Lime Posset
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This lime posset recipe is the easiest dessert to mix up! Full of fresh lime 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!
After making this super easy (and amazing!) lemon posset recipe I had some extra limes lying around so I wanted to see what I thought about a lime version. I swapped in the lemon juice and lemon zest for this lime posset version. And man, oh man! Instant fan. Like a key lime pie without the hassle. If you love a good lime dessert, this lime posset is for you.
Wait, what is a posset, you ask? This is a classic British dessert that dates back as early as the 16th century! It began as a warm drink where warm milk was added to wine or ale to curdle it. Um, ok that doesn’t sound very tasty does it?
But it has since evolved into this 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, this lime posset recipe is a lovely rich dessert that’s sure to impress. Plus, it takes very little time to prep. The hardest part is simply waiting for it to set up in the fridge. With just about 20 minutes of hands-on time is all you need before the dessert is sitting in it’s lime cups chilling to perfection.
Table of contents
Why This Recipe Works
- Uses fresh limes for the best flavor
- Easiest pudding dessert that takes only 20 minutes of prep time
- Completely gluten free
- No eggs required!
- Perfect, make ahead dessert for dinner parties!
Ingredients Needed
- Fresh limes – You will need to use the fresh limes for the best flavor. You will use both the lime juice and lime zest. And if you want you can hollow out the lime halves and serve the posset in the lime shells itself!
- 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 Lime Posset
Cut limes in half. Run a small paring knife or spoon around the inside edge to separate the flesh from the lime 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 (this is important to ensure a smooth, silky filling).
Bring to a gentle boil and let it bubble for 5 minutes. Stir occasionally.
Remove from heat and stir in the lime juice, vanilla extract, and lime zest.
Let it cool slightly, pour the cream mixture into single-serving dishes or hollowed fruit. Chill for at least 4 hours or until set.
Garnish with whipped cream, lime 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 or add a layer of graham cracker streusel.
And of course I highly recommend topping with homemade whipped cream and serving with fresh raspberries or other fruit.
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.
No. A panna cotta uses gelatin unlike this creamy dessert made on the stovetop. The citrus juice is what thickens the cream so no gelatin is needed!
You could use key lime juice but the key lime shells would be too small to use. You would need serving glasses to put the posset into set and serve.
More Recipes To Try
If you’re craving more easy gluten free desserts try my coconut macaroons! They are dipped in chocolate and perfectly chewy. Or these gluten free monster cookies, chock full of peanut butter and M&Ms!
I also love my flourless chocolate cake for an effortless dessert to serve guests.
Lime Posset
Ingredients
- 4 large limes
- 2 cups (240 ml) heavy whipping cream
- ⅔ cup (134 g) granulated sugar
- Pinch of salt
- ¼ cup (60 ml) freshly squeezed lime juice
- 1 teaspoon vanilla extract
- 1 teaspoon lime zest
Instructions
- Cut limes in half. Run a small paring knife or spoon around the inside edge to separate the flesh from the rind. 4 large limes
- 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 lime juice, vanilla extract, and zest. ¼ cup (60 ml) freshly squeezed lime juice 1 teaspoon vanilla extract 1 teaspoon lime 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.
- 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—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.
