Lemon Posset Recipe

Janette Fuschi | Culinary Ginger

Lemon posset is an easy and a wonderfully light custard-like dessert. The addition of fresh lemon makes this a perfect chilled dessert to serve all summer.

The best desserts are the easiest desserts and it could not be any easier to make this flavorful posset. You’ll notice that it is egg free, which is a big help because there is no tempering involved and you don’t have to worry about curdling the eggs.

So, if there are no eggs, how does this thicken? Well, there is a bit of science to it and it’s all in the lemon.

Lemon Posset Photo

When acid (lemon) is added to cream, it changes the pH and causes the once separate milk caseins to bond together.

Adding lemon to milk is a totally different story. Because of the different viscosity than cream, the milk becomes curdled and the curds separate, this is how ricotta is made (a little fun fact).

Lemon Posset Picture

This lemon posset is refrigerated after cooking and that helps it thicken further.

Another bonus to this recipe that it is elegant enough to serve for a dinner party and a great make ahead dessert. Slightly tart and a little sweet, but not too sweet which the cream and lemon help to cut through.

Lemon Posset Image

This dessert has a lovely light pudding/mousse-like consistency and is always served with some type of buttery cookie so you can dunk the cookie for the perfect bite. I also like to serve fresh fruit alongside, like raspberries, which complement the fresh lemon.

It is a cream-heavy dessert, but you don’t notice this because of the lemon. Isn’t lemon just great for everything?

Lemon Posset Pic

This dessert started its life as a hot drink curdled with wine or ale, often sweetened and spiced, that was served in the Middle Ages. Also, known as a poshote and poshotte, this dessert has since been turned into a popular British dessert and certainly come a long way since its inception.

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Lemon Posset Recipe

      4 Servings


  • 2 cups Heavy Cream, 16 fluid ounces
  • 1/3 cup Granulated Sugar
  • Lemon Juice, from 2 lemons
  • Lemon Zest, from 2 lemons


  1. Add the cream and sugar to a saucepan over medium heat.
  2. Bring to a boil, while stirring and simmer for 3 minutes until the sugar is dissolved.
  3. Remove from the heat and stir in the lemon juice and zest, the mix will start to thicken.
  4. Allow to cool for 5 minutes then pour into 4 individual dessert glasses.
  5. Refrigerate for at least 5 hours to overnight until set.
  6. Serve with a buttery cookie.


Cooking Method:
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Related Recipes:
British Recipes, Pudding Recipes, Dessert Recipes, Lemon Recipes, Easy Recipes, Boiled Recipes, Gluten Free Recipes, Gluten Free Dessert Recipes, Make Ahead Recipes
Recipe Yields:
4 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Janette Fuschi
Recipe Yields: 4 servings
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 308 minutes

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories from Fat 352
Calories 474

% Daily Value*
Total Fat 44g
  Saturated Fat 27g
Sodium 45mg
Total Carbohydrate 20g
  Dietary Fiber 0g
  Sugars 16g
Protein 2g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Janette Fuschi

About Janette

Janette is a British ex-pat living in Southern California. On her blog, Culinary Ginger, you'll learn all about it. On Food Fanatic, you'll see her favorite British classics, and ours too!

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