Simple Lemon Posset Recipe

This lemon posset is the kind of dessert that fools people into thinking you slaved for hours when really it’s three ingredients and a little patience. Silky, bright, and dangerously spoonable, it’s basically lemony custard that only wants to be dolloped into tiny jars and disappear. Try it when you want something elegant but absolutely not fussy.

My husband calls this “fancy spoon pudding” and eats it straight from the jar while standing at the counter — bless him. Our kid once refused pudding for weeks until I served this after a grumpy day; one spoonful later and she declared it “sunshine cream” and demanded it three nights in a row. It’s become my go-to for guests because it looks like I starched an apron and used a whisk, but in reality I poured cream into a pot and hoped for the best. That hopeful, accidental genius is my favorite cooking lane.

Kitchen Talk

MORE EASY DESSERT RECIPES...

DESSERT

Marzipan Shortbread Cookies Recipe

DESSERT

Thin Mint Cheesecake Brownies

DESSERT

Lemon Blueberry Bread Delight

DESSERT

Easy Soft Pretzels Recipe

I have a memory of stirring a pot of cream and sugar while the smoke alarm politely inquired about my life choices — calm, patient stirring is important. Also: don’t rush the simmer. The first time I tried to “make it faster” by cranking the heat, the sugar caramelized and I learned that lesson in crunchy, burned-sugar detail. Another time I zested one lemon too many and the house smelled like citrus shampoo for two days. Both were useful failures — the posset still tasted great, but the texture and balance matter. I sometimes add a split vanilla bean for half the batch because I’m indecisive, and honestly it’s become a favorite version in our house.

Shopping Tips

– Dairy: Use heavy cream or double cream — high fat is the whole point. Avoid “light” creams or milk; they won’t set properly.
– Sweeteners: Granulated sugar is traditional and gives the cleanest flavor; superfine works if you want it to dissolve faster.
– Citrus: Choose unwaxed, firm lemons for the zest and juice; Meyer lemons add a sweeter, perfume-y note if you can find them.
– Flavor Boosts: If you want vanilla, use a real vanilla bean or high-quality extract — a little goes a long way.
– Nuts & Seeds: If you plan to garnish, toast almonds or pistachios lightly for texture and store them separately so they stay crunchy.

Prep Ahead Ideas

– You can make lemon posset up to 3 days ahead and keep it in the fridge in individual jars or a covered dish. It actually tastes better after a night to chill and set.
– Pour into small glass jars or ramekins and seal with lids — stackable and guest-friendly. Use airtight containers to prevent fridge-odors from sneaking in.
– If you want to pre-portion toppings (toasted nuts, shortbread crumbs, or berries), keep them in separate little containers so they stay crisp until serving.

✔Time-Saving Tricks

– Use a microplane for zesting — faster, and you get tiny fragrant pieces that melt into the cream.
– Simmer the cream gently and walk away for 2 minutes of stirring intervals; it’s hands-off but still monitored. Don’t leave it unattended!
– Make a double batch and freeze extra in freezer-safe jars (thaw overnight in the fridge) — texture softens a bit but still lovely.

✔Common Mistakes

– Heating too fast: I once scorched a batch by cranking the heat, and the whole thing smelled like burnt caramel. Solution: low and slow, stir gently.
– Not enough lemon: if it tastes flat, you can whisk in a teaspoon of fresh lemon juice before chilling to brighten it up.
– Using low-fat dairy: it won’t set; you’ll end up with a pourable lemon cream instead of a posset. Rescue by chilling longer? Not really — start over with heavy cream.

What to Serve It With

– Shortbread cookies or buttery biscotti for dipping — crunch meets silk.
– Fresh berries (raspberries or blueberries) tossed with a touch of sugar to balance the tartness.
– A sprig of mint or tiny edible flowers for when you want to impress but not sweat.
– Simple almond tuile for a crisp, fancy finish.

✔Tips & Mistakes

– Use room-temperature lemons for juicing — you’ll get more juice if you roll them first.
– Don’t try to “fix” too-hot posset by putting it in the freezer — it’ll go icy. Chill in the fridge slowly.
– If your posset seems too thin after chilling, it might need more time — give it 6–8 hours.
– Salt is subtle here: a tiny pinch of flaky salt on top just before serving is magical.

✔Storage Tips

Keep leftovers in airtight jars in the fridge for up to 3 days. Eating it cold straight from the fridge is perfectly acceptable (and encouraged). If you want it for breakfast? I won’t judge—add granola on top and call it a balanced meal.

✔Variations and Substitutions

– Honey or maple: swap part or all of the sugar for honey or maple syrup for a deeper flavor, but reduce the total liquid a tiny bit and taste as you go.
– Citrus swaps: lime or orange work, but lime is sharper and orange is sweeter — adjust sugar accordingly.
– Vanilla-laced: split and scrape a vanilla bean into the cream for a floral background note.
– Non-dairy: full-fat coconut milk can mimic richness but the texture and flavor change substantially; it’s more a coconut posset than a lemon one.
– Alcohol: a splash of limoncello stirred in after chilling is dangerously good for adults.

Frequently Asked Questions

Simple Lemon Posset Recipe

Silky, citrusy lemon posset made with cream, sugar, and fresh lemon. It’s quick to cook and beautifully elegant.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 6

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2 cup heavy cream
• ▢ 9 tbsp granulated sugar
• ▢ 5 tbsp fresh lemon juice from 2–3 lemons
• ▢ 2 tsp finely grated lemon zest
• ▢ 0.25 tsp pure vanilla extract optional
• ▢ 0.125 tsp fine sea salt

Instructions

Preparation Steps

• Zest and juice the lemons; set both aside.
• Warm cream, sugar, and salt in a saucepan over medium heat, stirring to dissolve.
• Bring to a gentle simmer and cook 2 minutes, watching so it doesn’t boil over.
• Remove from heat; stir in lemon zest. Let stand 5 minutes.
• Whisk in lemon juice and vanilla until smooth and slightly thickened.
• Strain into a measuring cup, then divide among six small ramekins.
• Chill uncovered 20 minutes, then cover and refrigerate at least 3 hours until set.
• Serve cold. Add berries or a shortbread cookie if you like.

Notes

Variation: Swap the lemon for a mix of lemon and lime, or infuse the cream with a strip of lemon peel and a sprig of thyme, then strain. Serving/Storage: Serve with fresh berries or a crisp cookie. Posset keeps well, covered and refrigerated, for up to 3 days.

This recipe is an original creation inspired by classic Simple Lemon Posset Recipe flavors. All ingredient ratios and instructions are independently developed.