Creamy Lemon Posset

    5 hours 5 minutes

    Super easy three ingredient dessert. You can serve it just with the cream topping or add some fruit or a coulis just before serving.

    98 people made this

    Serves: 5 

    • 3 cups thickened cream
    • 1 1/4 cups white sugar
    • 3 lemons, juiced
    • extra 3 tablespoons cream for topping

    Preparation:5min  ›  Cook:5hours  ›  Ready in:5hours5min 

    1. In a saucepan stir together the 3 cups cream and sugar. Bring to a boil and simmer for 2 to 3 minutes. Stir in the lemon juice. Pour into serving glasses, and refrigerate until set, about 5 hours. Pour a little more cream over the tops just before serving.

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    Reviews in English (79)


    This is my new favorite dessert. As others suggested, I cut the sugar to 1 cup & added the zest of one lemon. I served it in small antique sundae glasses & topped with a splash of cream, 3 raspberries & a sprig of mint. All my friends were impressed & I raved about the fresh lemon flavor. Everyone wanted the recipe. I had no problems with it setting up. However, as I was making it, I thought it would be a great ice cream. Just cool, then put in the ice cream maker. Even if it is a custard consistency, you can still make ice cream with it. I might try this with lime, too, & serve it after a Mexican meal.  -  09 Jul 2008  (Review from Allrecipes USA and Canada)


    This was smooth, rich, tangy, overall AMAZING! And it was so easy to make! I used some fresh Meyer lemons and Trader Joe's heavy cream- when a recipe has only three ingredients quality of ingredients becomes very important. The whole family loved it, from my husband to my four year old. I also made the Lemon Meltaways from this site and they were a perfect companion to the posset. I will definitely put this in my repertoire of recipes.  -  17 Feb 2008  (Review from Allrecipes USA and Canada)


    I tried this recipe after my Mother ( who cannot cook to save her life, sorry Mom) tried it and failed. I don't even like lemony thing, But,this is brilliant and you deserve praise.  -  13 Jun 2006  (Review from Allrecipes USA and Canada)