Lemon posset is a classic British dessert made by simmering cream with sugar, then setting it with fresh lemon juice. This easy version needs just three ingredients and no gelatine: the citrus sets the cream into a smooth, softly firm pudding, served chilled in small glasses or lemon shells.
Ingredients
- 2 cups (480 ml) double cream (heavy cream)
- ⅔ cup (135 g) caster sugar (superfine sugar)
- 5 tablespoons (75 ml) freshly squeezed lemon juice, strained
- 1 teaspoon finely grated lemon zest, optional, for serving
Instructions
- Set out six small heatproof serving glasses, ramekins or teacups, each holding about 4–5 fl oz (120–150 ml). For neat serving, place them on a tray so you can move them easily once filled. If you plan to use lemon shells, halve the lemons lengthways and carefully scoop out the flesh; the shells may be uneven, so set them upright in small cups or a muffin tin.
- Pour the cream into a medium, heavy-based saucepan and add the sugar. Warm over medium-low heat, stirring gently until the sugar dissolves. Bring the mixture to a gentle boil, watching closely and stirring so it does not catch. Once it bubbles steadily across the surface, simmer for 3 minutes; lower the heat if it threatens to boil over. This short simmer helps the cream thicken as it cools.
- Take the pan off the heat and leave the cream for 2 minutes. Stir in the strained lemon juice until evenly combined. The mixture may look slightly thicker, which is expected. Taste a cooled drop if you want to check the balance; add no more than another teaspoon of juice if you prefer a sharper posset, since too much acid can make the texture less reliable.
- Pour the mixture through a fine sieve into a jug if you want to remove any skin or stray zest, then divide it between the glasses. Let the portions cool at room temperature for about 20 minutes, uncovered, away from direct heat. Do not leave dairy out for more than 2 hours in total.
- Cover the glasses loosely, without letting the covering touch the surface, and refrigerate for at least 4 hours, or until the possets are softly set. For the cleanest texture, chill overnight. Add lemon zest just before serving.
Tips
- Use full-fat cream. UK double cream works particularly well; US heavy cream is a practical substitute, though its lower fat content can give a slightly softer set. Avoid single or light cream, and do not use half-and-half.
- Measure the juice accurately. Lemons vary in size, so use a measuring spoon or jug rather than relying on a certain number of lemons. Straining removes pulp and seeds for a smooth finish.
- Keep the simmer gentle and timed. A hard boil can cause the cream to rise rapidly or scorch. Stir while heating, use a sufficiently large pan, and start the 3-minute simmer once the mixture is steadily bubbling.
- Allow enough chilling time. Posset thickens as it cools and needs several hours in the fridge. If it is still loose after 4 hours, give it more time rather than freezing it to force a quick set.
Serving Suggestions
Serve posset cold, straight from its glass, ramekin or prepared lemon shell. A small portion is satisfying because it is rich. Add a little finely grated zest, a thin curl of lemon peel, or a few fresh berries for colour. Shortbread fingers, crisp biscuits or plain wafer biscuits make a useful contrast to the creamy texture; offer them on the side so they stay crisp. For a simple dinner-party dessert, make the portions ahead and bring them to the table directly from the refrigerator.
Variations
Lime posset: Replace the lemon juice with the same quantity of strained lime juice. Its flavour is more floral and slightly different in sharpness, so taste the mixture before pouring and adjust only a little at a time.
Orange and lemon: Use 3 tablespoons (45 ml) lemon juice and 2 tablespoons (30 ml) orange juice. Orange is less acidic, so the set may be softer and the flavour sweeter; do not replace all the lemon juice with orange.
Vanilla: Add ½ teaspoon vanilla extract after taking the pan off the heat. It softens the citrus aroma without changing the basic method.
With a biscuit base: Spoon a little crushed shortbread into the bottoms of the glasses before adding the cream. The crumbs soften as they chill, making a layered dessert rather than a crisp topping.
Storage and Reheating
Cover the possets and refrigerate within 2 hours of cooking. They keep well for up to 3 days in the refrigerator; for best flavour and texture, serve within 2 days. Keep them chilled until serving and do not leave them at room temperature for more than 2 hours altogether. Posset is served cold and should not be reheated. Freezing is not recommended because thawing can make the cream separate or turn grainy.
Frequently Asked Questions
Why has my lemon posset not set?
Common causes are using cream that is too low in fat, not simmering the cream and sugar for the full 3 minutes, measuring too little lemon juice, or not chilling it long enough. Return it to the refrigerator for several more hours before deciding it has failed. It should be softly set, not as firm as a gelatine pudding.
Can I make lemon posset the day before?
Yes. It is well suited to making ahead. Cover the individual portions and refrigerate overnight, then add zest or other toppings shortly before serving.
Can I use bottled lemon juice?
Freshly squeezed juice gives the cleanest flavour, but bottled juice can work if it is plain lemon juice rather than a sweetened drink. Strain it and measure 75 ml. The taste may be less fragrant, and some bottled juices vary in acidity.
Can I make this recipe without double cream?
Use full-fat US heavy cream if double cream is unavailable. Lighter creams, milk and plant-based alternatives do not behave the same way in this simple recipe and may not set reliably. Coconut cream may set differently and will give a pronounced coconut flavour, so it is not a like-for-like swap.
How can I tell when the posset is set?
After chilling, the surface should look smooth and hold its shape when the glass is gently tilted, while the texture beneath remains creamy and spoonable. It will not become completely firm. If it moves like liquid, chill it longer.
Can I serve it in lemon halves?
Yes. Scoop the pulp from halved lemons, trim a tiny sliver from the underside if needed so each half sits upright, and place them in a muffin tin or small cups before filling. The shells are decorative and can be less stable than glasses, so keep them supported while chilling.
Related
- Kataifi in Dubai Chocolate: What It Is
- What Is Kataifi Made Of? Pastry Explained
- What Is Crunchy Kataifi Phyllo Made Of?
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).