Lemon Posset & Rainy Day Ponderings
I made lemon posset today. There was no occasion, no party to host. Just some extra lemons on hand, a rainy spring morning, bare feet, and soft pajamas.
One of the many healing habits I’ve set in motion as I turn the corner into a new decade is to finally stop waiting. Take the trip. Start the blog. I’ve spent so much time scraping and climbing to set myself up for the future that my present was on the back burner. Everything was “maybe one day” — when I have more time, when I have more energy, when I’m not so busy. But not today.
Use a fine strainer or mesh sieve to ensure your lemon posset has that signature silky smooth texture.
What is Lemon Posset?
Lemon posset is a recipe I’ve wanted to make for years, but was always a bit intimidated by it. The presentation of the hollowed-out lemon shells is stunning, but seems so delicate. And I had never even heard the word “posset” before.
If you haven’t either, it’s a classic British dessert, a silky, creamy lemon custard. And it’s heavenly.
To my surprise, it only uses three ingredients: lemon, sugar, and heavy cream. For a dessert so luxurious, it is also simple in the most elegant way.
Its process involves a bit of magic, too, making this delicate treat even more enticing. The acid from the lemon juice reacts with the heavy cream to thicken into a light, velvety citrus custard. No gelatin, no eggs, no fuss.
The most time-consuming step is making the lemon shells, but it’s also the most fun. You can use a scoop or spoon, but I prefer to use my hands.
How to Serve Lemon Posset
Lemon posset, especially when served in its own lemon shell, is a statement piece at any dessert table. If you’re on a time crunch or need a sturdier base, it also presents beautifully in glass jars or ramekins.
It is lovely on its own, but adding blueberries, raspberries, and mint leaves creates a vibrant display of color, texture, and flavor.
I also paired it with these buttery Earl Grey tea + lavender shortbread cookies that melt in your mouth. The soft crumble of the cookies, the velvet creaminess of the posset, the pop of fresh berries…it’s not a dessert, it’s a full sensory experience.
Serve your lemon posset with berries, mint, and lemon zest for an extra burst of color and flavor.
I enjoyed my lemon posset at home by an open window, watching the rain bring life to my freshly planted butterfly garden, and it turned an otherwise dreary day into a dreamy main character moment.
Picture it served at a summer garden party, a bridal luncheon, or an Easter brunch. And the limit isn’t lemons — you can make this same posset recipe with blood oranges, lime, grapefruit, or any citrus.
However you choose to indulge, I hope the simplicity and elegance of this recipe will make your day a bit more beautiful, like it did mine — rain or shine.
3-Ingredient Lemon Posset Recipe
Ingredients
For the posset:
2 1/2 cups heavy cream
3/4 cup sugar
6 tablespoons fresh lemon juice (about 2-3 lemons)
Zest of 2 lemons
For the lemon shell cups:
6 large lemons (find ones with nice shape and unblemished skins)
Instructions
1. Prep the Lemon Shell Cups
Slice a tiny bit off the bottom of each lemon so they stand upright.
Cut off the top third of each lemon (like a lid).
Use a scoop or your hands to hollow out the pulp and juice, being careful not to puncture the shell.
Strain and reserve the juice for the posset (you’ll have some left over)
Chill the empty lemon shells in the fridge or freezer for 15-20 minutes to firm them up.
2. Make the Posset
In a saucepan, combine the cream, sugar, and lemon zest.
Bring to a gentle boil, then simmer for 3 minutes, stirring occasionally.
Remove from heat and stir in the lemon juice.
Let it sit for 5-10 minutes to thicken slightly.
3. Strain & Pour
Strain the posset through a fine strainer or mesh sieve for a silky smooth texture.
Carefully pour into the chilled lemon cups.
Chill uncovered for at least 4 hours (preferably overnight) until fully set.
To Serve
Optionally top with:
A few raspberries or blueberries
A sprig of mint
A tiny meringue kiss or shortbread cookie on the side
Serve chilled, straight from the fridge.
