Lemon Posset (The Easiest Dessert Ever!)

As an Amazon Affilate, I earn commission on qualifying purchases.

Have you ever heard of Lemon Posset? Run, don’t walk to the nearest grocery store pick up some cream…and some lemons!

lemon posset

That’s it, seriously…well and a bit of sugar. I kid you not, Lemon Posset is one of the best desserts I’ve ever had. It’s DEFINITELY the easiest and fastest.

(This post was originally published on July 31st, 2013. As an Amazon Affiliate, I may earn commission on qualifying purchases.) 

Lemon Posset on white tray

A few years ago I was researching pub food for a catering company. Not traditional pub food, like cottage pie or sausage rolls, but fancier gastro pub food. I stumbled across the website of a gastropub just outside of London and was a bit taken back by the menu. Scanning down to the puddings, (desserts) out popped….Posset! “What IS this posset?” 

Lemons on a plate

What is posset?

Possets were originally used for medicinal purposes, as the The Oxford English Dictionary defines it as a, “drink made of hot milk curdled with ale, wine, or other alcoholic liquor and typically flavored with spices, drunk as a delicacy or as a remedy for colds.” While the Folger Shakespeare Library describes it as having eggs and being similar to our modern day eggnog. We do know that posset has been around for hundreds of years and that Shakespeare refers to possets in several of his plays, including this line from The Merry Wives of Windsor…

“yet be cheerful knight: thou shalt eat a posset to-night at my house; Where I will desire thee to laugh at my wife.”

After researching several posset recipes online, my head was swimming in disbelief!

What is posset made from?

While old versions of posset used ale or wine to instead of citrus, most modern possets use citrus. Lemon, sugar and cream. Could a dessert with just THREE ingredients really be THAT good? Yep, that’s it. I was still a bit skeptical…no cornstarch…no flour…no eggs? While this recipe is made with Eureka lemons, you can easily make a Meyer lemon posset. If you’re using Meyer lemons, which tend to be sweeter, you can reduce the sugar slightly if you wish.

lemon zest

How does a posset set?

Well, that’s where the citrus comes in!  After boiling the sugar and the cream together, you add the lemon juice and zest. The lemon juice causes a reaction with the cream resulting in it setting up. The resulting texture is smooth and creamy very similar to a panna cotta.

What’s the difference between panna cotta and posset?

Panna cotta means “cooked cream” in Italian. The difference between panna cotta and posset is that panna cotta uses gelatin, and posset relies on the acid in citrus to help it set. Here’s a recipe for Vanilla Panna Cotta.

Can a posset be made ahead of time?

Absolutely! In fact, while posset only takes a few minutes on the stove, it does require at least an hour or two in the fridge to set. It can even be made the day or night before you are going to serve it.

lemon posset in crystal glass

How long does lemon posset last?

While it only lasts about 3 days in the refrigerator, it never lasts that long around here, as the portions are small, and the recipe only makes 6 servings. This is a rich dessert. So you can also make the portions a bit smaller and serve 8, especially if you add a bit of fruit on top of each serving.

How do You Make Posset?

First zest one lemon. You should get about 2 teaspoons. Next, juice the lemon. You should get about 5 Tablespoons of lemon juice.

lemon juice

Bring the cream and sugar to a boil over a medium high heat. Reduce the heat to medium and continue stirring cream and sugar for 3 minutes, watch the heat and lower if needed to avoid the cream boiling over. Remove cream mixture from heat. Add zest and juice and let cool for about 10 minutes. (This is especially important if you are going to be transferring the Lemon Posset into crystal glasses.)

zest into cream

Can you make sugar free posset?

Absolutely! I wondered if a dessert this easy could be made sugar free! For a sugar free posset which is also low carb and keto friendly, I just substitute erythritol for the sugar. There is virtually no taste difference! Here’s my low-carb posset recipe.

sugar free pudding
Low-carb, keto friendly lemon posset.

What Can You Serve With Posset?

