Lemon Posset

There’s something quietly magical about Lemon Posset. It’s one of those deceptively simple desserts that tastes like it took hours to prepare—luxuriously creamy, tangy, and elegant in its restraint. The first time I made Lemon Posset was on a rainy spring evening, when I needed something cheerful and comforting. I remembered a family friend in England who would always serve this silky dessert during Sunday lunches, nestled in delicate glass cups with a shortbread biscuit on the side.

Lemon Posset dates back to medieval Britain, originally crafted as a hot drink made with milk curdled by ale or citrus, often served to cure colds. Over centuries, it evolved into the chilled dessert we now know and love—a custard-like treat without eggs, thickened naturally by the acidity of lemon. That rich tradition lingers in every spoonful.

Whether you’re planning a dinner party or simply want a refreshing treat to follow a hearty meal, Lemon Posset fits the bill. It’s elegant, easy, and can be made in advance. The lemon brightens the cream, balancing the sweetness with a zesty edge that dances on your tongue.

Why You’ll Love This Recipe:

• Only three ingredients needed—no eggs or gelatin required.
• Quick to prepare, with luxurious results.
• Perfect make-ahead dessert for guests.
• Refreshing citrus flavor balanced with creamy richness.
• Looks beautiful when served in glassware with fresh berries or mint.

INGREDIENTS YOU’LL NEED:

• 2 cups heavy cream
• 3/4 cup granulated sugar
• 5 tablespoons freshly squeezed lemon juice
• Zest from 1 lemon

How to Make Lemon Posset

This no-bake Lemon Posset recipe comes together effortlessly, relying on the magical combination of cream, sugar, and lemon. The acidity from the lemon thickens the cream naturally as it cools, resulting in a luxurious texture without eggs or starches.

STEP-BY-STEP INSTRUCTIONS:

1. Heat the cream and sugar:
   In a medium saucepan, combine the heavy cream and sugar. Stir gently over medium heat until the sugar fully dissolves and the mixture just begins to boil. Keep a close eye on it—boiling cream can bubble over quickly.
2. Simmer and infuse:
   Once the mixture boils, reduce the heat and let it simmer for about 3 minutes. Stir occasionally to prevent scorching.
3. Add the lemon magic:
   Remove the saucepan from heat and stir in the fresh lemon juice and zest. You’ll notice the mixture start to thicken slightly already—this is the acid working its magic on the cream.

1. Let it rest:
   Allow the mixture to sit at room temperature for 10–15 minutes. This gives the lemon more time to interact with the cream, ensuring the final texture is just right.
2. Pour and chill:
   Pour the mixture into serving glasses or ramekins. Cover loosely and refrigerate for at least 4 hours, preferably overnight, until fully set.
3. Garnish and serve:
   Just before serving, you can top with a twist of lemon zest, a raspberry or two, or a sprig of mint for contrast. A shortbread biscuit on the side adds the perfect crunchy companion.

HELPFUL TIPS:

• Use fresh lemon juice—bottled juice won’t offer the same brightness or curdling ability.
• Serve in clear glass cups for a beautiful presentation.
• Make it the day before your event for stress-free entertaining.
• If you’re zesting your lemon, do it before juicing—it’s much easier that way.
• Don’t skip the resting time before refrigerating; it helps the mixture stabilize.

DETAILS:

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 4 hours 15 minutes (includes chilling)
Yield: 4 servings
Category: Dessert
Method: No-bake
Cuisine: British
Diet: Vegetarian

NOTES:

You can easily double this recipe for a crowd. It’s also adaptable—try lime or orange for a twist on the traditional flavor.

NUTRITIONAL INFORMATION:

(Per serving, approximate)
Calories: 450
Fat: 38g
Carbohydrates: 28g
Sugar: 25g
Protein: 2g

FREQUENTLY ASKED QUESTIONS:

Can I make Lemon Posset in advance?
Yes, it’s actually best when chilled overnight, making it ideal for planning ahead.

Why did my Lemon Posset not set?
This usually means the cream didn’t simmer long enough or not enough lemon juice was used. Be sure to use full-fat cream and follow the ratios closely.

Can I freeze Lemon Posset?
It’s not recommended—freezing can alter the creamy texture and cause separation when thawed.

Can I use other citrus fruits?
Absolutely! Lime and orange also work well, though lemon remains the classic choice for this dessert.

STORAGE INSTRUCTIONS:

Store covered in the refrigerator for up to 3 days. Do not freeze, and always serve cold.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other creamy delights:

• Custard Bread Pudding with Vanilla Sauce
• Easy Lemon Brownies
• Soft and Chewy Key Lime Cookies
• Coconut Key Lime Crinkle Cookies

CONCLUSION:

Lemon Posset may have humble ingredients, but the result is anything but simple. It’s a dessert that captures both heritage and ease, turning a few pantry staples into something elegant and deeply satisfying. Whether you’re serving it at a dinner party or indulging in a solo treat on a cozy night in, this recipe is sure to become a go-to favorite. Go ahead—stir, pour, chill, and enjoy.

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