If you’ve never made a lemon posset, this is a great place to start. It only takes a handful of ingredients and almost no special equipment. The result looks impressive, but the process is surprisingly simple. It’s the kind of recipe that feels fancy enough for a dinner party but easy enough for a weeknight. Bonus: you serve it right in the lemon shells, so cleanup is minimal too.
The secret to a good lemon posset recipe is quality cream. We use Kalona SuperNatural Organic Whipping Cream because it’s minimally processed, non-homogenized, and sourced from small family farms. That richness comes through in every bite. When you combine it with fresh lemon juice, the natural acidity causes the cream to set without any gelatin or thickeners needed. It’s a good reminder that simple, real ingredients do the heavy lifting.
To make the shells, cut your lemons in half and scoop out the flesh. Strain the juice and save it for the recipe. You’ll want to clean the inside of each shell well so the posset fills smoothly. Set them upright in a muffin tin to keep them stable while you fill and chill them. It’s a small step that makes the whole process a lot easier.
Once you’ve simmered the cream with sugar and zest, stirred in the lemon juice, and poured it into the shells, the hardest part is waiting. Give them at least three hours in the fridge, or leave them overnight for the best texture. Top with fresh raspberries, blueberries, and mint right before serving. The berries add a little color and a pop of freshness, pairing perfectly with the creamy lemon filling. This lemon posset recipe is the kind of dessert that looks like you spent all day on it, but it’s so easy! You’ll want to try it with more fruit!
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Lemon Posset Recipe
Ingredients
2 cups Kalona SuperNatural Organic Whipping Cream
3/4 cup granulated sugar
6 lemons (1 for zest, 5 for filling)
5 tablespoons fresh lemon juice
1/2 cup raspberries
1/2 cup blueberries
1/4 cup fresh mint
Instructions
- Zest 1 lemon and set aside. Cut 5 lemons in half, scoop out the flesh, and strain the juice — you’ll need 5 tablespoons. Clean out the shells and set them upright.
- Combine cream, sugar, and lemon zest in a saucepan. Bring to a gentle boil, then simmer for 3 minutes, stirring occasionally.
- Remove from heat, stir in 5 tablespoons of lemon juice, then strain. Pour into the lemon shells.
- Refrigerate at least 3 hours or overnight until set. Top with raspberries, blueberries, and fresh mint before serving.