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.
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In a saucepan, combine cream, sugar, and lemon zest.
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Bring to a gentle boil, stirring to dissolve the sugar.
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Boil for exactly 3 minutes (watch carefully — it may bubble up).
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Remove from heat and stir in the lemon juice.
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Let sit for 5 minutes, then strain to remove zest for a silky finish.
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Pour into ramekins or small glasses.
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Refrigerate for at least 2 hours (or overnight) until set with a slight jiggle.
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Preheat oven to 325°F (160°C).
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Cream butter and sugar together until smooth.
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Stir in flour and salt until a soft dough forms.
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Press into a lined 8x8-inch pan or roll out and cut into rounds or fingers.
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Bake for 20–25 minutes until pale golden. Cool completely and dust with sugar if desired.
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Garnish each posset with a curl of lemon zest or fresh berries.
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Serve chilled with buttery shortbread on the side for dipping or scooping.
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Ideal for make-ahead dinner parties
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Try flavor variations with lime, blood orange, or grapefruit
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Keeps in the fridge for up to 3 days
Ingredients
Directions
-
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.
-
Pour into ramekins or small glasses.
-
Refrigerate for at least 2 hours (or overnight) until set with a slight jiggle.
-
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.
-
Garnish each posset with a curl of lemon zest or fresh berries.
-
Serve chilled with buttery shortbread on the side for dipping or scooping.
-
Ideal for make-ahead dinner parties
-
Try flavor variations with lime, blood orange, or grapefruit
-
Keeps in the fridge for up to 3 days