Lemon Posset (The Easiest Dessert Ever!)
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Have you ever heard of Lemon Posset? If not, run, don’t walk to the nearest grocery store pick up some cream…and some lemons!
“This recipe is absolutely delicious! It is my go to dessert year round due to the rich flavor, creamy texture, and easy prep.”
That’s it, seriously…well, and a bit of sugar. I kid you not, lemon posset is one of the most delicious, easiest and creamiest desserts you’ll ever make! Add some fresh berries and it’s perfect for a dinner party. Even though you make think this is a new “Tiktok dessert”, It’s been on my website for nearly 12 years. (This post was originally published on July 31st, 2013)
Back in 2013, 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?” Turns out this classic British dessert has been around for centuries!
What is posset?
Possets were originally used for medicinal purposes, as the The Oxford English Dictionary defines it as a, “hot 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 juice; 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?
Although 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.
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 result is smooth and creamy texture very similar to a panna cotta. While it was traditionally sipped as a warm drink, now it is refrigerated to set up. Allow 1 hour of chilling time minimum for best results. Several hours is even better.
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! This is a great make-ahead dessert. In fact, while it’s a quick dessert to make, 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.
How long does lemon posset last?
Posset lasts about 3 days in the refrigerator, although 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.
Ingredients for posset
The best part about this lemon posset recipe are the simple ingredients!
- 16 ounces heavy whipping cream or double cream
- 2/3 cup sugar (4 2/3 ounces)
- 6 Tablespoons fresh lemon juice and lemon zest from about one large lemon or two medium lemons
How do You Make Posset?
First zest one or two lemons. You should get about 3 teaspoons. Next, juice the lemon. You should get about 6 Tablespoons of lemon juice.
- Combine cream and sugar in a medium saucepan and bring to a boil over a medium high heat. Reduce the heat to a gentle boil, and continue stirring until sugar dissolves and mixture thickens, about 8 minutes. Watch the heat and lower if needed, to avoid the cream boiling over.
- Remove cream mixture from heat.
- Stir in lemon juice and zest and let sit for 10-15 minutes to cool. (This is especially important if you are going to be transferring the posset into crystal glasses.)
- Strain through a Fine-Mesh Strainer or sieve and pour into pretty Crystal Gasses, small containers, ramekins or even hollowed-out lemon halves .
- Cover each ramekin with plastic wrap and chill to set, 1 hour or overnight.
- Allow to set completely before garnishing. For an elegant presentation add a bit of grated, lemon rind, fresh berries, or mint just before serving.
Can you make posset with any citrus fruit?
Orange Posset is delicious, and I have two varieties; orange posset.
Lavender, Honey and Orange Posset for a delicious floral spin on the original recipe.
Love lime? Try Lime Posset with graham cracker crumbs.
Can you make sugar free posset?
Absolutely! 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.
What Can You Serve With Posset?
Lemon Posset is the perfect backdrop for just about anything! Top each serving with a sliver of lemon, fresh berries, a spring of fresh mint, or perhaps shortbread cookies!
Looking for more easy dessert recipes?
Strawberry Fool is another traditional British dessert.
Creme Anglaise with Fresh Berries
Lemon Posset
Ingredients
- 16 ounces heavy cream
- 2/3 cup sugar (4.7 ounces)
- 6 Tablespoons fresh lemon juice and zest about one large lemon or 2 medium
Instructions
- First zest one or two lemons. You should get about 2 teaspoons. Next, juice the lemon. You should get about 6 Tablespoons of lemon juice.
- Bring cream and sugar to boil over a medium-high heat, stirring until sugar dissolves. Reduce heat to medium, and boil about 8 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 10-15 minutes to cool.
- Stir mixture again. Pour mixture through a sieve to remove zest, and divide among six ramekins or glasses.
- Cover each ramekin with plastic wrap and chill until set, a minimum of 1 hour or overnight.
- Allow to set completely before garnishing. Garnish with fresh berries or mint.
Video
Notes
- Mixture can be strained through a sieve if desired to remove zest.
- Meyer lemons can be used when they are in season.
- This recipe can easily be doubled.
Thanks about this recipes. I like lemon and honey. Its very delicious and yummy.
So easy too Robert!
Cynthia, I have made your delicious dessert “Posset” we all enjoy it so much, thank you for sharing the recipe, and the beautiful photo presentations.
thank you Lidia! It’s one of my favorites! So easy too!
