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Craving a sweet, tangy treat that’s incredibly easy to make? This single serve Lemon Posset recipe is perfect! It’s a delicious dessert with a rich, creamy texture and a zesty lemon flavor. The best part? It magically thickens without any eggs, gelatin, or starches. It’s the ultimate hassle-free dessert!

Discover our zesty Lime Posset and tangy Grapefruit Posset – perfect for posset enthusiasts seeking flavorful twists on the classic recipe.

Why You’ll Love This Mini Lemon Posset Recipe

  • Effortless Elegance: This recipe proves you don’t need fancy skills to create a restaurant-quality dessert.
  • Quick to Prepare: Minimal prep time means you can whip up this delicious treat even when you’re short on time.
  • No Special Tools Needed: This recipe calls for basic kitchenware, making a lemon posset an easy dessert for anyone to make, regardless of their kitchen setup.
  • Naturally Gluten-Free: A posset is ideal for those with gluten sensitivities or anyone looking for a delicious gluten-free dessert option.
  • Works for any occasion. From a weeknight treat to an elegant after-dinner dessert, this lemon posset is sure to please.

RELATED: 15 Easy Dessert Recipes For One

What Is A Posset?

A posset is a creamy, custard-like dessert made traditionally from cream and citrus. It’s known for its velvety texture and refreshing taste, achieved without using any eggs or thickeners.

Our single serving Lemon Posset is the epitome of effortless indulgence. Made with just a few key ingredients – heavy cream for its luxurious texture, fresh lemon juice for a vibrant burst of flavor, and a touch of sugar to sweeten the deal. This dessert is a celebration of simplicity and elegance. The addition of lemon zest brings an extra layer of citrus aroma, elevating the posset to new heights of flavor. Perfectly portioned for one, it’s a sublime treat that promises to satisfy your dessert cravings without any leftovers.

a lemon posset with a spoon on the side of the ramekin.

Ingredients

If you have any ingredients leftover from this single serve lemon posset recipe, check out our Leftover Ingredients Recipe Finder.

  • Heavy cream: The base of the posset, providing a rich texture. We use heavy cream in many of our single serving and small batch recipes. Consider using any leftover cream in Banana Pudding, an Icebox Cake, or Lemon Cheesecake.
  • Honey: Adds natural sweetness. Maple syrup can be used as an alternative.
  • Sugar: Enhances the sweetness.
  • Ground Nutmeg: Gives a subtle, warm spice. Cinnamon can be a good alternative.
  • Lemon Peel: Adds a zesty aroma. If you’ve got an extra lemon or two, consider using it in Lemon Scones, Lemon Curd, or in a Blueberry Pie!
  • Vanilla: Complements the lemon flavor.
  • Lemon Juice: The acid that thickens the cream.

Recipe Variations

  • Orange Posset: Swap the lemon with fresh orange juice for a sweet, fragrant twist. The orange brings a milder, sweeter citrus note.
  • Lime & Ginger Posset: Use lime juice in place of lemon and infuse the cream with a hint of fresh ginger. This variation offers a refreshing, slightly spicy kick that beautifully complements the lime’s tartness.
  • Vanilla Bean Posset: Incorporate the seeds of a vanilla bean into the cream mixture. This gives a warm, aromatic depth to the posset, creating a subtle yet sophisticated flavor profile.
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How To Make A Lemon Posset

  1. Combine Ingredients: In a small saucepan, gently heat the cream, sugar, nutmeg, and honey. This step initiates the process of blending these flavors together.
  2. Simmer the Mixture: Bring it to a robust simmer, constantly stirring to ensure the sugar fully dissolves. This is crucial for achieving a smooth texture in your posset.
  3. Let it Simmer: Allow the mixture to simmer for 8-12 minutes. It’s key to maintain a steady simmer during this time, as this helps the flavors meld together and the mixture to reduce to the right consistency.
  4. Add Citrus Elements: Remove the pan from the heat and stir in the lemon juice, zest, and a hint of vanilla. This is where the magic happens – the mixture will start to thicken and reduce, developing a rich texture.
  5. The Transformation: As you observe the mixture, you’ll notice it turn into a soft, creamy, and delicate custard. This culinary alchemy occurs due to the reaction between the acid in the lemon juice and the cream, resulting in the custard’s thickening.
a small lemon posset next to a jar of honey and lemon slices on a silver tray.

