Easy Lemon Posset Recipe (3-Ingredient Lemon Dessert)

This lemon posset is one of those desserts that feels much more elaborate than it actually is. The lemon posset itself needs just three ingredients; it’s naturally gluten-free, requires no baking, and can be made ahead. Serve it in small glasses with fresh fruit and a piece of gluten-free shortbread for some contrast.

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Easy lemon dessert recipe

This mini dessert is naturally gluten-free, incredibly easy to make, and requires no oven. The texture is what makes lemon posset so good: creamy and smooth, but lighter on the palate than a rich custard. Fresh lemon juice adds just enough acidity to keep the dessert bright and refreshing.

You only need a few simple ingredients, and since the posset needs time to chill and set, it’s an ideal make-ahead dessert. I like serving it with fresh fruit and gluten-free shortbread for texture contrast. Add your favorite topping just before serving for an easy dessert that feels special without much effort.

If you’re looking for more individual dessert ideas for dinner parties, try this Banana Trifle.

What goes in: ingredients notes

• Cream: full-fat cream for the best flavor and consistency.
• Lemon: fresh lemon juice and zest.
• Sugar: regular granulated sugar works

How to make Lemon Posset

For the lemon posset:

Add the cream and sugar to a deep saucepan and heat, stirring, until the sugar has dissolved. Bring the mixture to a boil for one minute, then remove it from the heat.

Add the fresh lemon juice and lemon zest to the hot cream mixture and stir until combined.

Pour the mixture into the desired serving glasses, bowls, jars, or cups.

Let it cool completely, then cover and refrigerate for 24 hours. The dessert continues to set as it cools.

Serve the lemon posset chilled with fresh fruit and gluten-free shortbread.

For the shortbread:

Preheat the oven to 320°F (160°C). Lightly grease a baking sheet or line it with a silicone mat.

Place the cold butter, brown rice flour, and almond flour in a medium bowl. Using your fingertips, rub the butter into the flours until the mixture resembles coarse crumbs. Add the sugar and mix until combined. You can also do this step in a food processor.

Transfer the mixture to the prepared baking sheet and press it down evenly with your fingers until flat.

Bake for 25 minutes or until golden brown.

Let cool at room temperature and cut the cookies into rustic pieces.

Storing

Store the dessert covered in the refrigerator for up to three days. If you’re serving it with shortbread, keep the cookies separate until serving to stay crisp. Can I freeze lemon posset? No, it is not recommended.

Good to know: baking tips

• Use fresh lemons: since lemon is the main flavor in this dessert, fresh lemon juice makes a noticeable difference compared to bottled juice.
• Don’t skip the chilling time: this dessert needs the full 24 hours in the refrigerator to set properly and develop its final texture.

Make it your own: serving suggestions

Lemon posset is creamy and bright, so simple toppings work especially well:

• Fruits: Add strawberries, berries, plums, or your favorite fresh fruit for a fresh contrast to the creamy lemon posset.
• Crumble: Turn it into a simple trifle by layering crumble on the bottom, lemon posset in the middle, and fresh fruit on top.
• Cookies: Serve with gluten-free cookies on the side for dipping and scooping up the creamy posset
• Sauce: Drizzle with a fruit sauce or coulis, such as a berry coulis, for extra fruit flavor and color.

You might wonder: FAQ

Is lemon posset gluten-free? Yes, the classic lemon posset itself is naturally gluten-free. If you serve it with shortbread or cookies, make sure those are gluten-free as well.

Can I make lemon posset ahead? Yes, the dessert needs 24 hours in the refrigerator to chill and set, making it especially convenient for making ahead.

For more cup dessert recipes

• Easy chocolate mango mousse.
• Vanilla cream with plum sauce dessert.
• Banana split.
• Easy peach yogurt trifle.
• Vanilla panna cotta.

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