Lime Posset With Graham Cracker Streusel

Test Kitchen-Approved

Author Notes: Posset is an old-timey English recipe due for a comeback. Consider it the easiest pudding ever. You boil cream and sugar, add citrus juice, then chill. That's it. This version was based on the Lemon Posset by Food52er mrslarkin. If you layer the streusel on the bottom and top, as I do, you'll want to eat the puddings within a day. If you only serve it on top, it'll be good in the fridge for several days.Emma Laperruque

Food52 Review: Featured in: A 5-Ingredient Pudding With All the Charm of Key Lime PieThe Editors

Serves: 4
Prep time: 3 hrs
Cook time: 35 min


Graham cracker streusel

  • 7 graham crackers (108 grams)
  • 3 tablespoons sugar
  • 1/2 teaspoon kosher salt
  • 5 1/2 tablespoons unsalted butter, cubed, cold

Lime posset

  • 2 cups heavy cream
  • 2/3 cup sugar
  • 2 teaspoons finely grated lime zest, plus more for garnish
  • 5 tablespoons just-squeezed lime juice
  • 1 pinch kosher salt
In This Recipe


  1. Make the streusel. Break up the graham crackers with your hands and add to a food processor. Pulse until flour-like. Add the sugar and salt and pulse to combine. Evenly distribute the butter on top. Pulse until a cookie-like dough forms. Dump onto a plate and use your fingers to create lots of clumps. Freeze until completely firm.
  2. Meanwhile, preheat the oven to 325° F. Line a rimmed sheet pan with a silicone mat or parchment. When the streusel is mostly frozen, add it to the prepared sheet pan and bake for 15 to 20 minutes until firm, rotating halfway through. Cool completely before making the posset.
  3. Make the posset. Combine the heavy cream, sugar, and lime zest in a large pot. Like, much larger than you think you need—the cream loves to boil over. Set over high heat and bring to a boil. Adjust the heat to keep boiling for another 5 minutes. Turn off the heat and whisk in the lime juice and salt. Let cool for about 15 or so minutes.
  4. Add a layer of graham cracker streusel to the bottom of 4 ramekins or glasses or other single-serving dishes. Slowly pour the posset on top, evenly dividing between the dishes. Chill until cold and set.
  5. Garnish with lime zest and serve with the rest of the streusel to sprinkle on top.

More Great Recipes:
Pudding|Lime|Lime Juice|Milk/Cream|Sheet Pan|Dessert

Reviews (44) Questions (0)

