This is my “looks fancy, took five minutes” dessert. Lemon posset has been around forever — way back in medieval England it was more of a warm, spiced drink — and somewhere along the line it turned into the chilled, pudding-ish treat we love now. Good glow-up.
The wild part? It’s basically three things: cream, sugar, lemon. That’s it. You heat the cream with the sugar, whisk in the lemon, and then the fridge does the hard work. No eggs, no gelatin, nothing tricky. The first time I tried it I was sure it wouldn’t set… and then the next day: perfectly smooth, spoonable, shiny. Honestly, a tiny miracle.
I pour it into small glasses or espresso cups. A little lemon zest on top looks nice, and a buttery shortbread on the side never hurts. Each bite hits both ways — rich and silky, then that clean citrus snap. Refreshing but still indulgent.
Serve it cold. Watch everyone ask how you made it. I usually just say, “oh, it’s silly simple,” and change the subject. Works every time
Posset
-
500
ml
heavy cream
-
150
g
sugar
-
2
pcs
lemons (juice and zest)
For Serving (Optional)
-
lemon zest, for garnish
-
shortbread cookies
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Cooking
-
Heat the cream
In a saucepan, gently heat the cream and sugar until the sugar dissolves and the mixture just begins to simmer.
-
Add lemon
Remove from heat and stir in the freshly squeezed lemon juice and zest. The mixture will start to thicken as it cools.
-
Chill
Pour into small glasses or ramekins and refrigerate for at least 4 hours, or overnight, until fully set.
Serving
Note: Chill the posset for at least 4 hours, preferably overnight, for the perfect set.
Updated: September 5, 2025