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lemon posset

Lemon posset, deliciously creamy lemon dessert that showcases this beautiful citrus fruit.

Once you come to September in the North East of Scotland, you have no expectations of the weather, you take it as it comes. However this week we’ve been blessed with a beautiful Indian summer.

As I write this post I have the doors wide open enjoying the glorious September sunshine! That’s why its lemon rather than pumpkin in my head this week.

This lemon posset recipe is easily one of the simplest recipes in my repertoire. One of those easy lemon desserts that anyone can pull together!

Three ingredients combined to make a fresh and delicious dessert. Pretty enough to grace any dinner party table, but served in jars as we have here, ideal to take on a late summer picnic.

What is lemon posset?

Possets originated in England. They dairy based desserts where cream was curdled with wine or ale and spices were added. Traditionally they were served hot!

These days lemon posset is a simple British dessert made with cream, lemons and sugar that is set and served cold.

How to make lemon posset?

Lemon posset simmering in a pan.
Place all the ingredients into a large saucepan and bring to the boil. Then turn down the heat and simmer gently for 3 minutes. Next strain the mixture through a fine sieve to remove the lemon zest.
Lemon posset in small black bowls ready to be chilled.
Pour the liquid into individual serving dishes, cover with cling film and place in the fridge for 4 hours until set. Serve direct from the fridge!

Do you have to sieve the posset before pouring into serving glasses?

I like to sieve the lemon flavoured cream just before I pour it into individual serving dishes. The reason I do this is that I like a silky smooth posset.

However, this part of the process is not entirely necessary. If you have finely grated the zest you can also add this to the finished dessert if you would prefer. Just be mindful that it will not have a smooth texture due to the lemon zest.

How does the posset thicken?

By adding the lemon juice to the cream, the lemon juice acidifies the cream, causing it to thicken. When lemon juice is added to milk it will curdle it. However, when added to cream, which has a higher fat content, lemon juice thickens it.

Can I make lemon posset ahead of time?

This lemon posset recipe is a great make ahead dish. It is quick to prepare and can be made ahead of time and served to guests straight from the fridge.

This sharp, yet sweet dessert is one of my go-to make ahead dishes. I like a prep ahead dessert as it allows you to spend time with your guests, rather than running about in the kitchen.

Prepare the posset the day before and serve straight from the fridge or pop it straight into the chill bag for that perfect end to a picnic.

We have served the lemon posset with our simple Lemon Butter Biscuits, the perfect pairing.

How long can you keep lemon posset?

Lemon posset will keep for up to 3 days in the fridge. Simply place into serving dishes and cover the top of the dish with cling film.

Can lemon posset be frozen?

Yes, as it is a cream based dessert, lemon posset can be easily frozen. Simply cook the posset, pour into the serving dishes and allow to cool completely. Then cover and pop into the freezer.

When you are ready to eat remove the posset from the freezer and pop it into the fridge to defrost overnight, before serving to your guests.

What other flavours would work?

I love the flavour of lemon, however, this easy lemon dessert would also work with other citrus fruits. Orange, clementine, grapefruit or lime would all give an alternative citrus twist.

I reckon if you served an orange posset then it would pair lovely with our Orange Butter Biscuits or a chocolate shortbread biscuit.

You could also substitute the lemon juice with raspberry or strawberry puree.

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Additional recipe suggestions:

If you like this light and creamy dessert then why not try some of our other simple recipes, all served in individual dishes!

For more inspiration have a read of our No Bake Desserts post which contains helpful hints and tips as well as a great selection of our favourite no bake dessert recipe.

Lemon Posset

Lemon posset is a deliciously creamy lemon dessert that showcases this beautiful citrus fruit. This dish is quick to prepare and can be made ahead of time, ready to serve to guests straight from the fridge when ready.
4.67 from 12 votes
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Prep Time: 5 minutes
Cook Time: 10 minutes
Chill time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 4 servings
Calories: 692kcal


  • 600 ml double cream
  • 175 g caster sugar
  • finely grated zest of 2 lemons
  • 100 ml freshly squeezed lemon juice (approx 2 large lemons)


  • Finely grate the lemon zest and set aside.
  • Juice each of the lemons, passing the juice through a fine sieve into a saucepan.
  • Now add the cream, sugar and lemon zest to a saucepan and place over a medium heat. Gently dissolve the sugar and bring the mixture to the boil, then turn down and simmer the cream for 3 minutes, it should start to thicken.
  • Pour the cream through a fine sieve to remove the lemon zest, this will result in a silky smooth posset. [Note: You can omit this step if you would prefer to leave the lemon zest in the dessert – it is entirely optional].
  • Pour the liquid into individual serving dishes and once cooled, cover and refrigerate for a minimum of 4 hours until the posset has set. Take directly from the fridge when ready to serve.


This is a great make-ahead dessert, we made this the previous day and left in the fridge until ready to eat. We served this dessert with our lemon butter biscuits.
Nutrition Facts
Lemon Posset
Amount Per Serving
Calories 692 Calories from Fat 504
% Daily Value*
Fat 56g86%
Saturated Fat 35g219%
Cholesterol 206mg69%
Sodium 58mg3%
Potassium 138mg4%
Carbohydrates 50g17%
Fiber 1g4%
Sugar 44g49%
Protein 3g6%
Vitamin A 2205IU44%
Vitamin C 11mg13%
Calcium 98mg10%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Dessert
Cuisine : British
Keyword : lemon posset, vegetarian
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