This Lemon Posset is a quick and easy to make dessert with a creamy and silky texture and a punch of fresh lemon flavor. It's low carb and sugar-free, making it a healthy refreshing dessert for special occasions or enjoy any night of the week.

Jump to:

• ❤️ Why You'll Love This Low Carb Lemon Posset Recipe
• 🛒 Ingredients for Lemon Posset
• 🔪 How to Make Sugar-Free Lemon Posset
• 💡 Tips
• ☑️ Storage Instructions
• 🔄 Substitutions and Additions
• What to put on top of lemon posset?
• How far ahead can I make lemon posset?
• Why won't my lemon posset set?
• Does lemon posset need vanilla?
• 🍽️ More Easy Dessert Recipes

❤️ Why You'll Love This Low Carb Lemon Posset Recipe

• Silky smooth creamy texture
• Punch of fresh lemony flavor
• Made into a custard-like dessert
• Served in lemons with fresh berries
• Quick and easy to make
• Low carb, gluten-free and sugar-free

This lemon posset is one of the easiest desserts you will ever make. It takes just minutes to prepare, and the rest of the time is just allowing it to set up in the fridge. It's made using only 3 ingredients, and is elegant enough to serve at holidays or special occasion dinners, but easy enough for during the week.

I like to serve it in carved out lemon halves, but you can use fancy serving glasses or ramekins if you'd like. The presentation of beautiful and looks like something you'd order in a nice restaurant. No one would ever know just how quick and easy it was to make.

The texture is very custard-like, silky smooth and creamy. The flavor is pure lemon deliciousness. If you give this recipe a try, you will want to make it over and over!

🛒 Ingredients for Lemon Posset

• Heavy cream
• Monk fruit/allulose
• Lemon

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Saucepan
• Paring knife
• Serving glasses or ramekins

🔪 How to Make Sugar-Free Lemon Posset

Slice your lemons in half length-wise and using a small paring knife, carefully remove the flesh and pulp, adding it to a bowl. Then run them through a lemon squeezer to extract the juice out. 

You will end up with more juice than you need, so you can use the rest to make a glass of lemonade, use in a salad dressing, etc.

Put your lemon halves onto a serving plate. 

If any are not sitting perfectly level, gently slice a tiny amount of the zest from the bottom to allow it to sit level.  Then set them aside.

Add the heavy cream and sweetener to a saucepan over medium-low heat.

Stir until the sweetener has dissolved and simmer for 5 minutes, stirring often.

Remove from the heat and let it sit for 15 minutes.  Then pour in the lemon juice and zest, then stir to combine.

Pour the mixture into the lemon halves and if you have some leftover, you can pour it into small ramekins, only filling them about halfway up.  If you fill them all the way up, they will likely not set in the center.

Allow to chill and set in the fridge for at least 6 hours, overnight is best. Once they have set, they’re ready to serve with fresh berries or a slice of lemon on top.

💡 Tips

• Use fresh lemons and skip the bottled stuff. Not only do you also want the lemon zest, but fresh lemon juice will give the posset better flavor.
• Allow the cream and sweetener to simmer low and slow, you don't need a raging boil.
• Stir often to avoid scorching on the bottom of the pan.
• Add the lemon juice off the heat and stir well. You'll notice as you are adding and stirring the lemon juice in with the cooked cream, it immediately starts to thicken. The natural pectin, just as it is with making homemade jam that's thickened with lemon juice, it's the best natural thickener that works perfectly.
• Scoop out your lemons before heating the cream and sweetener. This allows you to devote your attention to stirring the cream often.
• Let the cream cool before pouring into the lemon halves or ramekins and chilling in the fridge.
• Don't try to rush it, you need the cream to simmer for the full 5 minutes or you risk it not setting up properly.

☑️ Storage Instructions

Store leftovers in the fridge in an airtight container for up to 4-5 days.

🔄 Substitutions and Additions

• If you'd like to add a little extra flavor and even slightly tone down the tartness of the lemon, you can add in 1 teaspoon of vanilla extract. If you do this, be sure to add it off the heat, once the cream and sweetener have cooked.
• For a little coconut flavor, you can add in some pure coconut extract, though I would use just ½ teaspoon.
• You can also make this exact recipe using lime juice and zest instead. You might also add in the coconut extract to give you that classic "lime in the coconut" combination of flavors.
• I love to serve this lemon posset with a mix of fresh berries, but you can serve with just one berry, thinly sliced lemon or even pomegranate seeds on top.

What to put on top of lemon posset?

You can serve a number of things on top of lemon posset, but the most classic toppings are fresh berries.

How far ahead can I make lemon posset?

You can make lemon posset 1-3 days in advance, storing it in the fridge in an airtight container. I would wait to add any toppings until you are ready to serve it.

Why won't my lemon posset set?

The three most common reasons a lemon posset won't set properly is either not using full fat heavy cream, not allowing it to simmer the full 5 minutes or not using enough fresh lemon juice. If you follow this recipe exactly, it will set up for you without issue.

Does lemon posset need vanilla?

That is strictly up to you. I chose not to add it to this recipe, as I feel it takes away from the punch of lemon flavor. However if you wanted to tone that down a bit, adding in vanilla, as I mentioned above, would certainly accomplish that.

🍽️ More Easy Dessert Recipes

• Easy Strawberry Mousse
• Chia Seed Pudding
• Easy Chocolate Mousse
• Mason Jar Ice Cream
• Berry Cheesecake Salad