My lemon posset recipe creates a perfect lemon custard with just 3 ingredients and only 5 minutes on the stove. The custard sets up perfectly without gelatin or eggs, making the recipe super simple. I love serving this fresh dessert in hollowed-out lemon halves*, topped with whipped cream, fresh berries or lemon slices for a sophisticated presentation! You can also serve in ramekins. This recipe fills 10-12 lemon halves or 6 ramekins – makes about 2 1/2 cups
Easy Lemon Posset Recipe
When I first tasted lemon posset, I fell in love. Even though it’s so simple, this recipe becomes a sophisticated dessert that makes you feel like royalty, which is a perfect description! Like my Eton Mess and Banoffee Pie, it’s a classic British dessert that was rumored to be one of Queen Elizabeth II’s favorite desserts, and even served at her wedding. I love bringing this dessert to parties and events because the presentation is adorable, served in lemon peels.
If it’s good enough for the Queen, it’s good enough for me! I just love the cheery color of the custard served in lemon cups. The smooth custard is similar to Panna Cotta, but the lemon juice sets up the cream without the use of gelatin or eggs. It’s a no-bake dessert with just 5 minutes on the stove.
Servings: 6
Ingredients
- 2 cups nonfat Greek yogurt
- 3 tbsp fresh lemon juice
- 2–3 tbsp zero-calorie sweetener (such as erythritol or stevia blend)
Instructions
- Whisk the Greek yogurt until smooth.
- Stir in the lemon juice and sweetener.
- Divide into 6 small serving dishes.
- Chill for at least 1 hour before serving.
WW Points
➡️ 0 WW Points per serving (on most WW plans, using nonfat Greek yogurt and a zero-calorie sweetener).