Lemon posset is one of my favorite desserts, especially for spring and summer! It’s got a cool, smooth texture like custard, but no eggs required, which makes it an ideal recipe for making in your microwave! Just 3 ingredients is all you need for this easy, elegant, and delicious dessert.
What is Lemon Posset?
Lemon posset is a classic British dessert that is rich, creamy, and silky smooth, made with just three simple ingredients: heavy cream, sugar, and lemon juice.
The most important part of the dish is by far the fresh lemons. The acidity of the lemon juice naturally thickens the sweetened cream, creating a custard-like texture without the need for eggs or gelatin!
This no-bake dessert can be cooked on the stove, but I like to make it in the microwave for an even easier preparation! Then, just chill until set for a cool and refreshing treat.
While you can serve it in small cups or ramekins, I think it’s best added back into hollowed-out lemons for a fun presentation.
Garnish with fresh berries, lemon zest, shortbread cookies, or a brulee topping for an elegant finish. Check out my Air Fryer Creme Brulee too if you love that crunchy finish!
Its bright citrus flavor and luxurious texture make lemon posset a perfect light yet indulgent treat after a meal!
Quick + Easy Recipes
straight to your inbox
Ingredients Needed
- 4-5 small lemons – for both the zest (2 tsp) and juice (⅓ cup)
- ½ cup granulated sugar (plus extra for brulee topping if desired)
- 2 cups heavy cream
Ingredient Tips and Substitutions
- This recipe scales up or down well (and depending on the size of your lemons it make may more or less than mine did anyway)
- You will want both the juice and the zest of the rind from the lemons, so make sure to wash and dry them well
- While not necessary, you can add ¼ tsp of vanilla extract if desired for a different flavor option
- Garnishes are entirely optional, but fresh blueberries, raspberries, blackberries, or strawberries make a nice compliment, or add a sprig of fresh mint for herbal flavor!
- For a sugar-free option, substitute allulose or monk fruit for the best alternatives. You want something that dissolves and thickens well, like the sugar
How to Make Lemon Posset in the Microwave
- Zest your lemons (I do a spot on opposite sides, which becomes the bottom when you halve them lengthwise, so it hides the missing rind) until you have about 2 tsp worth
- Cut the lemons in half lengthwise (with the “bald spots” opposite each other; cut between them). Then, holding each lemon half over a bowl to catch juice, use a spoon to remove the pulp from the skin. Insert the tip of the spoon between the white pith and the fruit itself, and work your way around until the fruit releases and leaves you with a clean rind. I sometimes find using my fingers to pull it out easier. This part is a little tedious, so feel free to skip it and use ramekins or similar instead!
- Squeeze out the removed lemon centers (if they didn’t just juice themselves while you removed them), and add additional juice if needed to reach ⅓ cup
- Add the cream and sugar to a large microwave safe bowl. Cook on high for about 5 minutes, stirring every 1 ½ minutes, until mixture is slightly thickened (it should coat the back of a spoon) – if you prefer to check temperature, it should reach 210°F – 215°F. Watch it VERY carefully the last minute or so, as it can easily boil over
- Mix in the lemon juice and zest, stirring well. Pass the cream mixture through a fine mesh strainer (optional) and then pour into your hollowed out lemons. You’ll likely have leftovers, which you can pour into ramekins or bowls. Tip: you can transfer the mixture to a measuring cup with a spout to make the pouring easier
- Let set in the refrigerator for at least 2 hours (but overnight is even better) until the custard sets
- If you wish to brulee the tops (optional), remove the posset from the fridge about 15 minutes before serving. Then, sprinkle granulated sugar across the top, and heat until browned with a kitchen torch. Enjoy!
Alternate Stove Top Directions
- Bring cream and sugar to a boil in a saucepan over medium heat, and boil for 4-5 minutes, stirring frequently so it doesn’t boil over, until sugar is dissolved and mixture is slightly thickened
- Add in the lemon juice and zest, strain if desired, and pour into the lemons as normal. If you are using dessert cups or glasses instead of the lemons, let the mixture cool for 15-20 minutes first
Recipe FAQs
What Is the Difference Between Lemon Curd and Lemon Posset?
Lemon curd and lemon posset are both rich, citrusy desserts, but they have different ingredients and textures. Lemon curd is made with eggs, butter, sugar, and lemon juice, creating a silky, custard-like texture that is spreadable and often used in tarts or as a topping.
Lemon posset, on the other hand, is made with just heavy cream, sugar, and lemon juice, relying on the acidity of the lemon to thicken the cream naturally, resulting in a smoother, pudding-like texture.
What Does Lemon Posset Taste Like?
Lemon posset has a rich, creamy texture with a bright, tangy lemon flavor.
It’s both sweet and tart, similar to lemon curd but silkier, with a melt-in-your-mouth consistency.
