There is something wonderfully simple about a traditional British lemon posset: silky double cream set with just sugar and fresh lemon juice to create a glossy, tangy pudding that feels both old-fashioned and modern.
This easy recipe shows you the quick stovetop method and small tricks that make the perfect lemon posset every time. You can explore more desserts in our recipes collection once you’ve mastered this one.
Recipe snapshot
Why this lemon posset works
This lemon posset relies on a tiny ingredient list and a simple chemical trick: hot double cream and sugar are combined, then acid from lemon juice causes the cream to gently thicken as it cools. The result is a luxuriously smooth, glossy set without gelatin.
- Reason 1: Double cream provides the fat that yields a rich, silky texture.
- Reason 2: Lemon juice acts as the setting agent and brings bright acidity to balance the cream.
- Reason 3: A short cook and a quick strain deliver a perfectly smooth finish every time.
Ingredients you’ll need
Just a handful of quality ingredients creates the best lemon posset.
- 500ml double cream: the backbone of the posset; full fat is essential for setting and texture.
- 100g caster sugar: dissolves easily and sweetens without graininess; adjust slightly to taste.
- 3 lemons (juice and zest): fresh juice sets the posset and zest adds aromatic lift—use the freshest lemons you can find.
- 1 tsp vanilla extract (optional): softens the sharpness of the lemon for a rounder flavour.
Equipment you’ll need
Minimal tools make this an accessible dessert.
- Small heavy‑bottomed saucepan
- Whisk
- Citrus zester or microplane
- Fine sieve
- Measuring scales or cups and 4 small serving glasses or ramekins
How to make lemon posset step by step
- Step 1: Pour 500ml double cream into the saucepan and add 100g caster sugar. Warm gently over a medium heat, stirring until the sugar dissolves. Bring to a gentle simmer—not a rolling boil—and simmer for 3 minutes to concentrate the mixture slightly.
- Step 2: Remove the pan from the heat and allow the cream to cool for 5 minutes so it is warm but not scalding. This helps the lemon juice set the cream evenly.
- Step 3: Whisk in the juice of 3 lemons (about 90–100ml) and the finely grated zest. Add 1 tsp vanilla if using. The mixture will look glossy and may thicken a little as you stir.
- Step 4: For an ultra-smooth texture, pass the posset through a fine sieve into four small glasses or jars. Cover and chill in the fridge for at least 3–4 hours, or overnight, until set.
Tips for best results
- Tip: Use the freshest lemons you can find—the brightness of the juice is central to this lemon posset.
- Tip: Straining is optional but recommended for a silky surface free of any coagulated bits.
- Tip: Don’t skimp on cream; lower fat creams generally won’t set properly and the texture will be thin.
Common mistakes to avoid
- Mistake: Boiling too vigorously—an aggressive boil can break the cream and change the texture. Keep it to a gentle simmer.
- Mistake: Adding lemon while the cream is too hot—allow 4–5 minutes cooling time so the juice can work evenly without creating coarse curds.
Serving ideas
Serve this traditional British lemon posset simply for maximum impact: a shard of shortbread or a few buttery biscuits, fresh berries or segmented citrus, and a sprig of mint for colour. The glossy surface of the posset pairs beautifully with crunchy biscuits.
Storage and make-ahead tips
You can make lemon posset up to 2 days in advance—cover and refrigerate. It will keep well for 3–4 days in the fridge. Do not freeze; freezing alters the delicate texture. For advice on storing dairy safely, see the Food Standards Agency.
Frequently asked questions
How long does lemon posset take to set?
Allow at least 3–4 hours in the fridge; for the best texture, chill overnight so the posset becomes fully firm and glossy.
Can I substitute ingredients?
Traditional posset uses double cream; single cream or low-fat creams usually won’t set. For a dairy-free version try full‑fat coconut cream plus a small amount of agar (test this method separately).
Can I reduce the sugar?
Yes—taste the warm cream before adding lemon and reduce caster sugar slightly if you prefer a tarter dessert. Note that sugar also balances acidity.
How long does it keep in the fridge?
Stored in an airtight container it will keep for 3–4 days; always check for off smells or separation before serving.
Final notes
This traditional British lemon posset is proof that a few quality ingredients and a gentle technique make an elegant dessert. Try it as an easy make-ahead treat and customize the garnish—once you’ve tasted it you’ll want to keep this recipe in your repertoire.