Easy Lemon Posset Dessert (3 Ingredients, No-Bake)

Introduction

Discover the delightful world of lemon posset dessert, a classic British treat renowned for its simplicity and exquisite taste. This elegant, no-bake dessert requires just three core ingredients, making it incredibly accessible for any home cook. You will love its lusciously creamy texture and bright, tangy lemon flavor. Best of all, this impressive dessert can be prepared ahead of time, perfect for effortless entertaining.

Why You’ll Love This Lemon Posset

This delightful lemon posset dessert offers so much to adore, making it a perfect choice for any occasion.

So easy to make: You only need a few simple steps and minimal effort.
Requires only 3 ingredients: Heavy cream, sugar, and fresh lemon juice are all it takes.
No baking or gelatin needed: The magic happens naturally as it chills.
Achieves a perfect smooth, thick custard: The texture is incredibly silky and rich.
Naturally gluten-free: This makes it suitable for many dietary preferences.
Impressive elegant presentation: It looks sophisticated served in small glasses or ramekins.
Perfect make-ahead dessert: Prepare it hours or even days in advance for stress-free serving.

Ingredients

Gather these simple ingredients to create your luscious lemon posset dessert. The quality of each component truly shines through in this recipe.

2 cups heavy whipping cream (at least 36% fat)
2/3 cup granulated sugar
5 Tbsp fresh lemon juice (from about 3 medium lemons)
Lemon slices or fresh berries (optional, for serving)

Notes & Substitutions

Achieving the perfect lemon posset dessert texture relies on specific ingredients.

Heavy whipping cream: Use only full-fat heavy cream with at least 36% fat content. Lower-fat creams or milk alternatives will not thicken properly, resulting in a runny posset. This fat content is crucial for the setting process.
Fresh lemon juice: Always use freshly squeezed lemon juice for the best flavor and acidity. Bottled lemon juice often contains preservatives that can alter the taste and hinder the posset from setting correctly. For optimal flavor and setting, it’s important to understand the differences between fresh and bottled lemon juice.
Granulated sugar: The sugar not only sweetens the posset but also plays a role in the cream’s thickening process. Do not reduce the sugar significantly, as it can affect the final texture.
Alternative citrus: Feel free to experiment with other citrus juices like fresh lime juice or even orange juice for different flavor profiles. A mixed citrus posset can be wonderfully complex.

Equipment

Making a lemon posset dessert is wonderfully simple, requiring only a few basic kitchen tools.

Small saucepan
Whisk
Fine mesh sieve
Liquid measuring cup with a pouring lip
Ramekins, small glasses, or cleaned lemon halves for serving

How to Make Lemon Posset Dessert

Making this easy lemon posset dessert is a delightful experience. Follow these straightforward steps for a perfectly creamy and tangy treat.

Prepare Lemon Cups (Optional)
If you wish to serve your lemon posset in elegant lemon cups, start by preparing them. Halve about 3-4 medium lemons lengthwise. Carefully scoop out all the pulp and juice using a spoon. Reserve the juice for the recipe and strain any seeds or large pulp pieces. Ensure the lemon peels are clean and dry inside, then set them aside. These beautiful cups make for a stunning presentation.
Combine & Boil Cream and Sugar
In a small, heavy-bottomed saucepan, combine the 2 cups of heavy whipping cream and 2/3 cup of granulated sugar. Place the saucepan over medium heat. Stir continuously with a whisk until all the sugar completely dissolves into the cream. This ensures a smooth consistency. Once the sugar has dissolved, bring the mixture to a full rolling boil. Reduce the heat slightly to maintain a vigorous, but not overflowing, medium boil. Continue boiling for precisely 5 minutes, stirring occasionally to prevent scorching. This crucial step reduces the cream and concentrates its fat, which is essential for the posset to set. Understanding the underlying food science can elevate your cooking, revealing how this classic dessert sets through the fascinating chemical reaction of hot cream and lemon.
Add Lemon Juice & Cool
Immediately remove the pan from the heat after the 5-minute boil. Pour in the 5 tablespoons of fresh lemon juice, whisking gently to incorporate it evenly. Do not over-whisk, as too much agitation can hinder setting. Set the mixture aside to cool for about 15 minutes. This allows it to cool slightly before straining and pouring, preventing it from setting too quickly in the sieve. After cooling, carefully strain the entire mixture through a fine mesh sieve. Place the sieve over a large liquid measuring cup that has a pouring lip. Straining removes any potential solids from the lemon juice or cream, guaranteeing an incredibly silky-smooth lemon posset.
Fill Serving Cups
Once strained, gently pour the warm lemon posset dessert mixture into your chosen serving vessels. You can use 6 individual ramekins, small decorative glasses, or the prepared lemon halves. Fill each cup to about 3/4 inch high. Avoid overfilling, as this can affect how well the posset sets and make it difficult to handle. Filling them evenly ensures consistent setting and portion sizes.
Chill to Set
Carefully transfer the filled ramekins or lemon halves to the refrigerator. Chill for at least 2 hours, or until the lemon posset is completely firm and set. The chilling process is vital for the posset to achieve its signature rich, spoonable texture. Once fully set, your elegant lemon posset dessert is ready to be garnished and served.

