There are desserts you make because you have to—and then there’s lemon posset, which you make just because it makes you feel like a cozy British grandmother in a Nancy Meyers kitchen. It’s rich, silky, and tastes way fancier than the effort it takes (spoiler: it’s like 3 ingredients and 10 minutes).

I’ve been making lemon posset for dinner parties, date nights, and random Thursdays when I just need a little pick-me-up in a teacup. The best part? It sets in the fridge like magic, no gelatin, no eggs, no baking. Just a dreamy citrus cream situation that feels like a hug and a wink. It’s probably one of my favorite quick and easy desserts besides my cinnamon sugar air fryer peaches!

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What Is Lemon Posset? (+ A Little History)

Lemon posset is a traditional British dessert made from just cream, sugar, and lemon juice. It’s rich, tangy, and lightly sweet with a texture somewhere between a custard and a mousse—but without any eggs or thickeners. The acidity of the lemon juice reacts with the hot cream and sugar, thickening it naturally as it chills.

Historically, “posset” started as a warm medieval drink made from curdled milk and ale or wine, often used as a remedy for colds. Over time, it evolved into the elegant, spoonable dessert we know today—still cozy, but much more delicious.

Key Ingredients

Let’s break down what makes this work:

• Heavy Cream: This is the base of the dessert. When boiled, it reacts with lemon juice to create that thick, luscious texture. Use full-fat heavy cream for best results.
• Granulated Sugar: Just enough to sweeten the cream and balance the tartness of the lemon.
• Fresh Lemon Juice: The star of the show. It thickens the cream and gives that signature bright, zesty flavor. Use fresh—not bottled—for the best taste.
• Lemon Zest: Optional, but highly recommended. It amplifies the citrus flavor and gives the posset a little extra zing.
• Vanilla Extract: Adds warmth and a hint of depth that rounds out the acidity of the lemon.

How to Make Lemon Posset

1. In a saucepan, combine heavy cream and sugar. Simmer until the sugar dissolves.
2. Remove from heat. Stir in lemon juice, zest, and vanilla.
3. Strain the mixture for a silky finish.
4. Pour into ramekins, cups, or lemon shells.
5. Chill in the fridge or freezer until set (at least 4 hours).

How to Make a Brûléed Version

Wanna take this posset to the next level? After it’s fully set:

1. Sprinkle a thin, even layer of granulated sugar over the top.
2. Use a kitchen torch to caramelize it until golden and crisp.
3. Let it sit for 1–2 minutes so the top hardens into that signature crackly brûlée shell.

It’s like if crème brûlée and lemon posset had a very chic baby.

So How Does Lemon Posset Set Without Gelatin?

Here’s where the food science magic kicks in: when you add lemon juice to hot heavy cream and sugar, you’re not just flavoring it—you’re triggering a chemical reaction.

The acidity from the lemon juice causes the proteins in the cream (mainly casein) to denature and coagulate—a fancy way of saying: they tighten up and form a soft, creamy gel. Think of it like a very gentle curdling, but in a controlled, delicious way.

The result? A naturally thickened, spoonable dessert with zero eggs, no gelatin, and no baking. Just science doing its thing in the most luxurious way possible.

Pro tip: this reaction only works if the cream is hot enough—don’t skip the simmering step

How to Serve Lemon Posset

You can serve lemon posset in just about anything, but here are a few cute and functional options:

• Lemon Shells: Hollow out lemon halves and freeze them before filling. They’re adorable and naturally portioned.
• Ramekins or Mini Jars: Classic and easy to chill. Great if you’re planning to brûlée the tops.
• Teacups or Glasses: Perfect for a fancier dinner party vibe—especially if you want to show off that silky texture.

Pro tip: Set lemon shells in a muffin tin to keep them upright while chilling.

Lemon posset pairs beautifully with buttery shortbread cookies, fresh berries, or as a light finish after something rich. And if you’re looking for more easy and small batch desserts, I highly recommend my single serving apple crumble and my cinnamon roll puff pastry!

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