Home • Gluten-Free Desserts
Published: May 16, 2024
Lemon posset is an ultra silky smooth dessert that pairs the richness of the cream with the brightness of the lemon!
Best of all, there are just 3 ingredients in this incredibly simple but decadent dessert.
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Erin’s Recipe Rundown
![Perfect Lemon Posset (2) Perfect Lemon Posset (2)](https://i0.wp.com/meaningfuleats.com/wp-content/uploads/2022/10/headshot.jpg)
Texture:Ultra silky and smooth!
Taste:Rich, bright and creamy.
Ease:SO easy to make! You only need 3 ingredients.
Top Tip:It’s VERY important to measure and make sure the cream mixture has reduced to two cups. Otherwise, the dessert will not set properly.
Would I make this again? Absolutely! Lemon posset is underrated in my opinion! It’s a delightfully light dessert to round out so many meals. Plus you can make it in advance!
xoxo erin
![Perfect Lemon Posset (3) Perfect Lemon Posset (3)](https://i0.wp.com/meaningfuleats.com/wp-content/uploads/2022/06/lemon-posset.jpg)
Featured Comment
From Christa: “I was a little nervous to try this recipe because the boiling down part seemed fancier than what I am used to. It ended up being really easy and the result was delicious! Fiancé asked if we can add this one to our list to make again!”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Lemon Posset
- What is lemon posset made of?
- What is the difference between posset and panna cotta?
- Can I make this lemon posset dairy-free?
- What can I use instead of heavy cream?
- How do I reduce this to 2 cups if I’m starting with 2 cups of cream?
- Perfect Lemon Posset Recipe
If you’ve never tried lemon posset, you’ve certainly been missing out! This traditional British dessert is similar to Italian panna cotta, but the cream is set with acid from citrus, rather than from gelatin.
I love that this recipe can be easily made ahead of time for guests (you can let it set in the fridge overnight). And even though there are only three main ingredients, it seems fancy, special, and like you spent a long time putting it together.
Ingredients You’ll Need
![Perfect Lemon Posset (4) Perfect Lemon Posset (4)](https://i0.wp.com/meaningfuleats.com/wp-content/uploads/2022/07/lemon-posset-ingredients.jpg)
Here are a few notes on the ingredients to make lemon posset. You can jump to the recipe for the exact measurements.
- Cream: Be sure to use heavy whipping cream for a rich, cream flavor that sets up properly in the fridge. There’s no substitute!
- Sugar: Granulated white sugar (or caster sugar) sweetens the posset recipe and balances the acidity of the lemons.
- Lemon juice: Lemon citrus juice adds brightness and also is key to helping the posset set up. You can use regular or Meyer lemons.
- Lemon zest: Lemon zest adds even more lemon flavor to the dessert.
- Berries: The lemon posset pairs particulary well with fresh raspberries. You could also top it with raspberry compote or raspberry coulis!
How to Make Lemon Posset
![Perfect Lemon Posset (5) Perfect Lemon Posset (5)](https://i0.wp.com/meaningfuleats.com/wp-content/uploads/2022/07/Lemon-Posset.jpg)
Here’s a basic overview of how to make lemon posset. You can find the full instructions in the recipe card below.
- Combine the lemon juice, lemon zest, heavy cream and sugar in a saucepan. Bring to a simmer.
- Reduce the mixture down to exactly 2 cups.
- Strain out the lemon zest.
- Pour into ramekins or dessert cups.
![Perfect Lemon Posset (6) Perfect Lemon Posset (6)](https://i0.wp.com/meaningfuleats.com/wp-content/uploads/2022/07/Lemon-Posset-2.jpg)
If you love bright and fresh desserts you also might like this gluten-free lemon cookies, gluten-free lemon pie, gluten-free lemon bars, gluten-free key lime pie or gluten-free lemon cake.
Storage & Make-Ahead Instructions
Lemon posset is a wonderful make-ahead dessert! It can be made in advance, covered in plastic wrap and stored in the fridge for up to 3 days.
![Perfect Lemon Posset (7) Perfect Lemon Posset (7)](https://i0.wp.com/meaningfuleats.com/wp-content/uploads/2022/06/lemon-posset-1.jpg)
What is lemon posset made of?
Lemon posset is a very simple British dessert made of heavy whipping cream, lemon juice, lemon zest, and white sugar. If desired, you can top your lemon posset with fresh berries.
What is the difference between posset and panna cotta?
Posset is not baked and relies on citrus acid to set up the dessert, while panna cotta is uses gelatin to thicken the cream.
Can I make this lemon posset dairy-free?
Unfortunately a dairy-free version would require a whole different recipe and set of instructions. I think something with full-fat canned coconut milk might work but I haven’t tried it myself. Dairy-free lemon posset is definitely a recipe I’d consider developing in the future!
What can I use instead of heavy cream?
Only heavy whipping cream (double cream) will work for this easy lemon posset. If you use anything else, the posset will be runny.
How do I reduce this to 2 cups if I’m starting with 2 cups of cream?
You’re adding sugar and lemon juice to the mixture so even though you’ll start with 2 cups of cream, the entire mixture will be more than 2 cups. It’s VERY important to measure and make sure the cream mixture has reduced to two cups before pouring it into the cups. Otherwise, the dessert will not set properly.
