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+ servings

Lemon Posset

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Servings: 4
Author: Tricia


  • 2 cups heavy cream
  • cup granulated sugar
  • zest of 1 lemon
  • 6 tablespoons lemon juice (2 or 3 lemons depending on size and juiciness)
  • Blueberries to serve


  • 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.


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