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Lemon Possets (lemon & lime flavor)

Follow this lemon possets recipe for an amazing, easy and quick dessert. It's served in individual glasses with fresh fruit like raspberries, blueberries and chopped peaches.
Course Dessert, Sweet
Cuisine English, gluten-free
Keyword lemon, lime, posset, pots
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings 8
Calories 381 kcal
Author Makos


For the lemon possets

  • 3 cups (750 ml) heavy cream, 35% fat
  • the lemon zest from 2 lemons (see notes)
  • 3/4 cups (150 grams) white sugar
  • pinch of salt
  • 1/4 cup (60 ml) lemon juice
  • 2 teaspoons (10 ml) vanilla extract

For serving:

  • fresh fruit, mint leaves


  1. Heat the cream: Transfer the cream, the sugar, the salt and the zest to a deep pot and heat over medium high heat until it starts to boil. Reduce the heat and boil, stirring constantly, for 1-2 minutes, taking care not to boil over.

  2. Make the Posset: Add the lemon juice and the vanilla extract to the pot and stir to combine. Pass the cream through a strainer and into a jug to catch the zest and any lumps.

  3. Serve: Divide the mixture between 6 - 8 serving glasses or bowls and chill in the fridge until cold (2-3 hours). Serve with fresh fruit and a mint leave.

Recipe Video

Recipe Notes

  • You can also use the zest from 1 lemon and 1 lime (the same goes for the juice).
  • For a more tangy dessert increase the lemon juice to 1/3 cup (80 grams).
  • Boil the cream for 1-2 minutes but stir it constantly and be careful because it can boil over. Boiling the cream will infuse it better and will make it thicker because some of the water will evaporate.


Serving sizes:

  • 120 grams or 1/2 a cup for 8 servings (381 calories)
  • 160 grams or almost 3/4 of a cup for 6 servings (507 calories)


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