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cup with lemon posset and topped with shortbread crumbs, raspberries and mint

lemon posset

  • Author: Brittney
  • Prep Time: 5 minutes
  • Chill Time: 2 hours
  • Cook Time: 5 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 6


Made with just four ingredients, this lemon posset is rich, creamy and comes together like magic!


  • heavy cream 2 c (470 ml)
  • granulated sugar ⅔ c (130 g)
  • lemon zest 1.5 tbsp
  • salt ¼ tsp
  • fresh lemon juice ⅓ c (80 ml)

For serving (optional): raspberries, fresh mint and shortbread


  1. In a medium saucepan combine the heavy cream, sugar, lemon zest and salt. Bring to a boil over medium-high heat, stirring frequently until the sugar dissolves.
  2. Once the mixture begins to boil, cook for 3 minutes stirring occasionally. Make sure to watch the pot closely so the mixture doesn’t boil over.
  3. Remove from heat and immediately stir in the lemon juice.
  4. Allow the mixture to cool for 20 minutes. Then pour into a bowl through a fine mesh sieve, discarding the zest.
  5. Divide among 6 ramekins. Cover with plastic wrap and refrigerate until set (approximately 2-3 hours).


Lemons: Two medium-sized lemons should be enough to get the amount of juice and zest needed. 

  • Category: dessert
  • Method: stovetop
  • Cuisine: english

Keywords: lemon posset