Lemon Posset Recipe With 3 Ingredients

This old-fashioned British dessert uses just three-ingredients and sets into a smooth, creamy custard every time, without eggs or gelatin. It’s one of the easiest no-bake lemon desserts you can make.

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All you need is heavy cream, sugar, and fresh lemon juice. The trick is simple. Boil the cream and sugar, then stir in the lemon juice, and it thickens on its own as it chills. No baking, no special equipment, and no guesswork, which makes it a great make-ahead dessert.

I like to make this when I need something quick that still feels like a proper dessert. It’s rich, bright from the lemon, and reliable every single time, which is exactly what you want when you don’t feel like wasting ingredients.

If you like simple, reliable lemon desserts, you might also like my Lemon Sponge Pie or Ricotta Lemon Muffins. Both use basic ingredients and come together without a lot of fuss.

Why this works

Why lemon posset sets without eggs

Lemon juice has enough natural acid to thicken hot cream. When you add it after boiling the cream and sugar, it reacts with the dairy, creating a smooth, custard-like texture as it cools.

If your posset didn’t set in the past, it usually comes down to two things

• The cream didn’t boil long enough
• There wasn’t enough fresh lemon juice

Get those right, and it works every time.

Ingredients for Lemon Posset

You only need three ingredients for lemon posset, and they all matter. Don’t swap or shortcut here.

• Heavy cream – Use full-fat heavy cream. Lower fat creams may not set properly.
• Granulated sugar – Balances the lemon and helps create a smooth texture.
• Lemons – Use fresh juice only. Bottled lemon juice won’t give the same results.
• Optional Garnish: Fresh raspberries or other fruit for serving.

How To Make Lemon Posset

Step 1. Juice the lemons and strain. If you need guidance on juicing your lemon, check out this article on how to measure it. The Juice of One Lemon

Step 2. In a medium saucepan, combine the cream and the sugar.

Step 3. Bring the mixture to a steady boil over medium heat, stirring until the sugar dissolves. Let it boil for about 10 minutes until it reduces to 2 cups. This step matters, so don’t rush it. If it doesn’t reduce enough, the posset may not set.

Step 4. When the mixture is reduced to two cups, remove the saucepan from the heat and pour into a bowl, then stir the lemon juice into the cream mixture.

Step 5. Let the mixture cool for 15 minutes, then strain the cream through a mesh strainer into a bowl or measuring cup. Pour the custard into four ramekins, then refrigerate for two hours or until set.

You can leave the posset as is or top it with raspberries and lemon zest.

Storage

If you have any leftover lemon cream, store it in the refrigerator, covered, for up to 3 days. The texture may become slightly firmer, but it will still taste delicious.

What To Pair This Lemon Posset

This is rich lemon dessert, so it helps to add something with texture.

• Fresh Fruit: Fresh berries like raspberries or blueberries cut through the creaminess
• Cookies: Buttery shortbread such as Easy Lemon Shortbread Cookies or a fruity biscotti, add a little crunch alongside the creamy dessert.
• Dinner Pairing: If you’re serving this after dinner, it pairs well with something simple like Whole Roasted Lemon Pepper Chicken or a grilled salmon fillet.

Common Problems and How To Fix Them

Before you go

If I’ve got cream and a couple of lemons in the fridge, I know I’ve got an easy dessert ready to go. I like to make lemon posset when we have company because I can make it ahead of time and not worry about dessert at the last minute.

It’s one of those recipes that feels a little fancy but couldn’t be easier once you try it. Make a batch, tuck it in the fridge, and when you’re ready, it’s already set and waiting.

More Creamy Desserts To Try

If you’re looking for more simple lemon desserts or easy make-ahead treats, here are a few more to try.

• Bourbon Pecan Pie – A rich, gooey pecan pie with a splash of bourbon that deepens the flavor without making it complicated.
• Chocolate Cream Pie – A classic stovetop chocolate filling with a smooth texture and a crisp crust that always turns out right.
• Butterscotch Meringue Pie – A sweet, buttery filling topped with a light meringue for a mix of creamy and fluffy in every bite.
• Lemon Lime Cream Pie – Bright citrus flavor in a smooth, creamy filling that’s easy to make and great when you want something fresh.

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Recipe

First published: April 25, 2016. Last updated: March 29, 2026, for better readability.

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