Lemon Posset Recipe — The Easiest Dessert Ever

3 ingredients, 10-minute stovetop, ultra-silky set—your new go-to for Lemon Dessert Recipes.

Warm cream, sugar, and fresh lemon turn into a spoonable custard (no eggs, no gelatin) with café-level texture.

Why You’ll Love It

• Easy Lemon Dessert Preparation: 10 minutes on the stove, the fridge does the rest.
• No eggs, no fuss: Perfect if you’ve searched How To Make Lemon Cheesecake Without Eggs.
• Luxe, tiny-glass presentation for parties—scales up or down.
• Reliable, thick set with bright citrus flavor (lemon zest + juice).
• Flexible toppings: berries, lemon curd swirls, or Oreo crumb for Dessert Oreo vibes.

Craving more quick sweets? Try bakery-style strawberry cheesecake cookies, a 15-minute cookies-and-cream fudge, or cozy soft pumpkin cookies with cinnamon frosting.

Ingredients — notes only

• Heavy cream: use full-fat; lower fat won’t set as silky.
• Sugar: superfine dissolves fastest; adjust sweetness to taste.
• Lemons: zest for aroma, juice for the set (citric acid gently curdles cream).
• Vanilla + pinch salt (optional): rounds flavor.
• Toppings: berries, lemon zest curls, crushed Oreos, or a spoon of lemon curd (see Variations for Easy Lemon Curd Instructions).

Step-by-Step (makes 6 small servings)

1. Heat base (5–6 min): In a saucepan, combine 2 cups heavy cream, ⅔ cup sugar, pinch salt, and 1 tsp lemon zest. Bring to a gentle bubble, then simmer 3 minutes, stirring.
2. Finish & thicken (1 min): Remove from heat; whisk in ¼ cup fresh lemon juice (about 2 lemons) + ½ tsp vanilla. The cream will thicken slightly.
3. Strain & pour (2 min): Strain into a jug for ultra-smooth texture; divide among 6 small glass cups (3–3.5 oz each).
4. Chill (4 hours): Cool 15 minutes at room temp, then cover and refrigerate at least 4 hours (or overnight) until softly set.
5. Top & serve: Add berries, extra zest, or cookie crumbs. Serve well-chilled.

Doneness cues: jiggles like soft custard, sets cleanly on the spoon, glossy surface.

Pro Tips

• Simmer, don’t boil hard. A gentle simmer prevents graininess.
• Use fresh lemon juice. Bottled varies in acidity and can under-set.
• Strain for silk. Removes zest flecks and any undissolved bits.
• Adjust tang. Add 1–2 tsp extra lemon juice (to taste) before pouring—too much can over-firm.
• Make minis. Shot-glass portions are perfect for large gatherings.

Variations

• Lemon Posset Recipe (classic): as written; garnish with zest and berries.
• Posset “Cheesecake” Cups (eggless): spoon posset over an Oreo crumb base (6 Tbsp crushed Oreos + 2 Tbsp melted butter), chill 30 min; top with berries—a riff on How To Make Lemon Cheesecake Without Eggs.
• Easy Lemon Curd Instructions (swirl): whisk ½ cup lemon curd into ribbons on set posset or spoon 1 tsp before serving.
• Vanilla-bean posset: swap zest for scraped vanilla bean; finish with a squeeze of lemon.
• Lime or grapefruit: sub equal citrus; adjust sugar to taste.

How to Serve

In small glass bowls with raspberries and lemon zest; or as a trio flight (classic, curd-swirl, Oreo-crumb). Add crisp cookies on the side.

Make Ahead & Storage

• Fridge: Cover and chill up to 3 days.
• Freezer: Not recommended (texture can separate).
• Transport: Chill cups on a sheet pan; garnish at the venue.

FAQs

Why didn’t it set?
Too little acid or not enough simmer time. Next time, simmer a full 3 minutes and use fresh lemon juice (¼ cup).

Is it very sweet?
Balanced. Reduce sugar to ½ cup for a tangier bite.

Can I use milk or half-and-half?
No—fat is key to the custard set. Stick with heavy cream.

Can I make it dairy-free?
True posset requires cream; dairy-free versions use coconut cream + a bit of starch/agar (texture will differ).

Simple Nutrition (estimate, per 1 of 6)

Calories	Carbs	Protein	Fat	Sugar	Sodium
~360	28g	2g	26g	26g	30mg
Estimates only; toppings not included.