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Easy Lemon Posset

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Lemon Posset is a cross between a lush pudding and a silky lemon curd. This amazing English specialty is made with just three simple ingredients.

It’s also easily made ahead making it perfect for company!

Bowls of lemon posset with blueberries on top

Luscious Lemon Posset

Tart, tangy, rich and luxurious Lemon Posset is a dream come try for lemon lovers. It’s silky melt-in-your-mouth consistency is absolutely memorable.

An overhead view of a bowl of lemon posset topped with blueberries

Make ahead lemon desserts are perfect all year long

We love making Lemon Posset when we need something special that’s not fussy or difficult to make.

I’ve read about possets over the years but never really tried one, until now. I was fascinated with this recipe posted in the March & April 2016 edition of Cook’s Illustrated Magazine.  

Three things really stuck with me about this recipe:

  • First, it’s made with only three ingredients: lemon juice and zest, heavy cream and sugar.
  • Second, it’s made without thickeners like cornstarch and egg yolks.
  • And finally, I was fascinated with their foolproof technique for measuring a reduced sauce with a ruler.

This posset achieves a perfect texture by being reduced to exactly two cups. Nobody wants to stop and pour the posset into a measuring cup halfway through cooking. Sounds messy right?

You’re going to love this … pour exactly two cups of water into the saucepan you plan to use for the posset. Take a ruler, wooden skewer or chopstick and put it in the water. Mark the level of the water on the ruler.

While cooking the posset, place the ruler down into the pudding and when it reduces to your mark, it’s done!  Isn’t that perfect? Love that kitchen tip!

A spoonful of creamy lemon posset

How to make Lemon Posset recipes

  • In a medium saucepan combine the cream sugar and lemon zest. Bring to a boil over medium heat and cook to dissolve the sugar.
  • Cook the posset until the mixture reduces to exactly two cups. Remove from the heat and add lemon juice. Stir until blended then set aside for 20 minutes.
  • Strain the posset through a fine mesh strainer into a bowl. Discard the lemon zest.
  • Divide the mixture between 6 individual bowls or serving glasses. Refrigerate uncovered until set, about 3 hours. Once fully chilled, cover with plastic wrap and refrigerate for up to 2 day before serving.
  • To serve unwrap and allow the posset to rest at room temperature for 10 minutes before serving. Garnish with fresh berries and serve.

This recipe makes only two cups of pudding

Since this recipe only makes two cups, don’t be tempted to serve it to just two or three people. This recipe makes enough for six 1/3 cup servings, or four 1/2 cup servings.

Lemon Posset is silky and rich, sweet and super lemony. It’s best served with fresh fruit to balance out the sweetness and add a zing of flavor. Blueberries or raspberries pair very well with the lemon.

Lemon posset in cups topped with blueberries

Making Lemon Posset ahead

Make this recipe for Lemon Posset up to two days in advance and refrigerate until needed. That makes this recipe perfect for dinner parties and events and your guests are going to love it!  

Serve in stemware, cups, ramekins, tiny bowls or parfait glasses for a beautiful presentation. Add shortbread cookies to the individual plates too if desired.

Thanks for PINNING!

Overhead view of a small blue bowl filled with lemon posset with blueberries on top

5 from 10 votes

Lemon Posset

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 6
Course: Dessert
Author: Tricia
PRINT RECIPE
A rich and simple lemon dessert that’s a cross between pudding and curd.  Pucker up delicious and super easy to make with only 3 basic ingredients.

Ingredients

  • 2 cups heavy cream (16oz)
  • ⅔ cup granulated sugar (135g)
  • zest of 1 lemon
  • 6 tablespoons lemon juice (2 or 3 lemons depending on size and juiciness)
  • Blueberries or raspberries for garnish

Instructions

  • In a medium (deep) saucepan, combine the cream, sugar and lemon zest. Bring to a boil over medium heat and cook, stirring frequently, to dissolve the sugar.  Don't walk away from the mixture as it can easily boil over. If it gets close to the top, remove the pan briefly from the heat to slow the boil.
  • Cook until the mixture reduces to exactly two cups. (SEE NOTE) Remove from the heat and add the lemon juice. Set the saucepan aside to cool until a skin forms on top, about 20 minutes. Strain the posset through a fine mesh strainer into a bowl. Discard the lemon zest.
  • Divide the mixture between 6 individual bowls or serving glasses. Refrigerate, uncovered, until set, about 3 hours. Once fully chilled, cover with plastic wrap and refrigerate for up to 2 days.  
  • To serve, unwrap and allow the dessert to rest at room temperature for 10 minutes before serving. Garnish with fruit blueberries or raspberries and serve.

Recipe Notes

TIP to use a ruler when reducing a sauce.  Measure two cups of water and put it in the saucepan you plan to use to cook the posset.  Put a ruler, skewer or chopstick into the water in the saucepan and mark the level on the ruler.  The posset will need to reduce to that line.
  • Recipe adapted from Cook’s Illustrated, March & April 2016 Magazine
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 359kcal | Carbohydrates: 25g | Protein: 2g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 22mg | Potassium: 91mg | Fiber: 0.05g | Sugar: 25g | Vitamin A: 1167IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 0.1mg

We love lemon here at SRFD, and if you do too, you’ll want to check out our Pink Lemonade, and this super easy Lemon Poppy Seed Bread recipe.  

