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Lemon posset is one of the easiest (and most delicious) desserts there is!
Made with just a few simple ingredients, this classic British dessert is a silky smooth, creamy treat that is refreshing and bright, and sure to impress anyone you serve it to.
All you need is heavy cream, sugar, lemon, vanilla, and 5 minutes! Spoon the posset into hollowed-out lemons for a striking presentation, wait a few hours for things to set, and your new favorite dessert is done.
❤️ Why You’ll Love Lemon Posse
- Just look how cute they are!
- Delicious, low effort, and so impressive.
- Great make-ahead dessert that’s allergy-friendly (no eggs, gluten, or nuts).
Lemon Posset Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Heavy cream: Heavy whipping cream. Refrain from using anything with less fat, or the posset will not set.
- Cane sugar: Or white granulated sugar.
- Lemons: See if you can find lemons that are rounded instead of oblong, as these tend to stand upright more easily. I like to use organic lemons for this dessert, as we need the zest (or give them a good wash).
- Vanilla paste: Pairs well with the zesty flavor.
- Garnish: I use blueberries, lemon balm, and a cute mini lemon.
How to Make Lemon Posset
- Prepare the lemons: Zest one lemon. Top and tail the lemons so they can stand upright. Halve them in the middle and core them with a spoon. Save the juice.
- Make the posset: Stir together cream, sugar, and vanilla in a small saucepan. Let it simmer for 4-5 minutes (keep stirring). Remove the cream mixture from the heat, add lemon juice and zest.
- Fill: Spoon the posset mixture into the lemon halves. Allow to set in the fridge for at least 3 hours.
- Decorate: Top the possets with blueberries and fresh lemon balm or mint.
Tips for Success
- Make sure the lemon halves can stand upright before filling them. You may need to trim a bit off the ends carefully.
- Take time to remove as much of the lemon flesh and membrane as possible for a neat presentation.
- Add the lemon juice when the cream and sugar come off the heat to prevent curdling.
Possible Variations
- Lemon: Swap for any fresh citrus fruit, such as mandarins, limes, grapefruit, or oranges. You can even mix citrus fruits.
- Cane sugar: Use granulated sugar, honey, or maple syrup. As a bonus, you can sprinkle sugar on the top and caramelize it with a blowtorch for a brulee.
- Heavy cream: There’s no substitute for cream.
- Vanilla paste: Try vanilla extract, vanilla pod, or add cardamom or ginger.
- Toppings: Use a variety of fresh berries, whipped cream, crushed lemon cookies, shortbread cookies, or raspberry coulis.
- Presentation: If you want to save time, use small glasses, ramekins, or containers.
How to Store Leftovers
Cover the leftovers with plastic wrap after they have set, then store them in the refrigerator for 1-2 days.
FAQs
Lemon posset is an English lemon dessert that dates back hundreds of years. Originally, it was made with milk or cream curdled with ale. Nowadays, it’s traditionally made with cream, sugar, and lemon juice for a velvety-smooth, eggless custard.
Yes! This is the perfect recipe to make ahead of time. Once set (after about 2-3 hours), cover the possets with plastic wrap, so they don’t absorb any smell from your fridge. They will keep fresh for 1-2 days.
There are a few reasons this can happen. Either the cream and sugar didn’t simmer long enough, your cream didn’t have enough fat solids, or you didn’t use enough lemon juice.
It will affect the taste and flavor, so I would not recommend that.
Enjoy it with ice cream and berries, pancakes, biscuits, meringue, Eton Mess, pies, cheesecakes, and tarts.
They differ slightly. One main way is that panna cotta uses gelatin to set, whereas the lemon in the posset sets the hot cream.
No, you can use small containers or glasses, or even make one large bowl (it may take slightly longer to set).
More Desserts
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If you make this recipe or any other recipe on Foodbites, then I would love to hear from you! Please feel free to leave a comment and rating below.
Lemon Posset
Ingredients
- 4 lemons
- 250 ml heavy cream
- 90 grams cane sugar
- 1 teaspoon vanilla paste
- 1 tablespoon lemon zest, finely chopped
Garnish
- 24 blueberries
- fresh lemon balm, or mint
Instructions
Prepare the lemons
- Zest one lemon and chop the zest finely.
- Mix 1 teaspoon of the sugar with the zest in a small bowl. Use a spoon to mix the two, releasing the lemony flavor.
- Cut off the very tip of the 4 lemon ends so they can stand up (take care not to cut into the inside of the lemon).
- Halve the lemons across the middle and core them with a small spoon (save the juice).
Posset
- Heat the heavy cream, sugar, and vanilla in a small pot over medium heat, stirring constantly.
- Let it come to a soft boil and then simmer while you stir for 4-5 minutes.
- Take the pan off the heat.
- Add the juice from the 4 lemons and the zest, and whisk to combine.
- Spoon the posset into the lemon halves, filling them to the top.
- Let the possets cool in the fridge for 3 hours.
- Top with berries and lemon balm or mint.
- Serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Itโs an amazing recipe, easy, quick and DELICIOUS! 12/10
I’m sooooooo glad you like the recipe! And they certainly looked beautiful from the pictures you sent! Yaaay! x
Canโt wait to try this!
Yaay! I’m so thrilled. Let me know how it goes, Happy Easter:)