Easy Lemon Posset Recipe (3 Ingredients, No Gelatin)
This creamy lemon posset seems too simple to be as good as it is. Made with just three ingredients (heavy cream, sugar, and fresh lemon juice), you’ll find yourself coming back to it all summer long when you need a quick and easy dessert.
Madeline made it over the Fourth of July a few years ago when she was home, and it was such a hit that I immediately added it to my list of go-to desserts for entertaining. It’s bright and full of lemon flavor, with a silky, creamy texture that somehow feels light, even though it’s made mostly with heavy cream.
If you’re looking for an easy make-ahead dessert that feels a little special, this simple lemon posset recipe is exactly that.
What is lemon posset?
Lemon posset is a classic British dessert made from sweetened cream that’s thickened with citrus juice. Traditionally, it dates back centuries, though the modern version is much simpler with just cream, sugar, and lemon.
The result is smooth, rich, and lightly tart, with a texture somewhere between custard and pudding.
What is the difference between posset and panna cotta?
While both are creamy, chilled desserts, they’re made quite differently. Panna cotta relies on gelatin to set the cream, giving it a more structured, molded texture. Lemon posset, on the other hand, thickens naturally thanks to the acidity of the lemon juice, and no gelatin or starch is required.
That’s part of what makes it so appealing: just a few ingredients, and it works beautifully every time.
How does a lemon posset thicken without gelatin?
It all comes down to the reaction between the acid in the lemon juice and the heated cream. When combined in the right proportions, the mixture thickens as it cools, creating that signature silky texture.
It feels a bit like magic the first time you make it, but it’s actually very reliable as long as you measure carefully and follow the steps. It’s not one of those recipes where you can say, “That seems about like the right amount.”
Ingredients for lemon posset (only 3!)
- Fresh lemons
- Superfine sugar (or regular sugar pulsed in a blender)
- Heavy cream
That’s it. Three ingredients, and you have a dessert that feels elegant enough for a dinner party.
Why we love this easy lemon posset
This is a dessert that’s easy to make, and one that everybody loves!
- It can be made ahead (even the day before
- It uses just three simple ingredients
- It’s perfect for summer entertaining
- It looks beautiful with very little effort
The hands-on time is only about 10 to 15 minutes, which makes it especially nice when you’re hosting and want everything done in advance.
How to serve lemon posset
Lemon posset can be served in a few different ways:
- In small ramekins or glasses
- In teacups or vintage dessert dishes
- Or, for something a little special, in hollowed-out lemon halves
I like to keep the garnishes simple: nasturtium flowers, fresh mint, or a few berries for color. A shortbread cookie on the side is never a bad idea.
Tips for the perfect lemon posset
Because this recipe is so simple, a few small details make all the difference:
- Use fresh lemon juice (not bottled)
- Measure carefully (too much juice can affect the texture)
- Simmer the cream gently, don’t rush or boil it
- Let it chill for at least 4 hours (overnight is even better)
Once you’ve made this recipe, you’ll see how easy and reliable it is.
Why didn’t my lemon posset set?
If your posset didn’t set properly, a few things could be the cause:
- Too much lemon juice
- Not simmering the cream long enough
- Not enough chilling time
The balance between cream, sugar, and acid is what creates the texture, so small variations can make a big difference.
Variations on lemon posset
After you’ve made the classic lemon version, it’s easy to experiment with other flavors and variations. Here are a few ideas:
- Orange posset (we made this creamy orange posset with a brûlée topping)
- Lemon with a hint of vanilla
- Topped with crushed shortbread cookies
- Served with fresh raspberries or blueberries
It’s a simple base recipe that lends itself to all kinds of variations.
If you like fruit dessert recipes
You might also enjoy these:
- Creamy orange posset with brûlée topping
- Easy tarte tatin: upside down puff pastry
- Strawberry spoon cake
- Simple peach galette
Make a Simple Lemon Posset with 3 Ingredients
Lemon Posset is the perfect combination of creamy, tart, and sweet. It’s a surprisingly fresh and light dessert (although technically, there is really nothing light about it) that’s ideal for serving on warm summer nights. But it’s so good I could envision eating it on any given night throughout the year.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 7 1x
- Category: Dessert
- Method: Cooktop
- Cuisine: French/English
Ingredients
- 2–4 Lemons (depending on if you are using them to serve inside the lemons)
- 2/3 cup superfine sugar (I processed regular sugar in a small blender)
- 2 cups heavy cream
- Garnishes (you can serve plain, with a dusting of powdered sugar, edible flowers, or raspberries)
Instructions
- Gather your ingredients.