Pro Tips for Perfect Lemon Posset

Achieve the best results for your lemon posset dessert every time with these expert tips.

Use full-fat heavy cream only: This is non-negotiable for proper setting; lower fat creams will not work.
Ensure proper boiling time for reduction: Boiling for exactly 5 minutes reduces the cream, activating its setting properties.
Cool mixture slightly before adding lemon: This prevents curdling and allows the lemon to gently interact with the cream.
Strain mixture for silky smooth texture: A fine mesh sieve removes any lumps, ensuring a luxurious mouthfeel.
Do not overfill serving cups: Filling about 3/4 full allows for proper setting and presentation.
Avoid stirring vigorously after adding lemon: Gentle whisking is enough to combine without incorporating too much air.
Chill completely for best results: Patience is key; a fully chilled posset is firm, creamy, and delightful.

Serving, Storage, & Variations

This versatile lemon posset dessert offers many ways to enjoy and customize it.

Serving Suggestions

Serve individual portions in elegant lemon cups or clear ramekins.
Garnish simply with fresh berries like raspberries or blueberries, a dollop of whipped cream, a sprig of fresh mint, or a twist of lemon zest.
Use the set posset as a tangy and creamy filling for mini tartlets or fruit tarts.
Layer it in parfaits with crunchy granola, crumbled shortbread cookies, or digestive biscuits for added texture.
Pair it with a vibrant strawberry sauce or serve alongside delicate crepes for an elevated experience.

Storage Instructions

Once your lemon posset dessert has set, store it in the refrigerator. It will keep well for up to 3 days.
Cover individual serving cups tightly with plastic wrap to prevent the posset from absorbing any refrigerator odors and to maintain its freshness.
We do not recommend freezing lemon posset, as freezing and thawing can significantly alter its delicate texture, making it grainy or watery.

Flavor Variations

Lime posset: Substitute lemon juice with fresh lime juice for a vibrant, zesty twist.
Orange or blood orange posset: Use fresh orange or blood orange juice for a sweeter, milder citrus flavor.
Mixed citrus posset: Combine juices from various citrus fruits like lemon, lime, and orange for a complex, nuanced taste.
Add vanilla extract or zest: Stir in 1/2 teaspoon of vanilla extract or a pinch of citrus zest (lemon, lime, or orange) with the juice for an extra layer of aroma.

Nutrition Information

This rich and creamy lemon posset dessert provides a delightful treat, perfect for special occasions. Below is a summary of its approximate nutritional value per serving, based on 10 servings.

Nutrient	Amount Per Serving
Calories	250 kcal
Total Fat	22g
Saturated Fat	14g
Cholesterol	80mg
Sodium	15mg
Total Carbs	15g
Dietary Fiber	0g
Total Sugars	15g
Protein	1g

Frequently Asked Questions (FAQ)

Why didn’t my lemon posset set?
The most common reasons are using lower-fat cream or not boiling the cream and sugar for the full 5 minutes. Always use heavy cream (36%+ fat) and ensure a vigorous boil to reduce the cream adequately.
Can I make this dairy-free?
While traditional lemon posset relies on dairy fat, you can experiment with full-fat coconut cream (the solid part from a can). The texture might be slightly different, but it’s a good alternative for a dairy-free lemon posset.
Can I make a big batch in one dish?
Yes, you can absolutely scale the recipe and pour the mixture into a larger serving dish. Just be aware that a larger dish will require a longer chilling time to set completely.
Can I reduce the sugar?
You can try reducing the sugar slightly, but avoid making drastic changes. Sugar contributes to both the flavor balance and the setting properties of the posset, so too little may affect texture and taste.
Can I prep lemon cups ahead of time?
Absolutely! You can halve and scoop out your lemons a day in advance. Store the cleaned lemon peels covered tightly in the refrigerator overnight until you are ready to fill them.

Conclusion

You now have all the tools to create an effortlessly elegant lemon posset dessert right in your own kitchen. This simple, three-ingredient, no-bake wonder promises a creamy texture and bright, tangy flavor that will impress anyone. Don’t let its sophistication fool you; it truly is a beginner-friendly recipe perfect for any occasion. We encourage you to try this delightful classic today! Share your beautiful creations with us and leave a review; we love hearing from you!