My Lemon Posset dessert recipe looks so elegant with a bright lemony flavor, and it’s the easiest recipe with just three ingredients: lemon juice, cream, and sugar that form a smooth and spoonable custard. I love to serve this in lemon cups or ramekins for a perfect springtime presentation, and it’s a great make-ahead dessert!
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Lemon Posset Video
Watch me use 3 simple ingredients to make lemon posset – a sophisticated lemon dessert fit for royalty. You’ll also see how easy it is to prepare the lemon cups.
Easy Lemon Posset Recipe
When I first tasted lemon posset, I fell in love. Even though it’s so simple, this recipe becomes a sophisticated dessert that makes you feel like royalty, which is a perfect description! Like my Eton Mess and Banoffee Pie, it’s a classic British dessert that was rumored to be one of Queen Elizabeth II’s favorite desserts, and even served at her wedding. I love bringing this dessert to parties and events because the presentation is adorable, served in lemon peels.
If it’s good enough for the Queen, it’s good enough for me! I just love the cheery color of the custard served in lemon cups. The smooth custard is similar to Panna Cotta, but the lemon juice sets up the cream without the use of gelatin or eggs. It’s a no-bake dessert with just 5 minutes on the stove.
Ingredients for Lemon Posset
Grab these three ingredients and a saucepan to make lemon posset in super cute individual-serving cups. To dress these up, once the posset is set, I like to top with fresh berries, mint leaves, slices of lemon, or homemade whipped cream.
- Heavy whipping cream – this reacts with the lemon juice to create the creamy custard—don’t substitute with anything lower fat, since it will only set up with 36-40% milk fat.
- Sugar – adds the perfect sweetness to offset the acidic lemon juice, and it dissolves perfectly when heated.
- Lemon juice – skip the bottled juice here since the flavor is dull and may not set up correctly. Bonus—you use the lemon peels to serve the custard. I like to get a big bag of inexpensive lemons at Costco, which work perfectly.
Can I Use a Different Citrus Juice?
For a twist on this lemon posset, try swapping the citrus for lime juice, half lemon and half orange juice, or even blood orange juice (increase the juice by 1 Tbsp). Be sure you have 5 Tablespoons so the custard will set.
How to Make Lemon Cups
To prep the lemon peels, cut them in half lengthwise and spoon out the inside juice and membrane. Reserve the juice for the recipe by mashing the pulp and straining it through a sieve.
How to Make Lemon Posset
To make the custard, you’ll need just 5 minutes of active cook time. It’s quick, so be sure your lemon halves or ramekins are ready before beginning. This recipe makes about 10-12 lemon halves or 6 ramekins.
- Boil – heat the cream and sugar in a small saucepan, stirring until the sugar dissolves completely and the mixture comes to a boil. Adjust the heat to keep the mixture from boiling over and keep at a medium boil for another 5 minutes, stirring occasionally. This reduces the cream slightly, resulting in a better set.
- Add the lemon – take the saucepan off the heat and whisk the lemon juice into the cream mixture, then set the pan aside for 15 minutes to cool. Pour it through a fine mesh sieve into a large measuring cup with a spout. This creates the super smooth texture!
- Fill the ramekins or lemon halves with about 3/4” of the lemon custard. If it’s thicker than that, it may not set properly.
- Refrigerate – put the cups into the fridge for 2 hours or until set. If you want to store it for longer in the refrigerator, cover with plastic wrap once it’s set so it doesn’t absorb any refrigerator smells. Garnish to your heart’s delight just before serving.
Why didn’t my lemon posset set?
Be sure to use heavy whipping cream, not light cream or milk. Also, be sure to boil the cream and sugar mixture for 5 minutes to reduce the cream to the right consistency. If the custard didn’t set, add another tablespoon of lemon juice and then boil for 2 minutes, cool, and chill.
Can I make dairy-free lemon posset?
If you swap the heavy cream with canned full-fat coconut cream, it won’t set correctly, but you can still serve it as a thick pudding or in a parfait.
