Creamy No-Bake Lemon Possets
A simple, elegant dessert that sets beautifully with just three ingredients — and looks like you spent all day on it.
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If you've never made a lemon posset before, this is your sign to start.
No baking, no gelatin, no water bath — just cream, sugar, and fresh lemon juice blending harmoniously on your stovetop.
Seriously, this is the easiest dessert in the world to make, and I can’t believe it took me so long to try it.
I’ve made it twice in the span of 3 days!
What I love most is the momentary skepticism you feel after the cream and sugar have cooled — knowing you have one last ingredient to add and doubting the magic of what happens when acidic lemon juice meets the creamy mixture.
This dessert will shock you. The simplicity, the silkiness of the posset, and the ease of the most elegant dessert you've ever made in under 15 minutes.
You can serve it in ramekins, a cocotte, or the lemon halves for a little razzle dazzle. This dessert is so good, you’re not going to want to share ;)
What You'll Need
Ingredients
2 cups heavy cream
2/3 cup granulated sugar
5 tbsp fresh lemon juice (about 2 lemons)
Lemon zest, for finishing
1 tbsp vanilla extract, optional — add when cooling
Equipment
Medium saucepan
Wooden spoon
Citrus squeezer
Spouted measuring cup or small funnel
Aluminum foil
Instructions
How to Make Lemon Possets
Step 1 — Prepare Your Lemon Halves
Slice your lemons in half and use a knife to cut a circle around the pulp. Then, use a small spoon to scoop out all the pulp. Set the empty halves upright on a plate, nestled close together so they don't tip over. Getting this ready before you start cooking makes everything smoother once your mixture is hot and ready to pour.
Save the pulp — you'll use it in the next step.
Step 2 — Make the Posset
Add the heavy cream and sugar to your saucepan and bring to a gentle boil over medium heat, stirring often. Once it reaches a boil, reduce the heat and let it simmer for 3 minutes. If you see small white clumps forming, don't panic — keep stirring slowly with a wooden spoon and they will smooth right out. Remove from heat and allow to cool for 1 minute.
Step 3 — Curdle the Mixture
This is where the magic happens. Add your lemon juice to the warm cream mixture and stir slowly. Use a citrus squeezer and press the pulp down firmly to get every drop of juice — a strainer and the back of a large spoon work just as well. As you stir, you'll feel the mixture begin to thicken. Keep going slowly and steadily. If you're using vanilla, add it here.
The acid in the lemon is what sets the posset — no gelatin needed.
Step 4 — Fill the Lemon Halves
Using a spouted measuring cup or small funnel, carefully pour the mixture into your prepared lemon halves. Take your time here — a steady pour keeps things clean. If you have extra mixture, pour it into a ramekin or a cocotte. Nothing goes to waste.
These spouted measuring cups make the pour so much cleaner
Step 5 — Cover and Chill
Loosely tent a sheet of aluminum foil over the filled lemon halves and place the plate in the fridge. Cover the ramekin the same way. Chill for at least 2–4 hours. You'll know they're set when the posset doesn't move or jiggle when you gently shift the plate. If your mixture was especially thick going in, they may be ready closer to 1–2 hours.
To Serve
Remove from the fridge 10–15 minutes before serving. Finish with fresh lemon zest right before plating — it wakes the whole thing up. A ladyfinger or shortbread cookie alongside is a beautiful touch if you want something to scoop with.
A Few Tips Before You Start
On the lemon juice: Use a citrus squeezer and press the pulp firmly — you want as much juice as possible. Clean juice, very little pulp, no straining needed.
On the clumps: They will smooth out. Keep stirring slowly and trust the process.
On the set: A thicker mixture going in means a faster set. If yours looks thinner, give it the full 4 hours.
On the vanilla: Completely optional, but it adds a quiet warmth that makes the lemon feel rounder. Worth trying at least once.
Make It Ahead
Lemon possets are genuinely one of the best make-ahead desserts you'll ever have in your repertoire. Make them the night before, keep them covered in the fridge, and pull them out 10–15 minutes before your guests sit down. Spring entertaining just got a lot easier.
Tried this recipe? I'd love to know how it went. Leave a note below or tag me on Instagram — nothing makes my day like seeing your version of something I love.
With Love,
Ambyr