Now, Why This Recipe and What Makes It Special?

This lemon posset is just one of those desserts that feels like summer in a cup. It's light, it's smooth, it tastes like you spent hours on it, but really… you didn't. I love that about it. If you’ve got guests coming over and you’re unprepared—like, not a cake in sight—this is the kind of recipe that’ll still make it look like you had it all planned. It’s honestly so satisfying. Just a few bites in and it hits. You get this bright, deep lemon flavor from the rinds, and then there’s this gentle warmth at the end from the grand marnier. Nothing overpowering—just a little nudge.

It’s one of those desserts that comes together with barely any effort but delivers like you worked for it. It also gives you options. You can serve it in small individual cups or quenelle it onto fancy plates for your guests. It sets in the fridge beautifully in about two hours, but if you let it sit overnight, the flavor deepens even more. And by the next day? It’s even better. (By the way this recipe is indeed gluten-free, soy-free and gum free.)

Lessons Learned

Okay, so the first time I made this, I got a little too eager and popped it into the fridge before it was fully cooled. Big mistake. The heat created condensation under the cling film, and by the next day, the texture was just not it. It still tasted good, but it was way too runny—it had this watery separation going on that could’ve easily been avoided.

What I do now is let it cool for about 15–20 minutes after it comes off the heat. Once it’s lukewarm, that’s when I whisk in the lemon juice and the Grand Marnier. Then I let it sit for another 30 minutes before whisking again, straining it, and pouring it into whatever cups I’m using. That double rest time is key. It just helps everything come together smoother, and the set turns out way better.

How to Make It Your Own

This is one of those recipes you can really play with. If you don’t want to use the Grand Marnier, skip it. It still works. But I personally think that little bit of liqueur adds this depth that’s hard to get otherwise. You can also switch up the citrus—lemon is classic, but you could easily do lime, orange, or even a mix.

I used lemon rinds instead of zest, and I honestly think it makes a big difference. The oils come through more, and you get that bold lemon aroma without the bitterness. Just a few strips laid on top before it sets? Beautiful.

Pro Tip:
Let your mixture cool before adding anything acidic. That means no lemon juice or liqueur until it’s come down to at least lukewarm. If you add them too early, you risk curdling or messing with the texture. And after you whisk everything in, give it time to rest before straining and chilling. It makes a huge difference.

Also, don’t cover it with cling film until it’s cooled all the way. Steam equals condensation, and condensation equals a watery posset.

Summary Notes:

1. I used lemon rinds instead of zest—bolder flavor, better aroma.

2. I added 2 tablespoons of Grand Marnier—not too much, just enough to round it out.

3. Let the mixture cool before whisking in the lemon juice and liqueur.

4. Rest it twice: once after heating, and again after whisking everything in.

5. Strain it to get that extra smooth finish.

6. Let it set for at least two hours in the fridge—but overnight is where it really shines.

7. Garnish with a few curls of lemon rind right on top.

Tried it? Let us know how it went in the comments below.