Lemon Créme Pots

Lemon Crème Pots 1

If summer is the time for simple cooking, then this smooth and elegant dessert that takes mere minutes on the stove, is the epitome of warm weather desserts!


Lemon Créme Pots


This recipe was sent to me by chef bff Sheri, who I had the absolute joy of getting to know while we worked together years ago in Whistler, B.C. There were never two more kindred spirits, which is evidenced in the gifting of a recipe from one friend to another featuring an ingredient we both adore!


Making Lemon Créme Pots

How adorable is this recipe card…! Not the kind of person to gift something so personal via email, this really tells how wonderful and giving my dear friend is!

Deceptively simple, this recipe is really gonna blow your mind. An excellent example of where the ingredients are much more than the sum of their parts, you’re not going to believe how easy it is, to make this most sophisticated of desserts! But then again, what am I always saying, about simple usually being best…

Making Lemon Créme Pots

Impatient to make the recipe, I scaled it down to accommodate the small container of whipping cream I had. It still made 6 cute little servings, and considering the richness, more than enough for a portion size. 

It really is as simple as heating the cream, and stirring in the other ingredients. Shocking really, to get such a silky, refined dessert for so little effort.

Making Lemon Créme Pots

Once mixed, using a measuring jug with a spout is the easiest way to pour the crème into whatever cute little containers you have; whether little ceramic pots, or like you see above, some pretty crystal glasses.

Lemon Créme Pots

Aren’t they gorgeous! At about 2 ounces per serving, a little of the über rich dessert really does go a long way! Be sure to finely zest the lemon, otherwise it might be too big, intrusive really, to be in such a sophisticated dessert.

Lemon Créme Pots with Balsamic Strawberries

Knowing I would top them fresh fruit, I opted for balsamic strawberries. A no-brainer really, since lovely, fresh & local berries are now in season! The balsamic sugar syrup was as good as the berries themselves!

As other fruits come in season, try with local raspberries or blueberries. Most any fruit really… I mean what doesn’t pair well with lemon!


Lemon Crème Pots

A fabulously lemon dessert that’s quick to make, serve it in tiny glasses or cups and top it off with some fresh summer raspberries or blueberries for a luscious ending to any meal.
Course Dessert
Cuisine French, GlutenFree
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings


  • 237 ml whipping cream (1 small container)
  • 40 grams sugar
  • 1/2 tablespoon finely grated lemon zest
  • 35 ml freshly squeezed lemon juice


  1. In a medium sized pot, bring the cream just to a boil. Remove from heat.

  2. Add sugar and stir to dissolve.
  3. Stir in lemon zest & juice - that’s it.
  4. Easily pour the crème into tiny glasses or cups, by first pouring it into a liquid measuring cup with a spout.

  5. Chill until set. Serve topped with fresh berries.

One thought on “Lemon Crème Pots

  • Petal

    Glad you’ve had a chance to try it out! I love presenting mine in 125 ml mason jars, I love the pretty glasses you chose, elegant! I think I may experiment with freezing them to try eating frozen? or see how they thaw after…..a limoncello gellee to top it off….so many variations.

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