I’m excited to share my Lemon Posset Recipe, which uses just three ingredients and one clever technique that yields an unexpectedly elegant dessert.
I didn’t expect simple to taste this clever but here I am, hooked. As a Dessert Lover I keep pulling this Lemon Posset Recipe up when I want something that feels fancy without the fuss.
Imagine silky heavy cream meeting bright fresh lemon juice, a shocking little pairing that somehow makes each spoonful sing. It’s tangy, it’s smooth and weirdly addictive, the kind of dessert that makes you curious what the catch is.
There isn’t one. You’ll want to show off, then eat it alone, and wonder why you ever thought desserts had to be complicated.
Ingredients
- Super rich in fat, gives silky texture, tiny protein, high calories so eat small portions.
- Pure carbs, makes posset sweet and smooth, no fiber and adds lots of calories.
- Bright sour punch, provides vitamin C, low calories, balances rich cream with zippy tang.
- Concentrated citrus oils, packs intense aroma and flavour, tiny nutrients, not many calories.
- Just a pinch amps up flavour, trace minerals, but too much raises sodium levels.
- Adds warm perfume, makes dessert feel richer, tiny sugar or alcohol, mostly aroma.
Ingredient Quantities
- 600 ml (2 1/2 cups) heavy cream
- 140 g (2/3 cup) caster sugar
- about 3 tbsp fresh lemon juice (roughly 1 to 2 lemons)
- 1 tsp lemon zest (optional)
- a pinch of fine salt
- 1/2 tsp vanilla extract (optional)
How to Make this
1. Gather your ingredients and a small saucepan, whisk, measuring spoons and cups, a fine mesh sieve and 4 to 6 small glasses or ramekins.
2. Pour 600 ml heavy cream into the saucepan, add 140 g caster sugar and a pinch of fine salt, stir to combine.
3. Heat over medium, stirring or whisking often so the sugar dissolves and the cream does not scorch, bring it just to a gentle boil.
4. Lower the heat and let it simmer gently for 2 to 3 minutes while watching it, stir occasionally so nothing sticks to the bottom.
5. Remove the pan from the heat, wait about 20 to 30 seconds then slowly stir in about 3 tablespoons fresh lemon juice, it will thicken almost immediately.
6. If using, add 1 teaspoon lemon zest and 1/2 teaspoon vanilla extract now and stir, if you want an ultra smooth posset push the mixture through a fine sieve into a pouring jug.
7. Divide the mixture between your glasses or ramekins, let them cool on the counter until they stop steaming then cover and put in the fridge.
8. Chill for at least 2 to 3 hours or overnight until set, dont worry if it seems a bit loose at first it firms up as it cools.
9. To serve, sprinkle a little extra lemon zest on top if you used it, or just enjoy plain straight from the fridge.
10. Store leftovers covered in the fridge for up to 3 days, give them a few minutes at room temp before eating if they seem very firm.
Equipment Needed
1. small saucepan, about 1 to 1.5 L, for gentle heating
2. whisk, for stirring and dissolving sugar
3. measuring cups and measuring spoons
4. fine mesh sieve, for an ultra smooth finish
5. heatproof pouring jug or large measuring cup to strain and pour
6. 4 to 6 small glasses or ramekins for setting in the fridge, dont crowd them
7. silicone spatula or wooden spoon to scrape the pan
8. citrus juicer or fork plus a small bowl for juice and zest
FAQ
Lemon Posset: The Easiest Dessert Ever! Recipe Substitutions and Variations
- Heavy cream: use heavy whipping cream (same thing), or for dairy free use chilled full-fat coconut cream from a can (strain any watery liquid first), or blend 200 g mascarpone with 100 ml whole milk to mimic the richness.
- Caster sugar: blitz regular granulated sugar in a blender for 20 to 30 seconds to make superfine sugar, or swap for 100 to 110 g honey or maple syrup for a different flavor and slightly softer set (reduce heat briefly so it dissolves).
- Fresh lemon juice: bottled lemon juice works fine, or use lime juice 1 to 1 for a citrus twist; if you only have weak juice just add a little extra to taste.
