Lemon Posset – A Very Easy Dessert

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One viewer asked if I could make something that didn’t contain lots of butter. Since I don’t like oil in cakes very much I decided to try a lovely old-fashioned British recipe, Posset.

According to Wikipedia Posset was a British hot drink of milk curdled with wine or ale, often spiced, which was popular from medieval times to the 19th century. The word is mainly used nowadays for a related dessert similar to syllabub. The modern version is usually made with cream and sugar with lemon, or other citric or acidic juice. Boiling the cream and sugar and then adding the lemon is all there is too making this deliciously silky dessert. The lemon causes the cream to set as it cools and tastes wonderful.

It takes only a few minutes to make and then you wait for it to chill and set. This is the sort of dessert that you can make the day before needed. So if you are having a dinner party or such you can do these in advance.

You can serve the posset in small dishes or glasses, and with some berries or sable type biscuuits.

Lemon Posset

                                         Lemon Posset – Video

  • 600ml double cream(or heavy cream)
  • 150g caster sugar(granulated is fine too)
  • 100ml lemon juice(or juice from 3 lemons)
  • Zest from 3 lemons


  1. In a saucepan gently bring the sugar, cream and lemon zest to the boil, stirring all the time.
  2. When the mixture reaches boiling point strain to remove the zest(if you wish).
  3. Return the mixture to the saucepan and boil gently for 3 minutes.
  4. Remove from the heat and add the lemon juice and stir until fully combined.
  5. Pour the liquid into dishes of your choice and allow to cool a little before chilling in the fridge for at least 3 hours(covered with plastic wrap), to allow the posset to set.


  1. Hi Sue. If you do a search on youtube for Golden Syrup recipe you will find several videos of how to make your own. It is very simple and keeps for a long time. Much cheaper than buying it where you are.

    You can make your own almond flour/ground almonds by processing blanched almonds but you do have to be very careful as if you process them too much they will actually become almond butter.

    As for coconut flour I think you could probably make that too using dessicated coconut(unsweetened) and process than to a very fine powder.

  2. Ps, wouldn't be able to get coconut flour, can't get Almond flour🀣🀣 I am always trying to find something, only just found shop that sells golden syrup at vast expense, the joy of living abroad. Sue

  3. Hi. I am glad you liked the lemon posset. I haven't made an Hawaiian Wedding cake but I do have a coconut pineapple cake. That uses coconut flour and coconut oil, and tinned pineapple. Here is a link to that recipe https://geoffsbakingblog.blogspot.com/2016/07/coconut-pineapple-cake.html

    I also have a coconut and jam cake recipe. That would be good to make, but maybe using cream cheese and crushed pineapple as the topping, instead of jam. https://geoffsbakingblog.blogspot.com/2018/01/coconut-jam-sponge-cake.html

  4. Lemon posset was delicious πŸ˜‹πŸ˜‹πŸ‹ going to make coconut cake next. Going to try and add a pineapple filling somewhere, wanted a Hawaiian Wedding cake recipe, but they call for a shop bought yellow cake mix, I live in Crete so lots of things are not available. Have you made one Geoff??

  5. Just made your lemon posset, can hardly wait to try it, also made the ginger nuts fabulous, I'm the terrible bakerπŸ˜…πŸ˜…πŸ˜… but haven't had a fail yet with you. Telling all family and friends about you πŸ‘ŒπŸ‘ŒπŸ‘Œ

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