Lemon Posset
Find the perfect lemon posset recipe. Posset is a rich, creamy, citrusy British dessertโa lovely small treat. This recipe is so easy to make!
Posted by Kathryne Taylor on March 26, 2024
Posset is a rich, creamy, citrusy British dessert. The balanced lemon flavor teeters irresistibly between tangy and sweet. A little goes a long way, so itโs perfect after a big meal. Iโm downright obsessed with this recipe. Keep reading and youโll see why!
Posset is an easy make-ahead dessert to offer at parties in individual servings. It would be lovely at Easter and Motherโs Day celebrations, baby showers, dinner parties, and more.
To make posset, youโll need just four ingredientsโheavy cream, sugar, lemons and vanilla extractโand a few extra hours to chill it in the refrigerator. You can make posset the night before and even freeze the leftovers.
Posset has been consumed in Britain for well over 600 years, though it was originally a hot drink made from sweetened, curdled milk mixed with wine or ale. It was often served to help cure colds or fevers. The modern chilled citrus and cream version came to be in the twentieth century. Since the recipe is British, posset is pronounced like โpocketโ but with an s.
I first attempted posset for my cookbook, but I overcomplicated the recipe by trying to serve the posset like cheesecake squares over graham cracker crust. In hindsight, itโs best served simply in small containers, and garnished as desired. Years later, my husband reminded me of posset after he made some on a whim after finding the concept on Instagram.
I pulled out my old notes and tweaked the amounts of cream to use one full pint, used just enough sugar so itโs not too sweet, and specified the exact amounts of lemon zest and lemon juice rather than calling for two or three lemons, which always vary in size. To achieve a consistent consistency, I found a trick from Americaโs Test Kitchenโweโll know the mixture is done simmering once it has reduced to two cups. This tested and perfected recipe is ready for your kitchen!
Posset Ingredients
Youโll need just four ingredients to make this amazing treat. Posset canโt be made dairy-free, but it is conveniently gluten-free, egg-free and nut-free. Compared to typical pudding recipes, this posset recipe is downright magical in its simplicity (no gelatin,ย cornstarch or eggs required).
Heavy Cream
Heavy cream is the only option for posset. It yields a rich, luscious texture. Be sure to reduce the heat as necessary to maintain a gentle simmer, because the end result doesnโt taste quite as nice if the cream is overheated. To reach our desired consistency, weโll keep a glass liquid measuring cup by the stove to measure the cream mixture after cooking for 15 to 20 minutes. Once it has reduced to 2 cups, weโll move to the next step.
Sugar
Plain granulated sugar lets the lemon flavor shine in this recipe. Weโll gently simmer it in the pot with heavy cream and lemon zest, stirring until it completely dissolves. I love to experiment with natural sweeteners when possible, but honey dominated the flavor when I tried it. (Technically, you can substitute an equal amount of honey or just a portion for the sugar and the recipe will set.)
Lemon Zest and Juice
The tart lemon juice helps the mixture set, while the lemon zest intensifies the lemon flavor. Weโll simmer the zest in the cream, remove it from the heat, and stir in the lemon juice. After twenty minutes, weโll strain the zest out of the mixture for a smooth texture.
Weโll need 2 to 3 medium lemons for this recipe (perhaps buy an extra lemon just in case). Since we are using the zest, buying organic citrus is best to avoid pesticide residues. Zest the lemon first, then juice itโitโs impossible to zest a juiced lemon.
Vanilla Extract
While technically optional, a small amount of vanilla extract enhances the flavors of lemon and cream. It offers a light taste of vanilla custard and I recommend it!
Watch How to Make Lemon Posset
Garnish Suggestions
Garnishes are optional but make this pale yellow dessert more eye-catching. For these photos, I garnished the posset with raspberries, blackberries, blueberries and tiny sprigs of mint. You could keep it simple by choosing just one of those. Hereโs a full list of garnish options:
- Crumbled graham crackers
- Crushed pistachios
- Fresh mint (use the tiniest sprigs or one small leaf per cup)
- Lemon zest or candied lemon peel
- Small berries: Blackberries, blueberries, raspberries
- Whipped cream
Flavor Variations
Lemon posset is the most common variety, but you can make posset with orange, lime or any other citrus fruit. Consider fun seasonal varieties like Meyer lemon, key lime or Cara Cara orange.
You can substitute other citrus varieties one-for-one in the recipe below. Donโt try to substitute anything else for the citrus juiceโthe recipe needs the interaction between citrus and heavy cream to set properly.
Serving Cup & Spoon Suggestions
Choose small glasses that can hold at least 2 ounces. I used Crate and Barrelโs Bitty Bite short glasses for these photos. Less expensive options include 2-ounce glass shot glasses or disposable plastic cups (youโll have plenty for several batches).
