Name: The Best Easy Lemon Posset Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 4 h 25 min
Cuisine: British
Ingredients: 1 cup Heavy cream; 1/3 cup Granulated sugar; 3 tablespoons Lemon juice (from 3 lemons); 1/2 tablespoon Lemon zest; A pinch of salt; 2 cups Heavy cream; 2/3 cup Granulated sugar; 6 tablespoons Lemon juice (from 6 lemons); 1 tablespoon Lemon zest; A pinch of salt

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Introduction

This easy lemon posset recipe offers a smooth, creamy dessert with a bright citrus punch. Made with just a few simple ingredients, it’s perfect for impressive but effortless entertaining.

The image shows three lemon halves filled with creamy white mousse, arranged inside a white scalloped dish. Each lemon half has a bright yellow rind with a smooth, pale cream filling, and two of the lemon halves are topped with fresh green mint leaves. Underneath the lemons, there is a thin slice of lemon resting at the bottom of the dish. The dish is placed on a white marbled surface with whole and halved lemons and fresh mint leaves scattered around, adding natural green and yellow colors to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup heavy cream
1/3 cup granulated sugar
3 tablespoons lemon juice (from about 3 lemons)
1/2 tablespoon lemon zest
A pinch of salt

Instructions

Step 1: Slice clean lemons lengthwise and carefully scoop out the lemon segments with a spoon. Press the segments against a fine mesh strainer to extract all the juice and set aside the hollow lemon halves on a baking sheet for later.
Step 2: In a medium saucepan over medium heat, combine the heavy cream, granulated sugar, lemon zest, and a pinch of salt. Stir frequently and bring the mixture just to a light simmer, avoiding a full boil. Use a measuring cup to monitor volume as it heats.
Step 3: Remove the cream mixture from heat and stir in the lemon juice thoroughly. Let it cool for 15–20 minutes until a light skin forms on top.
Step 4: Strain the mixture through a fine sieve to remove the lemon zest, then pour the posset mixture into the reserved lemon halves.
Step 5: Refrigerate the filled lemon halves for 3–4 hours until the posset sets before serving.

Tips & Variations

For a smoother texture, strain the lemon juice before adding it to the cream mixture.
Try garnishing with fresh mint or a sprinkle of candied lemon peel for added flavor and presentation.
Double or triple the recipe to serve more guests, keeping the same ratio of ingredients.

Storage

Store any leftover lemon posset in an airtight container in the refrigerator for up to 2 days. For best texture and flavor, consume within this time. To reheat, allow the posset to come to room temperature briefly, but it’s best enjoyed chilled.

How to Serve

A close-up image shows three lemon halves filled with smooth, creamy pale yellow dessert, arranged in a white scalloped ceramic dish. Each lemon half has a bright yellow rind with a slightly textured surface, holding the creamy layer inside that looks soft and silky. On top of the dessert in one lemon half, there is a fresh, vibrant green mint leaf adding a pop of color. Around the lemon halves, slices of fresh lemon and some mint leaves are visible, all placed on a white marbled surface, creating a fresh and clean look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make lemon posset without fresh lemons?

Fresh lemon juice is best for a bright, natural flavor, but if needed, high-quality bottled lemon juice can be used as a substitute. However, avoid lemon juice from concentrate for best results.

What is the difference between lemon posset and lemon curd?

Lemon posset is a creamy custard made from cream, sugar, and lemon juice thickened by heating, while lemon curd includes eggs and butter, resulting in a richer, thicker spread. Posset has a silky texture and lighter taste.