Name: Vanilla Lemon Posset
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Ingredients: 2 cups heavy whipping cream; 2/3 cup granulated sugar; juice of 2 lemons; 1 teaspoon vanilla bean paste ((or vanilla extract)); Powdered sugar for garnish

JUMP TO RECIPE CARD

Sneak Preview: Craving a dessert that feels fancy but takes less than 20 minutes? This Vanilla Lemon Posset has a creamy, custard-like texture with a bright citrus kick. No oven, no eggs — just a simple stovetop simmer and a few hours to chill.

vanilla posset recipe in serving dishes, garnished with raspberries, sprinkled with powdered sugar

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When my family needs a dessert that feels restaurant-worthy but doesn’t heat up the kitchen, this posset is our go-to. I served it last weekend after Sunday dinner—every ramekin was scraped clean, even by the kids. It’s that good. Think crème brûlée without the torch or fuss.

Shared & Loved

“Delicious and quick to prepare. Thank You“–ANA

Ingredients and Substitutions

HEAVY CREAM: Use full-fat cream for the rich, silky texture; no substitutes.

SUGAR: White granulated sugar works best.

LEMONS: Fresh juice only; bottled juice won’t deliver the same flavor or set properly.

VANILLA: Vanilla extract is perfect; vanilla paste, (paid link) or beans add those signature black specks and a deeper aroma.

lemon dessert garnished with raspberries — Vanilla Posset with Lemon served without powdered or Confectioners’ sugar.

How To Create a Vanilla Posset with Lemon in 4 Simple Steps

⬇️ Jump to the recipe below for exact amounts and detailed instructions.

① Boil Cream and Sugar
② Add Lemon and Vanilla
③ Strain and Chill
④ Garnish and Serve

? Kitchen Tip ?To dust powdered sugar evenly, use a small strainer and lightly tap the edge to create a delicate “snow” effect.

straining posset makes this no-bake dessert silky smooth

FAQs

What is a posset?
A chilled, creamy dessert made by curdling sweetened cream with lemon juice—smooth and custard-like.

Why does it set without gelatin or eggs?
The acid in the lemon thickens the cream naturally as it cools.

Can I make it ahead?
Yes. Chill for at least 4 hours—overnight is even better.

Can I use half-and-half?
No. You need full-fat cream for it to thicken properly.

Is vanilla extract OK?
Absolutely. Use paste or whole beans for visual flair, but extract works fine.

Can I freeze posset?
Not recommended. Freezing changes the texture and can make it grainy.

Final Thoughts

Vanilla Lemon Posset is one of those deceptively simple desserts that feels special without requiring much effort. Whether you serve it at a shower, summer dinner, or family get-together, expect rave reviews.

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Looking for more cool desserts? Check out these recipes:

Enjoy your posset adventures!

Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!

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Paula Rhodes, Owner and Author Salad in a Jar

Paula Rhodes, Home Economist & Owner

As a retired home economist, I created Saladinajar.com to prove that you don’t have to be a chef to find joy in creating food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my favorite ways to do that.