I can’t stop thinking about this lemon posset that sets into a glossy, velvety spoonful of bright lemon sunshine born from just cream, sugar, and lemons.

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I adore lemon posset because it hits like a citrus punch in velvet. I love the way 2 cups heavy cream turns shockingly simple with 3 tablespoons fresh lemon juice into something silky and almost scandalous.

It feels light but serious, glossy top trembling in the glass. But the flavor is all business: bright, sharp lemon that snaps against rich, creamy sweetness.

I crave that spoon meeting chilled custard and the tiny pop of lemon that wakes your mouth. Not fussy.

Not loud. Just ridiculously satisfying.

Every spoonful makes me want to keep a jar in the fridge right now.

Ingredients

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Basically the silky base that sets into creamy, dreamy custard you’ll spoon right away.
It sweetens and firms the cream slightly, making texture smooth and just sweet enough.
Plus the tart kick that thickens the cream and keeps it bright, not cloying.
Basically tiny bursts of citrus oil, adds punchy aroma and extra zing.
It wakes up sweetness and lemon, makes the whole thing taste less flat.
Plus berries for fresh tang or biscuits for buttery crunch and spoon-friendly dipping.

Ingredient Quantities

2 cups heavy cream or double cream (480 ml)

2/3 cup granulated sugar (about 135 g)

3 tablespoons fresh lemon juice (about 1 to 2 lemons, 45 ml)

1 teaspoon lemon zest, packed (optional, for extra zing)

Pinch of fine sea salt

Fresh berries or shortbread biscuits for serving, optional

How to Make this

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1. Pour 2 cups (480 ml) heavy cream and 2/3 cup (about 135 g) granulated sugar into a medium saucepan and whisk to combine so the sugar starts to dissolve.

2. Heat the cream mixture over medium heat, stirring often so it doesn’t stick, until it just comes to a gentle boil and tiny bubbles form at the edges.

3. Reduce heat to low and let it simmer gently for 2 to 3 minutes while you keep stirring; this slightly thickens the cream and cooks the sugar.

4. Remove the pan from the heat and let it sit for about 30 seconds, then slowly stir in 3 tablespoons (45 ml) fresh lemon juice; the acid will start to thicken or curdle the cream, that’s exactly what you want.

5. Stir in 1 teaspoon packed lemon zest if you like extra zing, and add a pinch of fine sea salt to balance the sweetness.

6. If you want an ultra-smooth posset, pour the mixture through a fine sieve into a jug to catch any tiny curdled bits, but you can skip this if you don’t care about perfection.

7. Divide the posset into 4 to 6 small serving glasses or ramekins, let them cool to room temperature for a bit, then cover and chill in the fridge for at least 4 hours or overnight until set.

8. Serve chilled with fresh berries or shortbread biscuits for dipping, and if you want, grate a little extra lemon zest on top.

Equipment Needed

1. Medium saucepan (for gently heating the cream)
2. Whisk (to dissolve the sugar and blend in the lemon)
3. Silicone spatula or wooden spoon (for stirring and scraping the pan)
4. Fine mesh sieve (optional, for an ultra smooth posset)
5. Liquid measuring cup and dry measuring cups/spoons (2 cups cream, 2/3 cup sugar, 3 tbsp lemon juice, 1 tsp zest)
6. Citrus juicer or reamer (to get the fresh lemon juice)
7. Microplane or small grater (for the lemon zest)
8. Small heatproof jug or bowl (to pour through the sieve into)
9. 4 to 6 ramekins or small serving glasses (for chilling and serving)

FAQ

2 cups heavy cream or double cream (480 ml)

2/3 cup granulated sugar (about 135 g)

3 tablespoons fresh lemon juice (about 1 to 2 lemons, 45 ml)

1 teaspoon lemon zest, packed (optional, for extra zing)

Pinch of fine sea salt

Fresh berries or shortbread biscuits for serving, optional

Q: How long does lemon posset keep in the fridge? A: It will keep well for up to 3 days in the fridge if covered, but try to eat within 48 hours for best texture and flavor.

Q: Can I use low fat cream or milk instead of heavy cream? A: No, heavy or double cream is essential. The posset sets because of the high fat content, lower fat milks won't thicken properly.

Q: What if my posset looks grainy or has separated? A: A slight wobble or tiny curds can happen, but severe graininess means it was overheated. Strain it before chilling and it should be better. If it's ruined, start again but watch the heat carefully.

