This Lemon Posset recipe is a silky, smooth, lemon custard that is so simple yet elegant and the perfect quick and easy lemon dessert. This bright and creamy lemon dessert is served in fresh lemons for a luxurious dessert.

This is one of the EASIEST DESSERTS ever but looks so sophisticated.

What is Lemon Posset? It is a silky, custard-like dessert made with cream, sugar, and lemon juice. Its texture is similar to panna cotta, but without the need for gelatin. We love quick and easy dessert recipes!

Why you will love Lemon Posset:

The Flavor: The combination of rich cream and the bright zing of lemon creates a balanced and refreshing dessert.

Simplicity: With only four ingredients, lemon posset is a beginner-friendly recipe that doesn’t require special techniques or equipment.

Elegance: Despite its simplicity, lemon posset has a luxurious texture and taste, making it perfect for dinner parties or special occasions. It is extra special when served in fresh lemon halves.

Minimal Effort: No baking or extensive preparation is needed. It just takes a bit of mixing, heating, and chilling. Lemon Posset is such a quick and easy make-ahead dessert.

Ingredients:

What ingredients do you need to make homemade lemon posset? You only need 5 ingredients and it is so simple to make.

• Fresh Lemon Juice
• Sugar
• Heavy Cream
• Lemon Zest
• Vanilla Extract: This is optional to add to the lemon posset.

How to make Lemon Posset:

Zest the Lemons: This is an important step because it is so much easier to zest a lemon before juicing.

Slice the Lemons: Scoop out the flesh and place in a bowl. Smash the lemons to squeeze out the juice from the pulp. Set aside prepared lemon halves.

Heat the Cream and Sugar: In a medium saucepan, combine the heavy cream and granulated sugar. Stir over medium heat until the sugar is completely dissolved and the mixture comes to a gentle boil. Allow it to boil for 3-4 minutes, stirring occasionally to prevent scorching.

Add the Lemon Juice: Remove the saucepan from the heat and let it cool slightly. Once it has slightly cooled, stir in the fresh lemon juice. You’ll notice the mixture starts to thicken almost immediately due to the acid in the lemon juice reacting with the cream.

Optional — Strain and Pour: To ensure a smooth texture, strain the mixture through a fine-mesh sieve into a bowl or directly into fresh lemons or serving glasses. This step helps remove any bits of lemon pulp or zest that might have slipped in.

Chill: Divide the mixture among serving glasses, ramekins, or fresh lemon halves and let them cool to room temperature. Once cooled, cover and refrigerate for at least 3 hours, or until set.

Serve: Garnish with a bit of lemon zest or a fresh berry on top, if desired, and serve chilled.

TOP TIPS:

• Roll lemons on the counter before juicing to get the most juice from the lemons.
• Zest the lemons before juicing. I suggest using a zester if you have one.
• Let the sugar and heavy cream mixture cool slightly before adding the lemon juice so it doesn’t curdle.

Garnish Ideas:

Since this is such a simple dessert, you can add a garnish to make this lemon dessert even more stunning. I love to add fresh lemon zest or candied lemon peel but you can add fresh berries or whipped cream as well.

• Fresh Mint
• Fresh Lemon Zest or Candied Lemon Peel
• Whipped Cream
• White Chocolate Shavings
• Graham Cracker Crumbs
• Raspberries, Blackberries, Strawberries, or Blueberries

More Lemon Desserts:

If you love lemon desserts, you will love this lemon cake, lemon pie, lemon bars, and lemon cookie recipes…

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• Zest the Lemons: This is an important step because it is much easier to zest a lemon before juicing.

• Slice the Lemons: Scoop out the flesh and place in a bowl. Smash the lemons to squeeze out the juice from the pulp. Set aside prepared lemon halves. Squeeze out 1/2 cup of lemon juice and set aside.

• Heat the Cream and Sugar: In a medium saucepan, combine the heavy cream and sugar. Stir over medium heat until the sugar is completely dissolved and the mixture comes to a gentle boil. Watch carefully so it doesn't overflow. Reduce heat if needed. Allow it to boil for 3-4 minutes, stirring occasionally to prevent scorching.

• Remove the saucepan from the heat and let it cool slightly. Once it has slightly cooled, stir in the fresh lemon juice. You'll notice the mixture starts to thicken almost immediately due to the acid in the lemon juice reacting with the cream.

• Optional — Strain and Pour: To ensure a smooth texture, strain the mixture through a fine-mesh sieve into a bowl or directly into fresh lemons or serving glasses. This step helps remove any bits of lemon pulp or zest that might have slipped in.

• Chill: Divide the mixture among serving glasses, ramekins, or fresh lemon halves and let them cool to room temperature. Once cooled, cover and refrigerate for at least 3 hours, or until set.

• Serve: Garnish with a bit of lemon zest or a fresh berry on top, if desired, and serve chilled.

• Roll lemons on the counter before juicing to get the most juice from the lemons.
• Zest the lemons before juicing. I suggest using a zester if you have one.
• Let the sugar and heavy cream mixture cool slightly before adding the lemon juice so it doesn’t curdle.

• • Fresh Mint

• • Fresh Lemon Zest or Candied Lemon Peel

• • Whipped Cream

• • White Chocolate Shavings

• • Graham Cracker Crumbs

• • Raspberries, Blackberries, Strawberries, or Blueberries

Calories: 372kcal, Carbohydrates: 29g, Protein: 2g, Fat: 29g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 90mg, Sodium: 22mg, Potassium: 98mg, Fiber: 0.1g, Sugar: 28g, Vitamin A: 1167IU, Vitamin C: 8mg, Calcium: 54mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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