Lemon Posset
Author: 
Recipe type: Dessert
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
Ingredients
  • 2 cups (480 ml) heavy whipping cream (35–40% fat is best)
  • ½ cup (100 g) granulated sugar (or less—⅓ cup if you prefer it very tart)
  • Zest of 1 lemon (optional but recommended for extra flavor)
  • ½–⅔ cup (120–160 ml) fresh lemon juice (from 3–5 lemons; start with ½ cup and taste)
  • 1 tsp vanilla extract
  • For serving: 6 large lemons (halved and hollowed), fresh raspberries, mint leaves, or extra zest

Instructions
  1. Prep the lemon cups: Cut lemons in half lengthwise.
  2. Scoop out the flesh (juice it for the recipe—strain for smoothness).
  3. Rinse halves if needed and stand them in a muffin tin for stability.
  4. Simmer the base: In a saucepan over medium heat, combine cream, sugar, and lemon zest.
  5. Heat over medium, stirring until sugar dissolves.
  6. Simmer for 4 minutes, stirring —it'll reduce slightly and thicken a bit.
  7. Remove from heat and stir in lemon juice and vanilla—it thickens almost instantly! Taste and adjust (more juice for zing).
  8. Pour: Pour into a measuring cup. Fill lemon halves generously.
  9. Chill: Cool to room temp, then refrigerate 2 hours until set—spoonable like thick custard.
  10. Finish & serve: Top each with a berry of choice and/or a mint leaf!
  11. Enjoy chilled!
  12. *Do not let it come to a boil!
Recipe by Ladles of Yum at http://www.ladlesofyum.com/2026/03/lemon-posset/