Tangy, light, refreshing and oh so creamy, this easy lemon posset recipe is one of the most deliciously simple desserts ever. All you need is three ingredients – lemons, sugar and cream!
Have you ever tried lemon posset before? If you’re in the market for an easy (seriously easy!) pudding that take no particular skill and can be made ahead of time, then you really need this recipe.
Lemon posset is one of those desserts that looks and tastes really impressive, but it is deceptively easy to prepare.
It’s the ideal recipe to make for a dinner party and the recipe can easily be doubled. Lemon posset is silky smooth and light – making it an ideal sweet treat after a rich main course, such as beef and chorizo casserole or something spicy like this sweet potato and black bean chilli.
Lemon desserts are my absolute favourite – if you’re also a fan of citrus, you might want to check out these recipes for lemon drizzle cake, lemon drizzle traybake, sour cream lemon bundt cake and lemon and raspberry blondies.
what is a posset?
A posset was traditionally a British hot beverage made from curdled milk and wine or ale. It was used in medieval times as a remedy for colds, a pick-me-up or simply to help one fall asleep.
Apparently, the Queen was such a fan of lemon posset it was served at her wedding to The Duke of Edinburgh.
If you’re interested in more Royal recipes, you might like to learn how to make The Queen’s favourite chocolate biscuit cake.
easy make ahead dessert
A posset takes no more than ten minutes to cook on the stove, making it a perfect dessert to make when you’re pressed for time.
The acid from the lemon juice makes the posset set naturally, meaning there’s no messing around with thickening agents such as gelatine or arrowroot.
It will also sit quite happily in the fridge for up to three days which is very useful if you need to get ahead of the game.
Looking for more easy make ahead desserts? I also have recipes for Eton Mess, Scottish Cranachan, no churn Baileys ice cream and no bake chocolate raspberry tarts.
ingredient list
- Caster (super fine or baker’s) sugar
- Double (heavy) cream
- One unwaxed lemon
And that’s it! A very short shopping list for you….
how to make lemon posset
keep scrolling to the bottom of this post to find a printable recipe card with ingredient amounts and detailed instructions!
- Place the sugar, double cream, and lemon zest in a small saucepan over a low heat. Allow the sugar to dissolve completely. Stir the mixture constantly.
- Once the sugar has completely dissolved, turn the heat up to medium high and let the mixture come to a gentle boil. Don’t allow it to boil too fast – you don’t want the cream bubbling up over the sides of the pan.
- Cook the cream for two minutes. You’ll start to see it slightly thicken. Remove from the heat and stir in the lemon juice.
- Let the mixture stand for around 10 minutes before pouring into small ramekins or teacups.
- Cover the tops with cling film and chill in the fridge for a minimum of two hours or for up to three days.
serving suggestions
Lemon posset is really lovely served with fresh fruit such as raspberries or blueberries and some nice crisp biscuits/cookies on the side.
Shortbread or brandy snaps are particularly nice with the creamy posset!
did you make this recipe?
I hope you love it as much as I do! Let me know how to got on with the recipe by leaving a commnet below or if you need any help, just ask and I’ll do my best to answer your query.
more classic desserts to try
Lemon Posset
Lemon posset is a classic dessert that's incredibly easy to make and tastes absolutely delicious. It will keep in the fridge for up to three days, which means it's an ideal sweet treat to make ahead of time.
Ingredients
- 300ml (1 1/4 cups) double (heavy) cream
- 75g (1/3 cup) caster (super fine or baker's) sugar
- 2 tablespoons fresh lemon juice
- Finely grated zest of one unwaxed lemon
Instructions
- Place the cream, sugar and lemon zest in a small pan over a low heat. Heat gently, stirring constantly, until the sugar is completely dissolved.
- Once all the sugar has dissolved, turn the heat up to medium-high and bring the mixture to a gentle boil (but don't allow it to come to a rolling boil as it will bubble up over the sides of the pan.) Cook for 2 minutes, stirring all the time.
- Remove from the heat and stir in the lemon juice. Allow the posset to sit for 10 minutes before pouring into 4 small teacups or ramekins. Cover the top with cling film and place in the fridge for a minimum of 2 hours or overnight. Providing the cream you used wasn't close to its use by date, the posset will be fine in the fridge for up to 3 days.
- When you're ready to serve the possets, top with fresh fruit and thin lemon slices, if desired.
Notes
To serve: Place each cup or ramekin on a side plate with some biscuits (shortbread biscuits or brandy snaps are especially nice)
The posset can be served straight from the fridge or sit at room temperature for about 30 minutes to remove the chill.
For a less sharp posset, omit the lemon zest.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 378Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 0g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.
Mmmmm….I have to try!!.
The instant lemon curd was perfect.
Thank you
Thanks Alegria, I’m glad you enjoyed the lemon curd! 😀