3-Ingredient Lemon Posset Cups: An Easy Creamy Dessert

These 3-ingredient lemon posset cups are creamy, tangy, and incredibly easy to prepare with heavy cream, sugar, and fresh lemon juice.

Why You’ll Love These Lemon Posset Cups

This easy lemon dessert delivers a smooth, rich texture with a bright citrus flavor. It looks elegant enough for a dinner party but requires only three basic ingredients and about 10 minutes of preparation.

The lemon juice naturally thickens the cream as it chills, so there is no need for eggs, gelatin, cornstarch, or baking. Prepare the cups several hours ahead and add your favorite toppings shortly before serving.

What Is Lemon Posset?

Lemon posset is a classic British-inspired dessert made by combining sweetened cream with fresh lemon juice. The acidity in the lemon reacts with the cream and creates a silky, custard-like consistency after refrigeration.

It is similar to a soft pudding or panna cotta, but its preparation is much simpler.

Ingredients

• 2 cups heavy cream (480 ml)
• 1/2 cup granulated sugar (about 100 g)
• 1/4 cup fresh lemon juice (60 ml)
• 1 teaspoon lemon zest, optional
• Whipped cream, berries, or mint for serving, optional

How To Make Lemon Posset

1. Add the heavy cream and granulated sugar to a medium saucepan.
2. Heat over medium heat, stirring occasionally, until the sugar dissolves and the cream reaches a gentle simmer. Do not allow it to boil aggressively.
3. Remove the saucepan from the heat and whisk in the fresh lemon juice and optional lemon zest.
4. Strain the mixture through a fine-mesh sieve into a heat-safe jug or bowl for an extra-smooth texture.
5. Divide the lemon cream evenly among four small glasses, ramekins, or dessert cups.
6. Allow the cups to cool briefly at room temperature.
7. Cover and refrigerate for at least 4 to 5 hours, or until completely set.
8. Top with whipped cream, lemon zest, berries, or fresh mint before serving.

Helpful Tips

• Use freshly squeezed lemon juice for the brightest flavor and most reliable texture.
• Heat the cream gently and avoid a rapid boil.
• Strain the mixture before filling the cups to remove zest and small lumps.
• Allow the dessert to chill for the full 4 to 5 hours before serving.
• Use small serving glasses because lemon posset is rich and creamy.

Serving Ideas

These lemon posset cups are delicious on their own, but a simple garnish makes them especially attractive. Try topping each cup with lightly sweetened whipped cream, fresh lemon zest, raspberries, blueberries, strawberries, mint, or crushed shortbread cookies.

You can also add crushed cookies to the bottom of each glass before pouring in the lemon mixture to create a simple layered dessert.

Storage Instructions

Cover the lemon posset cups and store them in the refrigerator for up to three days. Add whipped cream, berries, mint, or cookie crumbs shortly before serving for the freshest appearance and texture.

Freezing is not recommended because the cream may separate and lose its silky consistency after thawing.

Frequently Asked Questions

Why did my lemon posset not set? It may need additional refrigeration time, or the lemon juice may not have been acidic enough. Use fresh lemon juice and chill the cups for at least 4 to 5 hours.

Can I use milk instead of heavy cream? Regular milk does not contain enough fat to produce the same thick and creamy texture. Heavy cream works best.

Can I make lemon posset overnight? Yes. This dessert is ideal for preparing the evening before you plan to serve it.

Does lemon posset contain eggs? No. This recipe sets without eggs, gelatin, or cornstarch.

Can I make this recipe with lime? Fresh lime juice can be used to create a similarly tangy citrus posset.

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