Lemon Posset is a lusciously creamy, citrus-kissed British dessert made from just three core ingredients: cream, sugar, and lemon juice. The acid in the lemon naturally sets the cream, creating a silky, spoonable custard — no gelatin or eggs required. Paired with buttery shortbread cookies, it’s the perfect balance of tart, sweet, and rich.
[cooked-sharing]
Yields4 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins
For the Posset
2cupsheavy cream
¾cupgranulated sugar
Zest of 1 lemon
5tbspfresh lemon juice (about 2 lemons)
For the Shortbread
1cupunsalted butter, softened
½cupgranulated sugar
2 ¼cupsall-purpose flour
¼tspsalt
Optional: extra sugar for sprinkling
Make the Posset
1
In a saucepan, combine cream, sugar, and lemon zest.
Bring to a gentle boil, stirring to dissolve the sugar.
Boil for exactly 3 minutes (watch carefully — it may bubble up).
Remove from heat and stir in the lemon juice.
Let sit for 5 minutes, then strain to remove zest for a silky finish.
Chill
2
Pour into ramekins or small glasses.
Refrigerate for at least 2 hours (or overnight) until set with a slight jiggle.
Make the Shortbread (optional but perfect)
3
Preheat oven to 325°F (160°C).
Cream butter and sugar together until smooth.
Stir in flour and salt until a soft dough forms.
Press into a lined 8x8-inch pan or roll out and cut into rounds or fingers.
Bake for 20–25 minutes until pale golden. Cool completely and dust with sugar if desired.
Serve
4
Garnish each posset with a curl of lemon zest or fresh berries.
Serve chilled with buttery shortbread on the side for dipping or scooping.
Serving Notes
5
Ideal for make-ahead dinner parties
Try flavor variations with lime, blood orange, or grapefruit
Keeps in the fridge for up to 3 days
Ingredients
For the Posset
2cupsheavy cream
¾cupgranulated sugar
Zest of 1 lemon
5tbspfresh lemon juice (about 2 lemons)
For the Shortbread
1cupunsalted butter, softened
½cupgranulated sugar
2 ¼cupsall-purpose flour
¼tspsalt
Optional: extra sugar for sprinkling
Directions
Make the Posset
1
In a saucepan, combine cream, sugar, and lemon zest.
Bring to a gentle boil, stirring to dissolve the sugar.
Boil for exactly 3 minutes (watch carefully — it may bubble up).
Remove from heat and stir in the lemon juice.
Let sit for 5 minutes, then strain to remove zest for a silky finish.
Chill
2
Pour into ramekins or small glasses.
Refrigerate for at least 2 hours (or overnight) until set with a slight jiggle.
Make the Shortbread (optional but perfect)
3
Preheat oven to 325°F (160°C).
Cream butter and sugar together until smooth.
Stir in flour and salt until a soft dough forms.
Press into a lined 8x8-inch pan or roll out and cut into rounds or fingers.
Bake for 20–25 minutes until pale golden. Cool completely and dust with sugar if desired.
Serve
4
Garnish each posset with a curl of lemon zest or fresh berries.
Serve chilled with buttery shortbread on the side for dipping or scooping.
Serving Notes
5
Ideal for make-ahead dinner parties
Try flavor variations with lime, blood orange, or grapefruit
