This lemon posset is one of those desserts that feels like you planned, even when you didn’t. It takes just three ingredients and a few minutes on the stove, then the fridge does the rest.
If you’ve never made one before, don’t worry about getting it perfect. This is a simple, reliable dessert. Once you see it set up into that smooth, creamy texture, you’ll understand why it’s been around for so long.
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Why This Recipe Works
Lemon posset is creamy with a clean, bright lemon flavor that isn’t too sharp. The texture is soft and smooth, closer to custard than to pudding, and it holds its shape without eggs or gelatin.
It’s a good choice when you want something quick that still feels like a proper dessert. No oven, no complicated steps, just a saucepan and a little patience.
If you want more lemon desserts, check out the Lemon Sponge Pie or Ricotta Lemon Muffins.
Posset Ingredients
- Heavy cream – Full-fat cream gives the best texture and helps the posset set properly.
- Granulated sugar – Balances the tartness of the lemon.
- Fresh lemons – Use both the juice and zest for the best flavor.
- Optional: Fresh raspberries for serving
How to Make It
Step 1. Juice the lemons and strain out the seeds.
Step 2. In a medium saucepan, heat the cream and sugar, stirring until the sugar dissolves. Bring it to a gentle boil and let it cook for about 10 minutes, until slightly reduced. Monitor it so it doesn’t boil over.
Step 3. Remove from the heat and stir in the lemon juice. Let it sit for about 15 minutes.
Step 4. Strain the mixture through a fine sieve, then pour into ramekins. Chill for at least 2 hours until set.
Serve cold, with raspberries and a little lemon zest if you like.
What Helps This Turn Out Right
Use fresh lemon juice. That’s what gives the posset its clean flavor and helps it set.
Make sure the cream cooks long enough. If it doesn’t reduce properly, the posset can stay too loose.
Stick with heavy cream for the best results. It gives you that smooth, rich texture that makes this dessert worth making.
Storage
Keep covered in the refrigerator for up to 3 days. It will firm up a bit more as it sits, but stays smooth and creamy.
What to Serve With It
Fresh berries, such as raspberries, blueberries, or strawberries, work well here.
Shortbread or biscotti adds a little texture on the side.
It also makes a nice finish to a simple dinner, such as roasted chicken or grilled fish.
Get the Recipe: Lemon Posset
About One Hot Oven
I’m Jere’ Cassidy, the baker behind One Hot Oven, where I share from-scratch baking tips and classic desserts that actually work in a real home kitchen.