Make-Ahead and Storage Tips
- To Refrigerate: Once the possets have chilled for about 2 hours and are set, cover with plastic wrap and store for up to 3 days. Between friends, I have enjoyed leftovers refrigerated for up to a week while testing scores of these, but they do start to get a bit of liquid condensation at the top that needs to be drained off with longer storage.
- Freezing: I wouldn’t recommend freezing since the custard can turn grainy or icy.
How to Serve Lemon Posset
While I love the simplicity of serving lemon posset in a lemon cup or ramekin, here are more ways to enjoy it:
- In premade crusts, like my Lemon Tartlets, or use it as the filling for a Fruit Tart with a Sweet Tart Crust.
- Layered in a parfait with granola, crushed graham crackers or shortbread cookies.
- Drizzled with Strawberry Sauce for a lemony strawberry cream dessert
- Topped or rolled into Crepes
- Poured over my mini Pavlovas
Lemons are one of my favorite ingredients in Spring. I love serving lemon desserts, like my Classic Lemon Bars, Lemon Cheesecake, and Lemon Curd, since the flavor is so refreshing, and Lemon Posset is in my top list of favorite lemon recipes. You’ll love how sophisticated these look – make them and you’ll impress everyone!
Lemon Posset
Ingredients
- 2 cups heavy whipping cream*
- 2/3 cup granulated sugar
- 5 Tbsp lemon juice, from about 3 lemons*
- Lemon slice or berries, optional for serving
Instructions
- Boil – In a small saucepan, heat the cream and sugar, stirring to dissolve the sugar. Bring to a boil, then adjust the heat so it doesn’t boil over and keep it at a medium boil for 5 minutes.
- Add lemon – Remove the pan from the heat and stir in the lemon juice, then set aside to cool for 15 minutes. Strain the mixture through a fine mesh sieve set over a large measuring cup with a pouring lip.
- Fill – Divide the mixture between 6 ramekins or between 10-12 lemon halves* if you prefer to serve it that way. Fill your serving cups about 3/4” full so it sets up properly.
- Refrigerate for at least 2 hours or until fully set, then top with whipped cream if desired, along with a lemon slice or berries for garnish.
Notes
*Use real lemon juice, not concentrate. *How to Make Lemon Cups: If you want to serve out of lemon peels, cut 5 to 6 lemons in half lengthwise and spoon out the inside juice and membrane. Reserve the juice for the recipe by mashing the pulp and straining it through a sieve. Make-ahead & Storage: Once the possets have set (after about 2 hours), cover with plastic wrap, so they don’t absorb food odors, and store in the refrigerator for up to 3 days.
Nutrition Per Serving
Filed Under
More Easy Party Desserts
Lemon Posset is one of the easiest party desserts to make and serve. If you want more crowd-pleasing dessert recipes, you’ll love these:
- Mini Chocolate Cupcakes
- Chocolate Covered Strawberries
- Creme Brûlée
- No-bake Mini Cheesecakes
- Strawberry Pretzel Salad
- Tiramisu
- Flan Recipe
You lemons are so large and perfectly sized. It’s like they’re clones of each other. Lemons at grocery stores now days are so flavorless! Factory farming. I’ve started buying organic fruit and produce because they taste so much better. Today’s factory farming has taken away the delicious flavors things used to taste when we were kids.
This looks yummy but you have given us ZERO measurements! Recipes like this need precise measurements. How much sugar? How much heavy cream? I’d love to make these but I don’t think these are one of those “a pinch of this and a sprinkle of that”😊 is possible can you please bsend me this recipe with measurements?
You can click jump to recipe to go to the recipe card with the ingredients.
Loved this recipe. What a nice light dessert! Now, I do admit that I had my first one after the two-hour setting period, and it was still not set, so I let the rest set over night, and just had two now and they were perfect. Yes, like another reviewer said, please try now! You won’t be disappointed!
I’m so glad you enjoyed it, Bev! Thank you so much for sharing that with me.
I’ve read it twice & watched the video- how much sugar?? Am I just a dufus??😂🍋
HI Dee, if you scroll down to the recipe card, I have exact measurements (there’s also a jump to recipe button at the top that gets you there). You will need 2/3 cup granulated sugar
I scrolled and scrolled down on the screen.
