My lemon posset recipe creates a perfect lemon custard with just 3 ingredients and only 5 minutes on the stove. The custard sets up perfectly without gelatin or eggs, making the recipe super simple. I love serving this fresh dessert in hollowed-out lemon halves*, topped with whipped cream, fresh berries or lemon slices for a sophisticated presentation! You can also serve in ramekins. This recipe fills 10-12 lemon halves or 6 ramekins - makes about 2 1/2 cups
Prep time: PT8M
Cook time: PT7M
Total time: PT135M
Rating
4.86 stars (54 reviews)
Keywords
lemon posset, lemon posset recipe
Ingredients
2 cups heavy whipping cream*
2/3 cup granulated sugar
5 Tbsp lemon juice (from about 3 lemons*)
Lemon slice or berries (optional for serving)
Categories
Dessert
Cuisine
British
Steps
Boil - In a small saucepan, heat the cream and sugar, stirring to dissolve the sugar. Bring to a boil, then adjust the heat so it doesn’t boil over and keep it at a medium boil for 5 minutes.
Add lemon - Remove the pan from the heat and stir in the lemon juice, then set aside to cool for 15 minutes. Strain the mixture through a fine mesh sieve set over a large measuring cup with a pouring lip.
Fill - Divide the mixture between 6 ramekins or between 10-12 lemon halves* if you prefer to serve it that way. Fill your serving cups about 3/4” full so it sets up properly.
Refrigerate for at least 2 hours or until fully set, then top with whipped cream if desired, along with a lemon slice or berries for garnish.
Nutitrion
Serving Size: 1 serving
Calories: 215 kcal
Carbohydrates: 15 g
Protein: 1 g
Fat: 17 g
Saturated Fat: 11 g
Cholesterol: 54 mg
Sodium: 13 mg
Sugar: 15 g
Unsaturated Fat: 5 g
Reviews
Hannah on 2026-04-24 (5 stars): It was so delightful to eat this out of the lemon halves! It was on the sweet side for me and my family. Can I get away using half the amount of sugar or will that affect the way it sets up in the fridge?
Jenny on 2026-04-20 (5 stars): A Perfect Welcome Summer Treat!!! Fresh, Light and Party Fav!!! Thank You!!
Chrissy on 2026-04-17 (5 stars): Could I use other milks if I want to make this for my family that can't do dairy? It is really so wonderful!
Kelly Sanders on 2026-04-08 (5 stars): Thus is so easy to make. I started with room temperature lemons, but found i was having trouble getting the lemons out of the skin. So I put them in the fridge overnight and it was much easier to handle.
Cheyenne on 2026-04-06 (5 stars): Super simple and really beautiful! We tested this recipe out for Easter and everyone loved it. My son decorated each one with berries and mint. Thank you!
Robin Keller on 2026-04-06 (5 stars): I made this for Easter dinner and it turned out perfectly. The thing that takes the longest time is scraping the lemon from the shell! I used 3 large seedless lemons and could have gotten enough juice from just two, but I wanted to serve it in the scraped peel-cups. (I may just use ramekins next time.) This recipe filled all six lemon halves plus 4 ramekins, and at first taste, I feared it was not flavorful enough. I was hesitant to add any more juice or flavorings since this was my first attempt, but thankfully, the lemon flavor intensified once chilled. I served with a small dollop of sweetened whipping cream and a blackberry. It was super simple, silky, light, and happily, a big hit! Thinking cara-cara oranges will make a nice posset, too.
S Bell on 2026-04-05 (5 stars): This was delicious and turned out perfectly. Great for our Easter dinner.
charrington on 2026-04-05 (5 stars): this is insanely simple to make. you had to have changed something and/or not followed directions.
charrington on 2026-04-05 (5 stars): i cut the recipe by half and added a 1/2 t of my homemade vanilla. it filled 4 good sized lemon shells with about 1/3 cup leftover. i did fill to the top with no issue setting. delivious easy dessert. i used a serrated grapefruit spoon to remove the lemon flesh