- Vanilla extract: scrape seeds from 1/2 to 1 vanilla bean, or use 1/2 tsp vanilla bean paste, or simply omit if you want a cleaner lemon flavor.
Pro Tips
– Keep the heat gentle. Aim for small bubbles at the edge or about 180°F / 82°C on a thermometer, that way the cream wont scorch and you still get the thickening you want.
– Add the lemon juice slowly, off the heat, and stir as you go. If it looks too curdy or grainy just push it through a fine sieve and you’ll have a silky finish.
– Don’t cover while it’s still steaming, or you’ll get watery condensation on top. Let jars cool on the counter till they stop steaming, then cover and chill. Patience makes a smoother set.
– If you need them set sooner use shallow dishes or pop the filled ramekins into an ice bath in the sink to speed cooling, or refrigerate on a cold metal tray to help them firm up faster.
– Taste your lemons first, if they’re super tart add a little extra sugar or a tiny pinch more salt to balance the flavour, and a bit of zest or vanilla at the end lifts the whole thing.
Lemon Posset: The Easiest Dessert Ever! Recipe
I'm excited to share my Lemon Posset Recipe, which uses just three ingredients and one clever technique that yields an unexpectedly elegant dessert.
6
servings
436
kcal
Equipment: 1. small saucepan, about 1 to 1.5 L, for gentle heating
2. whisk, for stirring and dissolving sugar
3. measuring cups and measuring spoons
4. fine mesh sieve, for an ultra smooth finish
5. heatproof pouring jug or large measuring cup to strain and pour
6. 4 to 6 small glasses or ramekins for setting in the fridge, dont crowd them
7. silicone spatula or wooden spoon to scrape the pan
8. citrus juicer or fork plus a small bowl for juice and zest
Ingredients
-
600 ml (2 1/2 cups) heavy cream
-
140 g (2/3 cup) caster sugar
-
about 3 tbsp fresh lemon juice (roughly 1 to 2 lemons)
-
1 tsp lemon zest (optional)
-
a pinch of fine salt
-
1/2 tsp vanilla extract (optional)
Directions
- Gather your ingredients and a small saucepan, whisk, measuring spoons and cups, a fine mesh sieve and 4 to 6 small glasses or ramekins.
- Pour 600 ml heavy cream into the saucepan, add 140 g caster sugar and a pinch of fine salt, stir to combine.
- Heat over medium, stirring or whisking often so the sugar dissolves and the cream does not scorch, bring it just to a gentle boil.
- Lower the heat and let it simmer gently for 2 to 3 minutes while watching it, stir occasionally so nothing sticks to the bottom.
- Remove the pan from the heat, wait about 20 to 30 seconds then slowly stir in about 3 tablespoons fresh lemon juice, it will thicken almost immediately.
- If using, add 1 teaspoon lemon zest and 1/2 teaspoon vanilla extract now and stir, if you want an ultra smooth posset push the mixture through a fine sieve into a pouring jug.
- Divide the mixture between your glasses or ramekins, let them cool on the counter until they stop steaming then cover and put in the fridge.
- Chill for at least 2 to 3 hours or overnight until set, dont worry if it seems a bit loose at first it firms up as it cools.
- To serve, sprinkle a little extra lemon zest on top if you used it, or just enjoy plain straight from the fridge.
- Store leftovers covered in the fridge for up to 3 days, give them a few minutes at room temp before eating if they seem very firm.
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.
Nutrition Facts
- Serving Size: 131g
- Total number of serves: 6
- Calories: 436kcal
- Fat: 36g
- Saturated Fat: 23g
- Trans Fat: 0.1g
- Polyunsaturated: 0.3g
- Monounsaturated: 3g
- Cholesterol: 110mg
- Sodium: 37mg
- Potassium: 100mg
- Carbohydrates: 27.1g
- Fiber: 0g
- Sugar: 26.5g
- Protein: 2.1g
- Vitamin A: 300IU
- Vitamin C: 3mg
- Calcium: 68mg
- Iron: 0.12mg