This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
You have to try this lemon posset. It’s only 5 ingredients, ridiculously easy, and so smooth and creamy. I’m begging you—make it just once and tell me you’re not hooked.
A Reader’s Review
Easy, quick and delicious. In short, the perfect summer dessert.
– Michele
Creamy, Dreamy, and Way Too Easy
- Science Backed Simplicity! This recipe shows off the magic of real food science—no gelatin, no eggs. Just cream, sugar, and lemon juice working together to set up into the perfect creamy texture.
- Impressive but Effortless: With just 5 ingredients and minimal effort, you’ll feel like a total pro whipping this beautiful dessert up in minutes!
- The Perfect Creamy Treat: Light, tangy, and perfectly chilled—I’m telling you, this is the sweet, summery treat you’ll make on repeat.
Ingredients Needed
- Use Fresh Lemon Juice: Bottled works in a pinch, but fresh lemon juice and zest give you the flavor this dessert deserves.
How to Make Creamy Lemon Posset
Whip up lemon posset in no time! Just simmer cream and sugar, stir in lemon and vanilla, then strain and chill. It’s a great make-ahead dessert that your family and friends will love!
- Combine and Heat: Add the cream, sugar, and lemon zest to a medium saucepan and heat over medium heat until the sugar dissolves and the cream is steaming, stirring constantly.
- Simmer and Add Lemon & Vanilla: Reduce the heat to medium-low, then let the cream mixture simmer for 2 minutes. Then, add the lemon juice and vanilla. Stir to combine and continue to cook for 1-2 minutes until it begins to thicken.
- Strain: Remove from the heat, then press through a fine mesh strainer to remove the zest and any pulp.
- Chill and Serve: Pour the mixture into four 4-ounce ramekins or dessert cups. Cover and chill for 3 hours or overnight. Garnish lemon posset with a sprig of fresh mint and lemon wedge.
Extra Touches for Extra Yum
- Dress It Up: Top lemon posset with whipped cream, berries, crushed cookies, chopped nuts, or extra lemon zest.
- Try a Citrus Swap: Posset works with any citrus—try limes, oranges, grapefruit, or even key lime or blood orange for a twist.
- Brûlée It: Sprinkle sugar on top and torch it for a lemon crème brûlée vibe.
- (Optional) Infuse with Herbs: Gently steep mint or lavender in the cream before adding lemon for a subtle herbal touch.
How to Store Leftover Lemon Posset
- In the Fridge: If you have any leftovers of this creamy lemon treat, cover each ramekin with plastic wrap and store in the refrigerator for up to 4 days.
- Freezer: Freeze posset in a freezer-safe ramekin wrapped in plastic and foil for up to 3 months. Thaw in the fridge for 2–3 hours or at room temp for 20–30 minutes for a soft, ice cream-like treat.
More Delicious Lemon Desserts to Try
If you’re a lemon fan, here are a few more great dessert recipes to try: lemon cheesecake, lemon icebox cake, and these perfect lemon bars! They’re all bursting with bright, zesty flavor. You’re going to love them!
Pin this now to find it later
Pin It
Easy 5-Ingredient Lemon Posset
Just 5 ingredients and no baking make my creamy lemon posset the easiest dessert for busy days or last-minute guests.
Equipment
- 4 4-ounce ramekins or dessert cups
Ingredients
- 2 cups heavy cream
- ¾ cup granulated sugar
- 1 tablespoon lemon zest
- 6 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Add 2 cups heavy cream, ¾ cup granulated sugar, and 1 tablespoon lemon zest to a medium saucepan and heat over medium heat until the sugar dissolves and the cream is steaming, stirring constantly.
- Reduce the heat to medium-low and let the cream mixture simmer for 2 minutes before adding 6 tablespoons fresh lemon juice and 1 teaspoon vanilla extract. Stir to combine and continue to cook for 1-2 minutes, until it begins to thicken.
- Remove from the heat and press through a fine mesh strainer to remove the zest and any pulp.
- Pour the mixture into 4 4-ounce ramekins or dessert cups. Cover and chill for 3 hours, or overnight.
- Serve with a dollop of whipped cream and fresh berries, if desired.
Notes
Updated April 15, 2025
Nutrition
Calories: 558kcalCarbohydrates: 43gProtein: 3gFat: 43gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 134mgSodium: 33mgPotassium: 141mgFiber: 0.2gSugar: 42gVitamin A: 1751IUVitamin C: 11mgCalcium: 82mgIron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
this is a very nice dessert and have made it with this quantity but I need to serve 12 people so can I double or triple the recipe?
Yes you can! I would recommend tripling the recipe.
When covering to set does the plastic wrap need to touch the posset to avoid a skin forming?
I not a fan of lemon flavor could you use orange zest and juice instead
I haven’t tried that before with this recipe but that should work! Let me know how it turns out!
Pink Grapefruit same way works great
Easy, quick and delicious. In short, the perfect summer dessert.
love lemon treats! All kinds, and this is a new kind of lemon dessert and texture for me, so thank you!