Creamy Vegan Lemon Posset | Easy Vegan Lemon Posset Recipe

29 Oct Creamy Vegan Lemon Posset | Easy Vegan Lemon Posset Recipe

Last Updated on October 29, 2025 by blessmyfoodbypayal

Creamy Vegan Lemon Posset | Easy Vegan Lemon Posset Recipe with step wise pictorial and video method.

Lemon posset is a classic British/English dessert made with cream and minimal ingredients creating a mousse like dessert without using eggs, gelatin or agar agar.

This dessert truly stands out wherever you plate and it has all that vibrancy to sparkle your special occasions and festivals like Christmas, the most.

We came across this recipe couple of months ago when the same was posted by Mrs. Jigna Mehta Modi on Facebook. She’s such a talented home chef whose every recipe is iconic and beautifully captured. 

This was her post’s impact that this recipe stuck in our mind and we wanted to recreate it. 

We have mentioned in the Notes below that this dessert can be made with small lemons as well but as we wanted to present it in the same way, that’s why we kept waiting for the right kind of lemons to arrive in the market. And finally the lemons and the post is here.

The list of ingredients may put you in surprise thinking how the least and convenient ingredients can be turned into amazing dessert, especially the tangy one. 

Yes, it was hard to believe that citrus lemon can be converted into something sweet until we made lemon cake, lemon crinkle cookies and now the present recipe.

And the another amazing part of the recipe is that it’s vegan. So it gives a chance enjoy this dessert to those also who are having vegan lifestyle. But in case you aren’t vegan, you can use dairy based cream as well.

This dessert is something which stands out at every level, be it it’s texture, taste, difficulty level and presentation, especially when you are presenting in lemon peels.

So let’s go for this elegant recipe which has the tendency to leave your guests surprised. And how can we miss to thank Mrs. Modi for introducing this amazing recipe to us.

STEP WISE PICTORIAL RECIPE OF CREAMY VEGAN LEMON POSSET

Cut the lemons width wise.

Scoop out the flesh carefully without tearing the peels.

Place the lemon flesh in a sieve to extract juice from it. Reserve it. Some of the juice is going to be used in the recipe.

Add heavy cream, sugar and lemon zest in a saucepan.

Put the pan on low heat and stir quite often.

When you see the liquid bubbling, let it simmer for 3 minutes on very low heat. 

Take the saucepan off the heat and let it cool down a bit for 2-3 minutes.

Start adding lemon juice but a tablespoon at a time. Add one, stir, then second, stir, then third and one last stir.

Add vanilla essence and mix.

Pour this warm liquid in lemon shells. You can set it in ramekin bowls or some beautiful small cups directly.

Let the cream come to room temperature. Place in refrigerator (not freezer) and let it set for 3 to 4 hours or overnight.

Decorate the way you like and enjoy.

NOTES

1. If you are not getting the big sized lemons or not going to serve the posset in peels itself, you can go for small lemons as well.
2. The small lemons are slightly more citrus than big one, so prefer to use less juice. However tasting should be done before setting.
3. Posset has lemon zest too but if you want the deep flavours only and not their tiny chunks, you can sieve the cream before setting.
4. The clean lemons leftover can be used in making lemon peel pickle, so don’t discard it.

CREAMY VEGAN LEMON POSSET – RECIPE CARD

Creamy Vegan Lemon Posset | Easy Vegan Lemon Posset Recipe

blessmyfoodbypayal

Creamy Vegan Lemon Posset is a smooth, refreshing, dairy-free dessert with a perfect balance of tanginess and sweetness.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Course Dessert

Cuisine British/English

Servings 10

Ingredients

  

1 cup = 250 ml

• 4 big sized lemons
• 1 cup heavy cream (we have used plant based)
• 1/4 cup sugar
• 1 tsp vanilla essence
• 3/4 tsp lemon zest
• 3 tbsp lemon juice

Instructions

 

• Cut the lemons width wise.
• Scoop out the flesh carefully without tearing the peels.
• Place the lemon flesh in a sieve to extract juice from it. Reserve it. Some of the juice is going to be used in the recipe.
• Add heavy cream, sugar and lemon zest in a saucepan.
• Put the pan on low heat and stir quite often.
• When you see the liquid bubbling, let it simmer for 3 minutes on very low heat.
• Take the saucepan off the heat and let it cool down a bit for 2-3 minutes.
• Start adding lemon juice but a tablespoon at a time. Add one, stir, then second, stir, then third and one last stir.
• Add vanilla essence and mix.
• Pour this warm liquid in lemon shells. You can set it in ramekin bowls or some beautiful small cups directly.
• Let the cream come to room temperature.
• Place in refrigerator (not freezer) and let it set for 3 to 4 hours or overnight.
• Decorate the way you like and enjoy.

Notes

1. If you are not getting the big sized lemons or not going to serve the posset in peels itself, you can go for small lemons as well.
2. The small lemons are slightly more citrus than big one, so prefer to use less juice. However tasting should be done before setting.
3. Posset has lemon zest too but if you want the deep flavours only and not their tiny chunks, you can sieve the cream before setting.
4. The clean lemons leftover can be used in making lemon peel pickle, so don't discard it.

Keyword lemon posset, vegan lemon posset recipe