Last Updated on 3 September 2026 by cooksimply
Quick read
- A silky, creamy lemon posset made with just three ingredients
- The key ratio and technique that give it a perfect soft set every time
- A make-ahead British dessert that looks impressive with almost no effort
- Answers on whether you can freeze it, plus tips for storing and serving
If you’re cooking for dinner party guests, or have friends and family over and want to impress with dessert, this lemon posset is for you. Not only does it look exquisite served in glasses, but it’s also a dreamy, creamy dessert with a zesty kick.
Best of all, you can make it ahead of time with only a few ingredients, so you get more time to enjoy yourself rather than being stuck in the kitchen. For something this elegant, it’s almost embarrassingly easy.
What is lemon posset?
Lemon posset is a classic British dessert with a soft, silky, custard-like set, somewhere between a mousse and a panna cotta. The clever part is that it sets with no gelatine and no eggs. The acid in the lemon juice reacts with the hot cream, and as it chills, it thickens into a spoonable, creamy set on its own.
That’s the whole magic of it. Three ingredients, a little heat, and time in the fridge do all the work.
How to make lemon posset
This recipe is a dream because it’s so easy to make such an impressive citrusy dessert. All you need is three ingredients:
- Lemon juice and zest
- Double cream
- Sugar
Seriously, that’s it. Heat the cream and sugar together in a pan over a medium heat. When all the sugar has dissolved, turn off the heat, add the lemon zest and juice, combine, then pour into your glasses before chilling in the fridge.
Tips for the best lemon posset
- Use double cream, nothing lighter. The posset only sets properly with full-fat double cream. Lower-fat creams won’t thicken.
- Dissolve the sugar fully. Stir over the heat until you can’t feel any grains, so the finished posset is perfectly smooth.
- Use fresh lemon juice. Fresh juice sets and tastes far better than bottled. You need enough acidity for the set, so don’t skimp.
- Let it cool slightly before chilling. A few minutes to settle helps it set evenly and keeps the texture silky.
- Chill for long enough. Give it a good few hours in the fridge to set to that perfect soft, spoonable texture. Overnight is even better.
- Balance the zing. Taste and adjust. More lemon for a sharper kick, a touch more sugar if you like it sweeter.
Ingredients
Just three simple ingredients, plus anything you fancy for the top.
- Double cream
- Sugar
- Lemons, for juice and zest
- Fresh mint and extra lemon zest, to garnish (optional)
How to make lemon posset
1. Heat the cream and sugar. Add the double cream and sugar to a pan over a medium heat. Stir until all the sugar has dissolved.
2. Add the lemon. Turn off the heat, then add the lemon zest and juice. Stir well to combine.
3. Pour and chill. Pour the mixture into your serving glasses and chill in the fridge until set.
4. Serve. Garnish with a little chopped fresh mint and a sprinkle of reserved lemon zest, and serve.
Can you make lemon posset the day before?
Absolutely, and that’s the beauty of this recipe. If you’re entertaining, you can make it ahead of time, chill it in the fridge and then take it out and serve straight away. No messing about, no stress, and more time to spend with your guests.
If you’re super organised, you can even make these up to two days in advance. Just keep them covered in the fridge until you’re ready to serve.
Can you freeze lemon posset?
It’s best not to. Lemon posset is a set cream dessert, and freezing then thawing tends to spoil that silky texture, leaving it grainy or split once defrosted.
The good news is you don’t need to. Because it keeps well in the fridge for up to two days, you can make it ahead without freezing at all. Chill it, cover it, and it’s ready when you are.
Tips, variations and substitutions
- Switch the citrus. Lime or orange work beautifully in place of lemon, or try a mix. Just keep enough acidity for the set.
- Add a berry layer. A spoonful of fresh raspberries, blueberries or a quick berry compote on top cuts through the richness.
- Brûlée the top. A sprinkle of sugar caramelised with a blowtorch gives a crackly top and a lovely contrast.
- Serve in lemon shells. For a pretty dinner party touch, set the posset in hollowed-out lemon halves.
- Make it boozy. A small splash of limoncello stirred in adds a grown-up twist.
Serving suggestions
Lemon possets are lovely on their own, but I like to chop some fresh mint and reserve a little lemon zest to sprinkle over the top. It adds colour and a fresh lift.
This recipe also pairs very well with shortbread biscuits, perfect for dipping into that creamy, zesty set. A few fresh berries on the side make it feel like a proper dinner party finish.
Frequently asked questions
Can you freeze lemon posset?
It’s best not to. Freezing and thawing spoils the silky, set texture and can make it grainy. Since it keeps in the fridge for up to two days, make it ahead rather than freezing.
How long does lemon posset take to set?
A few hours in the fridge, and ideally overnight, for that perfect soft, spoonable set. Make it the day before if you can.
Why won’t my lemon posset set?
Almost always the cream. It needs full-fat double cream to set, and enough fresh lemon juice for the acid to do its work. Lower-fat cream or too little lemon will leave it runny.
Can I make lemon posset ahead of time?
Yes, it’s the ideal make-ahead dessert. It keeps covered in the fridge for up to two days, so it’s perfect for entertaining.
Do you have to strain lemon posset?
It’s optional. Straining out the zest gives a completely smooth finish, but leaving it in adds a little texture and extra lemon flavour. Both work.
What can I serve with lemon posset?
Shortbread biscuits are the classic pairing, alongside fresh berries and a little mint. The buttery biscuit is lovely against the creamy, zesty posset.
Other sweet treat ideas
Fudgy raspberry chocolate brownies
Tasty blondies
Lemon drizzle cake
No-bake chocolate cheesecake
Best ever lemon posset recipe
Ingredients
- 600 ml double cream
- 200 g caster sugar
- 2 lemons juice and zest
- fresh mint to serve
Instructions
- In a large pan, heat the cream and sugar together, until the sugar has completely melted.
- Gently bring to a simmer for a minute then turn off the heat.
- Stir in the lemon juice and lemon zest and combine well.
- Divide the lemon cream into glasses, mason jars or ramekins.
- Leave to cool, then cover and chill in the fridge for at least three hours, or for up to 24 hours.
- Serve with some fresh mint and some shortbread biscuits.
Nutrition
Did you follow this lemon posset recipe?
If you made this lemon posset, please leave me some star ratings and a comment below or tag @cooksimplyathome on Instagram. You can find other dessert ideas here.
Honestly, one of my favourite desserts. Love this and the simplicity.