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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

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 tbsp lemon juice or 3 tbsp depending on how tart you want it
  • 1 tbsp lemon zest
  • 1 tsp 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 tbsp 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 1/4 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 tbsp lemon juice 1 tbsp lemon zest 1 tsp 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

Calories: 186kcalCarbohydrates: 15gProtein: 2gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 12mgPotassium: 120mgFiber: 2gSugar: 11gVitamin A: 596IUVitamin C: 32mgCalcium: 42mgIron: 0.4mg
Keyword lemon, quick
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