A creamy, citrusy Easy Lemon Posset made with just heavy cream, sugar, and fresh lemon juice—simple ingredients, melt-in-your-mouth texture.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I’m not proud to admit this, but the first time I made Easy Lemon Posset, I was in a pretty weird headspace. I’d just come home from a weekend trip to Cebu—sunburned, overfed, and mildly exhausted from pretending I know how to haggle at the market (I don’t). I’d tasted a local dessert that was bright and tangy, and something about it lingered on my tongue like a half-remembered song. Back home, I wanted something that felt sunny but… easy. Like, couch-friendly easy.
My grandma always said that the best desserts came from ingredients you already had on hand. She used to whip up creamy treats out of nowhere—something magically comforting after a long, humid day. I remember thinking: “If she could make magic with just milk and lemons, maybe I can too.”
So I boiled heavy cream and sugar (which always feels a little dangerous—like, should I stand back?), squeezed fresh lemons, and waited. The house smelled like sunshine snuck in and decided to stay. I poured everything into little mismatched glasses because I couldn’t find the ramekins… and honestly they looked cuter that way.
Hours later, when I took the first spoonful, I suddenly felt like I’d been let in on some secret culinary hack. Creamy, velvety, lemony… but not the aggressive kind of lemon that makes your lips pucker. It tasted nostalgic and new at the same time—kind of like the way summers feel once you’re older: still sweet, but with a hint of longing.
I don’t know if it was the Cebu memory, or the little clink of the spoon against the glass, or just the quiet moment alone at my kitchen counter at 11 PM, but I remember feeling oddly emotional eating that first bite of Easy Lemon Posset. Like, “Oh—this is one of those recipes you save.” Ever get that feeling?
Why You’ll Love This Easy Lemon Posset Recipe?
Okay, here’s the thing: I’m unsure sometimes whether desserts should be this simple. I mean, should we trust anything that only takes three ingredients and a short simmer? A part of me feels like it should be more complicated… but the other part—the one that’s tired after a long week—is like: “Thank goodness.”
This Easy Lemon Posset is ridiculously creamy, like satin on a spoon. The lemon flavor is bright but gentle, not loud or harsh—more like a good conversation with a friend you haven’t seen in years. You know, the kind where you talk for hours without realizing how late it is.
And because it’s so minimal, you can get creative—dress it up with berries, lemon zest, or even pair it with those little Filipino barquillos (rolled wafer sticks). I like the ones my uncle brings from Iloilo—they taste like childhood and chaos.
The fact that you can make this ahead—like, long before guests arrive—means you get to look weirdly calm and put-together. You know that smug moment when everyone thinks you’ve been working all day? Yeah. That.
Ingredient Notes:
I used to think recipes with short ingredient lists were suspicious. But Easy Lemon Posset turned me into a believer.
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Heavy Cream
This is the heart of the dessert. Thick, lush, unapologetic. If you try swapping it for low-fat cream, it’ll probably protest and sulk—so just go with the real stuff. -
Granulated Sugar
Sweetens everything and vibes with the lemon. Not too much; just enough to smooth the tang. -
Fresh Lemon Juice
Listen… bottled lemon juice is convenient, but it’s kind of like listening to a live concert recording instead of actually being there. Fresh juice brings that real citrus sparkle. -
Optional Garnish
Lemon zest, berries, whipped cream—whatever you’ve got lying around. I once used mango slices because they were staring at me from the counter. Worked beautifully.
How To Make Easy Lemon Posset?
Honestly, there’s not much to explain here. But I’ll walk you through it like a friend standing beside you (who occasionally forgets what step they’re on).
Step 1. Heat + Dissolve
In a medium saucepan, warm up the heavy cream and sugar. Stir so nothing burns. Once it boils, keep it gently bubbling for about 4 minutes. It doesn’t have to be perfect—mine boiled a little too enthusiastically once, and the posset still turned out amazing.
Step 2. Lemon-Time
Remove the pan from the heat and stir in the lemon juice. It smells bright and slightly nostalgic. Let it cool for 10 minutes… or 12 if you get distracted. Then whisk again, just to bring everything together.
Step 3. Pour + Chill
Pour the mixture into six little cups. It’ll look thin at first, but don’t panic—it sets with time. Pop them in the fridge for at least 4 hours. Overnight is fine. Mine once stayed in there for two days and tasted even better, but that might just be my imagination playing tricks.
Step 4. Serve & Smile
Want To Save This Recipe?
Top with lemon zest, berries, jam, or nothing at all. Eat straight from the fridge—it’s better chilled. I sometimes eat it standing over the counter late at night, thinking about life decisions. Highly recommend.
Storage Options:
Easy Lemon Posset is super chill (pun intended). It keeps well in the fridge for 3–4 days. I usually cover mine with plastic wrap once set, though once I forgot and it was still great. Don’t freeze it; I tried once out of curiosity and it came out kind of… confused.
Variations and Substitutions:
Honestly, this recipe feels like a blank canvas with a lemon base coat. You can go lots of directions:
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Orange Posset — Softer citrus; tastes like a warm afternoon.
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Lime Posset — Punchier, like someone telling you the truth you needed to hear.
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Vanilla — Makes it mellow and romantic.
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Herb-infused — Rosemary, basil, pandan… fun little twists.
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Berry Swirl — Some jam on top looks like you tried harder than you did.
What to Serve with Easy Lemon Posset?
Think cozy tea party vibes.
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Fresh berries
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Shortbread cookies
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Madeleines
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Black tea or coffee
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Or just eat it silently on the couch—no judgment
Frequently Asked Questions:
Can I make Easy Lemon Posset ahead?
Yes, it’s actually better that way. Plan ahead, look fancy later.
Why didn’t mine set?
Maybe the cream didn’t boil long enough or the lemon measurement was a little off. No shame—just try again.
Can I use bottled lemon juice?
Technically yes, but it won’t taste as fresh. Kind of like the difference between a sunny day and a cloudy one.
Every time I make this Easy Lemon Posset, it reminds me of slow Sundays, sunny kitchens, and conversations that wander nowhere in particular. If you try it, tell me how it went—did it set perfectly? Did you swap the lemons for limes? Or did you sneak a bite at midnight like I do? I’d honestly love to know.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Lemon Posset
Ingredients
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice
- Optional garnishes: lemon zest, fresh berries, jam, or whipped cream
Instructions
Heat the Cream and Sugar
- In a medium saucepan, combine the heavy cream and granulated sugar. Set the saucepan over medium heat and bring the mixture to a gentle boil, stirring consistently to ensure the sugar dissolves and the cream does not scorch. Allow the mixture to boil for 4 minutes while stirring continuously.
Incorporate the Lemon Juice
- Remove the saucepan from the heat. Immediately add the fresh lemon juice and stir thoroughly until fully integrated. Allow the mixture to cool for approximately 10 minutes. Once slightly cooled, whisk briefly to ensure uniform consistency.
Portion the Mixture
- Evenly divide the lemon-cream mixture among six ramekins or small serving cups.
Chill to Set
- Place the uncovered ramekins in the refrigerator. Chill for a minimum of 4 hours, or up to overnight, until the posset is fully set.
Serve
- Serve the lemon posset thoroughly chilled. Garnish with lemon zest, berries, jam, or whipped cream as desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