Youโll likely need to serve these mini cups with mini spoons, also known as espresso or demitasse spoons. Hereโs an inexpensive set of twelve stainless steel spoons. For these photos, I used spoons like these.
How to Freeze Posset
Once chilled, possets can be stored in a carton with a lid or wrapped in plastic wrap. They will keep in the refrigerator for up to 1 week or in the freezer for up to 3 months. If frozen, unwrap them and let them thaw in the refrigerator before serving, about 30 minutes. You can also enjoy the posset straight from the frozen or just lightly thawedโit tastes like dense lemon gelato and I love it.
More Sweet Treats to Make
For more miniature treats like this recipe, try these:
For more citrusy sweets, try these:
- Blueberry Lemon Yogurt Cake
- Citrus Olive Oil Cake
- Frozen Mint Lemonade
- Honey Lemon Curd orย Blood Orange & Meyer Lemon Curd
- Lemon Raspberry Muffins
- Orange Poppy Seed Pound Cake
Please let me know how your posset turns out in the comments! I hope it becomes your new favorite dessert.
Lemon Posset
Lemon posset is a creamy, citrusy dessertโthe perfect small treat. It offers a rich texture and balanced lemon flavor that teeters irresistibly between tangy and sweet. Posset is so easy to make! Allow 3 hours for chilling. Recipe yields 8 to 9 small (2-ounce) servings.
Ingredients
- 1 pint (2 cups) heavy creamย
- ยฝ cup sugar
- 1 ยฝ teaspoons grated lemon zest*
- โ cup lemon juice
- ยผ teaspoon vanilla extractย
- Optional garnishes: Fresh berries (blackberries, raspberries or blueberries), mint leaves, or crushed graham crackers or pistachios
Instructions
- Combine the cream, sugar and zest in a medium saucepan over medium heat. Place a 2-cup glass liquid measuring cup next to the stove, because youโll need it to determine when the cream has finished reducing.
- Bring the mixture to a gentle simmer, stirring frequently to dissolve the sugar, and reducing the heat as necessary to maintain a gentle simmer. (If the mixture begins to boil over, itโs much too hotโbriefly remove it from the heat before returning it at a lower temperature). Cook until the mixture is reduced to 2 cups, about 15 to 20 minutes.ย
- Remove the mixture from the heat and stir in the lemon juice and vanilla extract. Let the mixture rest for 20 minutes.
- Strain the mixture through a fine-mesh strainer into a bowl and discard the zest.ย
- Divide the mixture evenly between 8 individual ramekins or serving glasses.
- Refrigerate, uncovered, until set, at least 3 hours. Once chilled, possets can be stored in a carton with a lid (or wrapped in plastic wrap) and refrigerated for up to 1 week or frozen for up to 3 months. Unwrap and let them rest at room temperature for 10 minutes before serving (if frozen, allow them to defrost for 30 minutes or longer in the refrigerator). Garnish as desired and serve.
Notes
Recipe was created with references to Americaโs Test Kitchenโs method.ย
*Lemon note: I typically need 2 to 3 lemons to yield the required zest and juice for this recipe. (Perhaps buy an extra lemon just in case.) When using the zest, buying organic citrus is best to avoid pesticide residues.
Change it up: Substitute another citrus for the lemon. Orange and lime varieties would make delicious posset. The interaction between citrus and heavy cream is key to the possetโs thickened texture (no dairy substitutions will work).
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionistโs advice. See our full nutrition disclosure here.
I have made this a few times now and it is most definitely a crowd pleaser! One of my favorites and I always have the ingredients on hand. I have even made it with a Brulรฉ topping for an โover the topโ flare. This one is a keeper!
Thatโs great to hear, Jill!
Love this recipe and I make it all the time! I top each pudding with a sprig of mint, a couple raspberries and some blueberries, as suggested. Itโs my go-to dessert for a summer dinner with friends.
This dessert is so easy and so elegant! I get rave reviews every time I serve it. Absolutely delicious!
Fantastic flavor. Iโve made other Lemon Posset recipes this is absolutely the best. I did forget to sieve the zest, but it provided a little different texture which wasnโt bad. I also bought organic lemonsโฆhuge difference in both flavor and quality of the lemon. My wife says sheโs going to want orange and lime versions as well. lol
Excellent!
Hi. First time making it, but a different recipe. The castor sugar, zest en lemon juice are cooked and the cream cooked in a different pan. Then i added the syrup to the cream and heat it up until it simmered again. Poured it through a sieve and put it in the fridge for 6 hours. It set, but underneath it separated into a watery lemon syrup. It came together after i stirred it, but its now a drink and not dessert. Where did i go wrong? Cream was Orley Whip, not real cream.
I made posset. As per comment below. Mine separated also at the bottom. I used heavy cream. Not sure what happened
I made this for Passover Seder and everyone loved it! The measuring cup method to check when itโs done worked perfectly. I doubled the recipe and put into ramekins, made it the day before and garnished it berries and mint just before serving.
