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.
Simple…elegant…delicious!
Thank you Jeff!
I agree. Cynthia’s recipes are easy to follow and taste delicious
So simple, so fresh, so good!!
thank you Sandy!
Absolutely the best. Easy and delicious. Put it in a cut glass bowl and it looks so elegant!
so pretty!
Yummy! I did 1/2 cup
Of sugar!
excellent! I’ll try reducing it next time too.
This recipe is absolutely delicious! It is my go to dessert year round due to the rich flavor, creamy texture, and easy prep.
thank you!
Absolutely delicious, elegant, and so easy to prepare. It’s my go to dessert when entertaining and my guests love it.
I’m so happy to hear! Thank you!
I made it for the first time after seeing this recipe, and watching them make it on America’s Test Kitchen!
I didn’t have lemon. But I have to say, I had lime juice, and limes.
I made the recipe as directed with lime, and garnished with some lime zest and whipped cream.
it was fantastic!
like a bougie Key lime pie without the crust!
I made it again for friends for the Holiday weekend.
can’t wait for them to try it.
so easy and delicious.
Excellent! I actually have a lime posset recipe as well! Thanks so much!
https://whatagirleats.com/lime-posset/
Yummy! It will be so refreshing on hot days!
thank you Bea!
Love your posset recipe!
aww! Thank you Amy!
This Lemon Posset recipe is the best! It makes THE most delicious dessert!
isn’t it easy?
This is the best recipe! Thank you.
thanks Cathy!
Just made this again, and am always asked for the recipe when guests take their first spoonful!
so great for a last minute dessert! Thank you!
love it!
isn’t it so easy?
A terrific recipe, one of the best
Did cut back on the sugar a tich
I do as well when I use Meyer lemons! Thank you!
Made this again – it’s the best recipe! Thanks Cynthia.
isn’t it the best? Thanks jill!
This is such a fantastic dish! Its rich flavor, creamy texture, and ease of preparation make it my go-to dessert all year long.
This is an easy dessert. Every guest raves that it’s ‘just the best dessert’. High compliments.
I’ve made it twice. First time I made with lim and 3/4 sugar as stated. Too sweet. Second time I made lemon posset and cut the sugar to 1/2 cup instead. I think much better. I highly recommend and will make this many times. I topped it with berries and mint. I did use graham cracker crumbs on bottom and a dash on top. Thank you for the recipe.
Thank you so much! Love it with fresh berries!
I appreciate the helpful knowledge in this article. This blog always delivers great information. Thank you for sharing such valuable content.
I tried it just as and it was absolutely delicious! My family loved it!Thank you for sharing ❤️
Thank you so much! I appreciate it! Cynthia
I doubled this recipe for a middle school historical tea party. It was a HUGE hit, and the kids were calling “dibs” on the last one left. Surprisingly simple and yet incredibly delicious! I’m going to have to make lime version next!
Thank you so much for your review! I appreciate it!
so easy and so decadent. Added a hint of vanilla and went artsy fartsy with caramelized sugar on top with a blowtorch, and served in lemon skins (cored 4 lemons with a paring knife and poured the mixture in there instead of ramekins). Unreal. Thank you for sharing.
Love this! Thanks so much! It sounds so elegant served this way.
wow, such good dessert
I had this for dessert at a fairly posh restaurant and begged for the recipe from the chef. She said she got it from this website so I made it at home. Delicious!!
wow! That’s so flattering they’re using my recipe! Thanks!
I have a Meyer lemon tree that has ripe lemons every December. This is the first time I’ve made this heavenly dessert, and certainly won’t be my last! It’s smooth and so refreshing. I love it!!
thank you so much!
WTH is is “16oz” of cream? I have cups. I can measure cups. I am not a drug dealer.
are you serious? do you not know that 16 ounces is 2 cups? I can only assume this is a joke?
Also those are some fancy drug dealers you’re hanging out with if they’re making posset!