- Using a fine grater, zest both lemons. Cut the lemons in half, juice all four halves of the lemons, and remove any seeds. You should have approximately 1/2 cup of juice.
- If serving the posset in the lemons, remove all the fruit from each half of the lemons and discard, saving only the lemon cups.
- Pour the lemon juice into a small saucepan, add the lemon zest and superfine sugar, and stir until combined. Slowly bring the mixture to a very gentle simmer and cook for approximately 4 minutes until all the sugar has dissolved and the mixture becomes a little syrupy. Set it aside to cool.
- Pour the cream into a medium-sized saucepan. Bring the cream to a gentle boil and adjust the heat to low. Let it simmer for about 5 minutes. Remove from heat. Make sure to cook the cream slowly. It will spoil the cream if you’re impatient and try to boil it quickly.
- Slowly pour and whisk the lemon syrup into the hot cream using the same saucepan. Strain the mixture through a fine sieve into a measuring cup. Let it cool slightly.
- If serving the posset in the lemon cups: pour the mixture into each lemon half.
- If serving the posset in ramekins: pour the mixture into the small ramekins.
- Place lemon cups or ramekins on a small tray or platter and bring them to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours. They can be refrigerated overnight.
- To serve, remove from the refrigerator and let sit for at least 5 minutes before serving.
- Garnish the posset with berries, edible flowers, or a dusting of powdered sugar, and serve with small spoons.
Notes
Prep and cook time do not include chilling time.
Annie, congratulations on winning the Cottages & Bungalows contest! What an accomplishment! I love their content and you winning is so deserving. Never heard of a posset but it looks delicious! Thanks for sharing.
Hi Mary!
Thank you so much! I was thrilled!
xo
Hi Annie,
Thank you for the lovely post. Beautiful recipe l am going to try it this week. Congratulations on winning the contest so thrilled for you!! Glad to hear as l voted for you so that makes me very happy .
Have a lovely week,
Francesca
Francesca!
Thank you so much for voting! That means so much! Hope you’re having a great week!
xx
I enjoy your blog and the Lemon Posset recipe looked lovely, but when I tried to print it, advertisements blocked out part of the recipe.
Is there a way to have a print version of a recipe with no ads?
Thank you.
Hi Susan!
I am so sorry that the amounts were missing in the recipe card! I meant to go back and addd them and forgot! I have updated it now! Thank you for taking the time to let me know!
I think to print the recipe without ads (I know….so annoying), it’s a setting when you go to print, you select options in the recipe card – This box is to the right of print. Then you can unclick the things you don’t want to print. Like images….etc.
Hope this helps!
annie
Hi, I’m new to your blog, so not sure if the recipe format is the usual? There are no amounts given for the ingredients. I’d like to make this as it sounds interesting. Help!
Hi! I am so sorry that the amounts were missing in the recipe card! I meant to go back and addd them and forgot! I have updated it now! Thank you for taking the time to let me know! Sorry this was not a good first experience coming to my blog!
Annie
The lemon Posset looks delicious….I can’t seem to find how much heavy cream to use in the recipe. Could you please that information?
Thank you,
Judy Maness
Judy! I apologize! I updated the post with the amounts! I meant to go back and add those and forgot! Thank you so much for taking the time to alert me!
OMG that lemon number yum!! I love anything lemon…and those beautiful dahlias to die for!!
Annie! Congrats again on your C&B win … so well deserved. Your house is the sweetest … and I can’t wait to see the feature. So glad you explained the posset because it’s totally new to me. And looks amazing. And the presentation. Wow!!! xo
The lemon posset looks delicious and I would like to make it but how much cream is used? I don’t see it in the recipe. One cup, two cups? Thanks.
Cindylou! Thank you for commenting and letting me know that I forgot to add the amounts! I’m sorry about that! I’ve updated the post!