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lemon posset on spoon
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4.89 from 35 votes

Lemon Posset

Traditional English dessert
Prep Time5 mins
Cook Time10 mins
chill1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: British
Servings: 6
Calories: 361kcal
Author: Cynthia


  • 16 ounces heavy cream
  • 3/4 cup sugar (5.25 ounces)
  • 5 Tablespoons fresh lemon juice about 1 medium
  • 2 teaspoons grated lemon zest


  • 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. Let cool 10 minutes.
  • 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 lemon zest, berries or mint.



  • Meyer lemons can be used when they are in season. Since they are sweeter than Eureka lemons, you can reduce the sugar slightly.
  • This recipe can easily be doubled. 


Serving: 1serving | Calories: 361kcal | Carbohydrates: 28g | Protein: 2g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 104mg | Sodium: 29mg | Potassium: 74mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1111IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 1mg