Lemon Posset (3 Ingredients, No Eggs, Creamy British Dessert)

Lemon posset is a traditional British dessert made with just heavy cream, sugar, and fresh lemon juice. Even without eggs or gelatin, it thickens into a silky, custard-like texture thanks to the natural acidity of the lemon reacting with the cream.

This version is served inside fresh lemon shells for an elegant presentation that looks impressive but takes less than 20 minutes of prep. It’s rich, creamy, and bright with citrus flavor, perfect for dinner parties or a simple make-ahead dessert.

If you love lemon desserts like lemon curd, panna cotta, or lemon bars, this classic British dessert will quickly become a favorite.

What Is Lemon Posset?

Lemon posset is a classic British dessert that dates back centuries. Today, it’s made with just three ingredients: heavy cream, sugar, and fresh lemon juice.

Unlike lemon curd or custard, it doesn’t use eggs. And unlike panna cotta, it doesn’t use gelatin. It sets naturally as the lemon juice thickens the reduced cream, creating a smooth, rich texture.

Why Does Lemon Posset Set Without Gelatin?

When hot cream is combined with fresh lemon juice, the acid causes the milk proteins to thicken naturally. As the mixture chills, it firms into a soft, custard-like texture.

The key is reducing the cream slightly so the ratios are balanced. If it isn’t reduced enough, it may not set properly.

Ingredients

• Heavy Cream: is the thick and creamy base and creates the perfect texture.
• Granulated Sugar: sweetens the cream and lemon juice with just the right amount of sugar.
• Lemon Juice: adds a delicious flavor while also helping the liquid hold and set properly by combining with the cream.
• Lemon Zest: adds a bold and deep flavor to this delicious dessert.

How to make this Easy Lemon Posset Recipe

This is how you can make this classic dessert. Make sure to scroll down to the recipe card at the end of this post for the full step-by-step instructions! 

Prepare the Lemons

1. Slice the clean lemons longways and using a spoon remove all the lemon wedges. Use those for the juice by pressing them against a fine mesh strainer to get all the juice out.
2. Place those clean lemon halves aside on a half baking sheet for later.

Make the Custard

1. In a medium saucepan over medium heat, add the heavy cream, granulated sugar, lemon zest, and a pinch of salt.
2. Bring that mixture to a gentle simmer while stirring frequently to help the sugar dissolve. You don’t want to bring the heavy cream to a full boil, just a very light simmer.
3. You want the cream mixture to be at the one cup mark so pour it into a measuring cup to see if it has reduced enough. If it is at that 1 cup mark, you are good to go, if not keep simmering lightly.
4. Remove from the heat, add in the lemon juice, and stir well. Allow the mixture to cool down for about 15-20 minutes or until it has formed a light skin on top. Strain the lemon posset mixture through a fine sieve to get rid of the zest.
5. Fill the lemon shells to the top with the mixture then refrigerate until set for 3-4 hours before serving.

How to Serve Lemon Posset in Lemon Shells

Serving lemon posset in hollowed lemon halves makes this dessert both beautiful and practical. The shells add extra citrus aroma and make each portion feel special.

To keep them steady, place the lemon halves in a muffin tin or small baking dish before filling. You can prepare and chill them up to 24 hours in advance, making this a great make-ahead option.

Lemon Posset vs Panna Cotta

While both desserts are creamy and chilled, panna cotta uses gelatin to set, while lemon posset relies entirely on the acidity of lemon juice to thicken the cream. Posset has a richer texture and more intense citrus flavor, while panna cotta tends to be lighter and more neutral.

Frequently Asked Questions – FAQ

How can I add extra flavor to this easy lemon posset recipe?

• Top your posset with fresh berries and/or fresh mint.
• Add a dash of whole vanilla bean to the mixture. It’ll bring a delightful visual as well as flavor. Or you can do a teaspoon vanilla extract if you don’t vanilla beans.
• Top it with a light sprinkle of extra sugar and torch it to create a creme brulee effect. This lemon posset brulee went crazy viral on Tiktok last year!