This incredibly creamy and indulgent lemon dessert is made with just 3 ingredients and could not be easier. Lemon Posset is a really impressive dessert that takes just a few minutes to put together. Definitely one for lemon lovers!
What is lemon posset?
You might of heard of this dessert before, made popular by Mary Berry, but you might not actually know what it is. Lemon posset is a rich and creamy dessert made with double cream, caster sugar and lemon.
That's it! Boil the ingredients together, cool and then put in the fridge to set. Your perfect make ahead of time dessert and just what you need for a summer dinner party.
Why you will love it
- Easy - Just 3 ingredients mixed together in a pan, it's that easy.
- Impressive - Served in little glasses, these are seriously impressive looking.
- Can be prepared in advance - If you are having a dinner party, these are the perfect make in advance dessert.
- A good way to use up lemons - 3 lemons go into this dessert, so it's a great way to use up lemons.
Ingredients and substitutions
- Lemons - Make sure they are unwaxed lemons, as we are using the zest in this recipe.
- Cream - Make sure you are using double cream (heavy cream), and not reduced fat, because it won't set otherwise.
- Sugar - Use plain white caster sugar, not golden caster sugar.
A full ingredients list with measurements is in the recipe card below.
How to make lemon posset - Step by step
One: Put the cream and sugar into a saucepan. Heat over a low heat and bring to the boil. Bring to the boil and boil for 3 minutes. Take off of the heat and leave to cool.
Two: Zest the lemons (a) and then juice them (b).
Three: Add the lemon juice and zest to the cream and gently whisk in.
Four: Pour into serving glasses. Refrigerate for 4 hours, or until set.
What to serve with lemon posset
This is a really indulgent, almost sickly sweet, dessert, so it really doesn't need to be served with anything. However, if you wanted to make it more presentable, then you could add some berries on top of it.
You could also serve it with a shortbread biscuit, which is lovely dipped into the lemon dessert, or why not try our Gingernut Biscuits?
We think these lemon possets are the perfect dessert to serve after something spicy like a curry, because they are so cooling.
This is a really simple recipe, so there are not too many ways that you can change it. However, other fruit possets work well.
Why not try a lime or blood orange posset? Follow the same instructions, and just swap the same amount of juice and zest for a different citrus fruit.
If you REALLY love lemon, then you could put a spoonful of lemon curd at the bottom of each glass before pouring the mixture on top of it to set.
Store: You can keep these in the fridge for up to 48 hours.
Freeze: These actually freeze really well, which you wouldn't think a creamy dessert would.
Defrost: You can defrost them in the fridge for 4 hours before serving.
Frequently Asked Questions
This can sometimes happen when you had the lemon juice and zest to hot cream, so you can wait until it has cooled to add it if you prefer.
You can serve them in any kind of small glass or ramekin. Shot glasses work well, or if you have any glass pots from Gü desserts, they would be ideal. We also like the idea of little tea cups which would be perfect for an afternoon tea. Don't use anything big like a dessert bowl, as these are far too rich and you just need a small portion.
If yours does not set in the fridge after 4 hours, it could be either that the cream you used isn't high enough fat content (use double cream and not reduced fat) or that you didn't have it boiling for long enough.
More dessert recipes
- 600 ml (2.5 cups) Double cream (heavy cream)
- 3 Lemons - zest and juice only
- 150 g (0.75 cups) Caster sugar
- Put 600 ml Double cream (heavy cream) and 150 g Caster sugar into a saucepan. Heat over a low heat and bring to the boil. Bring to the boil and boil for 3 minutes. Take off of the heat and leave to cool.
- Zest and juice 3 Lemons.
- Add the lemon juice and zest to the cream and gently whisk in.
- Pour into serving glasses. Refrigerate for 4 hours, or until set.
- Make sure you are using unwaxed lemons, as you are using the zest in this recipe too.
- The lemon zest adds a bit of a gritty texture to it, which we don't mind, but it also adds a lot of extra flavour. You can leave it out and just use juice if you prefer. Or pour it through a sieve so you get the flavour of the zest, but it's removed before setting.
- To get the most juice out of your lemons, roll them on your kitchen worktop before cutting and squeezing out the juice.
- Always zest the lemons before juicing them, as it's much easier that way.
- Watch the cream mixture really carefully when it is boiling, as it can over boil very quickly and cause quite the mess. Stir it constantly to stop it from boiling over.
- If you don't have caster sugar, then you can put granulated sugar into a clean coffee grinder, and whizz to make it more fine. Don't grind it too much though, as you don't want icing sugar consistency.
- Make sure to cool before you pour into glasses. The pan sides should be cool enough to touch.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.