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–+ servings
Lemon cups filled with creamy dessert, topped with fresh raspberries and mint leaves, served on a black plate.

Lemon Posset

Lola Jay
Check out this super easy easy no-bake Lemon Posset recipe! It's a timeless dessert that embodies the essence of simplicity and sophistication. With just three ingredients, this creamy treat is a celebration of citrusy delight, perfect for any occasion
5 from 2 votes
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Prep Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 10 minutes
Course Dessert
Cuisine british
Servings 6
Calories 186 kcal

Equipment

  • 6 4 oz Mason Jars optional

Ingredients
 
 

  • 3 lemons
  • 1 cup heavy cream
  • ¼ cup sugar or allulose for sugar free version
  • 2 tablespoon lemon juice or 3 tablespoon depending on how tart you want it
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla

Instructions
 

  • Slice your lemons in half and remove the pulp and set aside. Be careful not to make holes in your rinds.
    Slicing a lemon on a cutting board in a kitchen setting for fresh juice or cooking preparation.
  • Zest one lemon or 1 tablespoon of lemon zest.
    Person zesting a lemon over a black bowl on a wooden countertop for cooking preparation.
  • Add heavy cream, vanilla and sugar to your pan and cook on medium heat until it starts to bubble and thicken a bit. About 5 minutes.
    Pot of simmering milk on a stove, with a drop of oil being added for cooking.
  • Remove from heat and add in your lemon juice and lemon zest. Combine and let cool for a few minutes.
    Pouring melted butter into boiling pan mix on stovetop for a cooking recipe.
  • I used ¼ cup of my lemon posset to fill each lemon half but it could be more or less depending on how big your lemons are. See note below.
    Pouring lemon mousse into lemon halves on a woven placemat, creating a refreshing citrus dessert.
  • Place in the fridge for at least two hours and up to 24 hours.
    Halved lemons filled with creamy dessert placed on a woven placemat on a wooden table.
  • I like to top mine with raspberry and mint!
    Lemon cups filled with creamy dessert, topped with raspberries and mint, served on a black plate with a rustic background.

Video

@lola_jay_yum

Lemon posset for the win 🌿🍋 Ingredients: 3 lemons ¾ cup heavy cream ¼ cup sugar 2 tablespoon lemon juice 1 tablespoon lemon zest 1 teaspoon vanilla Directions: 1. juice your lemons using a juicer or pit and push through a sieve. 2. Then add in your lemon zest and set aside. 3. Combine your heavy cream, vanilla and sugar and cook on medium heat for 5 minutes or until it has thickened. 4. Remove from the heat and add in your lemon and lemon zest. 5. Chill for an hour or overnight and serve in your pitted lemons. #foryou #fy #foodiefam #trending #cooktok #foryoupage

♬ Vintage Chill Vibes - Yaahn Hunter Jr.

Notes

Pro tip: Check your lemon rinds to make sure there are no holes before placing your lemon posset inside. You can just run them under cold water. 
Nutrition Facts
Lemon Posset
Amount per Serving
Calories
186
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
9
g
56
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
45
mg
15
%
Sodium
 
12
mg
1
%
Potassium
 
120
mg
3
%
Carbohydrates
 
15
g
5
%
Fiber
 
2
g
8
%
Sugar
 
11
g
12
%
Protein
 
2
g
4
%
Vitamin A
 
596
IU
12
%
Vitamin C
 
32
mg
39
%
Calcium
 
42
mg
4
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Tried this recipe?Let us know how it was!