Lemon Possets
Updated May 22, 2026
Andrew Bui for The New York Times. Food Stylist: Kaitlin Wayne.
- Ready In
- 4 hr 30 min
- (30 min, plus 4 hr chilling)
- Rating
- Comments
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Ingredients
6 large lemons
2 cups/480 milliliters heavy cream (see Tip)
⅔ cup sugar
Pinch of fine salt
Fresh mint, for garnish
Nutritional analysis per serving (10 servings)
21 grams carbs; 55 milligrams cholesterol; 236 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 18 grams fat; 1 gram trans fat; 2 grams fiber; 30 milligrams sodium; 2 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Halve 5 of the lemons lengthwise. Working over a fine-mesh sieve set in a bowl, scoop out the pulp from each half with a spoon (you can use a knife to help cut around the edges first) and press it through the sieve to extract the juice. Measure out ⅓ cup juice for the possets; save any extra for another use. Set the hollow lemon shells cut-side up on a tray, or nestle them in a muffin tin so they do not tip in the fridge. Zest the remaining lemon.
- Step 2
In a medium saucepan, combine the heavy cream, sugar, 1 tablespoon lemon zest and salt. Bring to a gentle boil over medium heat, stirring just until the sugar dissolves. Let it simmer undisturbed for 3 minutes to thicken slightly and concentrate the flavor. (The cream needs to simmer for the full 3 minutes; under-reducing is one of the most common reasons a posset fails to set.)
- Step 3
Remove from the heat and pour the cream mixture through a fine-mesh sieve into a heatproof measuring cup or pitcher, leaving the zest behind. Whisk in the lemon juice until fully combined. The mixture will thicken slightly as the acid is incorporated.
- Step 4
Pour the posset mixture into the lemon shells while it is still warm — not bubbling hot, but not cooled either. You want it loose enough to pour smoothly; if you wait too long it will start to set. (If that happens, warm it very gently over low heat just to loosen it back up.) Slide the whole tray into the refrigerator and chill uncovered for at least 4 hours, or until fully set.
Full-fat heavy cream is the only thing that will set this. Half-and-half, light cream, or anything plant-based will give you a runny pool, not a posset.
A muffin tin is the easiest way to keep the lemon shells perfectly upright in the fridge — each cup holds one half steady.
Make-ahead: The possets can be made up to 2 days in advance. Once fully set, cover loosely with plastic wrap.
Private Notes
Comments
The posset is delicious and never fails to please. However, there is a much easier way of making it if you don’t care about the presentation in lemon halves. Simply juice the lemons to get the amount of juice that you need, then pour into pretty custard cups, demitasse cups, champagne coupes, tea cups, ramekins, or whatever suits the occasion. Then cover with plastic wrap and chill. Lasts beautifully in the refrigerator for a week. Yes it is wonderful with Meyer lemons or limes. Crisp butter cookies or chocolate wafers are good accompaniments, along with fresh berries.
This recipe is very similar to Melissa Clark's recipe for no-bake lemon custard, which I've made quite often. I've found it easier to peel one long, thin, continuous strip of lemon peel instead of zesting a lemon. Use that lemon strip in the simmering cream/sugar mixture, then just fish the strip out, once simmering is finished, scrape liquid from it, and add the lemon juice. No need to strain anything!
As a retired one-time high school theater director, I never fail to think of the show Noises Off when I hear anything about posset, since the house setting is supposedly in an old, converted “posset mill.” I’m tempted to make this dessert this weekend to remember and honor the wonderful students who helped to produce that show so many years ago. Fun, fun, fun from beginning to end!
I add a couple drops of rose water to my lemon things - this, lemonade, lemon glaze for poundcake, and the instant ice cream recipe I found in Cooking, which uses condensed milk and frozen mangoes. I use lemons and rose. Mmm
See comments. Put in custard cup with fresh Ranger purée
My knees are weak and it hasn’t even finished setting, flavor and texture are dreamy. Didn’t strain out the zest per other comments. It filled all 12 shells (from 6 lemons) I used a 7th lemon for the zest