English Lemon Posset Recipe – Easy 3-Ingredient Dessert for Citrus Lovers

The first time I tasted an English lemon posset, I was honestly floored by how something so simple could taste so luxurious. Imagine a spoonful of silky, cool cream, kissed by bright lemon—each bite bursting with citrusy tang and mellow sweetness. It’s almost magical how three humble ingredients transform into a dessert that feels like a treat from a fancy patisserie.

I stumbled across this recipe during a heatwave when baking felt like punishment. I wanted dessert (obviously), but I wasn’t about to turn on the oven. That’s when my friend, who lived in London for a year, introduced me to English lemon posset—a classic British dessert that’s been around since the 16th century. It’s traditionally served in little glasses, often at pubs and restaurants, and always draws “oohs” and “aahs” at the table.

Why do I keep coming back to this recipe? Well, it’s ridiculously easy (no eggs, no gelatin, nothing complicated), but the payoff is huge. The lemon posset is creamy and rich, yet so refreshing that it practically glows. It’s perfect for citrus lovers, anyone who loves a quick and fuss-free dessert, and honestly, anyone who wants to impress with minimal effort. After testing this recipe at least a dozen times—tweaking lemon amounts, cream brands, and chilling methods—I can promise you: this English lemon posset is the real deal. You’ll want to make it for every brunch, dinner party, and cozy night in.

Why You’ll Love This Recipe

Let’s be real—some desserts are all hype and no soul. But this English lemon posset recipe? It’s a showstopper with zero stress, and I’ll tell you exactly why it’s earned a place in my regular rotation.

• Quick & Easy: You’re just 15 minutes of “work” away from a restaurant-worthy treat. No ovens, no water baths, no eggs to temper. It’s practically foolproof!
• Simple Ingredients: All you need are heavy cream, sugar, and fresh lemons. That’s it. If your fridge and pantry are anything like mine, you probably have these on hand right now.
• Perfect for Any Occasion: Whether it’s a sunny brunch, a dinner party, or a weeknight with a serious sweet tooth, this lemon posset fits right in. It’s elegant enough for guests and easy enough for a Tuesday night.
• Crowd-Pleaser: I’ve served this to picky kids and discerning adults. I have never seen a disappointed face—everyone always wants seconds (and the recipe, too!).
• Unbelievably Delicious: There’s a dreamy texture—sort of like a cross between a custard and a mousse, but with that bright lemon zing that keeps you coming back for more.

What sets my English lemon posset apart? After plenty of taste tests, I found that simmering the cream and sugar just right (not too hot, not too fast) and using freshly squeezed lemon juice create the silkiest, most balanced dessert. No shortcuts! You’re not just making another creamy dessert—you’re making a classic that’s stood the test of time. And honestly, it’s the kind of treat that makes you close your eyes and savor every spoonful.

If you’re a citrus lover, this will be your new go-to. It’s comfort food, but with a bright, fresh twist—and it’s so easy you’ll want to whip it up for every occasion.

Ingredients Needed

This recipe for English lemon posset is all about letting a few good ingredients shine. You don’t need a long list—just quality basics and a little bit of love. Here’s what you’ll need:

• For the Lemon Posset:
  • Heavy cream (double cream) – 2 cups (480ml). Go for the highest fat content you can find (36%+); this gives that luscious, velvety texture. I like using organic cream if possible, but any reliable brand will do.
  • Granulated sugar – 3/4 cup (150g). Standard white sugar dissolves beautifully and blends seamlessly into the cream.
  • Freshly squeezed lemon juice – 1/3 cup (80ml), from about 2 large lemons. This is the star, so don’t use bottled! Fresh juice gives pure, zesty flavor and helps the posset set.
• Optional Toppings & Garnishes:
  • Lemon zest (grated, for extra zing and a pretty look)
  • Fresh berries (raspberries, blueberries, blackberries—choose your favorite for color and contrast)
  • Shortbread biscuits (for serving on the side or a buttery crunch on top)
  • Mint leaves (totally optional, but adds a lovely pop of green)

Ingredient Tips:

• Pick lemons that feel heavy for their size—they’ll have more juice.
• You can swap in Meyer lemons for a gentler, sweeter citrus flavor (especially nice in spring).
• Want to make this dessert dairy-free? Coconut cream can work, but the set is softer and the flavor more tropical—good for an adventurous twist!
• If you’re in a rush and don’t have fresh berries, a swirl of berry compote or even a few pomegranate seeds work great as a topping.

That’s it—no eggs, no gelatin, no complicated steps. Just classic, feel-good ingredients that let the bright lemon flavor shine through every spoonful.

