Honey Lemon Custard For One

This elegant, rich and creamy Honey Lemon “Custard” For One requires only a few simple ingredients and is an easy recipe for an egg-free, no-bake dessert also known as a posset.

a custard in a small ramekin next to a plate of sliced lemons and a bowl of honey | one dish kitchen

A few weeks ago I was looking through an old Bon Appétit Magazine from 2012 and came across a recipe for a no-bake Honey Lemon Custard or posset that I had bookmarked to try.

I love a good custard recipe, one that’s rich and creamy always pulls me in. This honey lemon custard recipe intrigued me because it was not only a no-bake dessert recipe but the custard was made without eggs.

Egg Free Custard

No eggs in a custard? I was curious to find out how a custard could be thickened without eggs, cornstarch, gelatin or other thickening agents.

I spent a little time researching and found that one of the oldest versions of custard is made without any eggs and is called a posset. Possets are made from cream, a sweetener, and your choice of flavorings.

What Is A Posset?

One version of a posset is a British drink made of hot milk curdled with wine or ale and served with spices. It was popular from the medieval times up to the 19th century. Although a bit similar, that version isn’t the version I’m referring to here.

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This dessert version of a posset is made by heating cream and a sweetener together and then adding flavorings.

RELATED: 15 Easy Dessert Recipes For One

a honey lemon posset in a bowl on a tray | One dish kitchen

My curiosity got the best of me and I couldn’t wait try the honey lemon custard recipe.

After making the custard and serving it to my family, they all agreed that the custard was rich, creamy and absolutely delicious.

So, I decided to add a few tweaks and play around with ingredient amounts so I could deliver a single serving honey lemon “posset”.

Ingredients In Honey Lemon Custard

See recipe box below for ingredient amounts and full recipe instructions.

  • heavy cream
  • honey
  • sugar
  • ground nutmeg
  • lemon peel
  • lemon juice
  • vanilla extract

See below for ways to use leftover ingredients.

How To Make Custard

  1. To make a honey lemon custard for one, heat the cream, sugar, nutmeg, and honey in a small saucepan.
  2. Bring the mixture to a simmer, then remove the pan from the heat and add lemon juice, lemon zest and a touch of vanilla. During this process something magical occurs. The sweetened liquid mysteriously turns into a soft, creamy, delicate custard. What actually happens is that the acid from the lemon juice reacts with the cream and that is how the custard thickens.

A posset is so easy to make. The custard thickens almost immediately and you might not be able to resist grabbing a spoon and diving right in.

Honey Lemon Custard is smooth, pure in taste, zesty, and beautifully sweet. I would recommend chilling the custard for a few hours or overnight.

This simple dessert is the perfect size if you’re cooking for one. If you like this honey lemon custard, you might also like to try this Lime Posset recipe.

a spoon in a honey lemon custard on a tray | one dish kitchen

RELATED: 20 Single Serving Breakfast Recipes Worth Waking Up For

Ways To Use Leftover Ingredients

If you have any ingredients left over from this custard recipe, you might like to consider using them in any of these single serving and small batch recipes:

Cream: Icebox Cake, Alfredo Sauce, Strawberry Shortcake

Honey: Watermelon Strawberry Sorbet, Roasted Carrots, Healing Turmeric Tea

Lemon juice: Lemon Bars, Lemon Curd, Lemon Chicken

Vanilla extract: Vanilla Ice Cream, Vanilla Cupcakes, Vanilla Pudding

Enjoy!

For this honey lemon posset (custard), I use a 1-quart saucepan and an 8-ounce ramekin which measures 4-inches in diameter and is 2-inches tall. If you happen to have smaller ramekins, use those and divide the honey lemon mixture between them.

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Honey Lemon Custard Recipe For One

Honey Lemon Custard For One | One Dish Kitchen

Honey Lemon Custard For One

Prep Time: 10 minutes
Cook Time: 15 minutes
Chill: 1 hour
Total Time: 1 hour 25 minutes
Course: Dessert
Cuisine: Dessert
Keyword: custard
Servings: 1 serving
Calories: 943kcal
Author: Joanie Zisk

Ingredients

  • 1 cup heavy cream
  • 1 tablespoon honey
  • 1 1/2 tablespoons sugar
  • 1/8 teaspoon ground nutmeg
  • 1 inch strip lemon peel
  • 2 tablespoons lemon juice
  • 1/4 teaspoon vanilla extract

Instructions

  • Heat cream, honey, sugar, and nutmeg in a small saucepan over medium heat. Slowly bring to a simmer, stirring constantly to dissolve the sugar. Continue to simmer 2 minutes.
  • Remove pan from the heat and add the lemon peel, lemon juice and vanilla. Stir gently and let steep for 5 minutes.
  • Remove lemon peel from the pan and pour into a ramekin. Chill for at least 1 hour to let set or up to overnight.

Nutrition

Serving: 1serving | Calories: 943kcal | Carbohydrates: 42.06g | Protein: 4.95g | Fat: 88.15g | Saturated Fat: 54.88g | Cholesterol: 326.06mg | Sodium: 91.5mg | Potassium: 178.5mg | Sugar: 35.54g | Vitamin A: 3498.6IU | Vitamin C: 1.43mg | Calcium: 154.7mg
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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honey lemon custard recipe

39 thoughts on “Honey Lemon Custard For One”

    1. Hi Karen,
      I’m so sorry to hear that. So many readers have made this recipe along with our other posset recipes with success and the recipe does work. I’d be happy to see if I can pinpoint what may have gone wrong. Were any substitutions made? Did you use heavy cream?
      Joanie

  1. ” I ” LOVE” cooking but at times I simply want to treat myself to a small portion of gourmet, so these are ” Fabulous”!”

  2. I need to try that custard recipe out. I just stocked up on my favorite lemon curd today. This sounds right up my alley! Pinned for later!

  3. This sounds so good! Without egg, that’s crazy! I love anything lemon. Looking forward to trying this out! Thanks for sharing this!

  4. I love this simple ingredient list – and it’s so great to see an egg-free custard! I have a little one with an egg allergy, and I’m always on the lookout to expand his palate – thank you!

  5. 5 stars
    This looks fabulous – literally! The photos are magazine-quality. Lovely recipe and images. Thanks for sharing it! 🙂

    Amanda

  6. This lemon custard looks wonderful! My mom loves a good custard, so I will have to pass along the re! Thank you for sharing!

  7. ooooh, already egg free? I bet I can easily make this with a dairy free alternative? this sounds SO good – perfect for spring!

    1. Kristina, thank you for your comment. I am not an expert on dairy-free cooking so I can’t tell you what dairy free alternatives would work best in this recipe. Since the setting of the custard is dependent on the acid from the lemons reacting with the proteins in the cream, maybe full fat coconut milk would work. This link from Go Dairy Free lists other cream substitutes (http://www.godairyfree.org/dairy-substitutes/how-to-substitute-cream). If you try it please let me know. I’d love to hear how it turned out.

  8. I adore custard too. This one sounds more like custards I like. I find I can taste the egg if custard is made with egg. This one sounds absolutely perfect.

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