Posset is a rich, creamy, citrusy British dessert. The balanced lemon flavor teeters irresistibly between tangy and sweet. A little goes a long way, so it’s perfect after a big meal. I’m downright obsessed with this recipe. Keep reading and you’ll see why!
Posset is an easy make-ahead dessert to offer at parties in individual servings. It would be lovely at Easter and Mother’s Day celebrations, baby showers, dinner parties, and more.
To make posset, you’ll need just four ingredients—heavy cream, sugar, lemons and vanilla extract—and a few extra hours to chill it in the refrigerator. You can make posset the night before and even freeze the leftovers.
Posset has been consumed in Britain for well over 600 years, though it was originally a hot drink made from sweetened, curdled milk mixed with wine or ale. It was often served to help cure colds or fevers. The modern chilled citrus and cream version came to be in the twentieth century. Since the recipe is British, posset is pronounced like “pocket” but with an s.
I first attempted posset for my cookbook, but I overcomplicated the recipe by trying to serve the posset like cheesecake squares over graham cracker crust. In hindsight, it’s best served simply in small containers, and garnished as desired. Years later, my husband reminded me of posset after he made some on a whim after finding the concept on Instagram.
I pulled out my old notes and tweaked the amounts of cream to use one full pint, used just enough sugar so it’s not too sweet, and specified the exact amounts of lemon zest and lemon juice rather than calling for two or three lemons, which always vary in size. To achieve a consistent consistency, I found a trick from America’s Test Kitchen—we’ll know the mixture is done simmering once it has reduced to two cups. This tested and perfected recipe is ready for your kitchen!
Posset Ingredients
You’ll need just four ingredients to make this amazing treat. Posset can’t be made dairy-free, but it is conveniently gluten-free, egg-free and nut-free. Compared to typical pudding recipes, this posset recipe is downright magical in its simplicity (no gelatin, cornstarch or eggs required).
Heavy Cream
Heavy cream is the only option for posset. It yields a rich, luscious texture. Be sure to reduce the heat as necessary to maintain a gentle simmer, because the end result doesn’t taste quite as nice if the cream is overheated. To reach our desired consistency, we’ll keep a glass liquid measuring cup by the stove to measure the cream mixture after cooking for 15 to 20 minutes. Once it has reduced to 2 cups, we’ll move to the next step.
Sugar
Plain granulated sugar lets the lemon flavor shine in this recipe. We’ll gently simmer it in the pot with heavy cream and lemon zest, stirring until it completely dissolves. I love to experiment with natural sweeteners when possible, but honey dominated the flavor when I tried it. (Technically, you can substitute an equal amount of honey or just a portion for the sugar and the recipe will set.)
Lemon Zest and Juice
The tart lemon juice helps the mixture set, while the lemon zest intensifies the lemon flavor. We’ll simmer the zest in the cream, remove it from the heat, and stir in the lemon juice. After twenty minutes, we’ll strain the zest out of the mixture for a smooth texture.
We’ll need 2 to 3 medium lemons for this recipe (perhaps buy an extra lemon just in case). Since we are using the zest, buying organic citrus is best to avoid pesticide residues. Zest the lemon first, then juice it—it’s impossible to zest a juiced lemon.
Vanilla Extract
While technically optional, a small amount of vanilla extract enhances the flavors of lemon and cream. It offers a light taste of vanilla custard and I recommend it!
Watch How to Make Lemon Posset
Garnish Suggestions
Garnishes are optional but make this pale yellow dessert more eye-catching. For these photos, I garnished the posset with raspberries, blackberries, blueberries and tiny sprigs of mint. You could keep it simple by choosing just one of those. Here’s a full list of garnish options:
- Crumbled graham crackers
- Crushed pistachios
- Fresh mint (use the tiniest sprigs or one small leaf per cup)
- Lemon zest or candied lemon peel
- Small berries: Blackberries, blueberries, raspberries
- Whipped cream
Flavor Variations
Lemon posset is the most common variety, but you can make posset with orange, lime or any other citrus fruit. Consider fun seasonal varieties like Meyer lemon, key lime or Cara Cara orange.
You can substitute other citrus varieties one-for-one in the recipe below. Don’t try to substitute anything else for the citrus juice—the recipe needs the interaction between citrus and heavy cream to set properly.
Serving Cup & Spoon Suggestions
Choose small glasses that can hold at least 2 ounces. I used Crate and Barrel’s Bitty Bite short glasses for these photos. Less expensive options include 2-ounce glass shot glasses or disposable plastic cups (you’ll have plenty for several batches).