5 from 7 votes
Perfect Lemon Posset
Author Erin Collins
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Chilling Time 3 hours hrs
Total Time 3 hours hrs 15 minutes mins
Servings 6 ramekins
Lemon posset is an ultra silky smooth dessert that pairs the richness of the cream with the brightness of the lemon!
Best of all, there are just 3 ingredients in this incredibly simple but decadent dessert.
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Ingredients
- 2 cups (480ml) heavy cream
- 2/3 cup (133g) granulated sugar
- 1 1/2 tablespoons grated lemon zest
- 6 tablespoons (90g) juice the juice of 2 lemons
- 1 1/2 cups raspberries or blueberries for serving
Instructions
PREPARATION:
Have a 2-cup glass measuring cup ready as you prepare this posset. You want to reduce the cream/lemon mixture to exactly 2 cups for the best consistency. The best way to do this is pour the mixture into the measuring cup once or twice during boiling to monitor the amount. Set out 6 small ramekins or dessert cups to pour the custard into.
INSTRUCTIONS:
Combine the cream, sugar, and lemon zest in a medium saucepan and bring to boil over medium heat. Simmer the mixture, stirring frequently to dissolve the sugar for 8-12 minutes. Do not leave the mixture unattended as it can boil over! Simmer until the mixture is reduced to 2 cups (start checking the amount around 8 minutes of simmering.)
Pour the mixture into the 2-cup glass measuring cup and stir in the lemon juice. Let the mixture cool for about 20 minutes. Strain the cream through a fine-mesh strainer into a bowl. Divide the cream evenly among the 6 individual ramekins or dessert cups.
Refrigerate the custards (uncovered) for at least 3 hours. Then wrap in plastic wrap and refrigerate for up to 2 days.
Serve topped with fresh berries. Enjoy!
Notes
RECIPE NOTES
- It’s VERY important to measure and make sure the cream mixture has reduced to two cups. Otherwise, the dessert will not set properly.
- I like topping lemon posset with raspberries, but you could also use blueberries, strawberries, other fresh fruit, or simply add a bit more sugar and lemon zest.
- Only heavy whipping cream (double cream) will work for this easy lemon posset. If you use anything else, the posset will be runny.
- If you want to mix it up, you could also try this recipe with lime zest and lime juice for lime posset, or use oranges for orange posset.
Nutrition
Calories: 362kcal | Carbohydrates: 26g | Protein: 2g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 22mg | Potassium: 91mg | Fiber: 0.03g | Sugar: 26g | Vitamin A: 1166IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 0.1mg
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Categories: Favorites, Gluten-Free Desserts
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Comments
Is it normal for it to smell a little sour??
Reply
Hi Khloe, you may be picking up on the acidic lemon juice combining with the heavy cream. As long the ingredients are not expired and you stir the mixture frequently while it’s simmering, you should be all good. We hope you enjoyed the lemon possets!
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Would you be able to use whipping cream instead? I looked for heavy whipping cream at my store but they didn’t have any so I bought whipping cream, its fat content in just slightly lower (35%)
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Hi Khloe, the heavy whipping cream (double cream) is what causes the posset to set up correctly in the fridge and achieve the right consistency. Any substitutes will most likely lead to a runny posset, but if you decide to give the whipping cream a try, we’d love to hear how it goes!
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Would the posset still set if I use more lemon juice (like 3 lemons instead of 2)?
I love extra lemony desserts.Reply
I would add some lemon extract rather than more lemon juice if you want extra lemon flavor. I hope this helps!
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I need to make this sugar-free. If I use Splenda, will it thicken up enough, or would I need to add gelatin? Thanks.
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I haven’t tried making this with Splenda so I’m not sure how it would turn out. My guess would be you’ll need to add 1 teaspoon of gelatin to the mixture while it’s heating to ensure the posset sets up. I hope this helps!
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I’m confused. If your starting with 2 cups cream, how are you reducing it to 2 cups?
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You’re also adding sugar and lemon juice – so the mixture starts off as more than 2 cups. I hope that makes sense!
Reply
Are you adding lemon juice while boiling or just zest. Or is it 2 cups of cream, sugar, and zest, reduce to two cups. I understood it as the juice went in only after the heating process.
Mine is chilling at the moment but the spatula was delightful!Reply
You add just the lemon zest when it’s boiling and strain it out. This just adds a little more lemon flavor! I hope you enjoyed it 🙂
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I was a little nervous to try this recipe because the boiling down part seemed fancier than what I am used to. It ended up being really easy and the result was delicious! Fiancé asked if we can add this one to our list to make again.Reply
So simple and so delicious. I have a ton of lemons and this a great and tasty way to go thru a couple.Reply
I’m so glad you enjoyed the recipe! It’s one of my favorite ways to use up lemons too 🙂
Reply
Do you have a dairy free option for this?
Do you think coconut cream would give a similar result? I love all things lemon especially with any berry.Reply
I would need to test this with coconut cream! I’m not sure how it would turn out – my guess is it wouldn’t have the same texture!
Reply
I am with you, Rhonda. I am Paleo and dairy free. Was wondering if canned coconut cream would you substitute for heavy whipping cream. I will try it.
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How did it turn out with coconut cream?
Reply
Hi Catharine, unfortunately a dairy-free version would most likely require a whole different recipe and set of instructions. We think something with full-fat canned coconut milk might work but we haven’t tested it yet. Our readers are great about sharing their experiences with substitutions so hopefully they can share if they’ve tried this out. Happy baking!
Reply