Creamy Lemon Posset Recipe: The Easiest No-Bake Dessert!
There’s something magical about lemon posset recipe, it’s luxuriously creamy, perfectly tangy, and requires just 3 simple ingredients! This classic British dessert is like a cross between lemon curd and panna cotta, but easier to make (no eggs, no gelatin, no baking!).
I fell in love with posset during a trip to England, and after testing this recipe dozens of times, I’ve perfected the ideal balance of sweet and citrusy. The best part? It comes together in 15 minutes and chills into the most elegant dessert. Let’s make it!
Why You’ll Love This Recipe
✅ Only 3 ingredients – Heavy cream, sugar, and lemons!
✅ No baking or special equipment needed – Just a saucepan and fridge.
✅ Foolproof method – My tips guarantee perfect texture every time.
✅ Make-ahead dream – Prep 1-2 days before serving.
✅ Impressive but easy – Looks fancy, tastes incredible, zero stress.
Ingredients You’ll Need
*(Makes 4-6 servings)*
- 2 cups (480ml) heavy cream (must be full-fat, at least 35%)
- ¾ cup (150g) granulated sugar
- 2 large lemons (you’ll need ¼ cup + 2 tbsp juice and 1 tbsp zest)
- Optional for serving: Fresh berries, shortbread cookies, or mint leaves
Step-by-Step Instructions
Step 1: Zest & Juice the Lemons
- Wash and dry lemons thoroughly.
- Zest 1 lemon (about 1 tbsp) – avoid the bitter white pith.
- Juice both lemons (you need ¼ cup + 2 tbsp juice total). Strain to remove pulp/seeds.
- Set aside in separate bowls.
Tip: Roll lemons on the counter before juicing to maximize yield!
Step 2: Cook the Cream Mixture
- In a medium saucepan, combine:
- 2 cups heavy cream
- ¾ cup sugar
- Lemon zest
- Heat over medium-low heat, stirring constantly until sugar dissolves (~3 minutes).
Key Technique:
- Do not let it boil yet – sugar must fully dissolve first.
- Scrape the sides/bottom to prevent scorching.
Step 3: Boil & Thicken
- Once sugar dissolves, increase heat to medium.
- Bring to a gentle boil (small bubbles at edges).
- Set a timer and boil exactly 3 minutes, stirring occasionally.
Watch For:
- Mixture will thicken slightly (like thin custard).
- It should coat the back of a spoon.
Danger Zone: Overboiling makes it grainy – stick to 3 minutes!
Step 4: Add Lemon Juice
- Remove pan from heat.
- Stir in ¼ cup + 2 tbsp lemon juice (it will bubble slightly).
- Whisk for 30 seconds until fully combined.
Science Tip: The acid thickens the cream – magic happens here!
Step 5: Strain & Pour
- Place a fine-mesh strainer over a pouring jug.
- Strain mixture to remove zest (for ultra-smooth texture).
- Divide among 4-6 ramekins or glasses.
Pro Move: Wipe any drips for clean presentation.
Step 6: Chill & Set
- Cool at room temperature 15 minutes.
- Cover with plastic wrap (press directly onto surface to prevent skin).
- Refrigerate at least 4 hours (overnight is best).
Don’t Rush This! It needs time to firm up properly.
Serving Suggestions
- Top with fresh raspberries or blueberries
- Add a sprinkle of zest for color
- Serve with shortbread cookies for dipping
- For adults: Drizzle with limoncello!
FAQs
1. Can I use lime instead of lemon?
→ Yes! Use same amount of lime juice + zest for a tropical twist.
2. Why did my posset turn grainy?
→ Likely boiled too long or too high heat. Next time, watch the timer closely.
3. How long does it keep in the fridge?
→ Up to 3 days covered (texture stays perfect).
4. Can I freeze lemon posset?
→ Not recommended – the texture changes when thawed.
5. Is this the same as panna cotta?
→ No! Panna cotta uses gelatin; posset thickens with acid alone.
Recipe Variations
Mango Posset
Replace lemon with ½ cup mango puree + 1 tbsp lime juice.
Lavender Honey Posset
Infuse cream with 1 tsp dried lavender, then swap sugar for ½ cup honey.
Final Thoughts
This 3-ingredient wonder proves simple desserts can be spectacular. The first time you slide a spoon through that silky-smooth posset and taste the bright lemon flavor, you’ll be hooked!
Give it a try and tag me in your photos – I love seeing your creations! 🍋✨