You’ll likely need to serve these mini cups with mini spoons, also known as espresso or demitasse spoons. Here’s an inexpensive set of twelve stainless steel spoons. For these photos, I used spoons like these.
How to Freeze Posset
Once chilled, possets can be stored in a carton with a lid or wrapped in plastic wrap. They will keep in the refrigerator for up to 1 week or in the freezer for up to 3 months. If frozen, unwrap them and let them thaw in the refrigerator before serving, about 30 minutes. You can also enjoy the posset straight from the frozen or just lightly thawed—it tastes like dense lemon gelato and I love it.
More Sweet Treats to Make
For more miniature treats like this recipe, try these:
For more citrusy sweets, try these:
- Blueberry Lemon Yogurt Cake
- Citrus Olive Oil Cake
- Frozen Mint Lemonade
- Honey Lemon Curd or Blood Orange & Meyer Lemon Curd
- Lemon Raspberry Muffins
- Orange Poppy Seed Pound Cake
Please let me know how your posset turns out in the comments! I hope it becomes your new favorite dessert.
Lemon Posset
- Author: Cookie and Kate
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes (plus 3 hours chill time)
- Yield: 8 to 9 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: British
- Diet: Gluten Free
Lemon posset is a creamy, citrusy dessert—the perfect small treat. It offers a rich texture and balanced lemon flavor that teeters irresistibly between tangy and sweet. Posset is so easy to make! Allow 3 hours for chilling. Recipe yields 8 to 9 small (2-ounce) servings.
Ingredients
- 1 pint (2 cups) heavy cream
- ½ cup sugar
- 1 ½ teaspoons grated lemon zest*
- ⅓ cup lemon juice
- ¼ teaspoon vanilla extract
- Optional garnishes: Fresh berries (blackberries, raspberries or blueberries), mint leaves, or crushed graham crackers or pistachios
Instructions
- Combine the cream, sugar and zest in a medium saucepan over medium heat. Place a 2-cup glass liquid measuring cup next to the stove, because you’ll need it to determine when the cream has finished reducing.
- Bring the mixture to a gentle simmer, stirring frequently to dissolve the sugar, and reducing the heat as necessary to maintain a gentle simmer. (If the mixture begins to boil over, it’s much too hot—briefly remove it from the heat before returning it at a lower temperature). Cook until the mixture is reduced to 2 cups, about 15 to 20 minutes.
- Remove the mixture from the heat and stir in the lemon juice and vanilla extract. Let the mixture rest for 20 minutes.
- Strain the mixture through a fine-mesh strainer into a bowl and discard the zest.
- Divide the mixture evenly between 8 individual ramekins or serving glasses.
- Refrigerate, uncovered, until set, at least 3 hours. Once chilled, possets can be stored in a carton with a lid (or wrapped in plastic wrap) and refrigerated for up to 1 week or frozen for up to 3 months. Unwrap and let them rest at room temperature for 10 minutes before serving (if frozen, allow them to defrost for 30 minutes or longer in the refrigerator). Garnish as desired and serve.
Notes
Recipe was created with references to America’s Test Kitchen’s method.
*Lemon note: I typically need 2 to 3 lemons to yield the required zest and juice for this recipe. (Perhaps buy an extra lemon just in case.) When using the zest, buying organic citrus is best to avoid pesticide residues.
Change it up: Substitute another citrus for the lemon. Orange and lime varieties would make delicious posset. The interaction between citrus and heavy cream is key to the posset’s thickened texture (no dairy substitutions will work).
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Emma
I would love to try this! Would Stevia work instead of regular sugar?
Also, I recently gifted your cookbook to a mom friend, she loved it! And so I love mine too!
Thanks!
Kate
Hi Emma, really happy to hear that you both enjoy the book! Thank you! I’m really not sure on the stevia—possibly/probably? Please let me know if you try it!
Joni
Can you use heavy whipping cream? Quite often I cannot find a product that just says Heavy Cream.
Kate
Hi Joni, yes, I believe those are the same things!
Andrea
Lemon Posset is one of my favourites!
I noticed on this recipe, when changing to 2X or 3X, the cup volume remains the same, at 2cups. (on mine at least!)
Kate
Hi Andrea, thank you for pointing that out! I’m afraid this is a glitch in my recipe plugin—it doesn’t double ingredients in parentheses or within the instructions. I’m sorry for the trouble!
