# No-Bake Lemon Posset > A silky, intensely lemony British custard that sets with just cream, sugar and citrus — no eggs or gelatin needed. Ready in minutes on the stovetop and chilled until perfectly tender, it's an elegant make-ahead dessert served in small glasses or ramekins. Canonical URL: https://www.topshelf.recipes/recipes/no-bake-lemon-posset ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: July 10, 2026 Last Updated: September 3, 2026 ## About This Recipe Posset is a tiny miracle: three pantry ingredients — cream, sugar and citrus — transform into a spoonable, silk-thin custard that feels improbably luxurious for the effort. In this recipe the balance is the trick: heavy cream brings the fat and proteins that set when bright lemon juice is folded in, while a modest amount of sugar smooths acidity and vanilla rounds the edges. Warm the cream only to a bare simmer and whisk the lemon in off the heat; that tempering moment creates tiny, tender curds rather than a grainy scramble, and straining yields a finished surface like satin. The zest tucked in adds a flash of citrus oil that keeps the flavor lively without making the posset overly tart. This is ideal when you need an elegant, make-ahead dessert — small glasses of posset travel and keep beautifully in the fridge for dinner parties, and the intense lemon flavor pairs especially well with juicy summer berries or thin, buttery cookies. It’s also forgiving: you can infuse the cream with herbs, swap citrus, or add a splash of liqueur for grown-up brightness. If you love desserts that are all about texture and pure, clean flavor, this lemon posset will become a go-to. ## Recipe Information - Prep Time: 10 minutes - Cook Time: 10 minutes - Total Time: 260 minutes - Servings: 4 - Difficulty: Easy - Category: General ## Ingredients ### Combine cream, sugar and flavorings - 2 cups Heavy cream (36% fat) - 2/3 cup Granulated sugar - 1 pinch Fine sea salt - 1/2 teaspoon Vanilla extract ### Add lemon and allow to thicken - 1/3 cup Fresh lemon juice - 1 lemon (zest) Lemon zest (from 1 lemon) ### Garnish and serve - 1 cup Fresh berries (for garnish, optional) - 8 leaves Fresh mint leaves (for garnish, optional) ## Instructions ### 1. Combine cream, sugar and flavorings Pour the heavy cream into a medium saucepan and add the granulated sugar, a pinch of salt and the vanilla extract. Stir gently to combine so the sugar is evenly distributed before heating. ### 2. Heat to a gentle simmer Place the saucepan over medium heat and bring the mixture to a bare simmer, stirring occasionally so the sugar fully dissolves. Once small bubbles appear around the edge, reduce heat and simmer very gently for 2–3 minutes — do not boil vigorously. ### 3. Add lemon and allow to thicken Remove the pan from the heat and whisk in the fresh lemon juice and lemon zest until fully incorporated; the mixture will thicken and may curdle slightly as the acid reacts with the cream. Let sit 1–2 minutes to finish setting. ### 4. Strain and chill to set For the smoothest texture, strain the posset through a fine-mesh sieve into a pouring jug, then divide between four small glasses or ramekins. Cover and refrigerate at least 4 hours (or overnight) until set and silky. This recipe yields 4 servings. ### 5. Garnish and serve Top each chilled posset with a few fresh berries and a mint leaf just before serving for color and contrast. Serve cold — about 1/2 cup (120g) per person. ## Nutrition Estimated nutrition per serving (about ¾ cup): - Calories: 536 kcal - Protein: 0.1 g - Carbohydrates: 42.6 g - Fat: 40.3 g - Saturated Fat: 28.1 g - Trans Fat: 0 g - Fiber: 0.1 g - Sugar: 41.8 g - Added Sugars: 33.1 g - Cholesterol: 160 mg - Sodium: 89 mg - Potassium: 143 mg - Calcium: 2 mg - Iron: 0 mg - Vitamin D: 0 mcg ## Tips ### Use full-fat cream Heavy cream (36% fat) is essential — the protein and fat create the silky set when the acid is added, so avoid half-and-half or light creams. ### Don't let it boil Heat to a bare simmer only; a rolling boil can break the cream and give a grainy texture rather than the delicate custard you want. ### Zest before juicing Remove the lemon zest first with a