This delicious and easy English dessert is made from just three ingredients!
Prep time: PT5M
Cook time: PT10M
Rating
4.95 stars (254 reviews)
Keywords
lemon posset, posset
Ingredients
16 ounces heavy cream
2/3 cup sugar ((4.7 ounces))
6 Tablespoons fresh lemon juice and zest (about one large lemon or 2 medium)
Categories
Dessert
Cuisine
British
Steps
First zest one or two lemons. You should get about 2 teaspoons. Next, juice the lemon. You should get about 6 Tablespoons of lemon juice.
Bring cream and sugar to boil over a medium-high heat, stirring until sugar dissolves. Reduce heat to medium, and boil about 8 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat.
Stir in lemon juice and zest and let sit for 10-15 minutes to cool.
Stir mixture again. Pour mixture through a sieve to remove zest, and divide among six ramekins or glasses.
Cover each ramekin with plastic wrap and chill until set, a minimum of 1 hour or overnight.
Allow to set completely before garnishing. Garnish with fresh berries or mint.
Nutitrion
Serving Size: 1 serving
Calories: 343 kcal
Carbohydrates: 24 g
Protein: 2 g
Fat: 27 g
Saturated Fat: 17 g
Cholesterol: 85 mg
Sodium: 21 mg
Sugar: 24 g
Unsaturated Fat: 8 g
Reviews
Aidele on 2026-06-29 (5 stars): I can't believe a dessert this elegant only needs three main ingredients! The background on the history of lemon posset was just as interesting as the recipe itself, and serving it with fresh berries sounds like the perfect finishing touch.
Andrea on 2026-06-03 (5 stars): Hi Cynthia. I tried your dessert recipe with my friend at our Dinner party, and it was much more than expected. I don't know how I should thank you.
SusieQ_loveslemon on 2026-05-26 (5 stars): Since I made 6 ramekens just for my enjoyment Minecraft beautifully from day 1 to day 4. sneaky of me to have 2 in one day. The lemon is exquisite as it is a favorite. I even forgot to strain! the zest was hardly noticeable but I can surely say setting time for days didnt defrade mine. I have a box of graham crumbs and added a small amount to the bottom for added deliciousness. I think boiling time may vary especially I learned that when I lived at high elevation. People need to use some common sense because this recipie is devine. I am now making an orange version with Tangelo and see how that goes. Im also curious if Mango would work. I will add a squirt of lemon to balance.
MARJIE on 2026-04-24 (3 stars): I followed this recipe exactly and actually made 2 double batches for a party. Refrigerated for approx. 20 hours. This morning the top 1/2-3/4 inch is perfect consistency but as you spoon down into the ramekin, the posset is very soupy!! Now I'm at a loss as to reading all the 'tips' as I DID use fresh lemons (not meyer), DID use heavy whipping cream and DID boil for the 8 minutes! What a huge disappointment and now desperately trying to salvage these for tonight's get together.
Jordan on 2026-01-20 (5 stars): All Good and well!
Hawk on 2026-01-07 (4 stars): Tart and sweet at the same time. So easy!!
Thank you for this amazing recipe!
Sabrina on 2026-01-07 (3 stars): Having a great and amazing!
