By

Wendy Stoltz / Last Modified On March 28, 2025

A rich, creamy, and naturally gluten-free dessert with a bright citrus flavor. Perfect for an elegant treat and you only need just 3 ingredients!

I love a good dessert and yes it is even better when it's elegant and you can make it quickly. Just like this Gluten-Free Chocolate Pudding Recipe. 

Gluten-Free Lemon Posset Recipe

I never used to have lemons in my fridge but of late I seem to always have a stash. I like to drink a teaspoon of it in my morning water. Apparently, there are loads of health benefits so we will see. 

So technically this dessert is then ok to have, right? Well maybe! We all need to have a nice treat, and it's all about moderation. 

What is a Lemon Posset Dessert?

Lemon posset is a creamy dessert that has a custard-like texture. It only has 3 ingredients: cream, sugar, and a lemon. What I love about this dessert is it has no eggs, no gelatin, and the bonus is no baking, especially during a hot summer. 

The Taste of Lemon Posset

It is a creamy, silky dessert that is smooth and very light which can be lovely after a heavy main meal. You can taste the pops of citrus flavor from the lemon zest and lemon juice. 

If you love all things history as I do, take a look at what posset was in Shakespearian times. Interesting how things evolve from a remedy to a delicious dessert.

Why You’ll Love This Recipe

Easy to make ahead. You need 15 minutes to make it and the rest of the time it is chilling in the fridge.

Fresh citrusy dessert. This dessert works so well in Summer with it refreshing citrus flavor. 

Presents well for all occasions. If you want to impress guests you can make this ahead of time and then serve it with all the garnishes to glam it up. It works well for weddings, date nights, and birthday parties.

What's in Lemon Posset?

This is the kind of dessert that is so refreshing with the lemon and zest but surprisingly only needs a couple of pantry staples.

Heavy cream is what gives it a creamy taste and texture.

Granulated sugar adds sweetness to this custard-like dessert.

Lemon for the juice and zest. You can use other citrus and make a lime posset or orange posset.

Optional garnishes like berries and mint leaves.

Equipment Needed For This Posset Recipe

Use a saucepan and your preferred spatula that is heat-proof. You can use ramekins or glasses to serve this.

How To Make Lemon Posset (Recipe In Eight Steps): 

I like sharing my collage so you can see the steps and the consistency of this recipe.

This is a visual walk-through so you can follow along. It is relatively easy, the key is to get the consistency right. 

Heat the Cream

In a medium saucepan, combine the heavy cream and sugar. Bring to a boil over medium-high heat, stirring continuously until the sugar dissolves.

Simmer

Reduce heat to medium and let the mixture boil gently for 3 minutes, stirring constantly to prevent overflow.

Add Lemon 

Remove from heat and add in the fresh lemon juice and zest. 

Cool 

Let it cool for 10 minutes. Stir the mixture again.

Pour & Chill

Divide evenly among six small ramekins or serving glasses.

Cover

Cover with plastic wrap and refrigerate for at least 1 hour, or overnight, until fully set.

Garnish 

Once set, top with fresh berries or a sprig of mint before serving. 

Serve

Enjoy chilled! Pair with gluten-free shortbread, almond biscotti, or toasted coconut flakes for extra texture.

Tips for How to Make Lemon Posset

• Fresh is best. Use freshly squeezed lemon juice and zest. Don't forget to zest first.
• Simmer. Simmering the dessert helps it to thicken so that it can set. 
• Cool for 10 minutes. The cooling part helps it to set and also stops the skin from forming.
• Use heavy cream. Lighter cream or milk won't set properly.
• Set overnight if possible. I find this dessert sets better overnight, but one hour is fine if you don't have the extra time.
• Garnish when serving. It is better to add fresh fruit and mint when serving or else it adds moisture to the top.
• Check all ingredients are certified gluten-free to avoid cross-contamination.

Frequently Asked Questions

Here are a few things to take note of for success with this easy dessert. 

How Long Can I Store It?

You can store it for up to 3 days in the refrigerator. I like to wrap it in plastic wrap.

Can I Freeze It?

I would not suggest freezing it. The texture tends to go grainy. 

Where Does Lemon Posset Come From?

Lemon posset originated in medieval England, where it began as a warm, drinkable remedy made from hot milk curdled with ale or wine. Over time, it evolved into the rich, chilled dessert we know today. It is made with cream, sugar, and citrus juice.

Is Lemon Posset Gluten Free?

Yes, it does not contain any gluten-containing ingredients.

Is It Lemon Posset Or Posit?

Posset is the name for this dessert. “Posit” is a common typo.

What's The Difference Between Panna Cotta And Lemon Posset?

Panna cotta is set with gelatin, giving it a soft, jiggly texture. Lemon posset thickens naturally with lemon juice, giving it a silkier, denser consistency. Panna cotta is usually vanilla-flavored, while posset is made with citrus.

Should I Only Serve A Small Amount?

Yes, avoid overindulging. The sweet danger of sugar is real and I try to have it in moderation.

How Can I Serve This Dessert?

So here are a few options:

• Date night serve it with prosecco or a dessert wine. I like to add dark chocolate shavings on top.
• Weddings are the perfect occasion for this dessert. Serve it in elegant glasses or ramekins, and match the toppings to your color scheme.
• Birthdays are so much fun with this dessert. I lay out a dessert bar where everyone can add their toppings from toasted coconut, and berry compote to mini meringues.

Continue to Content

Yield: 6 servings

Lemon Posset

Print

A rich, creamy, and naturally gluten-free dessert with a bright citrus flavor. Perfect for an elegant treat!

Prep Time 5 minutes

Cook Time 10 minutes

Additional Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• 16 ounces heavy cream (ensure gluten-free, no additives)
• ⅔ cup (135g) granulated sugar
• 5 tablespoons fresh lemon juice
• 1 tablespoon (6g) lemon zest
• Garnish (berries or fresh mint)

Instructions

1. In a medium saucepan, combine the heavy cream and sugar. Bring to a boil over medium-high heat, stirring continuously until the sugar dissolves.
2. Reduce heat to medium and let the mixture boil gently for 3 minutes, stirring constantly to prevent overflow.
3. Remove from heat and stir in the fresh lemon juice and zest. Let sit for 10 minutes to cool slightly.
4. Stir the mixture again and divide evenly among six small ramekins or serving glasses. Cover with plastic wrap and refrigerate for at least 1 hour, or overnight, until fully set.
5. Once set, top with fresh berries or a sprig of mint before serving. Enjoy chilled!

Notes

• Fresh is best. Use freshly squeezed lemon juice and zest. Don't forget to zest first.
• Simmer. Simmering the dessert helps it to thicken so that it can set. 
• Cool for 10 minutes. The cooling part helps it to set and also stops the skin from forming.
• Use heavy cream. Lighter cream or milk won't set properly.
• Set overnight if possible. I find this dessert sets better overnight, but one hour is fine if you don't have the extra time.
• Garnish when serving. It is better to add fresh fruit and mint when serving or else it adds moisture to the top.
• Check all ingredients are certified gluten-free to avoid cross-contamination.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

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  Covered Sauce Pan

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 275Total Fat: 29gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 90mgSodium: 22mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 2g

This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.