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Lemon posset is one of those desserts that looks fancy but keeps the ingredient list real simple. They are so creamy and citrusy but with the perfect amount of sweetness. Serve these at your next dinner party and you’ll be showered in compliments.
I tested this version inside hollowed lemon cups because the presentation is too cute, and the creamy filling sets up smooth with fresh lemon juice, sugar, and heavy cream.
If you like this recipe try these:
Ingredient Breakdown
- Lemons – Bring fresh citrus flavor and double as the serving cups, which makes the whole dessert feel extra special. I like to use pretty large lemons for this since the lemon is the vessel the dessert will be in.
- Heavy Whipping Cream – Creates the rich, silky base that helps the posset set. Do not use light cream or half and half. Only heavy whipping cream or heavy cream will work for making lemon possets.
- Granulated Sugar – Sweetens the cream and balances the tart lemon juice.
- Vanilla Extract – Adds warmth and rounds out the sharp citrus flavor.
- Lemon Juice – Thickens the cream naturally and gives the dessert its bright, tangy flavor.
- Blueberries or Raspberries – Add freshness, color, and a little tart-sweet garnish on top.
How does lemon posset set without eggs or gelatin?
The great thing about this recipe is that there is nothing extra needed to thicken up the filing. The acid from the lemon juice reacts with the cream and helps it thicken naturally once chilled.
Make Ahead
I love to make lemon posset the day before a gathering to just get it out of the way. It is the perfect make ahed dessert. But don’t make it too far in advanced because it only lasts in the fridge for about three days.
Can I serve lemon posset in something besides lemon cups?
Absolutely. Use ramekins, small jars, glasses, or dessert cups if you don’t want to hollow out lemons. If I’m feeling extra fancy, I’ll add some sugar on top of the posset and torch it to get a hard caramelized top like creme brûlée.
Lemon Posset
Ingredients
- 4 lemons, large
- 1 ½ cups heavy whipping cream
- ½ cup granulated sugar
- ¼ teaspoon vanilla extract
- ⅓ cup lemon juice
- Blueberries or raspberries for garnish
Instructions
- Slice the lemons lengthwise and use a spoon to scoop out the flesh. I like to use a pairing knife to cut along the rim of the flesh to help loosen it. Juice the lemons over a bowl and set aside the shells.
- To a small sauce pan over medium high heat, add the whipping cream and sugar. Keep stirring to dissolve the sugar as the mixture warms. Bring to a boil then adjust the heat so it’s a slight simmer, not too rapid. Let it simmer for 5 minutes, stirring ever so often.
- Remove the pan from the heat and stir in the lemon juice. Let this cool for about 5 minutes. The lemon juice will thicken up the mixture a bit.
- Pour the lemon and cream mixture into the lemon cups. Placing the lemon cups on a cupcake tray makes it easier to pour and the filling will be leveled when setting.
- Refrigerate the lemon cups for at least 5 hours and up to overnight. I typically like to do it overnight if time allows. Once ready to serve, remove from the refrigerator and garnish with some berries, mint leaves or lemon zest. Eat and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
