Easy Lemon Posset Dessert (A Perfect Spring Treat)

This Lemon Posset recipe dates back to desserts that were served in medieval England. It’s also one of the easiest desserts you’ll ever make. Just a few simple ingredients, a little heat, and you’ve got a perfect dessert with little effort.

Homemade Lemon Posset

I remember the first time I made this for a little spring get-together. I kept hearing about this classic British dessert, but didn’t want to take all day trying a new recipe.

I decided to give it a go, and so I pulled out a few lemons and gave this recipe a try. I didn’t expect much at first. It almost felt too simple with no baking involved.

Once the filling chilled and I took my first bite I couldn’t believe how wonderful it was.

It’s sweet, a little tangy, and feels like a cool, refreshing treat on a warm day. Every bite is rich and silky, with a perfect citrus kick.

It’s also plain adorable served out of the little lemon shells, and perfect for a spring or summer dessert table.

Why You’ll Love Lemon Posset

• It’s a great make-ahead dessert for parties and holidays.
• No baking needed, just heat, chill, and serve.
• Fun to make with kids when learning about Medieval history.
• Sweet, tangy, and refreshing. Perfect for spring and summer days.
• It looks fancy served in the lemon cups.

Ingredients for Lemon Posset

• Fresh Lemons: One for squeezing, and the other to use as little lemon cups for serving.
• Heavy Cream: It’s what makes the dessert rich, and gives it a silky creamy consistency.
• Sugar: Sweetens the cream mixture and balances out the tartness from the citrus juice.
• Fresh Lemon Juice: The acid from the lemon juice is what thickens everything up and gives a bold, tangy kick.
• Lemon Zest: For garnishing and adding a bright pop of color.
• Blueberries: A handful of fresh berries adds a sweet touch.

How to Make Lemon Posset

Prep the Lemons: Slice your fresh lemons in half long ways. Carefully scoop out the inside so you’ve got little lemon shells ready to hold your filling. Be careful not to tear the peels so they are sturdy for serving. Set aside while you make the cream mixture.

Heat the Cream and Sugar: In a small saucepan add your heavy cream (also called heavy whipping cream or double cream) and sugar. Place it over medium heat and stir often. Bring it to a gentle boil, but keep a close eye on it so it doesn’t boil over.

Add the Lemon Juice: Pour in your lemon juice and stir it in well. Turn the heat down to medium-low heat and keep stirring for about 5 minutes. The acidity of lemon thickens the mixture like a custard. It’ll still look a little thin now, but it sets as it cools.

Fill the Lemon Cups: Take the pot off the heat and carefully pour the warm mixture into your prepared lemon halves. You can also use small ramekins, or serving glasses if you prefer. (The lemons are so much cuter though!) Let them sit at room temperature for a bit, then move them to the fridge.

Chill Until Set: Place your filled lemons in the fridge and let them chill until thick. It’ll turn into a smooth, creamy, pudding-like texture. Similar to a spoonable custard or a soft panna cotta.

Garnish and Serve: Right before serving, sprinkle on some lemon zest and top with blueberries.

Ways to Serve Lemon Posset

• Spoon it into lemon halves for a pretty, fresh look.
• Serve in small ramekins for a simple, classic style.
• Top with fresh berries for a sweet and colorful touch.
• Add a little whipped cream for extra richness.
• Sprinkle graham cracker crumbs on top for more texture.
• Garnish with mint leaves.

How to Store Leftovers

Set any extra lemon cups into a shallow container so they don’t tip over. Cover your lemon posset with plastic wrap or a lid so it stays fresh. It will keep for or about 2 to 3 days refrigerated.

More Lemon Recipes

• Lemon Meringue Bars With a Shortbread Crust
• Lemon Pie Milkshakes
• Easy Homemade Lemon Curd
• Lemon Cheesecake with Blueberry Topping