No-Bake Lemon Posset (Easy 10-Minute Creamy Lemon Dessert)

Let me confess something right away. I love desserts, but I don’t always love baking. Some days I want something that feels elegant, tastes impressive, and still lets me stay in sweatpants. That’s exactly how no-bake lemon posset became my secret weapon.

The first time I made it, I honestly thought I messed something up. Three ingredients? No oven? No gelatin? And somehow it magically thickened into this silky, spoon-hugging dessert? Yeah, I was suspicious too. But after one bite, I was hooked. Tangy, creamy, refreshing, and just sweet enough—this dessert punches way above its effort level.

If you’ve ever needed a last-minute dessert, something light after a heavy meal, or a make-ahead treat that screams “I know what I’m doing,” this is it. IMO, lemon posset deserves way more love in American kitchens 🙂

---

What Is Lemon Posset, Anyway?

Lemon posset sounds fancy, but it’s actually an old-school British dessert that predates ovens doing dessert duty. Traditionally, it combines heavy cream, sugar, and lemon juice. That’s it.

Here’s the cool part:
The acid from the lemon juice reacts with the cream and naturally thickens it. No cornstarch. No gelatin. No baking. Just food science doing its thing like a quiet overachiever.

Ever wondered why it sets up without heat or thickeners? The lemon changes the protein structure in the cream, giving you that luscious, custard-like texture. FYI, it feels like cheating—in the best way.

---

Why This No-Bake Lemon Posset Works Every Single Time

I’ve tested a lot of lemon desserts over the years. Cheesecakes crack. Lemon curd curdles (ironic, right?). Puddings need babysitting. Lemon posset just behaves.

Here’s why I keep coming back to it:

• Only 3 main ingredients
• Ready in under 10 minutes
• No oven, no mixer, no stress
• Perfect balance of sweet and tangy
• Sets beautifully every time

Also, it stores like a dream. I’ve made it a full day ahead for dinner parties, and it actually tastes better after chilling overnight. Who doesn’t love a dessert that improves while you ignore it?

---

Save

Ingredients That Matter (Yes, Even With Just Three)

Heavy Cream

Use full-fat heavy whipping cream, no substitutes. Half-and-half won’t thicken properly, and low-fat cream just sulks instead of setting.

I personally use a heavy saucepan like the Cuisinart MultiClad Pro Stainless Steel Saucepan
👉https://amzn.to/3LIGWas
It heats evenly and keeps the cream from scorching, which matters more than you’d think.

Fresh Lemons

Bottled lemon juice? Hard no. Fresh lemons give you the right acidity and flavor. I always zest before juicing to avoid regret later.

A good zester makes life easier. I swear by the Microplane Premium Classic Zester
👉 https://amzn.to/4jEgn2P

Sugar

Plain white granulated sugar works best. I’ve tried honey and maple syrup out of curiosity. They taste good, but they change the texture slightly. Stick with sugar if you want that classic posset silkiness.

---

Step-by-Step: How I Make No-Bake Lemon Posset

Step 1: Heat the Cream and Sugar

I pour the cream and sugar into my saucepan and place it over medium heat. I stir gently until the sugar dissolves completely.

Once it starts bubbling, I let it boil for exactly 3 minutes. Not guessing. Not “about.” I set a timer.

Why does this matter?
That brief boil thickens the cream just enough so the lemon can finish the job.

Step 2: Add Lemon Juice and Zest

I remove the pan from heat and stir in the fresh lemon juice and zest immediately. The mixture thins for a second, which always looks wrong—but trust the process.

Ever panicked during a recipe step that feels illegal? Same energy here.

Step 3: Pour and Chill

I strain the mixture (optional, but worth it) and pour it into small glasses or ramekins.

For a smooth pour without mess, I use a OXO Good Grips Glass Measuring Cup
👉 https://amzn.to/4jBMRuq

Then I refrigerate for at least 4 hours. Overnight works even better.

---

How I Know It’s Set (Without Poking It Like a Maniac)

A properly set lemon posset:

• Holds a clean spoon swipe
• Jiggles slightly but doesn’t slosh
• Looks glossy, not watery

If it’s still loose after chilling, 99% of the time the cream didn’t boil long enough. I’ve learned this the hard way… twice.

---

Flavor Variations I Actually Love

Lemon-Vanilla Posset

I add a splash of pure vanilla extract after removing the cream from heat. It softens the lemon just enough.

Lemon-Berry Posset

I spoon fresh macerated berries on top right before serving. The contrast makes the lemon pop.

Lemon-Ginger Posset

A tiny pinch of ground ginger adds warmth without stealing the spotlight.

IMO, lemon posset shines when you don’t overthink it.

---

Serving Ideas That Make It Look Restaurant-Fancy

I like serving lemon posset in clear glasses so people can admire the texture. Shallow jars, coupe glasses, or small tumblers all work.

For garnish, I rotate between:

• Fresh berries
• Lemon zest curls
• Crushed shortbread cookies
• A tiny mint leaf (for vibes)

Want clean zest curls? The OXO Citrus Zester Channel Knife does the job
👉 https://amzn.to/4bE0kQi

---

Common Mistakes (AKA Things I’ve Done So You Don’t Have To)

• Skipping the boil time – This is non-negotiable
• Using low-fat cream – It won’t set
• Adding lemon while boiling – Acid + heat = sadness
• Over-stirring after lemon – Gentle is the move

Ever rushed a recipe and paid for it later? Yeah… lemon posset remembers everything.

---

Why This Dessert Wins for Entertaining

When I host, I want desserts that:

• Don’t hog oven space
• Can be made ahead
• Feel lighter than cake

Lemon posset checks every box. People always ask for the recipe, and I quietly enjoy knowing it took me less time than brewing coffee.