No Bake Lemon Custard Possets

No Bake Lemon Custard Possets

Happy Independence Day! I hope you had a wonderful celebration! I really had full intention of making a Red White & Blue 4th of July dessert (I usually make these Mixed Berry Shortcakes every year) but in typical ADD fashion, I appropriated the strawberries for something else! These No Bake Lemon Custard Possets. I’m so glad I did because these truly are one of the best things I’ve ever tasted!


They were well worth the “sacrifice” of those gorgeous strawberries. Think about this ridiculously quick and easy recipe anytime you have berries, of any sort, throughout the summer. I can’t think of a berry that wouldn’t be wonderful with this lemony pudding-like concoction. For that matter, this would be good with just about any type of summer fruit.

About No Bake Lemon Custard Possets:

This is really an English dessert, a posset, and the terms custard and pudding come close to describing it but as fabulous as they are, neither can be compared to this dessert. Think of something cold and silky, smooth. Something light and ethereal, the fresh taste as fleeting as a first kiss. And then, transpose a creamy, lemony taste over the top and finish off that taste sensation with the floral loveliness of lightly sugared strawberries.

When you look up the word “posset” you really don’t get an indication of the true deliciousness – posset is described as curdled cream and a “cold set” dessert. When I think of posset, I think of stone cottages with thatched roofs, a tangle of a garden. White curtains gently blow in the window, and on a tray, on the old scrubbed table, are the little stoneware bowls of posset. And maybe old Bessie, tied out back, gives a gentle moo now and then! And then the fairies (hey, it’s my daydream) are dancing in the glen beyond, in the sun-dappled depths.

After I made the possets, I read several reviews on posset recipes (including the one on the New York Times site that I’ve used) and suggestions that it be served in a fancy glass, maybe a martini glass. So whether you make No Bake Lemon Curd Possets as a casual dessert or the spectacular ending for a dinner party, you can’t go wrong.

No Bake Lemon Custard Possets

No Bake Lemon Custard Possets

In Other News:

After posting about my ongoing garden work, despite the rain we’ve had and the hot hot humid weather, I did manage to plant my herb garden and even put in a couple of tomato plants. I think I shamed myself with the photos of my work in progress I put on my Knorr’s Spinach Dip post!

I know I’ve complained about my perennial garden that was decimated by the hoards of squirrels, rabbits, and chipmunks. My neighbor, Karen, has given me several plants, and towards the back of the garden, I’ve “helped along” some volunteer phlox, so the garden isn’t completely barren.

Here are some plants doing well (only a few plants survived) a brand new Asian pear given away by the city during Arbor Day. Check out the little baby pears! The pink rose had to be cut to the ground but it seems no permanent harm done. The last lily hold out; one remains of 17. And look, there’s one of the culprits!

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Making No Bake Lemon Custard Possets:

This is an incredibly simple recipe with a short ingredient list and takes only minutes to make.

I recommend using a pan quite a bit bigger than needed anytime you’re simmering cream, just in case of a boilover. Watch it carefully and aim for a good simmer, not an out and out boil. Stir often and watch the time to help determine how thick it should be. I removed mine when a finger drawn across the back of a spoon dipped in the mixture left a very distinct line and it seemed to be about the texture of cooked pudding when it’s warm.

It’s best to refrigerate for a good three hours, even though it might look like the set is good before then.



Saving Money on No Bake Lemon Custard Possets:

It’s gotten to the point where I never buy cream at the grocery store any longer unless it’s on a deep sale, usually around holidays. Aldi always has a great price on a pint package and Costco has great prices on quarts.

In my area, the sales price of strawberries is usually half the regular price, so my use of them revolves around the sales. Again, Aldi has great prices on strawberries. Strawberries will never ripen more once they’re picked. What you see is what you get. Make sure to turn the package upside down and look at the bottom to make sure there are no strawberries crushed or molding.

Lemons have been getting pricier. Aldi carries them in the bag, usually, about five or six and their prices are reasonable. Make sure they’re sound. When choosing lemons, color variations don’t matter; choose the heaviest for their size and they’ll be the juiciest.

