Irresistible Creamy Luscious 3 Ingredient Lemon Posset (No Bake Pudding)

This recipe for no bake lemon posset combine the tang of citrus with velvety cream, sweet chilled custard/ pudding like dish that couldn’t be easier to make.  It’s made from just lemon juice, cream and sugar. With just three simple ingredients and a quick chill in the fridge, it’s no surprise that this recipe has become my ultimate go-to for the spring season. 

The History of Lemon Posset

Originating from Britain, this lemon posset with strawberries is a simple citrus dessert that dates all the way back to the 15th century. The origins can be traced back to medieval times. Once a curdled milk drink infused with wine or ale, it has transformed into a chilled, creamy pudding/custard like dessert.

The simplicity of the recipe allowed it to become a favorite among both the aristocracy and the common folk.

Whether you’re hosting a dinner party or craving a touch of summertime bliss, this beloved British dessert is sure to satisfy your cravings. It’s the perfect sweet treat to enjoy during the sunny summer days.

Lemon Posset Ingredients

The perfect recipe for Lemon Posset should have a thick, set consistency with a good balance of sweet-tart flavors. Similar to a pot de crème or custard, it’s a rich make ahead dessert that’s perfect for serving up this summer. 

All you need to make this dessert is sugar, heavy whipping cream, and of course lemons. Chances are you already have at least one of these ingredients on hand, making it a great budget-friendly sweet option that still tastes and looks delicious.

Unlike other custard/pudding desserts, this recipe requires no gelatin or eggs and instead relies on a reaction between the cream and acid from the lemon juice to create its signature texture. As a result, this recipe is suitable for vegetarians.

How To Serve It?

As Lemon Posset is very rich but light at the same time, it’s usually served as individual portions in mini bowls or ramekins. If you like, you can top it with your favorite fresh fruits to add another element and bring some extra freshness to the dish. 

I’ve used macerated strawberries here to add a beautiful pop of color to the pale yellow Lemon Posset. You could also serve it with some lemon zest grated over the top or even alongside some crunchy homemade shortbread.

How To Make It?

Step 1 – To make this lemon posset put all of your ingredients into a saucepan over medium high heat, stirring frequently.

Step 2 – After around 2-3 minutes, the mixture will start to bubble and turn a rich yellow color. Once it starts to rise as if it is going to boil over, remove the saucepan from the heat and reduce the temperature to low.

Step 3 –  Place the saucepan back on the heat and cook for 10 minutes.

Step 4 – Remove the saucepan from heat and let it cool for 20 minutes before pouring the mixture into your serving bowls or ramekins and cooling in the refrigerator for a few hours, preferably overnight. 

How To Serve Lemon Posset

15 minutes before serving, slice clean strawberries into a bowl and add sugar to taste. Mix to combine.

Let the fruit sit at room temperature and add it on top of the possets, along with its juices, just before taking your desserts to the table.

Cook’s Tips 

While Lemon Posset is a very simple dessert, there are a few things to keep in mind to make sure yours are a roaring success.

Once in the hot pan, the mixture can boil over very quickly, so it’s important you keep a careful eye on it.

It’s important not to skip the 20 minute cooling period before you add the mix to the bowls or ramekins, as adding hot liquid may cause them to crack.

If the pudding doesn’t set, this could be because the lemons weren’t acidic enough or because the cream wasn’t heated long enough (this evaporates some of the water in the cream that can prevent it from setting).

It’s important to use heavy whipping cream only, as it’s the high content in this particular type of cream that causes the reaction needed to make it set.

Once you’ve added your macerated strawberries, serve immediately, otherwise the juices will start to go soggy and discolor the dessert.