Q: Can I substitute lime or orange for the lemon? A: Yes, lime gives a sharper tang, orange makes it sweeter and more floral. Use same amount of juice, but taste as you go because some citrus are stronger than others.

Q: Can I freeze lemon posset? A: You can, but freezing changes the texture and it'll be less smooth after thawing. I don't recommend it unless you plan to use it in a frozen dessert where texture is less important.

Lemon Posset Recipe: A Perfect Summer Dessert Substitutions and Variations

Heavy cream or double cream: use full fat coconut milk for a dairy free option, but it will be a bit thinner and coconutty; or mix half milk and half mascarpone for a lighter yet still creamy texture
Granulated sugar: swap with superfine caster sugar for quicker dissolve, or use honey or maple syrup for a different flavor, reduce liquid elsewhere a tad if you use syrup
Fresh lemon juice: you can substitute lime juice for a sharper tang, or bottled lemon juice in a pinch, though fresh tastes brighter
Lemon zest: grated orange or lime zest works fine if you want a different aroma, or omit it entirely if you prefer a cleaner lemon flavor

Pro Tips

1. Chill your mixing tools and glasses before you start. Cold ramekins help the posset set quicker and give it a silkier texture, plus it stops the edges from getting grainy if your kitchen is warm.

2. Don’t worry if the cream looks a bit curdled when you add the lemon juice. That’s normal. If you want it super smooth, pour it through a fine sieve but be gentle with the stirring so you dont force extra air in.

3. Use fresh lemon juice not bottled. Fresh taste brighter and the acidity will react cleaner with the cream. If your lemons are small or not very juicy, zest a little extra to up the lemon flavor.

4. Keep stirring while you heat but dont go crazy. Medium heat until tiny bubbles at the edges then lower the heat. Overcooking will make the texture grainy. If it seems too thin after cooling overnight, let it sit in the fridge a bit longer before serving.

Lemon Posset Recipe: A Perfect Summer Dessert

Recipe by Francis Mead

0.0 from 0 votes

I can't stop thinking about this lemon posset that sets into a glossy, velvety spoonful of bright lemon sunshine born from just cream, sugar, and lemons.

Servings

servings

Calories

364

kcal

Equipment: 1. Medium saucepan (for gently heating the cream)
2. Whisk (to dissolve the sugar and blend in the lemon)
3. Silicone spatula or wooden spoon (for stirring and scraping the pan)
4. Fine mesh sieve (optional, for an ultra smooth posset)
5. Liquid measuring cup and dry measuring cups/spoons (2 cups cream, 2/3 cup sugar, 3 tbsp lemon juice, 1 tsp zest)
6. Citrus juicer or reamer (to get the fresh lemon juice)
7. Microplane or small grater (for the lemon zest)
8. Small heatproof jug or bowl (to pour through the sieve into)
9. 4 to 6 ramekins or small serving glasses (for chilling and serving)

Ingredients

2 cups heavy cream or double cream (480 ml)
2/3 cup granulated sugar (about 135 g)
3 tablespoons fresh lemon juice (about 1 to 2 lemons, 45 ml)
1 teaspoon lemon zest, packed (optional, for extra zing)
Pinch of fine sea salt
Fresh berries or shortbread biscuits for serving, optional

Directions

Pour 2 cups (480 ml) heavy cream and 2/3 cup (about 135 g) granulated sugar into a medium saucepan and whisk to combine so the sugar starts to dissolve.
Heat the cream mixture over medium heat, stirring often so it doesn't stick, until it just comes to a gentle boil and tiny bubbles form at the edges.
Reduce heat to low and let it simmer gently for 2 to 3 minutes while you keep stirring; this slightly thickens the cream and cooks the sugar.
Remove the pan from the heat and let it sit for about 30 seconds, then slowly stir in 3 tablespoons (45 ml) fresh lemon juice; the acid will start to thicken or curdle the cream, that’s exactly what you want.
Stir in 1 teaspoon packed lemon zest if you like extra zing, and add a pinch of fine sea salt to balance the sweetness.
If you want an ultra-smooth posset, pour the mixture through a fine sieve into a jug to catch any tiny curdled bits, but you can skip this if you don't care about perfection.
Divide the posset into 4 to 6 small serving glasses or ramekins, let them cool to room temperature for a bit, then cover and chill in the fridge for at least 4 hours or overnight until set.
Serve chilled with fresh berries or shortbread biscuits for dipping, and if you want, grate a little extra lemon zest on top.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.