44 Reviews

Amanda T. August 14, 2018
We thought this was absolutely delicious. Thank you!
Author Comment
Emma L. August 14, 2018
So glad to hear that—thanks, Amanda!
placidplaid July 29, 2018
I think the sugar should be cut in half. It's way too sweet! I will try it again that way although I wonder if the amount of sugar is crucial to it being able to set properly.
Author Comment
Emma L. July 29, 2018
Hi, thanks for your feedback! The sugar does play a crucial role in how the posset sets up. When America's Test Kitchen explored possets, they wrote: "The less sugar in the mix, the thinner and looser the dessert was. That’s because dissolved sugar binds water molecules, increasing viscosity, and therefore gives the gel structure as well as a velvety mouthfeel." So if you'd like to reduce the sugar, dropping to 1/2 cup would probably be a safer place to start. Hope this helps!
Michele July 19, 2018
Amazing! Super easy to make and delicious.<br />Thanks.
Author Comment
Emma L. July 20, 2018
Yay! Thanks, Michele.
Nancy H. July 11, 2018
question re substituting lemon for lime - ? use the same measures ? or would I need more fresh lemon juice than lime juice? Have seen other comments that you can substitute, but thought i would double check before starting! thank you!
Author Comment
Emma L. July 11, 2018
Hi Nancy! Yes, you can definitely substitute in lemon juice. Use the same measurement—5 tablespoons.
Nancy H. July 11, 2018
Thanks so much!!
Ann June 11, 2018
So simple to make and outrageously delicious. Get these ingredients today and treat yourself and a few lucky others to an unforgettably luscious dessert. It is very very rich, so even a small portion may be enough, depending on how filling the rest of the meal is. Or maybe serve a larger portion....and make this the meal!!!!
Nancy June 6, 2018
This is truly wonderful! My husband made it and it turned out perfectly. We made it with organic limes. We are making it again tonight to take to friends. Will try another citrus next time. Couldn't be any better! Thank you Emma :)
Alicia June 4, 2018
I made this without the streusel because I ran out of time and it was fabulous. Now I need to try with other citrus juices. I'm imagining grapefruit and salivating. Great recipe - husband and guests were wowed. I served the dishes with organic strawberries macerated with a little sugar and a couple of splashes of homemade limoncello. YUM!
jeff June 4, 2018
Thanks for the speedy reply. I'm stumped. I need to make it again and see if anything was amiss. I used organic/whole whipping cream, sugar, and limes from the garden (live in Hawaii so citrus is everywhere). Brought to boil, 5 minutes, had to whisk when almost boiled over a few times (you are right!) although you don't say whether to touch it once boiling, and then added lime juice and salt off heat. Not sure as there is not much room for error, but wanted to ask. I have some fresh Haden mango picked today, and thought I'd layer with whipping cream, mango and posset topped with the streusel for more of a parfait. Why not?
jeff June 3, 2018
Thanks Emma; much appreciated. One more follow up. This pertains to perhaps any special "handling or trick" related to the final stage of completing and setting the posset. I followed your instructions exactly but after the night in the fridge it is still fairly viscous. I decided to keep all in a larger bowl to cool instead of individual vessels. I watched your video and it appears much firmer when spooned out for enjoying. Any thoughts? Great flavor but the consistency just doesn't seem right.
Author Comment
Emma L. June 3, 2018
Hm! Overnight should be plenty of time for the posset to set—and it should be as thick as Greek yogurt. If you followed the instructions exactly, I'm pretty puzzled. I've tested this multiple times, as has our test kitchen, and we haven't run into that issue. The only difference would be the larger bowl versus individual vessels, though I'd be surprised if this made such a difference.
Gingerjenny June 3, 2018
Silly question. Would 7 graham crackers be 7 whole or 7 once the cracker is divided into the 4 pieces?
Author Comment
Emma L. June 3, 2018
Not a silly question! 7 whole. As I noted to Jeff below, I just added the weight (108 grams) to provide some further clarification.
jeff June 3, 2018
Is it possible to add actual weight/measurements for all ingredients (e.g. # of grams/weight of graham crackers, etc.)? I had to guess after much reading on graham cracker weight average, volume, but had difficulty with the proper combo of graham to butter for streusel. It would not "harden", and this was after 30 minutes in oven.
Author Comment
Emma L. June 3, 2018
Hi Jeff—7 graham crackers equal 108 grams (give or take, depending on the brand you use). I just added that measurement to the ingredient list. Hope that helps!
Carol June 2, 2018
Hi Emma,<br />This recipe sounds great. How long should I freeze the streusel?Also, can I make this a pan or Pryex glass pan/pie plate? If so, what size pan? If not, how many ounces should the glass be?
Author Comment
Emma L. June 3, 2018
Hi Carol—I'd freeze the streusel for at least 30 minutes. But this is also a nice place to break up the recipe. Say, you could make the streusel in the morning, then bake it in the afternoon. Or make the streusel one day, then bake it another. And sorry, I'm not sure I'm following re: the glass pan/pie plate Q. If you're wondering whether you can pour the posset mixture into a pie plate to can, but I wouldn't recommend it. Because this sets like a spoonable pudding, not a sliceable pie, portioning would be tough. If you don't have ramekins, you can use drinking glasses or even mugs or little bowls. Anything individually sized really. Let me know if that helps!
potbelly June 1, 2018
About how long does it need to set?
Author Comment
Emma L. June 1, 2018
Figure at least 2 hours.
Cassie May 31, 2018
This sounds wonderful and I intend make it, only with key lime juice. I have to disagree with you on this issue. There really is a difference in taste - Persian limes are great, but not equal.
arfinannie May 31, 2018
I'm trying to go low-carb, so I plan to skip the streusel and just make the posset, but was wondering about substituting Truvia or another low/no cal sweetener for the sugar. Will it still set properly?
Author Comment
Emma L. May 31, 2018
I'm not familiar with Truvia or other low- or no-cal sweeteners, sorry! The recipe more depends on the cream/citrus combo, so I'm cautiously optimistic. If you give it a try, let me know how it goes.
Jessie June 1, 2018
Just eat real food, in moderation
andi May 31, 2018
If you want to make this in one pan/casserole...does it change the cooking time?
andi May 31, 2018
oops...just read through...seems nothing would change<br />
Author Comment
Emma L. May 31, 2018
Hi Andi—sorry, not sure I totally understand the question! The posset is made on the stove and the streusel, in the oven.
ruth May 31, 2018
Author Comment
Emma L. May 31, 2018
Hi Ruth—not sure of the calories in each serving, sorry!
Eva L. May 30, 2018
Could you possibly use low or non fat half and half?
Author Comment
Emma L. May 30, 2018
I haven't tried that, but I don't think so. The way the posset sets up depends on a couple factors: the way acid affects dairy, and cream's high fat content. If you used low- or non-fat half and half instead, I imagine that the texture would turn out grainy, not silky.
Eva L. May 31, 2018
Thanks Emma! Gonna go ahead and make it your way! I’m super excited to taste it!!
SCalabretta May 29, 2018
This was absolutely delicious, very simple to make and very rich. I had the same issue with the streusel melting into one big cookie but just crumbled it after it cooled to get the same effect.
mj May 24, 2018
I have powdered heavy cream, would that work or do I need fresh heavy cream?
Author Comment
Emma L. May 28, 2018
Hi mj—you do need fresh heavy cream for this recipe.