Lemon Tart from Half Baked Harvest and it is delicious. I will use your recipe when I simply want something without a crust. I know it will be outstanding. Thank you.
I haven’t seen her recipe, but yes, if you enjoy that one, you’ll love this one as well :)