This Lemon Posset recipe is perfectly sweet, tart and melt-in-your-mouth delicious! Lusciously creamy and bursting with bright citrus flavor, this no bake dessert is made with just a handful of ingredients and minimal effort. Whether served in elegant bowls or hollowed-out lemon halves, this classic British dessert is sure to impress!
Love the bright taste of lemon? You’ll also love these other lemon desserts on my blog: Lemon Blueberry Bundt Cake, Lemon Bread, and Lemon Blueberry Bread.
Lemon Posset Recipe
Luxuriously creamy and bursting with bright citrus flavor, this Lemon Posset is the ultimate no-bake treat! Made with heavy cream, sugar and fresh lemon juice and zest, this classic British dessert is silky smooth with the perfect balance of sweetness and zest. A touch of vanilla adds a bit of warm flavor, while lemon zest enhances the vibrant citrusy flavor. If you love light and refreshing desserts, this lemon posset is sure to become your new favorite!
Served in elegant bowls or nestled inside lemon halves for a stunning presentation, this posset isn’t just a dessert – it’s pure sunshine! After a few hours in the fridge, it sets into a dreamy, custard or pudding-like texture that melts in your mouth with every bite. Whether you’re hosting a dinner party, celebrating a special occasion, or just craving something sweet and simple, I know everyone is sure to love this lemon posset!
Why You’ll Love This Recipe
Smooth, creamy, and bursting with bright citrus flavor! This elegant lemon posset is made with just a few simple ingredients yet delivers a rich, velvety texture that makes every bite feel heavenly. I know you’re going to love this lemon posset recipe as much as I do, here’s why:
- Bright and Refreshing: The fresh lemon juice and zest give this dessert a vibrant citrus flavor that’s perfectly balanced with just the right amount of sweetness.
- Lusciously Creamy: With a smooth, custard-like texture, this posset melts in your mouth with every spoonful.
- Effortlessly Elegant: Serve it in delicate bowls or lemon halves for a stunning presentation that looks as good as it tastes.
- Make-Ahead Friendly: This dessert sets beautifully in the fridge, making it the perfect stress-free treat to prepare ahead of time!
How to Make Lemon Posset
Light, citrusy, and effortlessly elegant, this Lemon Posset is a dreamy dessert with a rich, velvety texture and a refreshing burst of lemon in every spoonful. It’s a smooth, custard-like treat that feels indulgent yet delightfully simple. Whether you’re serving it at a dinner party, celebrating a special occasion, or just treating yourself, this posset is sunshine in dessert form!
Let’s take a quick look at how to make this cake and as always, you can find the full, printable recipe card at the end of this post.
- Heat heavy cream, sugar, and lemon zest in a medium pot until it reaches a boil. Boil for 3 minutes, whisking continuously.
- Remove from heat and whisk in lemon juice and vanilla.
- Pour into empty lemon shell halves or small bowls.
- Refrigerate (uncovered) for at least 6 hours before serving.
For an extra special touch, serve your Lemon Posset in hollowed-out lemon halves. Not only does this look so pretty, but the lemon shell also adds to the citrus flavor!
Storage Information
Refrigerator: For the best results, store your Lemon Posset in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you’ve served it in lemon halves, keep them uncovered in the fridge to allow the posset to set properly, then cover tightly and refrigerate until ready to enjoy. Just be sure to enjoy it within a few days for the best texture and flavor!
Variations to Try
- Add a swirl of fresh berry puree (like raspberry or strawberry) to the lemon posset. You can also top it with fresh berries for added flavor and color.
- For a floral twist, add a teaspoon of dried culinary lavender to the cream and sugar mixture as it heats. Strain it out before adding the lemon juice for a subtle lavender flavor that complements the citrus.
- Add a pinch of ground ginger to the cream mixture for a warm, spiced contrast to the lemon’s brightness.
- Replace the heavy cream with coconut cream for a unique tropical version. Top with toasted coconut flakes for extra texture and flavor.
Can I use bottled lemon juice instead of fresh lemons?
For the best flavor, I’d recommend sticking with fresh lemon juice and zest. Bottled lemon juice may not provide the same fresh, vibrant taste.
Can I use a different citrus fruit instead of lemons?
Absolutely! Try making a lime posset or orange posset for a variation. The process is the same, but the flavor will be different depending on the fruit you choose.
Trish’s Tips
- When heating the cream and sugar, make sure to whisk continuously. This helps prevent the mixture from burning and ensures a smooth, even texture.
- Once the mixture starts to boil, set a timer for 3 minutes. This step is crucial for getting the right consistency, so don’t rush it.
- After removing the mixture from heat, let it cool slightly before adding the lemon juice. This helps preserve the citrus flavor and prevents curdling.
- For the best results, refrigerate your Lemon Posset uncovered for at least 6 hours. This will help it set up to the perfect creamy consistency. Once set up, feel free to cover or transfer to an airtight container.
- For an extra special touch, serve your posset in lemon halves or small elegant bowls, and garnish with a sprig of mint, berries and/or candied lemon peel for added flair.
More Lemon Recipes
- Lemon Bundt Cake
- Lemon Blueberry Crepes
- Chewy Lemon Sugar Cookies
- Lemon Tea Cookies
- Raspberry Lemon Muffins
- Lemon Curd
Lemon Posset
Ingredients
- 3 cups heavy cream
- 1 cup sugar
- lemon zest from 1 lemon
- ¼ cup fresh lemon juice about 3 lemons
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan over medium heat, pour in the heavy cream, sugar, and lemon zest. Whisk continuously till it reaches a boil.3 cups heavy cream, 1 cup sugar, lemon zest
- Set a timer after the mixture starts to boil for 3 minutes and continue to stir the whole time.
- Remove from heat and add the lemon juice and vanilla. Whisk to combine.¼ cup fresh lemon juice, 1 teaspoon vanilla extract
- Pour into empty lemon shell halves or small bowls. Refrigerate (uncovered) for at least 6 hours and completely set up. Once set, cover tightly or transfer to an airtight container and refrigerate until ready to serve.
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