Lemon Posset Recipe

This Lemon Posset in Lemon Cups is a decadent, creamy citrus dessert made with three simple ingredients. It is served in hollowed-out lemon halves for an elegant presentation. With its silky texture, bright lemon flavor, and no-bake simplicity, this easy lemon posset recipe is the perfect make-ahead dessert.

Lemon Posset is one of the easiest desserts you’ll ever make, yet it delivers an elegant and creamy texture with bright citrus flavor. This classic British dessert dates back to the Middle Ages, originally served as a hot drink for medicinal purposes before evolving into the rich, pudding-like texture we know today. 

With just three simple ingredients, no baking, and minimal effort, this lemon posset recipe is a perfect choice for dinner parties, baby showers, or when you just need a refreshing dessert. Best of all, we’re taking it up a notch by serving it in lemon cups for a beautiful presentation that makes the result extra special!

Why This Recipe Works

• Minimal Effort, Maximum Elegance: With just a heavy cream, sugar mixture, and fresh lemon juice, you get a creamy dessert with a silky smooth finish.
• Naturally Thickens Without Egg Yolks: The citric acid in the citrus juice reacts with the cups of cream, thickening the cream mixture to create a stable, luscious texture.
• Perfect for Make-Ahead Desserts: Since it needs a few hours to set at room temperature, this is a great option for dinner parties and gatherings where you want a stress-free dessert.

Supplies Needed

To make these lemon posset cups, you’ll need:

• A pairing knife for making the lemon cups
• A small saucepan
• A measuring cup
• A muffin tin or small cups to keep the lemon halves stable while setting

Ingredients

• Lemons: Used for both fresh lemon juice and as lemon shells for serving. Meyer lemons work beautifully for a slightly sweeter touch.
• Heavy cream / Double cream: Provides a rich, velvety texture. I do not recommend using other types of milk or non-dairy milk. You need cream for this to work.
• Sugar mixture: Caster sugar or superfine sugar dissolves best. Do not substitute other sweeteners.
• Lemon zest: Adds an extra burst of lemon flavor to enhance the fresh lemons.
• Garnishes: Fresh berries, fresh mint, or a dusting of lemon peel zest add a finishing touch.

Substitutions & Variations

• Try a lime posset or orange posset by swapping out the citrus varieties.
• If you love more texture, swirl in a bit of lemon curd for extra citrus depth.
• Want a fun topping? Give it a brulee!

How To Make Lemon Cups

1. Prepare the Lemons: Cut the whole lemons in half widthwise. Using a spoon or a food processor (if needed), carefully scoop out the flesh and juice without puncturing the lemon rinds.
2. Strain the Juice: Using a fine sieve, strain the fresh lemon juice to remove any pulp or seeds. You’ll need about tablespoons of lemon juice for the posset.
3. Stabilize the Lemon Cups: Place the lemon shells in a muffin tin or small cups so they sit upright while filling.

How to Make Lemon Posset

1. Simmer the Cream Mixture: In a small saucepan over medium heat, combine the heavy cream, sugar mixture, and optional lemon zest. Stir occasionally and bring to a gentle simmer.
2. Cook for 3 Minutes: Let it bubble lightly over medium-high heat, stirring frequently to prevent burning.
3. Incorporate Citrus Juice: Remove from heat and slowly whisk in the citrus juice. The posset set process begins immediately as the hot curdled milk thickens into a smooth cream mixture.
4. Fill the Lemon Cups: Carefully pour the warm mixture into the lemon halves.
5. Let it Set: Allow them to cool to room temperature, then refrigerate for at least 3-4 hours until fully set.

Expert Tips and Variations

• Best Results: Use fresh lemon juice, not bottled, for the best lemon flavor.
• Avoid Overheating: Keep the heat at a medium temperature with a gentle simmer to prevent scorching.
• Storage Tip: Store leftovers in an airtight container and cover with plastic wrap to maintain freshness.
• Letfover Lemon Juice: Find yourself with leftover lemon juice? Try making this raspberry lemon ice box cake or this honey lemon pepper sauce recipe.
• Flavorings: I mixed in blended and strained strawberries to make a “strawberry lemonade” variation. While this still works, it does set a little thinner than the original but was still delicious.
• Toppings: Brulee the top or add some fun decorative sugar or fresh fruit.

