Lemon posset is by far the easiest dessert you can make. It delivers softly set, lemon-scented cream that is perfect served with quick blueberry jam or fresh berries.

Ingredients

This lemon posset recipe is just dreamy. It only requires three ingredients and a quick assembly job before setting in the fridge for a few hours. It delivers a perfect pudding, custard-like texture without the need for gelatine or eggs.

Cream. Use fresh heavy cream/whipping cream.
Sugar. I used caster sugar but granulated sugar/light brown sugar will also work.
Fresh lemon juice and lemon zest. Other citrus like lime or orange will also work.

How to make lemon posset

Pour the cream into a medium saucepan and add the sugar. Set over medium heat and stir until the sugar has dissolved. Bring to a simmer and the moment it start to boil, remove from the heat then stir in the lemon juice and zest. At this point you can strain the lemon posset mixture through a fine-mesh strainer but I don’t bother. Transfer the mixture to small serving dishes like ramekins, jars or bowls then place in the fridge and allow to chill and set for at least 6 hours but ideally overnight.

Can I make this ahead?

Lemon posset is the perfect dessert recipe to make in advance. The cream requires at least 6 hours of chilling in the refrigerator to set but can be made up to two days in advance and kept covered with plastic wrap in the fridge.

What to serve with lemon posset

This is a great recipe to serve with fresh berries on its own but a spoonful of homemade jam/berry coulis or lemon curd is a welcome addition. Shortbread cookies/biscuits are delicious for dipping.

Lemon desserts