| |

Lemon Posset Recipe

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

This classic Lemon Posset Recipe is incredibly easy to make using three simple ingredients. You can make this rich and creamy dessert in the morning, then serve it that evening after it has chilled!

Looking down on a clear dessert glass filled with lemon custard and topped with whipped cream and blueberries.

This velvety smooth dessert has a tart lemon flavor and just the right amount of sweetness. I topped mine with whipped cream and fresh berries, but it is just as delicious served plain.

Four clear dessert glasses filled with lemon custard and topped with a dollop of whipped cream and a handful of blueberries.

What is Lemon Posset made from?

This super simple dessert is made from heavy creamy, granulated sugar, and the juice and zest of two large lemons.

There is no need for a thickening agent, the lemon juice acidifies the casein in the cream and causes it to clump. The high fat content keeps the casein from clumping too tightly or curdling like milk would. Pretty cool, right?

Heavy cream, two lemons and a bowl of granulated sugar.

How to make this easy Lemon Posset Recipe:

Slowly bring the heavy cream and sugar to a boil over medium-low heat in a medium saucepan, stirring until the sugar dissolves.

Granulated sugar poured into heavy cream in a saucepan.

Boil/simmer for three minutes, then remove from heat and allow to cool.

Cream and sugar mixture simmering in a saucepan.

Once cool, whisk in the lemon juice and zest until well combined.

Lemon zest added to the curdled cream mixture.

Pour the mixture into six, 8 ounce dessert glasses.

Lemon Posset poured into dessert glasses.

Refrigerate for at least 3 hours. When ready to serve top with whipped cream, and or fresh berries of your choice.

Lemon Posset in a clear dessert glass topped with whipped cream and blackberries.

This dessert would be perfect for Mother’s Day, summer dinner parties, or anytime you are craving a luscious, lemon dessert!

A spoon pulling up a scoop of lemon posset topped with whipped cream, with fresh blackberries around the left side of the dessert glass.

Recipe Notes & Tips

  • For a keto dessert, substitute Allulose sweetener for the sugar. I have not tried this recipe using Swerve or Monkfruit.
  • When zesting the lemon, use short strokes to create a small zest that will be less noticeable.
  • Classic English Posset is made with double cream, which is almost impossible to find in the U.S.
  • Do not substitute light cream, you need the high fat content of heavy whipping cream for this dessert to work.

Tools used to create this recipe:

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

More delicious lemon desserts:

Looking for delicious Instant Pot Recipes? Sign up for a FREE Top 10 Instant Pot Recipes e-Book and receive future recipes delivered to your inbox!

Enjoy!!

If you love this recipe, please rate it five stars and help me share on facebook and pinterest!

Lemon pudding topped with whipped cream and berries in four glasses.

Lemon Posset Recipe

This classic Lemon Posset Recipe is incredibly easy to make using three simple ingredients. You can make this rich and creamy dessert in the morning, then serve it that evening after it has chilled!
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: British
Keyword: lemon dessert, easy recipe
Prep Time: 5 minutes
Cook Time: 15 minutes
Chilling time: 3 hours
Total Time: 3 hours 35 minutes
Servings: 6 Servings
Calories: 502kcal
Author: Lisa Johnson

Equipment

  • Saucepan

Ingredients

Lemon Posset

  • 20 ounces heavy whipping cream
  • .75 cup granulated sugar 5.25 ounces
  • .5 cup lemon juice 2 large lemons
  • 3 tablespoons lemon zest zest lemon before juicing

Whipped Cream

  • .5 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • fresh berries if desired

Instructions

Lemon Posset

  • Slowly bring the heavy cream and sugar to a boil over medium-low heat in a medium saucepan, stirring until the sugar dissolves.
  • Boil/simmer for three minutes, then remove from heat and allow to cool. Once cool, whisk in the lemon juice and zest until well combined.
  • Pour the mixture into 6, 8 ounce dessert glasses. Refrigerate for at least 3 hours.
  • When ready to serve top with whipped cream, and or fresh berries of your choice.

Whipped Cream

  • Beat the whipping cream and sugar together until thick and creamy.

Notes

  • For a keto dessert, substitute Allulose for the sugar.
  • When zesting the lemon, use short strokes to create a small zest that will be less noticeable.
  • Classic English Posset is made with double cream, which is almost impossible to find in the U.S.
  • Do not substitute light cream, you need the high fat content of heavy whipping cream for this dessert to work.

Nutrition

Calories: 502kcal | Carbohydrates: 31g | Protein: 2g | Fat: 42g | Saturated Fat: 26g | Cholesterol: 157mg | Sodium: 44mg | Potassium: 112mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1683IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 1mg

Similar Posts

Leave a Reply

Your email address will not be published.

Recipe Rating