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.

lemon posset in small white bowls with berries on top

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 :)

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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

ingredients gathered for lemon posset
1
cream and lemon zest in saucepan
2
gently simmering the cream in the saucepan
3
measuring the posset to make sure it has reduced
4
adding lemon juice to the posset
5
posset poured into ramekins
6
  • 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.
lemon posset in small white bowls with berries on top

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.

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lemon posset in small white bowls with berries on top

Get the Recipe: Simply Perfect Lemon Posset

Lemon posset is a creamy, silky smooth dessert, that's bursting with lemon flavour and topped with fresh berries. A perfect-for-anytime dessert. Can be made ahead, too!
5 stars from 12 ratings
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Prep Time: 5 minutes
Cook Time: 15 minutes
Chilling Time:: 3 hours
Total Time: 3 hours 20 minutes
Yield: 6 servings

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

Be sure to read the notes above the recipe card for many more tips on making this recipe, as well as step-by-step photos that you might find useful.
Cuisine: American, Canadian
Course: Dessert
Author: Jennifer Maloney
Serving: 1serving, Calories: 363kcal, Carbohydrates: 25g, Protein: 2g, Fat: 29g, Saturated Fat: 18g, Cholesterol: 109mg, Sodium: 31mg, Potassium: 73mg, Fiber: 1g, Sugar: 23g, Vitamin A: 1166IU, Vitamin C: 7mg, Calcium: 52mg
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