Are There Any Non-Dairy Alternatives?
You can use full fat unsweetened coconut milk as an alternative to the heavy cream. It will be a slightly thinner consistency overall, but works as a suitable non-dairy substitute.
For lower-calorie options, try half and half, creme fraiche, or evaporated milk. While still dairy options, they are suitable for reducing overall calories while providing a similar texture.
Recipe Tips For the Best Lemon Posset
- If you plan to serve in the lemons, thick walled lemons are best for removing the insides, so I recommend avoiding Meyer varieties (but if you just want the juice and will serve in bowls, then it doesn’t matter)
- Garnish just before serving for the best results, including if you plan to add a brulee topping
- The mixture will be very hot when you remove it from the microwave. Use oven mitts and treat it with caution!
Storage and Serving Tips
- Lemon posset is an excellent make-ahead dessert, as it needs time to set in the refrigerator. Once prepared, it should be chilled for at least 2-4 hours, but it keeps for up to 3 days in the fridge. To keep it fresh, cover each serving with plastic wrap or an airtight lid to prevent it from absorbing any fridge odors. Do not add the brulee topping until just before serving, or else it will melt into the posset and dissolve
- For longer term storage, lemon posset can be frozen, but the texture may change slightly after thawing. To freeze, pour the cooled posset into airtight containers and store it for up to 1 month. When ready to serve, let it thaw in the refrigerator overnight rather than at room temperature to maintain its creamy consistency. Give it a quick stir before serving, and garnish with fresh toppings like berries or zest to refresh the flavors!
- Air Fryer Lemon Tarts
- Raspberry Lemonade Bars
Final Thoughts
This easy lemon posset recipe has just 3 ingredients and only needs a microwave to make – a perfect, refreshing, no bake treat that’s especially nice for spring and summer. I like to serve them for Easter, but honestly they’re delicious for any occasion.
In fact, I think the hardest part of this recipe is hollowing out the lemons (if you choose to serve them that way)! You don’t have to tell anyone how simple it is, though – posset is so smooth, creamy, and elegant, your guests will be impressed for sure!
Katie’s tip
Pair lemon posset with my Ciroc Limonata Lemon Drop for the perfect complimentary cocktail option!
3 Ingredient Microwave Lemon Posset
Equipment
- Zester (or similar)
- Spoon (cutlery)
- Spatula (or similar, for stirring)
- Fine mesh strainer (optional)
Ingredients
- 4-5 small lemons, for both the zest (2 tsp) and juice (⅓ cup)
- ½ cup granulated sugar (plus extra for brulee topping if desired)
- 2 cups heavy cream
Instructions
- Zest your lemons (if you plan to fill the shells, use the bottom so you can hide it) until you have 2 tsp of zest4-5 small lemons, for both the zest (2 tsp) and juice (⅓ cup)
- Cut the lemons in half lengthwise. Then, hold each lemon half over a bowl to catch juice and use a spoon to remove the pulp from the skin. Insert the tip of the spoon between the white pith and the fruit itself, and work your way around until the fruit releases and leaves you with a clean rind. This can be a bit tedious, so feel free to skip it and use ramekins or similar instead
- Squeeze out the removed lemon pulp, and add additional juice if needed to reach ⅓ cup
- Add the cream and sugar to a large microwave safe bowl. Cook on high for about 5 minutes, stirring every 1 ½ minutes, until mixture is slightly thickened (it should coat the back of a spoon) – if you prefer to check temperature, it should reach 210°F – 215°F. Watch it carefully the last minute or so, as it can easily boil over, and use oven mitts to transfer since it will be hot½ cup granulated sugar, 2 cups heavy cream
- Mix in the lemon juice and zest, stirring well. Pass the cream mixture through a fine mesh strainer (optional) and then pour into your hollowed out lemons. You’ll likely have leftovers, which you can pour into ramekins or bowls. Tip: transfer the mixture to a measuring cup with a spout to make the pouring easier
- Let chill in the refrigerator for at least 2 hours (but overnight is even better) until the custard sets
- If you wish to brulee the tops (optional), remove the posset from the fridge about 15 minutes before serving. Then, sprinkle granulated sugar across the top, and heat until browned with a kitchen torch. Enjoy!
Notes
- This recipe scales up or down well (and depending on the size of your lemons it make may more or less than mine did anyway)
- If you plan to serve in the lemons, thick walled lemons are best for removing the insides, so avoid Meyer lemons (but if you just want the juice and will serve in bowls, then it doesn’t matter)
- While not necessary, you can add ¼ tsp of vanilla extract for flavor
- Garnishes are optional, but fresh berries make a nice compliment, or add a sprig of fresh mint for herbal flavor!
- Exact nutritional values will vary based on brand and flavor of ingredients, size of lemons, any toppings added, and actual quantity consumed, so please consider this a guideline only
Nutrition