I don’t have your recipe cards. I really looked to see them but had no luck!
You can click Jump to recipe to go to the recipe card directly.
I made this dessert yesterday and it turned out perfect! Loved it! 😍
If I’m trying to make a no bake key lime pie cups, would this recipe work if I made with limes?
For a twist on this lemon posset, try swapping the citrus for lime juice, half lemon and half orange juice, or even blood orange juice (increase the juice by 1 Tbsp). Be sure you have 5 Tablespoons so the custard will set.
Can this recipe be made for potluck in a 12×9 glass pan?
Hi Leona! You can make it in a larger dish rather than individual servings. It will take longer to set. I don’t know how much you’ll need to make to fill your dish. This recipe makes about 2.5 cups so you may try filling the dish with water to estimate how many cups you’d need to make.
So decadent and creamy!!! The queen would have approved! I added a couple more teaspoons of lemon juice as I like my lemon desserts to pack a lemon punch! I also took a few spoonfuls and mixed it in with plain greek yogurt to add a bit of protein into it! Great recipe!
It is a combination of sweet and sour my family absolutely loved it
Is it possible to use oranges as a sub for lemons? If so, by how much would I need to reduce the sugar? Thank you!
Hi there! See my note above about using different citrus juice.
Lemon is not my go to flavor, but I happened to have everything on hand so I gave it a test. Ended up running to the store so I could make a double batch! This is a fantastic recipe. Thank you, Natasha. Another great recipe.
Oh that just makes my day! That is a major compliment and I’m so happy you enjoyed the Lemon Posset. Thank you for the wonderful review.
Would you recommend any lemon zest on the top to help with presentation and the berries or is that too much lemon?
Hi Bk, if adding it for decor, I wouldn’t add too much.
The servings says 10, but the recipe indicates using 6 lemon halves or 4 ramekins. I am diabetic and need to more accurately know the number of servings the nutrition is figured on.
Hi Judy! See my note in the recipe card. This recipe fills 10-12 lemon halves or 6 ramekins – makes about 2 1/2 cups total. The serving size depends on what you’re making it in. If you’re using lemon halves, then you’ll get 10-12 halves. The nutrition label based one serving (lemon half). If you’re using ramekins, the serving size will be larger. I hope that helps clarify.
Hi
Just watched your lemon pussett. Looks good. Question.. do you think the mixture could be put.in a graham cracker pie shell?
Hi Jackie! I haven’t personally tested that. I think it could work with a baked crust. j
Just fully cool the crust before pouring in the posset mixture.
Yes, I used a lemon oreo cookie base in a cupcake liner for mine, this past Easter, and they were a hit.
That’s a great idea, Kim!
Oh my gosh, delish! Saw your YouTube video today and decided to give it a try. So glad I did. Great dessert! Thank you for sharing 😊 Happy Friday!
You’re so very welcome! Thank you for trying my recipe. I’m glad you loved it!
What kind of lemons are best to use? Are Meyers good for this recipe?
Hi Vanessa, I bet this will work. We used regular lemons from the grocery store.
Can you add in vanilla extract or rose water ?
Hi Farrah! Vanilla extract would be fine. I think rose water too, but be careful not to add too much to affect how it sets (the consistency).
EVERYONE, MAKE THIS RECIPE NOW!!! Dangerously delicious! So easy to make! Ate them all in one sitting 🙈
I’m so happy to hear you’re loving this recipe, Harley! Thank you for your awesome review, Harley!
Could you swap out the sugar for Stevia? Thank you!
Hi Debbie! I haven’t tested a sugar substitute. Stevia tends to leave a bitter after taste and is more concentrated so you would need to experiment with the amount to use.
This recipe looks very unique and simple and beautiful. I can see this as a dessert after a tea time (British themed sandwich petites and hot tea). Can this be made with calamansi fruit. Calamansi is a small citrus fruit with notes of orange, lemon and lim from the Philippines? It is a small citrus fruit so likely will be made in a ramekin instead of the citrus halves. What are your thoughts?
Hi Shar! I’m not familiar with that fruit but I think it’s possible. Please let us know if you experiment.