No Bake Lemon Custard Possets

No Bake Lemon Custard Possets


No Bake Lemon Custard Possets

Note:: The servings are small. Six-ounce ramekins will give room at the top for the strawberries.

  • Author: adapted from New York Times
  • Prep Time: 20 minutes, 3 hour chill
  • Total Time: 3 hours, 20 minutes
  • Yield: 4 servings 1x
  • Category: desserts




  • 2 cups heavy cream
  •  cup granulated sugar
  • 2 teaspoons finely grated lemon zest (from 1 to 2 lemons)
  • Pinch of fine sea salt
  •  cup fresh lemon juice (from 2 to 3 lemons)


  • 1 cup sliced strawberries
  • 1 to 2 teaspoons granulated sugar
  •  Freshly ground black pepper, for serving (optional)



In a medium saucepan, combine cream, sugar, lemon zest and salt over medium-high heat. Bring to simmer, stirring frequently to dissolve sugar. Simmer vigorously until mixture thickens slightly, about 4 to 5 minutes.

Remove from heat and stir in lemon juice. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.

Stir mixture, then strain through fine-mesh strainer into a measuring cup with a spout; discard zest. Pour mixture evenly into four 6-ounce ramekins, small bowls or glasses.

Refrigerate, uncovered, until set, at least 3 hours.



As the custards chill, prepare the strawberry topping: Toss strawberries and sugar in a small mixing bowl. Let fruit macerate at room temperature for 30 minutes to 1 hour, until the sugar is dissolved.

To serve, top each lemon custard with some strawberry topping and grind black pepper on top.

Keywords: Cream, Desserts, Fruit Desserts, Lemon, new york times, Strawberries

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I’ll be sharing No Bake Lemon Custard Possets at Fiesta Friday #283, cohosted this week by Antonia @ and Jhuls @ The Not So Creative Cook.

No Bake Lemon Custard Possets are like a smoothest, silkiest lemony pudding. Three ingredients, minutes to make, they're fabulous! #NoBakeLemonCustard #LemonPosset #LemonDessert

17 thoughts on “No Bake Lemon Custard Possets

    • FrugalHausfrau

      I’ll stop by! Check out the fiesta friday link towrds the bottom of my post. All bloggers are welcome. You just need a sign in and email address the first time and then you can link your new posts every week! Link it and they will come!!

    • FrugalHausfrau

      Oh, and as far as the possets – drop whatever you are doing, go out in the rain and buy cream, lemons and berries!! Make it right away and you can have it for a late dessert!!! And then you’re going to kill me because you are going to want them all the time, lol!!

  1. Cooking With Carlee

    I don’t believe I’ve ever had a posset but these are calling my name! They look so creamy and delicious!

    • FrugalHausfrau

      When you test them, make them on a day when no one else is around, in case you accidently eat them all, lol!!

  2. I love anything no-bake. With the heat outside plus the heat coming from the oven, I would rather settle into this delicious dessert. They look fantastic, Mollie. Thanks for sharing and happy Fiesta Friday!

    • FrugalHausfrau

      Thanks Jhuls and thanks for hosting fo r us! I know you’re a chooclate fan but I think you’d love these!

    • FrugalHausfrau

      Hi Sherry, any citrus should work just fine. I think orange would be fantastac. I even saw one made with grapefruit.

  3. lyn

    Can I double or triple recipe? I need 12 minimum. Perfect for garden club next week.
    Love your blog.

    • FrugalHausfrau

      Hi Lyn, absolutely you can! This would be perfect for a garden luncheon! It might take a bit longer to cook.

  4. Curdled milk doesn’t SOUND particularly appetizing but the results look mighty tasty. I don’t mind a loose set though I’d probably be a bit anxious to taste test ASAP. Patience is good for us. 🙂 Posset, like compote, is an old fashioned sounding name. A reminder of a slower paced time. Like ’tisane’ … Hercule Poirot’s oft referred to beverage.

    • FrugalHausfrau

      It WAS wonderful! Food names ae funny – the word custard for example, doesn’t sound appealing to me, but I love it! And tisane always seemed so mysterious. Much more than herbal tea! As far as waiting, well, it originally made four, but there are three inmy picture, lol!!

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