Lemon Posset
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This lemon posset recipe is the easiest dessert to mix up! Full of fresh lemon flavor and made without eggs or flour. It’s a perfect gluten free dessert to make for company. Plus it’s only takes about 20 minutes of prep time! Just five ingredients!
If you’re new around here I’m a huge fan of lemon desserts. Like my lemon pound cake, my lemon blueberry cheesecake, or my most popular recipe – these soft lemon cookies! I seriously can’t resist. So an easy lemon dessert that’s also gluten free (a new thing in my world..sigh) I just had to make this classic lemon posset. And let me tell you what it was even better than I imagined.
If you’ve never tried lemon Pposset, you’re in for a treat! This classic British dessert is a luxuriously creamy custard that is lusciously tangy, and incredibly easy to make—all with just five simple ingredients. No eggs, no gelatin, and no complicated techniques! Just a little magic happens when citrus meets cream, creating a perfectly smooth, spoonable custard that literally melts in your mouth.
Whether you’re hosting a dinner party or craving something sweet yet sophisticated, lemon posset is a foolproof dessert that’s sure to impress. Plus, it takes very little time to prep. With just about 20 minutes of hands-on time is all you need before the dessert is sitting in it’s lemon cups chilling to perfection.
Table of contents
Why This Recipe Works
- Uses fresh lemons for a bright citrus flavor
- Only 20 minutes of prep time
- Completely gluten free
- No eggs required!
- Perfect, make ahead dessert for dinner parties!
Ingredients Needed
- Fresh lemons – You will need to use the fresh lemon juice and zest. And if you want you can hollow out the lemon halves and serve the posset in the lemon shells itself! I used regular lemons but meyer lemons can be used if they are in season. Read my full tutorial on how to zest a lemon.
- Heavy whipping cream – Posset relies on the fat content in heavy cream to set properly. Do not substitute with milk or half-and-half, as they won’t thicken the same way.
- Granulated sugar
- Vanilla extract
- Salt
How To Make Lemon Posset
Cut lemons in half. Run a small paring knife or spoon around the inside edge to separate the flesh from the lemon rinds.
Use a spoon to gently scoop out the fruit segments and juice into a bowl.
Pat the inside dry with a paper towel to remove excess moisture
In a small saucepan over medium heat, combine the heavy cream, sugar, and salt. Stir until the sugar dissolves.
Bring to a gentle boil and let it bubble for 5 minutes. Stir occasionally.
Remove from heat and stir in the lemon juice, vanilla extract, and zest.
Let it cool slightly, pour the cream mixture into serving glasses or hollowed fruit. Chill for at least 4 hours or until set.
Garnish with whipped cream, lemon zest, or berries before serving.
Recipe Tips
- Make the sugar has dissolved for best texture. Before the mixture reaches a simmer, ensure the sugar is completely dissolved to avoid a grainy texture.
- Let the mixture gently simmer for 5 minutes. This thickens it slightly and helps it set later. Boiling too aggressively can cause the cream to separate.
- Once you’ve simmered the cream, remove it from the heat before stirring in the citrus juice. If added while still boiling, the acid can cause the cream to curdle.
- If you pour the posset into serving dishes while too hot, it might form condensation on top. Let it sit for 5 minutes before transferring to ramekins or citrus shells.
- Posset needs time to set properly—for best results, let the posset set and chill overnight for a firmer texture.
- Let the posset cool to room temperature before placing it in the fridge and keep space around the dishes to ensure even chilling.
Serving Suggestions
You can enjoy this lemon posset as is! Or have fun with toppings and garnish. You can sprinkle on some crushed shortbread cookies for a little texture. Top with homemade whipped cream and serve with fresh berries.
Storage Instructions
This dessert needs to be refrigerated and can be stored, covered, and keep for up to 4 days. I do not recommend freezing this dessert as it will not have the same consistency when it thaws.
Recipe FAQs
This usually happens because there is not enough acidity or fat content. Use only heavy cream (at least 36% fat). Lower-fat alternatives won’t set. Make sure you simmer the cream for at least 4 minutes—this is essential for thickening. Double-check the amount of citrus juice. The acid is what helps the cream set, so don’t reduce it.
This could be happening because: Not enough citrus juice or incorrect chilling time. Make sure you’re using fresh citrus juice, as bottled juice may not have the same level of acidity. Chill for at least 4 hours, but preferably overnight for a firmer texture.
The sugar-to-citrus balance is off. If too sweet, add a tiny bit more citrus juice to brighten the flavor. If too tart, add a little extra sugar when heating the cream. Keep in mind that different citrus fruits have different acidity levels—lemons are more tart than oranges, so you might need to adjust accordingly.
Yes you can use fresh limes or fresh oranges instead!
More Recipes To Try
If you’re looking for more easy gluten free recipes be sure to try my gluten free monster cookies or my almond flour peanut butter cookies.
I also love serving my flourless chocolate cake for a dinner party!
Lemon Posset
Ingredients
- 4 large lemons
- 2 cups (240 ml) heavy whipping cream
- ⅔ cup (134 g) granulated sugar
- Pinch of salt
- ¼ cup (60 ml) freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions
- Cut lemons in half. Run a small paring knife or spoon around the inside edge to separate the flesh from the rind. 4 large lemons
- Use a spoon to gently scoop out the fruit segments and juice into a bowl.
- Pat the inside dry with a paper towel to remove excess moisture
- In a saucepan over medium heat, combine the heavy cream, sugar, and salt. Stir until the sugar dissolves. 2 cups (240 ml) heavy whipping cream ⅔ cup (134 g) granulated sugar Pinch of salt
- Bring to a gentle simmer and let it bubble for 5 minutes. Stir occasionally.
- Remove from heat and stir in the lemon juice, vanilla extract, and zest. ¼ cup (60 ml) freshly squeezed lemon juice 1 teaspoon vanilla extract 1 teaspoon lemon zest
- Let it cool slightly, pour into serving glasses or hollowed fruit. Chill for at least 4 hours or until set.
- Garnish with whipped cream, lemon zest, or berries before serving.
Notes
- Storage: Store covered in the fridge for up to 4 days. I do not recommend freezing.
- Use Heavy Cream Only-Posset relies on the fat content in heavy cream to set properly. Do not substitute with milk or half-and-half, as they won’t thicken the same way.
- Before the mixture reaches a simmer, ensure the sugar is completely dissolved to avoid a grainy texture.
- Let the mixture gently simmer for 5 minutes—this thickens it slightly and helps it set later. Boiling too aggressively can cause the cream to separate.
- you’ve simmered the cream, remove it from the heat before stirring in the citrus juice. If added while still boiling, the acid can cause the cream to curdle.
- you pour the posset into serving dishes while too hot, it might form condensation on top. Let it sit for 5 minutes before transferring to ramekins or citrus shells.
- Posset needs time to set properly—overnight is even better for a firmer texture.
- Let the posset cool to room temperature before placing it in the fridge and keep space around the dishes to ensure even chilling.
