Lemon Posset in Lemon Cups: A Refreshing Citrus Dessert

This elegant lemon posset in lemon cups is a creamy, no-bake citrus dessert made with just 3 ingredients. Easy, refreshing, and perfect for spring and summer entertaining.

If you’re looking for an elegant, easy-to-make dessert that impresses every time, Lemon Posset served in lemon cups is your new go-to. With its luxuriously smooth texture, bright citrus flavor, and minimal ingredients, this recipe hits that sweet spot between sophisticated and simple.

Why You'll Love This Lemon Posset

Lemon Posset is a creamy, tangy dessert that originated in the UK. Made with just cream, sugar, and lemon juice, this classic pudding is a beautiful combination of rich and refreshing. Serving it in lemon cups adds a fun and unique presentation, perfect for dinner parties, showers, or spring and summer gatherings.

• Effortlessly elegant: It looks like something from a gourmet patisserie, but it only takes 15 minutes of hands-on time.

• Minimal ingredients: You likely have everything you need already.

• No gelatin or eggs: The acid from the lemon naturally thickens the cream.

• Make-ahead friendly: Chill until ready to serve.

Ingredients Breakdown

4 Large Lemons (for juice and cups)

The star of the show. The lemons not only provide the juice needed to set the posset but also serve as charming edible containers. Choose firm lemons with a bright yellow peel.

• Pro Tip: Roll lemons on the counter before cutting to maximize juice.

2 Cups Heavy Cream

This is what gives the posset its silky, indulgent base. Use full-fat heavy cream; lower fat options won’t set properly.

• Pro Tip: Do not let the cream boil—keep it at a gentle simmer.

1/2 Cup Granulated Sugar

Sugar balances out the tartness of the lemon juice. It also helps create the pudding-like texture when simmered with cream.

1 Tablespoon Lemon Zest (optional)

Adds a punch of lemon flavor and texture. Zest only the yellow part of the peel; the white pith underneath is bitter.

Optional Garnishes

• 1 Tablespoon Sanding or Decorative Sugar: Adds sparkle and a bit of crunch.

• 8 Fresh Berries (Raspberries or Blueberries): A pop of color and a sweet-tart contrast to the creamy posset.

Kitchen Tools You'll Need

• Microplane or zester

• Sharp knife

• Spoon or small paring knife

• Strainer or citrus juicer

• Medium saucepan

• Whisk

• Liquid measuring cup with pour spout (for easy transfer)

Step-by-Step Instructions

Step 1: Prepare the Lemon Cups

1. Cut lemons in half widthwise.

2. Scoop out the flesh carefully with a spoon or knife, making sure not to puncture the rind.

3. Squeeze the pulp and strain the juice into a bowl. You will need 6 tablespoons of juice.

4. Place the hollowed-out lemon cups upright on a tray.

Step 2: Make the Lemon Posset

1. In a medium saucepan over medium heat, combine:

• 2 cups heavy cream

• 1/2 cup granulated sugar

• 1 tbsp lemon zest (optional)

2. Stir frequently and bring to a gentle simmer. Let it bubble lightly for 3 minutes, but do not let it boil.

3. Remove from heat and slowly whisk in 6 tbsp of lemon juice. The mixture will thicken slightly.

Step 3: Fill and Chill

1. Carefully pour the warm lemon posset into the prepared lemon cups. (Use a spouted measuring cup for ease.)

2. Let sit at room temperature for 30 minutes.

3. Refrigerate for 2.5 to 3 hours, or until set.

Optional Garnish Before Serving

• Sprinkle a little decorative sugar on top.

• Add a single berry to each for a pop of color.

Tips for Success

• Don’t boil the cream – Boiling can cause curdling when you add the lemon juice.

• Use fresh lemon juice – Bottled lemon juice lacks the acidity and flavor needed.

• Chill thoroughly – Let the possets fully set before serving for best texture.

• Stabilize lemon cups – If they wobble, trim a thin slice off the bottom to level them.

Creative Serving Ideas

• Mini Jars or Glasses: No lemons? Serve the posset in mini mason jars or dessert glasses.

• Add Crunch: Serve with a shortbread cookie on the side for contrast.

• Themed Décor: These are stunning for bridal showers, baby showers, or Easter.

Pairing Suggestions

• Drink: A sparkling wine or chamomile tea.

• Meal: This makes a perfect finish to seafood or Mediterranean-inspired meals.

Yield: 8

Author: CookSnapBake.com

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Lemon Posset in Lemon Cups

This elegant lemon posset in lemon cups is a creamy, no-bake citrus dessert made with just 3 ingredients. Easy, refreshing, and perfect for spring and summer entertaining.

Ingredients

• 4 large lemons, halved (for cups and juice)
• 2 cups heavy cream
• 1/2 cup granulated sugar
• 1 tbsp lemon zest (optional)
• Optional: 1 tbsp sanding sugar, 8 fresh raspberries or blueberries

Instructions

1. Cut lemons in half and scoop out the insides. Juice the flesh and strain out seeds. Set aside 6 tbsp lemon juice.
2. In a saucepan, combine cream, sugar, and zest. Simmer gently for 3 minutes. Do not boil.
3. Remove from heat and slowly whisk in lemon juice.
4. Pour into lemon cups or jars. Let cool 30 minutes, then refrigerate for 2.5-3 hours.
5. Garnish with berries and sugar before serving if desired.

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