Lemon Crumble Breakfast Cake is one of our most popular recipes ever and our Tangy Lemon Bars are fantastic.

And finally, don’t miss our super easy Homemade Lemon Curd!

Here are a few more lemon recipes you might also enjoy!

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46 Comments

  2. Beverly says

    5 stars
    Made this with whipping cream, as that’s what I had on hand. Just peeled the lemon rind instead of grating the zest. Used a diet sugar substitute and turned out outstanding! Tangy, light and so refreshing! I will be making this again and again!

    reply to this comment >

  3. Ceres says

    Hi Tricia,

    Many thanks for your luscious lemon desserts — the thought alone sends me drooling! I made your lemon sponge pudding over the weekend and out of the 8 ramekins, I managed to eat only one — you can guess who gobbled the rest of it! For this this posset, I think it would be a waste to discard the lemon peel since it’s one of the secrets of the lemon flavor we crave so much. So how about grating it finely and then making sugar lemon out of it? That’s possible by mixing your sugar with the zest in a small food processor and giving it a short spin until the zest infuses the sugar. Or simply use your fingers, or even small spice pestle and mortar. I’m sure you won’t even see the zest bits, but the taste will be unmistakably lemony!

    Many thanks again from another lemon lover,

    Ceres

    reply to this comment >

  4. Tracey says

    5 stars
    Lovely easy recipe! I halved it since I only had 8 ozs. of cream and was making it for my partner and I. Only thing I did differently was not straining out the lemon peel.. not sure if I reduced it a bit too much or likely because I cut the recipe it in half it was already a pudding consistency after cooling for 20 minutes, so straining it wasn’t an option. We didn’t mind the peel at all though.. and enjoyed every last bite. I served it with fresh raspberries. A++

    reply to this comment >

  5. Holly chasteen says

    5 stars
    I am a pastry chef and have made this before. It is so incredible and a great… cheaper… less labor intensive than créme brülèe and no baking/waterbath!
    I’m actually serving it as a special this week with lemon poppyseed shortbread cookies sprinkled with lavender sugar!

    reply to this comment >

  6. Susan Warren says

    5 stars
    l found this site today, in my search for Myer Lemon dessert recipes, as I have an abundant crop for the first time.
    Loved reading the science for this Posset in getting the measurements right.
    I made this tonight and, yes it had set perfectly, the texture and taste was sublime, I’ve added it to my favourites, and cant wait to serve it up for family and friends, will be my new entertaining dessert for the spring and Summer
    Can’t wait to work my way thru your other recipes
    Thank You, Susan

    reply to this comment >

  7. Susan Warren says

    l found your site today, after searching Myer Lemon desserts. l have an abundant crop for the first time.
    l loved the science/tip for this recipe, so I made it tonight.
    This dessert not only worked perfectly in texture and it setting, but it was sublime, it’s now in my favourites, and will be on my dinner/lunch entertaining menu for the spring and summer coming.
    Can’t wait to cook more of your recipes
    Thank you Susan

    reply to this comment >

  9. Judith Reale says

    5 stars
    I have made this recipe many times after seeing it in Cook’s Illustrated years back. I was so glad to see it here as I have misplaced it. It is simply superb!

    Has anyone ever tried to double it? It does make a small amount but is wonderful to serve guests, especially if you have really good home grown lemons.

    reply to this comment >

  10. Denise Van Dusen says

    This lemon posset was fabulous. I made it again and doubled the recipe. My son loves lemon too so I made it for him along with the lemon curd. He loved it too and will make it in the future. Thanks for sharing. Is this a French recipe?

    reply to this comment >

    • Tricia Buice says

      Hi Denise – thanks so much for the feedback. LOVE this lemon posset and can’t believe how easy it is to make. It’s an old English recipe I believe, but luscious like its French 🙂 Thanks again for trying it and for taking the time to come back and let us know how it turned out for you. Bravo!!!

      reply to this comment >

      • Susan says

        Good morning Tricia,
        I can’t wait to try this “Posset” which I was excited to learn about but would like to know if coconut milk could be substituted for the heavy cream? I’ll be serving this to friends, some of which are dairy free.
        Many thanks for any suggestions you could give me.
        Susan

        reply to this comment >

        • Tricia Buice says

          I think it’s worth a try Susan. I haven’t tested it with coconut milk but would not be afraid to give it a go. You might want to make a half recipe first just to test it. There’s nothing worse than having a failed recipe at an important event or dinner party. Good luck and let us know how it goes!

          reply to this comment >

  16. Monica says

    Hope you’re having a great time in Australia! How exciting. : )
    Thanks for sharing this recipe – so interesting and I love a good custard, especially when it’s a simple one calling for a few ingredients. The tip using a ruler is genius.

    reply to this comment >

  18. Susan says

    You know how I love lemon and blueberries from my last post 🙂 I have to try this very soon, Tricia! I’ve never made a ‘posset’ but love the name and the lemon! Have a wonderful holidy adventure in Australia!

    reply to this comment >

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