Bonnie MacEvoy
Have you tried to make it vegan with coconut milk or vegan 1/2 and 1/2 cream? Sometimes the non-dairy products curdle.
Kate
Hi Bonnie, I have not! I’m afraid it’s the specific properties of dairy interacting with lemon that make this recipe work. If you try it, please report back!
Brownie
The photo of you and Cookie is so sweet. What lovely memories you must have. I do enjoy your blog and all your recipes and tips on enjoying success with them. Best Regards, Brownie
Kate
Thank you so much, Brownie. I miss her a lot!
nancy
Hi Kate,
These look beautiful and delicious. I was wondering if you thought using coconut sugar would work. I’m really trying to stay away from the processed ingredients.
Thank you in advance.
Nancy
Kate
Hi Nancy, I think you could use coconut sugar. It will make the color more brown, which might not look as appetizing. You can substitute honey, but it overpowers the lemon flavor, in my opinion.
Carol
I would so appreciate a temperature that the mixture should be when it is finished rather than a 15-20 minute estimate.Stoves differ greatly.
I find that using a thermometer and aiming for a temperature for puddings, curds and custards helps make for a more perfect outcome as far as texture and firmness.
If you make this and can note a finished temperature, I would be so grateful!
Kate
Hi Carol, that’s helpful feedback, thank you. For this one, we’re not really aiming to reach a certain temperature to know when the mixture is finished, but knowing the final volume helps ensure that you reach the desired consistency. I could measure the temperature while simmering next time I make this so you know just how warm of a simmer I use in my kitchen.
Diane Froh
The recipe says to cook the cream zest and sugar until it’s reduced to 2 cups, but that’s the volume of cream we start with.
Can you please correct?
Kate
Hi Diane, the measurements are correct. The sugar and lemon juice increase the volume past 2 cups, then you’ll simmer until the mixture is reduced down to 2 cups.
Bryan
I noticed this too. The initial volume (approx 18oz) that is reduced down to 2c does contain the cream, sugar and zest but does not yet contain the ⅓c lemon juice. So is this cream mixture supposed to be reduced to 1⅔c so the final volume is 2c or is the final volume supposed to be 2⅓c?
Kathleen Fenn
Hi. I am delighted to receive this recipe. Will need it in April, exactly the sort of recipe that will suit an occasion. Thank you. Sorry star rating chosen in error
Will send rating once I have made the recipe
Dalya
Hi Kate! I just wanted to tell you how much I love your recipes!!! They have never once let me down. To get even more awesome recipes, I bought your cookbook and it brings me much joy to pore over each one of your fantastic creations. I also have a sweet tooth and ADORE your healthier dessert options! In fact, this weekend I made your zucchini bread, which was delightful! And I look forward to trying this recipe too! Thank you for making a student’s life brighter, healthier, and much more flavourful :)))
Kate
Dalya, your comment made my day! Thank you very much! Wishing you a great week.
Marilyn Guthrie
I’m a little confused about starting with 2 cups of cream and having it reduced to two cups. ?? I doubled the recipe – using 4 cups – directions still say to reduce to two cups?
Kate
Hi Marilyn, I’m sorry for the confusion. My recipe plugin is not perfect when using the scale feature, unfortunately. If you’re doubling the recipe, you’d want to reduce it to 4 cups.
Melissa
I’m a bit confused… is it correct that I’m starting with 2 cups cream… and then reducing it until it measures 2 cups?
Kate
Hi there, that is correct! The sugar and lemon juice increase the total volume to about 2 1/2 cups, then simmering the mixture will reduce it down to 2 cups. That’s when it’s ready to remove from the stove.
Stephanie Freeman
But the directions say to add the lemon juice after the reduction.
Kate
True, thank you for pointing out my mistaken response. The sugar increases the volume past 2 cups.
Stephanie
Okay, that makes sense. Thank you!
Jeanie Beth Wallenstein
Well! I made the Passet today and my boyfriend called it “crack!” And it was easy-peasey! Just delicious! Thank you.
Kate
Ha! So glad you both enjoyed it!
Sara
This was so easy and so good!
Kate
Woohoo! Thanks, Sara!
Michal
I made this for Easter, and it turned out perfectly! Smooth, not too sweet, just really delicious. Thank you for the recipe. :)
Kate
Thank you! Love to hear that!