Your recipe doesnโt make sense. You start with a pint of heavy cream, which is 2 cups, and then say simmer until you reduce it to 2 cups.
Also unsure why you think placing a measuring cup next to the pan will aid you in deducing how much the mixture has reduced.
Because the melted sugar adds volume to the cream, making it more than two cups. You have to reduce the liquid, which makes the mixture thicker because you are removing some fluid content in the steam.
You keep the measuring cup next to the stove so itโs in easy reach to pour the mixture in so we can check if we are done or not. If we have more liquid in the pot when we fill the measuring cup to 2 cups, pout everything back in the pot and keep going for a bit longer. Keep checking as needed until weโre done. Easy peasy.
Thank you, Naomi!
Hi just wondering is heavy cream table cream 18% or whipping cream 35%
This is wonderful recipe; however, when doubled or tripled, it still says to reduce the cream to 2 cups. I have loved every recipe I have tried on your website!
Can this be safely doubled?
Made this for my sonโs family last night and it was such a hit theyโre making it again tonight! Delicious, elegant and just rich enough. This will become a go-to!
I was wondering if the lemon posset ingrediants could be processed in an ice cream maker given summer is just around the corner. Looking for ice. Ream maker optio s for pool side
Anita
Hi Anita, some people do serve lemon posset frozen. It has a gelato-like texture.
Loved this and super easy to make!
Thank you for this recipe. I followed it to a T. I made two batches, one with a regular lemon and one with a Meyers lemon. I topped both blueberries after they set. I took them to a dinner party. Everyone absolutely loved them. Including my husband, who normally would not eat a citrus dessert like this. This is definitely a keeper and we will enjoy it year round here in sunny South Florida where this type of dessert is always appropriate.
I absolutely love this dessert! Refreshing and a perfect ending to a meal even if you think youโre too full. Iโve made it twice and I am sure I will make it again.
Olรก vou experimentar
This was so delicious and tart. I will for sure be making this again and maybe experimenting with some other fruit flavors.
something is wrong with this recipe: you simmer 2 cups of heavy whipping cream for 15-20 minutes until you get another 2 cups of liquid?
Hi Mary, with the additional ingredients, it reduces down to 2 cups total to a thicker consistency.
This was fantastic!!! So simple, too!!
Wowโฆ how can something so simple taste soooo good. Delicious! Received rave reviews from guests!
A knockout dessert. My friends raved.
I was going to a small potluck and did not want lots of sweet leftovers at my house.
A fyiโฆthis recipe filled 3 4oz ramekins perfectly.
You are a gem among gems, and this comes from the gem state of Idaho! This will be a long-standing favorite in our household, weโre introducing it to all our friends! Weโre slicing the lemon unzested horizontally to use as the dessert cups, along with your garnish, makes a great presentation! Thanks for this superb culinary delight, and may your measuring spoons remain full, and your spices rich! God bless you and yours this season!
Hi Pete, thank you so much for your kind words.
WINNER!! This is the second time that I am making this recipe. Everyone loved it! It will be the grand finale to my lobster dinner. The serving size on the recipe is not accurate. It only made 4-5 servings not 8-9? Other than that, it was delicious!
These look delicious. Is there any chance it could be made with coconut cream? My husband & I are dairy-sensitive. Iโm open to any other non-dairy pudding like recipes. We are enjoying many of your recipes.
Hi Donna, the custard is created by the reaction of the citrus and the dairy, so coconut cream will not work.
This was so yummy! I will be making again
I just made this recipe for the fourth time. It came out perfectly each time.
Great recipe.
Thank you!
I love this lemon posset recipe Kate!
Have always made the night before but wanting to know if need to make ahead 6 days is recommended to be refrigerated or frozen? And if frozen, when thawed, is it exactly same as if fresh?
Hi Heidi, I havenโt tried freezing these.
Oh, how we loved and savored this! I followed your directions exactly, and it turned out perfectly. You know itโs a hit, when everyone has their first taste with their cute little demi spoon, and each person simply stops to savor it. Then they proceed so slowly, in order to appreciate each delicious spoonful. We LOVE this! Thank you for all of your amazing recipes! My adult daughter even said, โDonโt tell meโฆ Cookie and Kate!โ
Absolutely gorgeous and a real crowd pleaser! They looked and tasty so impressive garnished with some fresh berries and mint โ I served mine with some homemade Scottish shortbread for a nice buttery balance to the creamy citrus tang of the possetโฆ will definitely be making again
P.s I was worried whilst simmering that it had gone wrong as the oil from the cream separated but when I took it off the hob I managed to whisk it back together! Cross averted!! :)
Oh my goodness, Kate. This is one of the most enchantingly delicious things I have ever tasted. I floated straight up to heaven on the first bite. Very straight-forward to make too. Thank you for this recipe.