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Lemon Posset 7

Lemon Posset


"This is the easiest lemon dessert I have ever made, it uses only three ingredients and will always impress guests."
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5 h 15 m servings 730 cals
Serving size has been adjusted!
Original recipe yields 5 servings


  • Calories:
  • 730 kcal
  • 36%
  • Fat:
  • 56.3 g
  • 87%
  • Carbs:
  • 61.2g
  • 20%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 208 mg
  • 69%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a saucepan, stir together 3 cups of cream and sugar. Bring to a boil, and cook for 2 to 3 minutes. Stir in the lemon juice. Pour into serving glasses, and refrigerate until set, about 5 hours. Pour a little more cream over the tops just before serving.

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Read all reviews 53
  1. 62 Ratings

Most helpful positive review

This is my new favorite dessert. As others suggested, I cut the sugar to 1 cup & added the zest of one lemon. I served it in small antique sundae glasses & topped with a splash of cream, 3 ras...

Most helpful critical review

I think I would have rated this higher if, after 7 hours in the fridge, the center wasn't still mostly liquid. Perhaps it has something to do with the way I juice my lemons (with a potato ricer...

Most helpful
Most positive
Least positive

This is my new favorite dessert. As others suggested, I cut the sugar to 1 cup & added the zest of one lemon. I served it in small antique sundae glasses & topped with a splash of cream, 3 ras...

This was smooth, rich, tangy, overall AMAZING! And it was so easy to make! I used some fresh Meyer lemons and Trader Joe's heavy cream- when a recipe has only three ingredients quality of ingr...

I tried this recipe after my Mother ( who cannot cook to save her life, sorry Mom) tried it and failed. I don't even like lemony thing, But,this is brilliant and you deserve praise.

Delicious as written! I have a SAFTY HINT for this recipe. Since the lemon, cream, sugar mixture is extremely hot as you pour it into your dessert dishes, I have thought of a safe way to put t...

Wow! Lemon Posset, where have you been all my life? What a sweet pleasure this dessert is. It does soften rather quickly upon removing from the refrigerator, but I remedied that by freezing i...

Super easy and delicious. I added lemon zest and I would reduce the sugar next time. Too sweet. But otherwise - awesome!

This was lovely. I boiled mine for three minutes until it began to thicken on the sides of the pan but given that there is no flour it sets into a thick creme rather than a custard, even after l...

I'm not a total lemon dessert lover, but when I saw the recipe, I thought I'd try it. (I have to admit, the picture definitely caught my attention.) I halved the recipe. I'm not sure if that aff...

Sensational flavor and shockingly easy. The smooth creaminess blends with the lemon tart flavor for a truly refreshing dessert. I only made 1/3 of the recipe since it was too hard to justify e...