5 Ingredients or Fewer

Lemon Posset

February  7, 2010
14 Ratings
  • Prep time 5 minutes
  • Cook time 10 minutes
  • Serves 4
Author Notes

I’ve been intrigued by Lemon Posset recipes for a while now. In Ye Olde English days of yore, it was a milk drink thickened with wine. My Posset recipe is so simple, as they all are, really. Using just three ingredients, it seems almost magical, setting up immediately. The wonders of food science in front of your very eyes. Curdled milk never tasted so good. —mrslarkin

Test Kitchen Notes

This recipe is a wonder of science. It's the perfect thing for anyone who may be fearful of making custard but harbors a weakness -- as we do -- for this sort of milky, comforting, nursery-food. Flavor-wise, it's like a creamier, less aggressive version of lemon curd, and it's rich enough that a small amount goes a long way. Do be careful that the cream doesn't boil over -- we watched it like a hawk, but it still managed to catch us by surprise! - A&M —The Editors

What You'll Need
Watch This Recipe
Lemon Posset
  • 2 cups heavy cream
  • 2/3 cup granulated sugar
  • 5 tablespoons lemon juice
  1. In a small saucepan, heat cream and sugar to boiling, stirring to dissolve sugar. Continue boiling for 5 minutes. Watch the heat - don’t let the cream boil over.
  2. Remove pan from heat and stir in lemon juice. Let cool, about 15 minutes.
  3. Pour even amounts into four ramekins. Refrigerate at least 2 hours, or until set.
  4. Serve with unsweetened whipped cream, or shortbread cookies to dunk.
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189 Reviews

gravityace February 1, 2024
I'm not a big fan of deserts because eating something sweet after a meal keeps me awake with gastric upset.???? However when I have a dinner party, most guests expect desert and this is what I make and everyone loves it. I keep my serving aside and gobble it up for breakfast! hehehehe
Nancy H. August 6, 2023
just like pretty much everyone else has said (but will say again), so easy and so good!! also, Mrs. Larkin was right on and thank you to her for the tip re boiling over. I was diligently watching (watched pots DO boil ;), and yet I caught it milliseconds before boiling over - phew! a go-to recipe for me.
[email protected] March 22, 2023
One of the all round best and most love deserts. Always a hit and wonderful.
Hibatt December 24, 2021
This was the easiest dessert I have EVER made. But, it tastes like I spent hours on it. So good. I was afraid that the cream would scorch on the bottom of my stainless steel pan but it didn’t. How does that work? Yum, yum, yum…
gravityace December 24, 2021
It's just the best. Elegant in its simplicity.
LULULAND July 4, 2020
Made yesterday. We loved it used a little less sugar, our meyer lemons. Will make again with lime juice, and zest. Thank you for the great recipe
Sarah C. March 5, 2020
It's good but I cut the sugar.. taste when boiling you can add more sugar, of you need it. Also add extra juice . Works well with lime. Always a quick dessert when entertaining..
gravityace November 25, 2019
Gosh this was good!
Paula H. November 12, 2019
Just made this and let it set overnight. Tastes just like a creamsicle!!! Can't wait to try it with other citrus varieties, granola, vanilla wafers, etc.
Juliebell June 4, 2019
This is also delicious with lime. I have increased the juice to 7 tablespoons and boiled for a couple of minutes additional and it set up better for me. I have also used a couple of strips of thin peel that can be fished out. I love this recipe!
Catherine June 4, 2019
I made this years ago and just remembered its brilliance after seeing Melissa Clark doing the same thing for NYT the other day. Glad I found it again :)
K.V. April 22, 2019
So insanely good. Savored every spoonful.
DC's P. June 20, 2017
Delicious, and so very fast and easy to make. I would lessen the sugar by two tablespoons next time but definitely again add lemon zest strips to the mixture as it cools. I removed zest before putting them in glasses with raspberries (no added whipped cream topping) and served to my happy camper friends.
SarahM April 23, 2017
This recipe is shockingly good and easy. I made it with Meyer lemons, served it with creme fraiche. Excellent!
candace March 26, 2017
Sometimes life just works. I had 2 cups of cream, some citrus, and extra sugar that I wanted to get rid of - cupboard space is tight. I originally infused 1 cup of cream with fresh mint and the other with fresh basil. I intended to use them for another recipe that I changed at the last moment. Rather than toss it, I found this answer to my prayers. I used a mix of lemon and lime because that's what I had. I poured the mix into the ramekins a bit early and added dried unsweetened coconut to one, a bit more mint to another. They turned out great - even with all the herbs dancing around. Next time I will try with just lime and coconut. This is a keeper.
igor November 22, 2016
On this coming holiday , I will be very thankful for such an easy, delicious recipe. It has become a tradition for my Thanksgiving and Christmas menus.
Best wishes and thanks for sharing.
mrslarkin November 23, 2016
You're very welcome, Igor. Best wishes to you and yours. 💕
Nena M. May 30, 2016
Looks fantastic! How long will it keep in the fridge?
mrslarkin May 31, 2016
Hi Nena, it will keep in the refrigerator several days.
Tara S. April 10, 2016
Love this! It was so easy to made and delicious.
Andres J. April 13, 2015
Hi I try this recipe it taste very good ! . How I can get the same results but different taste I mean different than lemon ?
Matilde March 11, 2015
Please help me with this:

in Portugal we can barely find heavy cream, just regular cream, with 35% fat. Will this work?

Thank you!
mrslarkin March 11, 2015
Hi Matilde, the heavy cream I use is usually 36% fat, so I think what you have will probably work.
Matilde March 11, 2015
Thank you :) I'm going to make this tonight!
Sue O. July 1, 2014
I love possets . . . I even tried a very ancient posset recipe recently involving bread, booze, fruit and cream. My husband loved it, it was like a boozy milkshake. Your lemon posset, however, I could eat!