Easy Lemon Posset Dessert (3 Ingredients)

By : Moiz Blogger | 0 Comments | On : 23/10/2026 | Category : Desserts

Lemon posset is a silky, tangy British-style dessert made with just three ingredients: heavy cream, sugar and fresh lemon juice. No eggs, gelatin or oven are needed. The cream is briefly simmered with sugar, then lemon juice helps it set as it chills.

Recipe overview

Prep: 5 minutes | Cook: 8 minutes | Chill: At least 4 hours | Yield: 4 small servings | Equipment: Saucepan, whisk, fine strainer (optional), four small glasses.

Ingredients

• 2 cups (480 ml) heavy whipping cream, approximately 35% fat
• 2/3 cup (135 g) granulated sugar
• 5 tablespoons (75 ml) freshly squeezed lemon juice
• Optional: finely grated lemon zest or fresh berries to serve

Allergen note: Contains dairy. Lower-fat milk or half-and-half will not reliably set in this formula.

How to make lemon posset

1. Prepare serving glasses. Place four heat-safe ramekins or small serving glasses on a tray.
2. Heat cream and sugar. Add heavy cream and sugar to a medium saucepan. Warm over medium heat, stirring until sugar dissolves.
3. Simmer gently. Bring to a controlled, gentle boil and simmer for about 3 minutes, stirring regularly. Watch closely to prevent the cream boiling over.
4. Add lemon. Remove from heat and let bubbling subside for 1 minute. Stir in fresh lemon juice gradually until combined. Do not return to a hard boil.
5. Portion. If desired, strain through a fine sieve for a very smooth finish. Divide evenly among four heat-safe dishes.
6. Chill. Cool briefly, then refrigerate within two hours of cooking. Cover once cooled and chill for at least 4 hours, preferably overnight, until softly set.
7. Serve. Garnish with a little zest or a few berries just before serving.

Why does lemon posset set?

Lemon juice changes the acidity of the cream, causing the milk proteins to thicken while the high fat content helps create a smooth texture. Using heavy cream and sufficient lemon juice is important for reliable setting.

Tips for a smooth posset

• Use heavy cream rather than light cream or milk.
• Measure lemon juice instead of relying on the number of lemons.
• Simmer gently and stir so the cream does not scorch.
• Use heat-safe dishes for warm posset mixture.
• Allow at least four hours for chilling; it thickens as it cools.

Variations and serving ideas

With berries

Top each chilled posset with fresh raspberries, strawberries or blueberries just before serving.

With lime

Replace the lemon juice with an equal quantity of freshly squeezed lime juice. The flavor and setting may vary slightly.

With lemon zest

Add a little finely grated zest to the warm cream before straining for extra citrus aroma.

For other easy desserts, try no-bake chocolate oat bars or baked cinnamon apples with oat crumble.

Storage and food safety

Keep posset refrigerated at 40°F (4°C) or below in covered dishes and use within 3 days for best quality. Refrigerate promptly and do not leave the dairy dessert at room temperature for more than two hours, or one hour in temperatures above 90°F (32°C). Freezing may change the texture.

Frequently asked questions

Can I make lemon posset ahead?

Yes. Prepare it the day before serving and keep covered in the refrigerator.

Why did my lemon posset not set?

The cream may have had too little fat, too little lemon juice, or insufficient chilling time. Use heavy cream and measure accurately.

Does lemon posset contain eggs?

No. This recipe contains only cream, sugar and lemon juice.

Can I use bottled lemon juice?

Fresh juice gives the brightest flavor and is recommended for this recipe.

Can I use less sugar?

Reducing sugar changes sweetness and may affect the final texture. Small adjustments are safer than large reductions.

Editorial note

This original editorial recipe is not a claim of independently kitchen-tested results. Chilling times and texture can vary by cream brand. Featured images, if used, are illustrative.