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This 4-ingredient Lemon Posset recipe is your new go-to no-bake dessert: lusciously creamy, tangy, and elegant! There is no baking, no eggs—just simmer, stir, pour, and chill. It sets beautifully every time. Bonus: It is naturally gluten-free.
Try my lemon tiramisu next! You’ll love my easy lemon curd recipe.
Why This Recipe Stands Out
Light enough for spring and summer, this lemon posset dessert is decadent enough for a dinner party dessert year-round. More reasons to love this easy lemon dessert:
- No Eggs, No Gelatin – The lemon naturally sets the cream—pure magic!
- Make-Ahead Friendly – Perfect for entertaining or prepping in advance.
- Elegant but Easy – Looks impressive served in lemon halves or glass cups, with minimal effort.
You’ll also love my panna cotta, and creamy frozen lemon bars, which are all no-bake and perfect for a fresh summertime treat.
Table of Contents
Recipe Ingredients
- Heavy cream: This dessert’s base gives it a rich, creamy texture.
- Granulated sugar: Sweetens the posset and helps balance the tartness of the lemon.
- Fresh Lemon zest: Adds a fragrant, fresh citrus flavor to enhance the lemon taste.
- Freshly squeezed lemon juice: The key ingredient for tang and to help the cream set.
- Vanilla extract: Rounds out the flavor and adds a hint of warmth to the citrusy dessert.
See recipe card for quantities.
Substitutions and Variations
- Citrus Swap: For a fun twist, try lime or orange. I love orange posset! You’ll love my orange olive oil cake.
- Herbal Infusion: Heat the cream and add a sprig of rosemary, thyme, or basil, then strain.
- Dairy-Free: Use full-fat coconut cream (note: texture will be slightly different).
- Topping Ideas: Fresh berries, lemon zest, edible flowers, fresh mint, or a crisp brûlée sugar top. Try my strawberry tiramisu.
How To Make Lemon Posset
Follow these step-by-step photos to help you make the best posset recipe. The printable recipe card below provides more instructions.
Step #1: Add cream, sugar, and lemon zest to a saucepan. Heat gently and simmer until slightly thickened (15–20 mins).
Step #2: Remove from heat, and stir in lemon juice and vanilla. Let it sit for 20 minutes.
Step #3: Strain and pour the cream mixture into glass cups or lemon halves (decorative vessel for serving). Chill at least 4 hours until set.
Step #4: (Optional) Sprinkle the puddings with sugar and torch for a brûlée top. Serve it cold and enjoy!
Make Ahead and Storage
Cover and refrigerate for up to 3 days. Keep chilled until ready to serve. Not freezer-friendly.
My Pro Tip
Tips for Making Lemon Posset
- Simmer gently – Avoid boiling to keep the texture smooth.
- Fresh lemon juice sets the cream better and adds bright flavor.
- Use a fine-mesh strainer to strain the juice for the silkiest, lump-free smooth texture.
- Chill thoroughly – Give it enough time to set for that perfect creamy spoonful.
FAQ’s
It may not have simmered long enough, or the lemon juice may not have been acidic/fresh enough.
Use heavy whipping cream or double cream with at least 36% fat. Do not use light cream or milk—it won’t set properly.
Posset sets naturally using lemon juice to curdle the cream—no gelatin needed. Panna cotta uses gelatin to set and has a slightly bouncier, more jiggly texture.
Posset is made with just cream, sugar, and citrus—no eggs or baking. Crème brûlée uses egg yolks and is baked in a water bath, then topped with a hard caramelized sugar crust. Both are creamy, but posset is easier and quicker to make!
More Lemon Desserts
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Lemon Posset Recipe
Ingredients
- 2 cups heavy cream
- ¼ cup granulated sugar, plus more for optional brûlée topping
- 1 ½ teaspoons grated lemon zest
- ¼ cup freshly squeezed lemon juice, strained to remove any pulp and seeds
- ½ teaspoon vanilla extract
Instructions
Warm the Cream
- In a medium saucepan, add the heavy cream, sugar, and lemon zest. Heat over medium, stirring often, until the sugar dissolves and the mixture starts to gently bubble around the edges.
Simmer Gently
- Adjust the heat as needed to keep a soft simmer—don’t let it boil rapidly. You want small gentle bubbles the entire time. If it starts rising too quickly, remove from heat briefly, then return on lower heat. Continue simmering gently for 15–20 minutes (patience is key, so it will set properly in the fridge), stirring occasionally, until the cream reduces and thickens just slightly.
Finish the Mixture
- Take off the heat. Stir in the strained fresh lemon juice and vanilla extract. Whisk well to combine thoroughly. Let it sit undisturbed for 20 minutes to cool and thicken slightly. The acid from the lemon juice is what will thicken the cream- it's magic ;).
Pour and Chill (glass cups OR lemon halves)
- Glass Cups: Pour into 6-8 small glass cups or ramekins.
- Lemon Halves: Cut 2–3 lemons in half lengthwise. Scoop out the insides with a spoon or melon baller (tip: use a paring knife to loosen the edges first). Nestle the hollowed halves in a rimmed platter for stability. Fill with posset mixture.
Refrigerate
- Cover with plastic wrap and chill for at least 4 hours, or overnight, until fully set and creamy.
Optional Brûlée Topping
- Sprinkle a thin layer of granulated or turbinado sugar over the possets. Use a kitchen torch to caramelize until golden and crisp. Let stand a minute before serving.
To Serve
- Serve chilled. Garnish with a mint sprig, fresh berries, or a lemon twist for a bright finish. It is perfectly creamy and delcious!
Notes
- Use fresh lemon juice – Bottled juice won’t give the same vibrant flavor or acidity needed to set the cream properly.
- Simmer gently – A slow simmer (not a boil!) helps reduce the cream without scorching and keeps the texture silky smooth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy, refreshing, and SO TASTY!!