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Lemon Posset

Prep Time5 mins
Cook Time12 mins
Cooling and refrigerating time3 hrs 20 mins
Total Time3 hrs 37 mins
Course: Dessert
Servings: 4 - 6
Author: Pam / Original by Cook's Illustrated


  • 2 cups heavy cream
  • 2/3 cup white sugar
  • 1 tbsp lemon zest
  • 6 tbsp fresh lemon juice


  • Combine the heavy cream, white sugar, and lemon zest in a medium saucepan and bring to a boil over medium-high heat.
  • Continue boiling, stirring constantly, for 8-12 minutes, or until the amount has reduced down to exactly 2 cups.
    Side Note: Turn the heat down a bit if the mixture tries to boil over the pan. Watch it carefully!
  • Remove the mixture from the heat and stir in the fresh lemon juice.
  • Set aside to cool until a skin forms on top, about 20 minutes.
  • Strain the mixture through a fine sieve then divide the mixture into 4-6 small glasses, ramekins, or small jars.  
  • Refrigerate uncovered for 3 hours until set. You can place plastic wrap over the glasses after three hours until ready to serve. 
  • Serve with fresh berries on top and enjoy.