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Lemon season is here, and this lemon posset is all you need. No eggs, no gelatin—just cream, sugar, and lemon doing what they do best. Bright, silky, and ready in 10 minutes (plus chill time). The combination of tangy lemon juice and creamy sweetness creates a dessert that's both refreshing and indulgent. Perfectly smooth and chilled, it's a simple yet elegant treat that highlights the natural flavors of fresh lemons.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Cut the lemons in half and juice them to extract about 5 tbsp of juice.
Heat cream and sugar in a saucepan over medium heat. Bring to a gentle boil and let simmer for 3 minutes, stirring often.
Remove from heat and stir in the lemon juice. Let sit for a few minutes.
Pour the mixture into glasses or lemon halves. Chill for at least 3 hours, or until set.
Top with lemon zest and berries before serving.
For a stronger lemon flavor, add a bit of lemon zest to the cream while heating.
Use fresh lemons for the best flavor; bottled lemon juice may not yield the same brightness.
Serve in decorative glasses or hollowed-out lemon halves for a fun presentation.
Can I use bottled lemon juice instead of fresh lemons?
Fresh lemons are recommended for the best flavor, but bottled lemon juice can be used in a pinch.
How long does the posset need to chill?
The posset needs to chill for at least 3 hours, or until fully set.
Can I make this recipe ahead of time?
Yes, you can prepare the posset a day in advance and keep it chilled until ready to serve.
What toppings go well with lemon posset?
Lemon zest and fresh berries are great options for topping the posset.
Can I use a different type of sugar?
Granulated sugar works best for this recipe, but superfine sugar can be used for quicker dissolving.
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