Lemon posset is a traditional British dessert for creamy lemon custard, made with cream, sugar and lemons. The custard thickens and sets as it cools, without eggs or gelatin.
You might also love these recipes for lemon pudding poke cake, lemon tiramisu, and lemon lush dessert.
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Why You’ll Love This Recipe
Just Three Ingredients. All you need is cream, sugar and lemons!
Easy to Make. While you do have to wait a few hours (or even overnight) for the custard to chill, only a few minutes of hands-on time are needed to make this creamy dessert.
No Eggs or Gelatin. Unlike panna cotta, which uses gelatin to set the cream, or lemon pudding, which requires corn starch and egg yolks to thicken it, lemon posset relies on a simple chemical reaction between the acid in the lemon juice and the fat in the heavy whipping cream to set and thicken the custard.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Cream. Heavy whipping cream is required for lemon posset, since you need the high fat content. Milk or low fat cream is not a suitable replacement.
- Sugar. Plain granulated sugar is all you need.
- Lemons. You’ll need 2-3 lemons, to get enough zest and juice for the custard.
- Vanilla Extract.
Instructions
- In a saucepan, measure the cream and sugar.
- Zest two lemons, which should give you about 1 1/2 tbsp zest. Whisk the zest into the cream and sugar.
- Over medium heat, bring the cream mixture to a simmer, then reduce to low and gently simmer for 5 minutes, whisking occasionally.
- Juice the lemons, and measure 6 tbsp of juice into a 4-cup liquid measuring cup. Set a strainer over the measuring cup.
- Pour the hot cream mixture through the strainer to remove the zest, then stir the cream mixture together with the lemon juice (and vanilla, if using). You should get about 3 cups (24 ounces) of custard. Let sit and cool for 20 minutes.
- Divide the lemon custard between 6 small ramekins or glasses. Set the ramekins in the refrigerator and chill for 5-6 hours, until the custard has thickened. If making these in advance, cover the ramekins with plastic wrap after they’ve chilled, and refrigerate for 2-3 days.
- Serve the custard plain, with berries, or a shortbread cookie.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
There are several reasons why your lemon posset didn’t set. If you used a low fat cream, instead of heavy whipping cream, the custard will not set. If you used too little acid (an incorrect ratio of cream to lemon juice), the custard will not set. And if you don’t boil the cream for long enough (at least 5 minutes), it will not reduce enough to set into the right consistency. You may also need simply to chill the custards overnight, rather than just a few hours.
I haven’t tested this recipe with Meyer lemons, but since they are less acidic than regular lemons, they may not work as well.
Yes! I placed one of my custards in the freezer overnight, just to see what the consistency would be like. It freezes very firm, but the texture remains smooth and creamy, not icy. They’re wonderful enjoyed semi-frozen, and should be thawed at room temperature for about 15-20 minutes before serving.
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Lemon Posset (Easy 3 Ingredient Lemon Custard)
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- 2 cups heavy whipping cream
- â…” cup granulated sugar
- 1 ½ tbsp freshly grated lemon zest
- 6 tbsp lemon juice
- ¼ tsp vanilla extract (optional)
Instructions
- In a saucepan, measure the cream and sugar.
- Zest two lemons, which should give you about 1 1/2 tbsp zest. Whisk the zest into the cream and sugar.
- Over medium heat, bring the cream mixture to a simmer, then reduce to low and gently simmer for 5 minutes, whisking occasionally.
- Juice the lemons, and measure 6 tbsp of juice into a 4-cup liquid measuring cup. Set a strainer over the measuring cup.
- Pour the hot cream mixture through the strainer to remove the zest, then stir the cream mixture together with the lemon juice (and vanilla, if using). You should get about 3 cups (24 ounces) of custard. Let sit and cool for 20 minutes.
- Divide the lemon custard between 6 small ramekins or glasses. Set the ramekins in the refrigerator and chill for 5-6 hours, until the custard has thickened. If making these in advance, cover the ramekins with plastic wrap after they've chilled, and refrigerate for 2-3 days.
- Serve the custard plain, with berries, or a shortbread cookie.
Notes
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I was excited to see this! Possets are the easiest dessert and are so silky and delicious, cold or semi-frozen (think gelato). I just made a big batch for my daughter’s bridal shower for the gluten free guests. I like your addition of the zest to the cream and then straining it out! My recipe uses lemon and lime juices combined. Otherwise, the same. I urge readers to try these ~ people rave whenever I serve them. I decorate them with a tiny pansy (aka Johnny jump-ups) or blackberry and / or blueberry on top. Easiest, best make-ahead dessert ever!
Yes, decorating them with a pansy would be the prettiest touch! I should have checked my back yard for some growing, because I can usually find them this time of year.
Yes they’re the first to show up! So easy and cute.
Heather, could you refrigerate this is a container, then spoon into pretty serving glasses just before serving? I would be doing this for a party of eight and the glasses I’d love to serve them in would take over my entire fridge. Any tricks I should know?
I don’t see why not, although I’d just say to use a shallow container. I noticed that the surface of the custard had a firmer set than what was on the bottom.
Absolutely delicious!! I don’t think I let mine simmer long enough because it didn’t quite set. But it was so yummy I’m going to try it again. Huge hit at our house!