Lemon posset with fresh blueberries.

Lemon Posset is the perfect backdrop for just about anything! Top each serving with a sliver of lemon, a few raspberries, blueberries or blackberries and a spring of fresh mint, or perhaps a shortbread biscuit!

Lemon posset top shot

I hope you enjoy the delicious simplicity this Lemon Posset soon!

Here’s my Lavender, Honey and Orange Posset for a deliciously floral take on the original recipe.

Lavender posset

Love lime? Try Lime Posset with graham cracker crumbs!

Lime posset in glass.

A note about sugar!

Two or three readers have commented that it’s “too sweet” with 3/4 cup of sugar. If you prefer a tarter dessert, try 1/2 cup or 2/3 cup!

lemon posset.

Lemon Posset

Cynthia
This delicious and easy English dessert is made from just three ingredients!
4.98 from 206 votes
Prep Time 5 minutes
Cook Time 10 minutes
chill 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine British
Servings 6 servings
Calories 357 kcal

Ingredients
 
 

  • 16 ounces heavy cream
  • 3/4 cup sugar (5.25 ounces)
  • 5 Tablespoons fresh lemon juice and zest about one large lemon

Instructions
 

  • Bring cream and sugar to boil over a medium-high heat, stirring until sugar dissolves. Reduce heat to medium, and boil 3 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat.
  • Stir in lemon juice and zest and let sit for 10 minutes to cool.
  • Stir mixture again and divide among six ramekins or glasses.
  • Cover each ramekin with plastic wrap and chill until set, 1 hour or overnight.
  • Allow to set completely before garnishing Garnish with fresh berries or mint.

Video

Notes

  • Note: a few readers have said that it is "too sweet" with 3/4 cup. If you prefer a tarter flavor, I'd suggest cutting the sugar back to 1/2 cup.
  • Meyer lemons can be used when they are in season.
  • This recipe can easily be doubled. 

Nutrition

Serving: 1servingCalories: 357kcalCarbohydrates: 28gProtein: 2gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 21mgPotassium: 89mgFiber: 0.3gSugar: 27gVitamin A: 1114IUVitamin C: 7mgCalcium: 53mgIron: 0.2mg
Tried this recipe?Let us know how it was!

Similar Posts

273 Comments

  1. Oh yum! I will definitely be making these, maybe a bit of fruit added on top so it can be considered a fruit course. 🙂

  2. This sounds so “delirious”…, I’m going to town tomorrow and pick up all the ingredients.
    Even a non-cook, such as myself, should be able to make this decadent dessert….

  3. 4 stars
    Oh dear lord … I don’t know that a word exists that’s good enough to describe these in all their scrumptiousness. Once you mentioned that you macerated the raspberries in Chambord, I knew I’d be making the citrus one first, Chambord and all. I am a total sucker for lemon or lime paired with raspberries. Thanks for sharing at Who Needs A Cape?’s Super Sunday link party – hope you’ll be back next week for more linky fun!

    SherryO @ WhoNeedsACape.com
    Not Your Average Super Moms …

    1. Sherry, I’m glad you liked it! And how EASY is it? I can’t believe I have made it my whole life without having this dessert in my back pocket! LOL!

  4. These sound delicious! I bought some Tupelo honey at the Amish market because of the Van Morrison song. I’m going to try it in this recipe.

    One thing, though-the recipe doesn’t say when to add the honey. Do you add it before or after you boil the cream?

  5. 5 stars
    I loved Mary Berry’s posset when I tried it last October in Scotland, and decided then that I had to make it when I got home. I haven’t made it yet, but I do have all the ingredients, too! Can’t wait, but will have to dream up my own flavor combination!! How fun! Love your photos!!

  6. WOA – I never thought three ingredient desserts could be so appealing! Come to think of it, not sure I’ve ever had a posset – but you are right, the possibilities are endless and you have some fine examples on here! So light and refreshing and deeeeelicious!

4.98 from 206 votes (103 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating