By Trace Barnett

Enjoy the creamy, citrusy goodness of homemade lemon possets as a delightful dessert or a sophisticated treat to impress your guests.

Lemon possets may have humble beginnings, but their rich history and timeless appeal continue to enchant dessert enthusiasts around the world. Whether enjoyed as a comforting indulgence on a cozy evening or as a refined finale to a celebratory meal, these luscious custards are sure to leave a lasting impression. So, channel your inner medieval connoisseur and savor the magic of lemon possets with each spoonful of creamy goodness.

Trace holding a tray of lemon possets while smiling

What is a Lemon Posset?

Lemon possets, with their velvety texture and tangy-sweet flavor, are a delightful dessert that has stood the test of time. Originating in medieval England, this creamy concoction has evolved into a beloved treat cherished for its simplicity and elegance. In this article, we’ll explore the origins of lemon possets, delve into the process of making them, and share a tantalizing recipe for you to recreate this timeless dessert at home.

The Origins of Lemon Possets

Lemon possets trace their roots back to 15th-century England, where they were enjoyed as a luxurious delicacy among the aristocracy. Originally crafted with milk curdled with wine or ale and flavored with spices, possets were believed to have medicinal properties and were often served as a remedy for colds and ailments. Over time, the recipe evolved to include citrus juices, such as lemon, which imparted a refreshing twist to this ancient dessert.

A tray of lemon possets

Making Lemon Possets

Crafting lemon possets is a straightforward yet magical process that yields silky-smooth custard-like desserts with minimal effort. Here’s a step-by-step guide to making lemon possets:

Lemon Possets (Serves 4)


  • 2 cups heavy cream
  • 3/4 cup granulated sugar
  • 1/2 cup freshly squeezed lemon juice
  • Zest of 1 lemon
  • Fresh berries, for garnish (optional)
  • Mint leaves, for garnish (optional)


  1. In a saucepan, combine the heavy cream and granulated sugar over medium heat, stirring occasionally until the sugar dissolves.
  2. Bring the mixture to a gentle boil, then reduce the heat and simmer for 3-4 minutes, stirring occasionally, until slightly thickened.
  3. Remove the saucepan from the heat and stir in the freshly squeezed lemon juice and lemon zest until well combined.
  4. Strain the mixture through a fine-mesh sieve to remove any lumps or zest.
  5. Divide the lemon posset mixture evenly among serving glasses or ramekins, filling them about three-quarters full.
  6. Allow the lemon possets to cool to room temperature, then cover them with plastic wrap and refrigerate for at least 4 hours, or until set.
  7. Once chilled and set, garnish the lemon possets with fresh berries and mint leaves, if desired, and serve.

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