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.

Honey lemon custard in a small ramekin next to sliced lemons and a small bowl of honey all on a metal tray

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.

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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.

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

Honey lemon custard in a ramekin next to sliced lemons and a small bowl of honey all on a metal tray

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 spoonful of honey lemon custard from a ramekin next to lemon slices and a small bowl of honey all on a metal tray

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


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.

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

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


  • 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


  • 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.


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

41 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?

    2. I’m having the same issue. There were no substitutions but it’s been in the fridge for about 10 hours and still isn’t set.

      1. Hi Melissa,

        After reading your note, I decided to make this dessert again yesterday to try to see what might have gone wrong. The “custard” set up fine for me and I’m not sure why it didn’t for you. The acid from the lemon juice causes the cream to thicken. In fact, in the saucepan, you can begin to see the mixture thicken slightly. After being chilled in the refrigerator, it should thicken even more. You mention that you didn’t make any substitutions, so I’m really puzzled. I’d love to explore this further with you. If you’d like, please email me directly and we can try to figure it out.


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