Lemon Posset

Lemon Posset Recipe

  The Spruce

Prep: 5 mins
Cook: 10 mins
Refrigeration: 4 hrs
Total: 4 hrs 15 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
367 Calories
29g Fat
28g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 367
% Daily Value*
Total Fat 29g 37%
Saturated Fat 18g 92%
Cholesterol 90mg 30%
Sodium 22mg 1%
Total Carbohydrate 28g 10%
Dietary Fiber 1g 4%
Protein 3g
Calcium 62mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Posset is a cold dessert made of cream and other flavorings that is found throughout the United Kingdom. Originally a posset was a drink made from hot milk and honey, spiced and laced with ale or wine. It was popular in the Middle Ages as a remedy for colds and minor ailments and as a sleep aid. Later, it became a thickened cream dessert, usually flavored with honey and lemon, which is how it is enjoyed today.

To make this lemon posset recipe, all you need are three ingredients and 15 minutes, as well as a few hours (or overnight) of chill time in the fridge for the posset to set. This dessert is delicious as is, but you can also make your own versions by adding in other flavorings.


  • 2 large unwaxed lemons
  • 2/3 cup caster sugar (or superfine sugar)
  • 2 cups double cream (or heavy cream)
  • Garnish: fresh raspberries

Steps to Make It

  1. Gather the ingredients.

    Lemon Posset Recipe
     The Spruce
  2. Finely grate the zest, and juice the lemons.

    Lemon Posset Recipe
     The Spruce
  3. Pour 1/2 cup of the lemon juice into a small saucepan. Add the grated zest and the caster sugar and stir. Bring the mixture to a slow, gentle simmer and then set aside.

    Lemon Posset Recipe
    The Spruce 
  4. In a medium-sized pot, bring the cream to a gentle boil over low heat.

    Lemon Posset Recipe
     The Spruce
  5. Slowly whisk the lemon syrup into the cream. You can then strain into a clean measuring cup, or for a more tangy posset leave as is.

    Lemon Posset Recipe
     The Spruce
  6. Let the posset cool slightly, then pour into small ramekins or glasses. Cool completely.

    Lemon Posset Recipe
     The Spruce
  7. Chill in the refrigerator for at least 4 hours and up to overnight. The cream will become silky and thick.

    Lemon Posset Recipe
     The Spruce
  8. Remove from the refrigerator and leave for 5 minutes before serving.

    Lemon Posset Recipe
     The Spruce
  9. Decorate with fresh berries, if desired.

    Lemon Posset Recipe
    The Spruce 
  10. Enjoy.


Make sure to cook the cream slowly only to a gentle boil; a rushed and fast boil will spoil the cream and split it.

Recipe Variations

  • Citrus: Change the citrus flavor by using lime or orange juice instead of lemon. Mix different citrus flavors like lemons with clementines or limes and oranges.
  • Vanilla: Add a teaspoon of vanilla extract to the cream and syrup mix. Be sparing because the vanilla can overpower and spoil the delicate lemon flavor.
  • Spices: Try a light grating of nutmeg or a pinch of ground ginger. For an autumnal feel, add a tiny pinch of pumpkin spice.
  • Liquor: Add a dash of sweet wine, Madeira, or mead. Add the alcohol when whisking the syrup into the cream.
  • Berry: Top with berry jam right before serving and decorate with a light sprinkle of powdered sugar.
  • Almonds: Toast some almond slivers and add them along with a mint leaf as a decoration.
  • Scottish Shortbread: This traditional cookie pairs wonderfully with lemon posset and it's one of the most common ways of eating this cream. You can use any vanilla cookie you have at hand and layer crushed cookies with cream and fruit as if you were building a parfait.
  • Chocolate: Add 3 1/2 ounces (100 grams) of semi-sweet chocolate chips into the cream once you turn off the heat. Mix well until the chocolate is melted. Skip the lemon syrup but do make a simple syrup with water. Decorate with shaved chocolate.