Jamie Oliver Lemon Posset

✔ Updated October 19, 2026 · corrected calories + chilling time, US measurements added

Lemon posset is a classic British dessert made from just three ingredients: double cream, sugar and lemon. My version is inspired by Jamie Oliver's simple, no-fuss style, and it's the dessert I make when I have zero time on the day.

Simmer the cream and sugar for one minute, stir in fresh lemon zest and juice, then let the fridge do the rest. The acid in the lemon thickens the hot cream, so it sets into a silky, tangy, spoonable dessert with no eggs, gelatin or baking. Make it the day before and it's ready the moment you need it.

Why You'll Love This Lemon Posset

• Three ingredients, plus optional berries: cream, sugar and lemons.
• Silky and tangy, with a dense, smooth set balanced by fresh lemon.
• Made ahead by design: it needs at least 3 hours in the fridge and keeps for up to 3 days.

What Is Lemon Posset?

A posset is one of the oldest British desserts. Today it means cream that has been boiled with sugar, then set with an acid, usually lemon juice. Inspired by Jamie Oliver's approach, this version keeps it as simple as possible: three ingredients, one saucepan and a few hours in the fridge.

It sets because of chemistry, not gelatin. The acid in the lemon juice makes the proteins in hot, high-fat cream thicken and hold together as it cools. That's why full-fat double or heavy cream and a short simmer matter so much. The result is somewhere between a panna cotta and a very smooth lemon curd: rich, tangy and spoonable.

Step-by-Step Photos

Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.

Tips for Success

• Use full-fat cream. Double cream (UK) or heavy cream with at least 36% fat sets firm. Single cream, light cream or half-and-half won't set properly.
• Dissolve the sugar first. Warm the cream and sugar over low heat until the sugar has melted, then turn the heat up to simmer. Grainy sugar gives a grainy posset.
• Simmer for about one minute only. A short simmer reduces the cream slightly and helps it set. Use a large pan, since cream foams up quickly and can boil over. Ask me how I know: I once spent an evening scrubbing burnt cream off the stovetop.
• Use fresh lemons. Zest only the yellow part of the peel, since the white pith tastes bitter, and squeeze the juice fresh rather than using bottled. I roll each lemon firmly on the counter first so it gives up more juice.
• Strain for a smoother finish. Pour the mixture through a fine sieve if you want a perfectly glossy surface without bits of zest.
• Cool before covering. Let the possets reach room temperature before you cover and chill them, so condensation doesn't drip onto the surface.

Serving Ideas

Serve lemon posset well chilled in small glasses, ramekins or teacups. It's rich, so small portions go a long way. A few fresh raspberries, blueberries or strawberries, a little lemon zest or a sprig of mint add color, and crisp, buttery shortbread on the side gives a nice contrast in texture.

Storage and Make-Ahead

• Make ahead: lemon posset needs at least 3 hours to set, so it's perfect made the day before.
• Fridge: cover each glass with plastic wrap or a lid and refrigerate for up to 3 days.
• Toppings: add berries and zest just before serving so they stay fresh.
• Freezer: not recommended, since the texture turns grainy once thawed.

Variations

• Lime posset: swap the lemons for 4 limes, using the same amount of juice.
• Orange and lemon: replace a third of the lemon juice with fresh orange juice and add a little orange zest.
• Berry-topped: spoon a layer of crushed raspberries into the bottom of each glass before pouring in the posset.
• Lemon tart style: serve with a crumble of shortbread on top for a quick deconstructed lemon tart.

More Recipes to Try

More recipes inspired by Jamie Oliver: potato, leek and bacon soup and coq au vin. For an easy main to go before dessert, try our impossible quiche or a bowl of potato soup.

Frequently Asked Questions

Why didn't my lemon posset set?

The usual causes are cream that isn't rich enough, not enough lemon juice, or not simmering the cream. Use double or heavy cream (36% fat or higher), measure the lemon juice and let the cream bubble for about a minute before adding it. Then give it a full 3 hours or more in the fridge.

What is the difference between lemon posset and lemon mousse?

A posset is cream simmered with sugar and set by lemon juice, so it's dense and silky. A mousse is lightened with whipped cream or egg whites, which gives an airy texture.

Can I make lemon posset ahead?

Yes, and honestly it's better that way. Make it the day before and keep it covered in the fridge for up to 3 days. Add any berries or toppings just before serving.

Can I freeze lemon posset?

Freezing isn't recommended, because the creamy set texture turns grainy and watery once thawed.

What can I use instead of double cream?

In the US, use heavy cream or heavy whipping cream with at least 36% fat. Lower-fat options such as light cream or half-and-half won't set properly.

Can I use less sugar?

You can reduce it to about 150 g (3/4 cup) for a sharper, more lemony posset. Sugar also helps the texture, so don't cut it much further.