Lemon Posset Dessert

Lemon Posset in lemon shells on a white tray

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5 from 5 votes

Lemon Posset Recipe - creamy, flavorful and satisfying 3 ingredient dessert - a must try in summer 2023.

Prep Time5

Cook Time10

Course: Dessert

Cuisine: American, English

Keyword: chocolate oat bran dessert, lemon posset

Servings:

Equipment

Ingredients

600 ml heavy whipping cream (from real milk at least 33 % fat
200 grams sugar
2 tbsp lemon zest
75 ml lemon juice preferably fresh

US Customary - Metric

Instructions

Place the cream and sugar in a saucepan. Heat over medium heat, stirring in order for the sugar to be dissolved. When fine bubbles appear on top of the heavy cream, remove from the heat.
Add lemon zest and lemon juice.
Stir.
Let the mixture cool for 10 minutes, then strain into cups (lemon shells).
It makes about 12 lemon shells or 6 sups/ramekins. (or more)
Cool completely at room temperature.
You may cover with plastic wrap.
Refrigerate for at least 1 hour or for up to 3 days.

Video

Notes

Will evaporated milk or condensed milk work? No, this recipe works with good quality heavy cream with at least 33% fat content. Lighter creams, such as half-and-half or single cream, won't set very well and may result in a runny texture of the posset.
Can you make the dessert in advance? Yes, but no more than 2-3 days in advance. It should be kept in the fridge at all times. If you are making lemon posset in ahead of time, for best results you may want to keep the dessert in glass cups, not inside the lemon shells, as they may release liquid and interfere with the texture of the posset.
My posset did not set, what is the reason? There could be various reasons like the type of ingredients, saucepan and stove used. Heavy cream with low a fat content or not cooking the cream and sugar mixture long enough could be possible reasons.
Can you use other citrus fruits? Yes! Oranges, blood oranges, grapefruit or tangerines could be used. You may want to check this Tangerine Posset Recipe.
Do you need to strain the cooked mixture? Yes, this is mandatory for a smooth, creamy dessert. Run through a fine mesh strainer before pouring the mixture into the lemon cups.
Dairy free option? While I have not tried this recipe with any dairy free substitute, coconut or dairy free cream alternative could possibly work. Again, I have not tried the recipe with an alternative ingredient.
Could my lemon posset turn too thick? While this is rare, it is not impossible. Not using the proper heavy cream, over-reducing it or adding too much lemon juice are some possible reasons for this issue.

Nutrition