Expert Tips

  1. Explore Different Citrus Flavors: Feel free to experiment with various citrus fruits. Oranges, grapefruits, or limes can be used instead of lemon, each imparting its unique flavor to the posset.
  2. Prepare in Advance: This egg-free custard is perfect for making ahead. It needs to be refrigerated for at least 3 hours to set properly. Plus, it stays fresh and delicious in the refrigerator for up to 2 days.
  3. Follow the Cooking Process Carefully: Although simple in terms of ingredients, the success of a posset lies in the precise cooking method. Ensure the cream and sugar mixture simmers vigorously without boiling. Look for steady movement in the cream, visible steam, and small, frequent bubbles. Avoid letting it reach a rolling boil, characterized by large bubbles and intense activity, to achieve the perfect texture.

Serving Suggestions

Enhance your individual lemon posset with these serving ideas:

  • Topped with Fresh Berries: Add a colorful and juicy touch to your Lemon Posset by garnishing it with fresh berries like strawberries or raspberries. The berries not only add a visual appeal but also introduce a sweet and tart flavor contrast.
  • With Shortbread Cookies: Pair your posset with crunchy shortbread cookies. The buttery richness of the cookies complements the creamy texture of the posset, creating a delightful balance of flavors and textures.
  • Dollop of Whipped Cream: Elevate your dessert with a generous dollop of whipped cream on top. This adds an extra layer of luxury and creaminess, making each spoonful even more irresistible.
  • Garnished with Mint: A sprig of fresh mint not only adds a pop of color but also a refreshing aroma and taste, enhancing the overall flavor profile of the posset.
  • Toasted Almond Sprinkle: For a nutty twist, sprinkle toasted almonds over the posset. The crunch of the almonds provides a pleasant contrast to the smooth custard, adding both texture and a warm, toasty flavor.

Frequently Asked Questions

Can I use a lower fat milk or cream in this posset recipe?

Unfortunately, lower fat cream or milk won’t work for this recipe. They lack the necessary fat content to properly react with the acid and thicken the dessert.

Is it possible to reduce the sugar in this lemon posset recipe?

It’s not recommended to reduce the sugar. Beyond sweetening, sugar plays a crucial role in achieving the posset’s silky texture and in balancing the tartness of the lemon.

What size dish should I use?

For this honey lemon posset, a 1-quart saucepan for cooking and a 10-ounce ramekin (about 4 inches in diameter and 2 inches tall) for serving are ideal. If you have smaller ramekins, you can divide the mixture between them.

Why didn’t my posset set?

If your posset doesn’t set, it likely didn’t simmer long enough. As the cream and sugar simmer, the mixture should gradually thicken and reduce. After transferring the posset to a dish, refrigerate it for at least 3 hours to set properly.

Is a posset suitable for those with egg allergies?

Yes, this lemon posset is a fantastic egg-free dessert.

RELATED: 20 Single Serving Breakfast Recipes Worth Waking Up For

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this egg-free lemon custard recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

If you’ve tried this honey lemon posset or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!


Your Cooking For One Source
Because you’re worth it

Lemon Posset For One

4.79 from 14 votes
Prep: 10 minutes
Cook: 15 minutes
Chill: 3 hours
Total: 3 hours 25 minutes
Servings: 1 serving
Whip up a delightful single serve Lemon Posset with this easy recipe! Enjoy a creamy, zesty dessert that's perfect for any occasion. Simple, elegant, and delicious!