microplane, then juice; zest oils are volatile and brighter when added fresh to the finished mixture. ### Whisk off the heat Add the lemon juice off the burner and whisk quickly — the acid sets the cream and doing this off heat creates small, tender curds instead of large, coarse ones. ### Strain for silkiness Always pass the posset through a fine sieve into your serving dishes to catch any curdled bits and ensure an ultra-smooth mouthfeel. ## Variations and Substitutions ### Limoncello or Cointreau Stir 1–2 tablespoons of limoncello or orange liqueur into the posset after you add the lemon juice for aromatic depth; keep alcohol under 3 tablespoons to avoid weakening the set. ### Blood orange or yuzu Swap the lemon juice and zest for blood orange or yuzu for a seasonal twist — reduce added sugar slightly if the fruit is very sweet. ### Honey and thyme posset Replace half the sugar with honey and briefly steep 2–3 sprigs of thyme in the cream while heating, then strain; the herb pairs beautifully with lemon. ### Coconut 'posset' (dairy-free) Use full-fat canned coconut milk in place of cream and simmer a bit longer; texture will be slightly looser but still spoonable and intensely aromatic. ## Notes This posset is unbelievably simple yet feels special — bright, creamy and wonderfully tangy. It shines at dinner parties because you can make it a day ahead and finish with fresh berries for a pretty, effortless dessert. ### Storage and Make-Ahead Cover chilled possets tightly and refrigerate for up to 3 days; flavors meld overnight and texture firms slightly with time. Do not freeze — thawing will break the delicate set and create a watery separation. Bring to room temperature for 10–15 minutes before serving if you prefer a softer mouthfeel. ### Serving Suggestions Serve small portions (about 1/2 cup) in clear glasses or shallow ramekins to show the glossy surface, topped with berries and a mint leaf for contrast. Pair with crisp buttery shortbread, almond biscotti, or a late-harvest white wine or chilled Prosecco to balance the intense lemon brightness. ## Frequently Asked Questions ### My posset curdled — is it ruined? The acid causes the cream to form tiny curds intentionally; if the curds are large or grainy it usually means the cream boiled or the lemon was added too hot. Strain the mixture and it will still be delicious — larger problems occur only if you overheated. ### Can I use bottled lemon juice? Fresh juice is best for bright, clean flavor and reliable acidity, but bottled juice will set the posset; expect a slightly muted citrus note if you must use bottled. ### How long to chill before serving? Chill at least 4 hours for a proper set, though overnight is ideal for the creamiest texture and the most integrated flavor. ### Will adding alcohol prevent it from setting? Small amounts of liqueur (1–2 tablespoons) will not prevent setting, but avoid large quantities of high-proof spirits as they can interfere with the cream's ability to coagulate. ### Can I scale the recipe up? Yes — scale ingredients proportionally, and be sure to use a wider pan so the cream heats evenly; stirring and simmering time may change slightly with a larger volume. ## Related Recipes and Guides - [Fresh Raspberry Sugar Cookies](https://www.topshelf.recipes/recipes/fresh-raspberry-sugar-cookies) - [Fresh Strawberry Cheesecake Bites](https://www.topshelf.recipes/recipes/fresh-strawberry-cheesecake-bites) - [Ermine Frosting](https://www.topshelf.recipes/recipes/ermine-frosting) - [Perfect Scrambled Eggs](https://www.topshelf.recipes/recipes/perfect-scrambled-eggs) - [Dragon Fruit Salsa](https://www.topshelf.recipes/recipes/dragon-fruit-salsa) - [Teriyaki Chicken](https://www.topshelf.recipes/recipes/teriyaki-chicken) - [Labour Day Dessert Trends 2026](https://www.topshelf.recipes/articles/labour-day-dessert-trends-2026) - [Last Backyard BBQs Made Easy](https://www.topshelf.recipes/articles/end-of-summer-make-ahead-cookouts-portable-recipes-host-hacks) - [Trending Backyard Dinner Parties for 2026: 8 Outdoor Dining Formats, Ready‑Made Menus & Host Workflows](https://www.topshelf.recipes/articles/trending-backyard-dinner-parties-2026)