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.
This has become one of my “go-to” recipes! I always have the ingredients, and it’s easy and delicious!
This is such a wonderfully refreshing summer treat! Absolutely love how creamy and lemon-y it is.
My nana used to make lemon posset every Sunday. One of my favourite desserts!
that’s awesome! you must be British!
True story, I had never heard of these before, and I am definitely making up for lost time now!
Crazy how simple it is! Thanks!
This was my first time making posset, and it is absolutely lovely! It tastes so clean and refreshing. I’m intrigued by the Shakespeare connection, too. Thanks for the background info!
you’re welcome! Thank you!
Served at a recent baby shower and WOW – it was gone within minutes. A fan favorite and the beautiful color matched the decor.
It is perfect for a baby shower! Awesome!
Delicious and easy to make lemon dessert. I’m a fan
Thank you!
I made this using erythritol. I is excessively sweet. What can I do to fix it.
I have a low carb version, It uses less erythritol.I wish you hadn’t given me a poor rating since you changed the recipe! Here’s the link to the low-carb version which uses less erythritol. https://whatagirleats.com/sugar-free-pudding-lemon-custard/
That recipe calls for exactly the same amount of sweetener. If she had followed the linked recipe, she’d be in the same boat. Also, you call the other one a custard, but there are no eggs….quite confusing.
Sorry, I’m not sure what “that recipe” is? The reason I call the other one “sugar free custard” is because no one is searching for “sugar free posset”, but I could add, “egg free custard” for more clarity. Your comment is confusing, what “She” are you referring to?
Use less erythritol or more lemon juice.
I read about lemon posset in a book and had to google it because I had never heard about it. Since then I’ve made it several times whenever I’ve heavy cream left over and I simply love it. A friend of mine gets always gets their share and raves about it. So thank you for the recipe!!!
Thank you for this delicious recipe.
As I grew up with Italian cuisine, I can only confirm that its texture is similar to that of the panna cotta.
But only when the panna cotta is prepared the traditional way, without gelatin.
Thank you! I love hearing that!
What would happen if I use 1/2 and 1/2 instead of heavy cream? That’s what I have on hand, and the temperature outside is -14, so I don’t want to venture out! We had lemon posset at our local British bakery yesterday, and it was amazing!
I have never tried it with 1/2 and 1/2, so I’m not sure. You can try it? Let me know how it turns out!
Thank you! I waited till I could venture out to the store, and did it correctly, so no update about 1/2 and 1/2.
We first had it at our new British bakery, and loved it! So I googled and found your recipe….just as good! Thank you so much!
OMG, this is orgasmic! Thank you. I had never heard of posset and needed a gluten free dessert for a dinner party. This elevated the whole meal. I cut the sugar back marginally as I prefer things a bit more tart. Thank you for this recipe that will now be my ‘company’ dessert.
Lol! Thank you!
Posset-ively fabulous recipe – love that it’s so simple and with a few good ingredients puts together a super dessert in no time.
Thank you so much!
I’ve never heard of possett dessert before so I made this and I served it. omg it was amazing, then I did add berry coulis to it also; It was so good!!
yes, a berry coulis is perfect! Thanks so much!
Made for the first time tonight. Doubled the recipe and I love it. However, I am sharing it with some British friends tomorrow and I am looking forward to their comments!!!
thanks so much Gwyneth! I hope they enjoy it!
So easy! This recipe helped a lot. Had to make it for my Shakespeare project so good.
The ingredients are also easy to get a hold of.
Thank you rachel! So awesome you made it for a Shakespeare project! I’ll bet everyone was impressed! I’d love it if you could give it a star rating too! Thank you!
One of my favourite desserts and it always comes out perfectly every time.
It’s definitely a great recipe to have in your repertoire!
Love Lemon Posset! This looks absolutely fantastic. Such a delicious and easy dessert with only a handful of ingredients.
Yes, so simple! THanks!
Citrus flavors are my favorite. This dessert is so easy to make and refreshing for the season. Presentation perfect.
thank you!
I adore lemon possett! This recipe is just like I had at my favorite restaurant.
it’s very popular in London!
Wow! So easy and so tasty! Going on high rotation!
Five stars because I love lemon, and it’s incredibly easy! I allowed it to boil for a few minutes longer (at the advice of a Brit friend), and it still came out perfect. It seems like it may take some practice to judge the amount of sugar for the size and type of lemons you have available. I could eat a whole recipe with a basket of berries! Thank you.
Thanks John! I don’t think you really need to boil it for any longer than I recommended. As for the sugar, I have the measurements, so no guessing!
Love the recipe or lemon posset!!! is easy and few ingredients. Thanks for sharing 🙂
Perfect summer dessert! We made it for the first time yesterday and I was blown away at how easy this is to make and how creamy and zingy the final result was! Superb!