Ingredients 
 

  • 1 cup heavy cream
  • 1 ½ tablespoons sugar
  • teaspoon ground nutmeg
  • 1 tablespoon honey
  • 2 tablespoons lemon juice
  • 1-inch strip lemon peel
  • ¼ teaspoon vanilla extract
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Instructions 

  • Combine Ingredients: In a small saucepan, gently heat the cream, sugar, nutmeg, and honey over medium heat. This step initiates the process of blending these flavors together.
  • Simmer the Mixture: Bring it to a robust simmer, constantly stirring to ensure the sugar fully dissolves. This is crucial for achieving a smooth texture in your posset.
  • Let it Simmer: Allow the mixture to simmer for 8-12 minutes, stirring frequently. It’s key to maintain a steady simmer during this time, as this helps the flavors meld together and the mixture to reduce to the right consistency.
  • Add Citrus Elements: Remove the pan from the heat and stir in the lemon juice, zest, and vanilla. This is where the magic happens – the mixture will start to thicken and reduce, developing a rich texture.
  • The Transformation: As you observe the mixture, you’ll notice it turn into a soft, creamy, and delicate custard. This culinary alchemy occurs due to the reaction between the acid in the lemon juice and the cream, resulting in the custard’s thickening.
  • Chill: Remove lemon peel from the pan and pour into a ramekin. Cover and chill for at least 3 hours to let set or up to overnight.

Notes

Explore Different Citrus Flavors: Feel free to experiment with various citrus fruits. Oranges, grapefruits, or limes can be used instead of lemon, each imparting its unique flavor to the posset.
Prepare in Advance: This custard is perfect for making ahead. It needs to be refrigerated for at least 3 hours to set properly. Plus, it stays fresh and delicious in the refrigerator for up to 2 days.
Follow the Cooking Process Carefully: Although simple in terms of ingredients, the success of a posset lies in the precise cooking method. Ensure the cream and sugar mixture simmers vigorously without boiling. Look for steady movement in the cream, visible steam, and small, frequent bubbles. Avoid letting it reach a rolling boil, characterized by large bubbles and intense activity, to achieve the perfect texture.

Nutrition

Serving: 1serving, Calories: 949kcal, Carbohydrates: 44g, Protein: 7g, Fat: 86g, Saturated Fat: 55g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 22g, Cholesterol: 269mg, Sodium: 65mg, Potassium: 268mg, Fiber: 0.1g, Sugar: 43g, Vitamin A: 3500IU, Vitamin C: 13mg, Calcium: 160mg, Iron: 0.4mg

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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Recipe Rating




50 Comments

  1. J A H says:

    I love this recipe made with lemon, lime, or grapefruit.
    It will be my go-to recipe to finish off heavy cream, if it ever gets close to expiring.

  2. Leslee Martin says:

    This recipe sounds delicious! Can I triple the recipe to make 3 servings?

    1. Joanie Zisk says:

      While I’ve only doubled the ingredients successfully, there’s no reason why tripling it shouldn’t work just fine. However, I must admit, I haven’t personally tested making three desserts with triple the ingredients. Give it a try and let your taste buds be the judge! If you’re experimenting with the measurements, keep an eye on the cooking time as it might vary.

  3. Shelley says:

    Very yummy! When I make it again, because I definitely will, I’ll split it into 2 smaller dishes.

  4. Dorothy Asher says:

    Would lactose free whole milk work in place of the heavy cream or do you need the higher butterfat for the posset to set up right?

    1. Joanie Zisk says:

      No. You need the high fat found in heavy cream to make this recipe successfully.

  5. Elise says:

    So, I was a bit hasty in leaving my first review. Now it is fully set after a couple more hours. Sorry about that! I tried to find the other review to delete it but I’m not seeing it. ANYWAY, it’s delicious and I will definitely be making it again!

    1. Joanie Zisk says:

      Hi Elise, I’m so glad the recipe worked well for you.

  6. Elise says:

    The flavor is great, but I had the same problem as others; it didn’t set (it has thickened a bit but it’s still very runny). I was thinking I might freeze it to make sort of a pseudo-ice cream. Would that work of would it get weird?

  7. Karen says:

    While the flavor is there it hasn’t set up and still as liquid as it was to begin with….

    1. Joanie Zisk says:

      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

    2. Melissa Niska says:

      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. Joanie Zisk says:

        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.

        Joanie
        joanie@onedishkitchen.com