This easy lemon pudding comes together like magic! With no eggs, cornstarch or gelatin, it naturally self thickens and uses just 3 simple ingredients: cream, sugar, and lemons. It's so deliciously creamy and velvety smooth!
what are lemon possets?
Lemon possets are basically like the easiest lemon pudding you could make (featuring just 3 ingredients). The only ingredients you need are lemons, heavy cream, and sugar. Some recipes also add some extra flavor additions to really take it to the next level, but for this recipe, I'm keeping things a bit more traditional.
I decided to name this recipe "lemon pudding" just because I feel like "lemon posset" is a bit more of a niche term. And not a lot of people are familiar with this absolutely perfect treat!
how to make easy lemon pudding
1. Slice lemons in half lengthwise and scoop out the middle. You can skip this step if you prefer to serve the pudding in cups.
2. Combine cream, sugar, and lemon zest in a pot.
3. Cook the cream mixture. Bring to a boil then reduce the heat and simmer for about 5 minutes. It should reduce by around ⅓ and turn a darker yellow color (kind of like sweetened condensed milk!)
4. Whisk in lemon juice.
5. Strain and cool slightly. I personally like a smooth and velvety pudding, so I always strain out the lemon zest. If you prefer the little bites of zest, you can skip this step. But either way, you should transfer the pudding to a large cup (a. because it makes it easier to pour into your serving cups, and b. it helps it cool faster and prevent overcooking).
6. Divide and cool. Evenly divide the pudding into your serving cups (or lemons). Chill for at least 1 hour or until firmed up.
how to thicken lemon pudding
This lemon pudding is kind of magic: it doesn't feature any traditional thickening agents like cornstarch, gelatin, or eggs. Instead, it primarily gets its thickness from heavy cream mixed with lemon juice. The lemon juice curdles the cream and that reaction is what thickens the whole pudding.
how to serve lemon pudding
I served my pudding in some hollowed out lemon shells because I just think it's so stinking cute! If you prefer, you can serve them in just regular pudding cups or ramekins. Just keep in mind that the thicker the layer of pudding, the longer it'll need in the fridge to set fully.
a note on serving lemon pudding in lemon shells
You can choose to serve this lemon pudding in pudding cups or ramekins oooorrr you can do what I did and hollow out some sliced lemons to make cute little bowls. Do keep in mind that, if you do use the lemon bowl option, it will make your pudding slightly more sour and bitter. I personally love it, but I wouldn't recommend using the lemon shells for serving if that's not something you like.
easy lemon pudding troubleshooting
My cream is bubbling over.
If you have a stove like mine, it probably has a mind of its own and your burner may just be running hot. If you have the heat set to low and it's still bubbling over, you may need to periodically turn the burner off - or switch to another one. I personally have a burner that runs hot and one that runs cold, so I usually use the cooler one for something like this.
My pudding is curdled / clumpy.
This typically is a sign that the mixture wasn't whisked constantly as it cooked or it wasn't whisked right after adding in the lemon juice.
My pudding is too dark / burning on the bottom.
Again, a sign of not whisking enough while it cooks. Not whisking will cause the bottom to heat / burn.
My pudding didn't thicken.
This can be due to a few possible causes: there wasn't enough fat in your brand of cream, the cream didn't cook for long enough (or your stove runs a bit colder and needs to cook for longer), or the pudding didn't chill for long enough.
watch how to make lemon pudding
check out these other recipes!
• Iced Lemon Loaf
• Gooey Lemon Cookie Bars
• Easy Chocolate Pudding
• Rice Pudding Recipe (No Eggs)
Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.
Print
Easy Lemon Pudding
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
Description
This easy lemon pudding comes together like magic! With no eggs, cornstarch or gelatin, it naturally self thickens and uses just 3 simple ingredients: cream, sugar, and lemons. It's so deliciously creamy and velvety smooth!
Ingredients
- 1 & ½ cups (360mL) full-fat heavy whipping cream
- ½ cup (100g) granulated sugar
- 2 tablespoons fresh lemon zest
- ¼ cup (60mL) fresh lemon juice
Instructions
- If serving the pudding in the lemon peel*: Slice 3 medium lemons in half lengthwise. Use a spoon to scoop out the flesh and arrange on a large plate. If the lemon shells are flopping over and you can't get them to sit flat, place each one into a cup or ramekin to hold them in place and set aside.
- In a medium sized saucepan, combine cream, lemon zest, and sugar.
- Place over medium-high heat and bring to a boil while whisking constantly.
- Reduce heat to medium-low to maintain a gentle boil. Simmer for 5 minutes, again while whisking constantly to prevent burning. The mixture should reduce slightly and darken in color. If the cream starts boiling over, move it off the burner and reduce the heat as needed to keep it at a gentle boil before placing it back on the burner.
- Take the cooked cream mixture off the heat. Add lemon juice and whisk right away to combine. Don't let the juice sit for too long without whisking or it may curdle.
- Strain the mixture into a large measuring cup and set aside for 10 minutes to cool slightly. You can skip the strain if you like little bites of lemon zest.
- Pour the pudding mixture into your prepared lemon shells or into pudding cups / ramekins if you prefer.
- Transfer to the fridge and chill for 1 hour or until fully set before serving.
Notes
* Note that serving the pudding in lemon "cups" will cause the pudding to taste slightly more sour and the portion of the pudding that comes in direct contact with the shell may taste slightly bitter. If that's not something you love, I recommend skipping step 1 and serving the pudding in cups or ramekins.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pudding
- Method: No bake
Enjoy!
Cordelia Loughlin says
Hi these look amazing Im wondering how many lemon halves does this recipe serve I need to make 10 lemon posset! Thanks so much!
Mimi says
This recipe fills about 6 large lemon halves 🙂❤️
Lora Heise says
This is a lemon posset recipe!