Lemon pudding possets are a silky, creamy dessert that feels elegant but takes almost no effort to make. They come together with just a few ingredients and chill into a rich, tangy treat that melts in your mouth. Bonus points: they look stunning served inside lemon halves for a bright, citrusy presentation.

Whether you’re entertaining guests or just want a light, refreshing dessert to enjoy after dinner, these possets are a no-bake favorite you’ll find yourself making again and again.

Before you get started

Use fresh lemons for the best flavor and for serving, since they’ll act as little pudding cups. Make sure to zest and juice your lemon before heating the cream mixture so everything is ready to go. Keep the heat on medium and don’t let it boil or the cream might separate. Chill time is at least 2 hours, so prep ahead if you’re serving these for a crowd.

What You Need To Make Lemon Pudding Possets

You’ll find the exact ingredient amounts in the recipe card, but here’s what you’ll need:

Lemons for zesting, juicing, and serving
Heavy cream
Granulated sugar
Vanilla extract

How To Make Lemon Pudding Possets

1

Start by slicing the lemons and scooping out the insides to create lemon cups. Juice and zest one lemon and set that aside.

2

In a saucepan over medium heat, combine heavy cream, sugar, and lemon zest. Stir gently until the sugar dissolves and the mixture is hot, but don’t let it boil.

3

Turn off the heat and whisk in the lemon juice and vanilla. Keep stirring until the mixture thickens slightly. Let it cool for about 10 minutes, then pour it into the lemon halves.

4

Transfer the filled lemons to the fridge and chill for at least 2 hours until set. Serve cold with a spoon.