Barbara
Made this for Easter and it was the perfect light dessert. Reduced sugar to make it more tangy and did not strain it. With bits of lemon zest, it was super.
Wondering.. can honey be substituted for sugar?
Kate
That’s great to hear! Thank you, Barbara. Yes, you can substitute honey for half or even all of the sugar. I tried and found the honey to overpower the lovely delicate notes, even with just half honey.
Susan
This was the perfect ending for our spring brunch. The directions were easy to follow and the sweetness was balanced by fresh berries on top. Thanks Kate!
BTW – your Moroccan carrot and arugula salad was also a huge hit at the same brunch.
Kate
Thank you for letting me know! Delighted to hear that you enjoyed both recipes!
Elizabeth Humphrey
FANTASTIC taste. I made it for an Easter event, doubled the recipe and layered it in a fancy trifle bowl with plain whipped cream and frozen raspberries. Put the whole creation in the freezer the night before. It garnered compliments! Will make this again.
Kate
Awesome!! Thank you so much for letting me know, Elizabeth. Your presentation sounds amazing.
Donna
Would this work with 2% milk instead of cream if I wanted to make a low fat version?
Kate
This is best as written. I hope you try it!
Connect
I understand the color will change but is trying date syrup as the sweetner a bad idea ???
I don’t like the taste of stevia and I definitely don’t want to use honey …
Kate
I prefer this as written. If you try something else, let me know what you think.
Claire L
Such an easy recipe and SO good. My entire family loved it served with berries on top. Definitely saving this one for a simple but elegant dessert for company!
Ramya Sundararajan
Kate, thank you for sharing yet another great recipe. I made the lemon posset in a whim today as I had all the ingredients handy. Everyone at home loved it. Sooo easy and sooo versatile..You are one of my very favorite bloggers. Thank you for keeping it very simple and fool proof always!
Kate
Ramya, thank you for your kind words! They really mean a lot. I’m delighted to hear that you enjoyed the posset!
Sandy
These are delicious!!
Kate
Thank you, Sandy!
Cecil
I made this recipe for my family for Easter and everyone loved it! I will be making it again tonight, for tomorrow’s “National Medical Laboratory Professionals Week” potluck.
Kate
I’m so glad! Hope it was a hit at the potluck, too!
Ashlynn Leigh
These are absolutely divine. My husband is obsessed with them, he has a particular sweet tooth for anything with citrus and loves these. I have made these 3 times now and each time they turned out delicious. I doubled the recipe last time and froze a few and he says they taste like lemon ice cream once they defrost a bit [although he usually can’t wait for them to fully defrost and dives in as soon as they start to soften]. If you like lemony treats, these are a must!
Kate
I’m excited they were a hit in your home, Ashlynn! I appreciate your feedback and review.
Victoria
This recipe is delicious and simple. I’ve always loved lemon and citrus sweetness. (I cut the lemons in half, put them in a bowl, and microwave for a minute to bring out the juice before juicing.) I have added this to my rotation of meals for my church’s Meal Train, to provide meals for families in need. Another new favorite from Cookie and Kate!
Kate
I love to hear that, Victoria! Thank you for your review.
Bonnie MacEvoy
Tried this substituting Silk Heavy Cream. It has 0 protein so I worried about getting it to thicken. It only got to the texture of yoghurt, but it was delicious. I would add 1tsp arrowroot or 1/2 tsp agar next time. I give it a 5 for taste; 3 for texture using non-dairy. I’ll let you know if I can fix it.
Diane Edgar
just making it and don’t understand ‘reduce to 2 cups’ as I started with 2 cups cream?
Kate
Hi Diane! 1 pint in slightly over two cups, almost 2.5. So it will need to reduce to 2 cups per step 2. Does that help?
Jennifer W
This was outstanding! I felt like I was making pot d’ creme (in style only) in terms of the cooking method. I had never heard of this dessert before but it was relatively simple to make and the results were delicious. I topped it with a little whipped cream and some raspberries – delish!!! I can see this being a go to summer dessert for dinner parties this season!!!
Kate
That’s great to hear, Jennifer!
Judy
This was a huge hit! It was easy to make…I wish I had tripled itninstead of making a variety of desserts. Everyone asked for the recipe. Everyone!
Kate
I love to hear that, Judy!
Susie Watkins
Wish me luck. Tonight I’m making lemon posset. I’m super-excited about finding the recipe. Thanks for sharing it!
Kate
You’re welcome, Susie!
Marianne Berry
I should have followed the instructions!