I tried it but when I added the lemon juice the cream immediately curdled , it did set well but was not a smooth texture but grainy… What did I do Wrong?
hmmm, that’s interesting. It is supposed to curdle, because that’s how it sets up. Was the sugar dissolved completely before you added the lemon juice? That’s the only thing I can think of that would make it grainy?
These looks absolutely delicious! I’ve mever heard of posset before and couldn’t wait to try it. I tried making the Orange Honey Lavender Posset, but it didn’t set. Only a top layer set and the rest was completely liquid. 🙁 Any suggestions? I’m going to try it a second time, so any tips are greatly appreciated.
Hi Kay,
I’ve never had it not set up. Did you use heavy cream or half and half? It’s pretty much just heating the sugar and cream together until the sugar dissolves, then adding the citrus zest and juice to curdle the cream. It usually takes an hour to set up in the fridge.
Ooh I have never heard of lemon possets before, but they do look easy to make and delicious. I’ll have to try it out!
You seriously need to try it. So easy and fast!
I remember a very long time ago seeing the word posset, and thinking it had been mispelled! This is really lovely. And so easy!
When I first saw it many years ago, I rhymed it with Cosette…Now I think it’s more POS-et. It’s super easy Mimi!
I love Lemon Posset – do decadent but so delicious, I love this for special occasions, such a fresh creamy dessert
Laura x
Even though it’s great for special occasions it’s a great no-fuss dessert!
Can you use artificial sweetener in place of the sugar?
Hi Joyce! I’ve been meaning to try it with Swerve because it would be a great low-carb dessert! I can’t think of any reason why it wouldn’t work. Report back to me if you try it.
AMAZINGLY easy and delicious! Naturally gluten free. I followed the recipe exactly. Added fresh blueberries on top. Our whole family loved it. Thanks for such a wonderful recipe.
Thank you Christina! I appreciate your kind comments.
This dessert is divine and super easy to make! It only has 3 ingredients and is so California, with all the lemon trees around. I highly recommend this recipe. I think it tastes better the longer it sets so I suggest giving it more than an hour, maybe 2 or 3.
Thank you Natasha! Isn’t it though? One of my favorites!
I am unable to eat sugar. Can this be made with faux sugar.
That’s a great question! I’ve been meaning to try it with swerve for a low-carb, sugar free version! I believe it will since the process that firms up the posset is the curdling action between the cream and the citrus! Good luck and let me know how it turns out!
This is brilliant! And, like all good things, it’s so simple. I’ll be trying this over the weekend. Thank you, Cynthia.
That’s the most amazing thing is how so few ingredients and what a simple preparation it is!
very delicious ! it is very sweet also so I would decrease the amount of sugar a little bit.
you totally could!
Simple and effective!! PS. Your blog is looking great
Loved this! So easy and delicious. I can’t believe it only took 3 ingredients. Spring and summer staple in my house from now on.
Wonderful
I have been making this for years from your recipe, and when I first saw it yours was the only one I found. Now it seems that there are so many others which seem to have taken a page from your book! I know yours is the “original” to me and I have shared it with so many others who all love it as well.
Thanks so much! it’s definitely a keeper!
Wow! You were not kidding about how EASY this was! So delicious, too. Can’t wait to share with friends.
So glad you liked it!
This is such a delicious and refreshing treat, yet the ingredients cannot be any simpler. Fancy enough to impress your guests.
thank you!
Wow! So much to learn in this very interesting post – I loved learning the history of the recipe. So easy & elegant and perfect for spring and summer! Yum!
thank you!
What a cool recipe and I’ve never actually heard of posset before! Love the traditional recipes and I’ll definitely be giving this one a try. I’d be so tempted to add a splash of limoncello though not authentic haha.
Keep up the great work!
thanks!
Can’t believe how simple and delicious this is. Thanks for sharing, we’ll be making this again.
so easy to make and tastes so good! I always have to make a couple extra because my guests always want seconds. Melt in your mouth good. My new favorite go-to dessert!
Thank you! Ours too!
Living in Arizona, I am the thankful recipient of many lemons every Spring. I was scouring the web looking for new recipes for cakes and found one at Christina’s Cucina, in which she linked this recipe! It was so easy and delicious! Will definitely make again!
just seeing this! Thank you!
This is a staple in my repertoire of desserts, especially when I’m entertaining. It truly is the easiest dessert ever and absolutely foolproof! Everyone is always impressed when I serve posset and I’ve given your recipe to many friends!