Traditional British Lemon Posset Recipe

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Traditional British Lemon Posset Recipe

This traditional British lemon posset is a smooth, creamy and tangy dessert made with double cream, sugar and fresh lemon juice. It is simple, elegant and perfect for afternoon tea, dinner parties or a make-ahead British dessert.

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Traditional British lemon posset served in small dessert glasses with lemon zest.
Tip: chill lemon posset for at least 4 hours so it sets into a smooth, spoonable dessert.

Recipe Card

Prep: Cook: Chill: Total: Yield: 4 small pots Cuisine: British Category: Dessert

A classic British lemon posset recipe made with double cream, caster sugar and fresh lemon juice. It is rich, silky, tangy and perfect for making ahead.

Ingredients for lemon posset

  • 600ml double cream
  • 150g caster sugar
  • 2 large lemons, juiced
  • 1 tsp finely grated lemon zest, plus extra to serve
  • Fresh berries, optional, to serve
  • Shortbread biscuits, optional, to serve

Equipment

  • Medium saucepan
  • Wooden spoon or silicone spatula
  • Fine grater or zester
  • Measuring jug
  • Small serving glasses or ramekins

Instructions

  1. Step 1: Warm the cream and sugar. Pour the double cream into a saucepan and add the caster sugar. Heat gently over a medium-low heat, stirring until the sugar dissolves.
  2. Step 2: Simmer gently. Bring the mixture to a gentle simmer and cook for about 3 minutes. Stir often and avoid letting the cream boil too aggressively.
  3. Step 3: Add the lemon. Remove the pan from the heat, then stir in the fresh lemon juice and lemon zest. The mixture will begin to thicken slightly as the lemon reacts with the cream.
  4. Step 4: Pour into pots. Carefully pour the lemon posset mixture into small glasses or ramekins.
  5. Step 5: Chill until set. Let the pots cool slightly, then cover and chill in the fridge for at least 4 hours, or until fully set.
  6. Serve: Finish with extra lemon zest, fresh berries or shortbread biscuits before serving.

Nutrition (per serving)

~420 kcal • Carbs 28 g • Fat 35 g • Protein 3 g (estimates)

Pro tips: Use fresh lemon juice for the best flavour and natural setting; do not overboil the cream; serve in small pots because lemon posset is rich and creamy.
FAQ & Make-Ahead Serving Ideas

Serving & Variations

  • Classic serving: Serve chilled with lemon zest and shortbread biscuits.
  • Fresh version: Add raspberries, blueberries or sliced strawberries just before serving.
  • Make-ahead: Prepare the possets the day before and keep them covered in the fridge.
  • Elegant finish: Serve in small glasses with a little berry compote or a thin lemon slice.
  • Storage: Keep covered in the fridge for up to 2 days. Do not freeze, as freezing can affect the smooth texture.
  • Helpful link: For more homemade dessert ideas, explore our recipes collection.

FAQ

Why does lemon posset set?

Lemon posset sets because the acidity from the lemon juice reacts with the cream, helping it thicken into a smooth chilled dessert.

Can I make lemon posset ahead of time?

Yes. Lemon posset is perfect for making ahead because it needs time to chill and set in the fridge. Prepare it several hours ahead or the day before serving.

Can I use single cream instead of double cream?

Double cream is best because it has a higher fat content and gives lemon posset its rich, silky texture. Single cream may not set as well.

What can I serve with lemon posset?

Serve lemon posset with lemon zest, fresh berries, shortbread biscuits or a small spoonful of fruit compote.

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