Mine is too liquidy. I was told it’s good enough once the sugar is dissolved.
I see now that it is important to let the mixture evaporate for the consistency.
Bente
Loved it! Made it using orange flavor. Turned out great!
Jennifer Thompson
Hi! This looks yummy! I plan to make these for a last day or school cookout but have a question… will the mixture melt the like clear plastic cups often used for single serve desserts?
Thanks in advance!
Cindy
I have served this dessert twice at dinner parties recently to rave reviews both times. Thank you for a fabulous recipe!
Karen from Paradise, PA
Love this recipe! I have to admit I was a little hesitant to try the “Cook until the mixture is reduced to 2 cups” but I was willing to keep the measuring cup next to the pot…while I was simmering I noticed my pot had cups indicated on the inside of my pot! I could “see” when it had cooked down to the 2 cups, I never had to dump and put back in! Also, I found it helpful with my 2nd batch to zest the large lemon I was using first, then squeeze fresh lemon juice out of it-both times I made this the large lemons each had 1/3 cup juice! Thank you for all your recipes-YUM!
Sue
How do you reduce 2 cups of cream to 2 cups as stated in this recipe????
Kate
Hi Sue, when you add the other ingredients, it increases the volume so you will cook it down. Does that help? See step 1.
Katie
What a great recipe!!! This is the perfect summer dessert, I garnished ours with some diced sugared berries and oh my! Summer in a cup! I read some comments were confused on reducing the cream in half, when making this I used a pan that has measurements on the inside. Once I had added the sugar and lemon zest, I made a mental note of that marker and kept that gentle simmer till it was in half. It took about 20-25 minutes, but I was afraid of overheating the dairy so kept the simmer gentle. The consistency is super creamy and rich, it’s easy enough to add to the weekly roster as well! Thank you so much for a great recipe, I can’t wait to try out other citrus variations
Kate
I’m excited you loved it, Katie! Thank you for sharing your feedback.
Daniell J Parker
I haven’t made these myself but someone made them at a party and I HAD to have the recipe. So Yummy!
For the cups, she took lemons and scraped out the insides (she squeezed the juice out of the insides and used in the recipe), serving them in the lemon shells topped with berries. So delightful.
I cannot wait to make it for a party.
KC
This is the lemony dessert I have dreamt about. Absolutely the best lemon hit. The first time I made it, it set perfectly. The second time, it didn’t set but still tasted wonderfully and froze fine. Did I not cook it down enough, perhaps?
Kate
That could have be. Did you change any of the ingredients?
Sara
This was so easy and so so good.
Just let it simmer, stirring the little bubbles here and there so it doesn’t burn and stick to the bottom.
I had less than 2 cups when i poured it back into the measuring cup, but I’m pretty sure it’s because I kept licking the spoon. I couldn’t stop because the taste was already amazing even before adding the lemon juice and vanilla.
thanks for this great recipe !
Marti McBride
This was absolutely delicious! It set up so lovely and the texture is very creamy even if you freeze it. Thanks so much for sharing!
Kate
You’re welcome, Marti!
Ltarbert
So delicious! I made it for a baby shower. Tart, creamy, and such a bright beautiful color. Im saving that recipe!!!
Magdelena
this ok, but easier & better is M. McDowell’s recipe made in the lemon
Kate
I’m sorry to hear you didn’t love it. I appreciate your feedback.
Gal
Lemon posset is slowly becoming one of my favorite desserts and this recipe is so easy to follow. I’ve now made it three times and it’s been prefect each time! It’s perfect for four 6-ounce ramekins or if you want to split it into smaller portions (which I would suggest unless you and your guests absolutely love lemon). I would suggest leaving your lemons out for 10 minutes to soften the exterior for easier zesting and getting familiar with your stovetop. First two times I made this recipe, I was absolutely sweating over reducing the mixture to two cups. I quickly realized that 20 minutes is perfect for my stovetop and removed the hassle of measuring. I started the first three minutes on medium and then cooked the rest at low or 2. Adding a crumb layer and fruit really takes this to the next level but it’s just as scrumptious on its own. I’m trying orange next!!
Kate
Hooray! That’s great to hear, Gal.
Marilyn G Colgan
Hello! The posset is delicious. I would double check the yield at the top of the recipe, though. It says 8-9 servings in a single batch. That would be a tiny 1/4 cup per serving which seems pretty skimpy. I got 4.5 servings from the 1x batch. Otherwise, loved it!