Equipment Needed

One of the best parts of this English lemon posset recipe is how little equipment you actually need. No mixers, no special molds—just the basics, really.

• Medium saucepan: A heavy-bottomed one is best to prevent scorching. I use a stainless steel pan; nonstick works, too.
• Whisk or silicone spatula: For stirring as the cream simmers. A whisk helps dissolve the sugar faster.
• Fine-mesh sieve (optional): If you want an ultra-smooth posset, pour the mixture through a sieve before chilling (I do this if I’m feeling fancy, but it’s not required).
• Measuring cups and spoons: Precision is key for posset, so don’t eyeball the lemon juice.
• Citrus juicer or reamer: Trust me, your hands will thank you. If you don’t have one, roll the lemons on the counter first to get more juice out.
• 4 to 6 small ramekins or glasses: Little glass jars or espresso cups look especially cute for Pinterest-perfect presentation.

If you’re short on ramekins, teacups or even small mason jars work just fine. I’ve even used old jam jars for a rustic look. For budget-friendly options, hit your local thrift store for unique glassware. And for cleaning, soak your saucepan in warm water right after pouring the posset—it makes cleanup a breeze!

Preparation Method

1. Prep your ingredients (5 minutes):
   Juice the lemons and strain out any seeds or pulp. Measure out the cream and sugar. Have your ramekins or serving glasses ready on a tray (makes transferring to the fridge easier).
2. Heat the cream and sugar (5-7 minutes):
   In a medium saucepan, combine 2 cups (480ml) heavy cream and 3/4 cup (150g) granulated sugar. Set over medium heat. Stir constantly with a whisk or spatula until the sugar fully dissolves and the cream just begins to simmer (look for little bubbles forming at the edge).
   Don’t let the mixture boil vigorously—if it starts to foam up, lower the heat right away.
3. Simmer briefly (3 minutes):
   Once simmering, turn the heat to low and let it bubble gently for exactly 3 minutes. Stir often to prevent scorching. The cream will thicken a bit, and you’ll notice a sweet, rich aroma.
   If your mixture looks like it’s curdling, don’t panic—it’ll smooth out once the lemon juice is added.
4. Remove from heat & add lemon juice (2 minutes):
   Take the saucepan off the burner. Pour in 1/3 cup (80ml) fresh lemon juice, whisking as you go. The mixture will thicken slightly and become glossy.
   This is the magic moment—the acid in the lemon helps the posset set without any gelatin!
5. Cool slightly (10 minutes):
   Let the mixture cool in the pan for about 10 minutes. This prevents condensation when you pour into glasses.
6. Pour & strain (optional) (5 minutes):
   For the smoothest finish, strain the mixture through a fine-mesh sieve into your ramekins or glasses. If you’re not bothered by tiny zest bits, just pour directly.
7. Chill to set (at least 2 hours):
   Carefully transfer the tray to the fridge. Chill for a minimum of 2 hours, preferably 3. The posset should be softly set—like a firm pudding—with a gentle wobble if you nudge the glass.
8. Garnish & serve:
   When ready to serve, top with lemon zest, fresh berries, or a sprig of mint. If you want extra crunch, add a little shortbread on the side.
   Tip: The posset keeps well for up to 3 days, so you can make it ahead for parties!

If you ever find your posset not setting, double-check your cream and lemon juice measurements. It can happen if the cream is too low in fat or if the lemon juice is a bit weak. But honestly, I’ve only had this happen once—usually, it’s smooth sailing!

Cooking Tips & Techniques

After making English lemon posset so many times (honestly, I could do it blindfolded), I’ve picked up a few tricks that make all the difference.

• Simmer, don’t boil: Keep the heat gentle once the cream starts to bubble. If you let it boil hard, you risk scorching the bottom or getting a “skin” on top. Low and slow is the way to go.
• Use fresh lemons: Bottled juice just isn’t the same. Fresh-squeezed juice gives the posset its signature bright flavor and helps it set perfectly.
• Don’t rush the chill: I know it’s tempting to dive in early. But if you don’t let it chill long enough, the texture will be runny instead of creamy and set. Be patient!
• Strain for smoothness: If you’re serving this at a dinner party (or just want that ultra-silky result), strain the mixture before chilling. It’s a tiny extra step that makes a big difference.
• Watch your measurements: Too much lemon juice, and the posset can become grainy. Too little, and it won’t set. A kitchen scale helps with sugar, and a measuring cup is a must for cream and lemon juice.
• Personal fail confession: One time, I used light cream instead of heavy—my posset turned out more like a thick soup. Stick

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