What to Serve With It

This elegant dessert pairs well with:

• Finish off a meal of tomahawk steak with red wine compound butter for a beautiful palate cleanser.
• Go lemon crazy and pair it with this creamy lemon chicken pasta recipe.
• The citrusy notes go wonderfully with this Mojo Roasted Chicken.
• A glass of wine or pair with this prosseco mint julep recipe.

More Recipes To Try

Langostino Ceviche

Keto Lemon Bars

Grilled Lemon Pepper Wings

Lemon Pepper Chicken Marinade

Mini Basque Cheesecake Recipe

Lemon Posset Recipe

This Lemon Posset in Lemon Cups is a rich, creamy citrus dessert made with just three simple ingredients. It is served in hollowed-out lemon halves for an elegant presentation. With its silky texture, bright lemon flavor, and no-bake simplicity, this easy lemon posset recipe is the perfect make-ahead dessert.

5 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: English

Keyword: Lemon posset in lemon cups, Lemon Posset Recipe

Prep Time: 10 minutes minutes

Cook Time: 3 minutes minutes

Cooling Time: 3 hours hours

Servings: 8 Servings

Calories: 267kcal

Author: Bon Appeteach

Ingredients

• 4 large Lemons for juice and cups (6 tbsp of juice)
• 2 cups Heavy Cream
• 1/2 cup Granulated Sugar
• 1 tbsp Lemon Zest

"Strawberry Lemonade" Variation

• 1 cup Strawberries blended and finely strained

Optional Garnishes

• 1 tbsp Sanding Sugar or decorative sugar
• 8 Berries Raspberries or Blueberries

Instructions

• If making the strawberry lemonade variation, blend the strawberries and finely strain them. You will need about 1/2 cup of strawberry juice for this recipe (make sure to measure or your posset may not thicken).

Prepare the Lemon Cups

• Cut the lemons in half widthwise. Using a spoon or small knife, carefully scoop out the flesh and juice, being careful not to puncture the rind.
• Save the inside flesh of the lemon, squeeze out the juices and strain into a bowl or cup and set it aside for the filling. You will need 6 tbsp of reserved lemon juice for the filling.
• Set the halved lemon cups onto a tray or use a muffin tin to set them in so they are sitting upright and are stable for easing transfer into the fridge.

Make the Lemon Posset

• In a medium saucepan over medium heat, combine the heavy cream, sugar, and lemon zest (if using). Stir and bring to a gentle simmer. Do NOT let the cream boil- if it gets too hot it could curdle when you add in the lemon juice.
• Let it bubble lightly for 3 minutes, stirring frequently.
• Remove the pan from the heat and let it cool for 1-2 minutes. Then, slowly mix in the 6 tbsp of the reserved lemon juice. The mixture will begin to thicken naturally as you do this. It will thicken even more as it continues to cool.

  *Strawberry Lemonade variation: After the lemon juice is whisked in, slowly add the blended and strained strawberry juice as well. The mixture may look slightly thinner, but that's ok.

Fill and Chill

• Carefully pour the warm posset into the prepared lemon cups (or into small jars if not using the lemons). It helps to add the lemon posset filling into a liquid measuring cup with a pour spout for easier transfer.
• Let them cool at room temperature for about 30 minutes, then refrigerate for at least 2.5-3 hours or until fully set. The strawberry lemonade variation may take 4 hours or more to set and will be slightly thinner than the traditional version. These can be made a few days ahead of time and kept in the fridge.
• Before serving, you can garnish with sanding sugar and a berry if desired. You can also do an optional brulee over the top too!

Notes

I do not recommend any substitutions for this recipe. All three ingredients create a chemical reaction to naturally thicken and cannot be replaced without changing the integrity of the recipe. 

Save any leftover lemon juice to use in my lemon pepper chicken marinade or make into a vinaigrette. 

Nutrition

Serving: 1lemon posset cup | Calories: 267kcal | Carbohydrates: 19g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 17mg | Potassium: 133mg | Fiber: 2g | Sugar: 16g | Vitamin A: 887IU | Vitamin C: 30mg | Calcium: 55mg | Iron: 0.4mg