This lemon posset recipe is easy to make with just 4 ingredients! It’s creamy, bright and refreshing, similar to pudding. Delicious pre-dessert!
Have you tried Lemon Posset? A bright and creamy four-ingredient treat to make all spring long. A classic British dessert, lemon posset is similar to custard or pudding, but without the eggs or cornstarch. It’s easy to make with just fresh cream, fresh lemon juice, sugar, and vanilla. Sweet and citrusy, it’s a refreshing way to end a meal!
This easy lemon posset recipe would be the perfect dessert for any spring event like Easter or Mother’s Day. It’s great for entertaining because it can be made in advance and looks very elegant using small glasses or hollow lemon halves. Top with fresh berries and mint sprigs for a fresh and flavorful snack that will delight everyone at the table.
What could it be?
Posset is a cold, pudding-like dessert made with boiled cream and citrus juice. Citrus acids help the cream set and acquire a thick, velvety texture.
This drink evolved from a medicinal drink that dates back to the 15th century. It’s even mentioned in Shakespeare! Originally, posset was a warm drink made with curds, wine or ale, and spices. It’s unclear exactly when the creamy, savory dessert we know today was created, but once you try this recipe, you’ll be glad you did.
lemon can ingredients
To make this recipe you will need 4 simple ingredients.
- lemon, of course! You will need 1/3 cup of fresh lemon juice (2-4 lemons). If you want to serve the posset in half lemon halves, scoop out the flesh before squeezing (see below).
- heavy cream – Be sure to use heavy cream or heavy whipping cream, not light whipping cream, half and half, or milk. The high fat content of heavy cream is necessary to help posset set.
- granulated sugar – Adds sweetness and completes the thick texture of the posset.
- And vanilla extract – I tested this recipe with and without vanilla. I loved the subtle warmth it added. It’s so delicious!
Find the full measured recipe below.
How to Make Lemon Cups
Serving possets in citrus cups has been a trend on social media for the past few years (I’ve seen lemon, lime and orange ones too!). It’s so cute and the citrus peel makes for the perfect two bites.
Here’s how to make it:
- Cut 4 lemons in half lengthwise.
- Using a paring knife, make a slit along the edge of the juicy flesh and remove the core.
- Using a spoon and/or your fingers, scoop out the flesh from the lemon peel, making 8 lemon cups.
Don’t waste the scooped flesh. Use a citrus squeezer to squeeze the juice, or strain it through a fine-mesh strainer set over a bowl to get enough juice for this recipe.
memo: Making lemon cups is entirely optional! You can also serve it in small ramekins or serving glasses.
How to Make Lemon Fawcett
Once the serving dish is ready, you can make the posset. The process is quick and easy.
Start by boiling the cream and sugar together. This changes the protein structure of the cream, which when combined with lemon juice helps the cream thicken and set.
Heat cream and sugar in a medium saucepan over medium heat. Whisk until sugar dissolves, then bring to a boil.
Adjust the heat so that the mixture continues to boil for 5 minutes.
important: The cream can easily boil. Watch the stove carefully to make sure there are no sticky lumps forming and reduce the heat as needed. (I learned this the hard way.)
After 5 minutes, remove the pan from the heat. Stir lemon juice and vanilla into cream mixture and leave to cool for 15 minutes.
Stir the posset and then pour it onto your serving plate or lemon halves of your choice. At this point, it will thicken slightly but will not completely harden. Place in the refrigerator and chill for at least 2 hours or until firm.
Decorate and serve!
How to Serve Lemon Fawcett
I like to serve lemon posset topped with blueberries, raspberries, and fresh mint. Lemon zest is also a lovely garnish.
If you’re serving it in a jar, you could also add a little strawberry compote or blueberry compote to create a layered parfait. Serve with shortbread cookies on the side or sprinkle shortbread crumbs or graham cracker crumbs on top.
How to create and save in advance
To get ahead: Make lemon posset for at least 2 hours and up to 2 days before serving. Although it stores well in a glass jar without separating, Fawcett found that in lemon peel, it releases liquid over time. It is best to eat it within 1-2 days.
To save: Store leftovers in an airtight container in the refrigerator for up to 5 days.
My favorite lemon dessert
If you like this recipe, try one of these citrus snacks:
lemon can
serve 8
With a rich, creamy texture and refreshing citrus flavor, this Lemon Posset recipe is an easy and delicious dessert! Serve in small ramekins or glasses, or refer to the blog post above to learn how to make these cute lemon cups.
Prevent your screen from going dark
Heat cream and sugar in a medium saucepan over medium heat. Stir until the sugar dissolves and then bring to a boil.
Reduce heat and simmer for 5 minutes, watching closely and reducing heat as needed to prevent cream from boiling over. Turn off the heat, add lemon juice and vanilla and mix. Let cool for 15 minutes.
Stir the mixture and divide evenly between 8 small ramekins or hollow lemon halves. Chill in the refrigerator for 2 hours or until set.
Garnish with berries and mint and serve.
