English Lemon Posset

A classic British dessert with a refreshing citrus twist, English Lemon Posset is one of the easiest yet most elegant desserts I’ve ever made. Creamy, tangy, and delightfully smooth, it only takes a handful of ingredients to create a dish that feels gourmet. Whether I’m hosting guests or just craving something sweet and light, this posset always delivers.

Why You’ll Love This Recipe

I love how quick and simple this recipe is—no baking, no eggs, and no complicated steps. It’s made with ingredients I usually have on hand, and it never fails to impress. The rich cream and bright lemon flavor strike the perfect balance, and the texture is silky smooth. I also appreciate that it can be made ahead, making it ideal for entertaining or a relaxed dessert after dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• heavy cream

• granulated sugar

• fresh lemons (juice and zest)

• vanilla extract

Directions

1. I start by zesting and juicing two fresh lemons—this really brings out the vibrant flavor.

2. Then, in a medium saucepan, I gently heat the heavy cream and granulated sugar over medium heat, stirring until the sugar dissolves completely.

3. Once the mixture reaches a light simmer, I remove it from the heat and stir in the lemon zest, lemon juice, and vanilla extract.

4. I let the mixture cool slightly before pouring it into ramekins or small serving cups.

5. After covering them, I chill the possets in the refrigerator for at least 4 hours, or until they’ve set completely.

6. Before serving, I garnish them with a little extra zest or a few fresh berries for a lovely touch.

Servings and timing

This recipe makes 4 servings. It takes about 15 minutes to prepare, 5 minutes to cook, and at least 4 hours to chill in the refrigerator until fully set.

Variations

When I want a twist on the traditional, I sometimes add a few crushed cardamom pods to the cream while it’s heating for a subtle spice. Swapping the lemon for lime or orange creates a completely different citrus experience. I’ve even added a splash of elderflower cordial for a floral note that pairs beautifully with the lemon.

storage/reheating

I like to make my lemon posset ahead of time, usually the day before I plan to serve it. It stores well in the fridge for up to three days. I keep it tightly covered to preserve its flavor and texture. I don’t reheat this dessert—it’s meant to be served chilled—but if it separates slightly, a gentle stir before serving brings it back to perfection.

FAQs

What is English Lemon Posset made from?

English Lemon Posset is traditionally made with just three ingredients: heavy cream, sugar, and lemon juice. Some versions, like mine, also include lemon zest and a splash of vanilla extract for added depth of flavor.

How long does it take for Lemon Posset to set?

It usually takes at least 4 hours in the refrigerator to set properly. I prefer letting it chill overnight if possible for the best texture and flavor.

Can I use bottled lemon juice instead of fresh?

I don’t recommend it. Fresh lemon juice gives a much brighter and more vibrant taste, which is key to making this dessert shine.

Is it possible to make a dairy-free version?

Yes! I’ve had success using coconut cream as a substitute. It does give a different flavor profile, but it’s still delicious and keeps the dessert silky smooth.

Why did my posset not set?

If the cream didn’t come to a proper simmer, or if there wasn’t enough acid from the lemon juice, the mixture may not firm up. I make sure the mixture simmers gently and that I use enough fresh lemon juice for proper coagulation.

Conclusion

English Lemon Posset is proof that simple ingredients can make something extraordinary. I always find joy in its smooth texture, rich creaminess, and zesty lemon finish. Whether I’m making it for a special dinner or just to treat myself, it never disappoints. Give this classic dessert a try—I think you’ll love how effortless and satisfying it is.