Last Updated on March 5, 2026 by Deliciously Organic Editor
When it’s hot outside and you want something refreshing Lemon Cream Pots are the answer!
Lemon Cream pots are a combination of cream, raw honey, lemon zest and lemon juice that tastes a lot like the filling of a Lemon Icebox Pie. It has a custard-like consistency without using any eggs!
I prefer to use raw cream, but you can also use an organic heavy whipping cream. If you’re looking for a farm that sells unprocessed milk or cream in your area, here’s a good site to check out.
You can top it with berries, whipped cream or serve it all by itself. It’s a healthy way to satisfy a sweet craving without deviating too much from whatever sort of healing diet you’re currently on!
PrintLemon Cream Pots
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 20 minutes
- Yield: Serves 4
- Category: Dessert
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 2 cups raw cream or organic heavy cream (this recipe does not work with dairy-free milk alternatives)
- 3 tablespoons raw honey
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/4 cup whipped cream (optional)
Instructions
- Place the cream and honey in a saucepan over medium heat and stir until the honey is dissolved. Bring the mixture to a boil and cook for 3 minutes. Remove from the heat and stir in the lemon rind and juice. Cool for 5 minutes then pour into four small serving bowls. Place in the refrigerator and chill for 4 hours until set.
- Serve with a dollop of whipped cream.
Photo Credit: Becky Winkler
I’m confused as to what makes this “set” if there’s no egg or gelatin in it? It is just lemon flavored cream. Is it the honey? What happens if you do add some egg yolk like most chocolate pots de creme recipes?
The milk proteins cook with the honey, and when it’s chilled it sets. The consistency is much like a pudding.
I am curious as well, I’d like to add fresh egg to this.
Do you have a hand-held juicer tool that you rec for obtaining the juice from lemons (or oranges) ?
So super excited about this!!!! Looks perfectly lovely❤️
I’ve tried adding lemon juice to desserts before and the milk has separated … looking/tasting more like ricotta than silky smooth. Is it the raw cream that makes a difference?
so thick coconut milk also doesn’t work?
No. You have to use regular milk.
Boiling honey kills all the benefits you get from honey, is what I have always heard.
Can you add chia seeds to this?
I don’t test my recipes with substitutions, so I’m not sure what would be a good sub that would produce the exact same texture and flavor.
What is heavy cream. Whipping cream? 35%
Yes, it’s the same as whipping cream
If the honey wasn’t cooked and retained all of the beneficial enzymes, I MIGHT do this exactly as written. However, as a T2D, I would probably not use honey, instead using Allulose or Bocha sweet, and since the honey and milk cooked together cause the setting up, I’d probably use gelatin instead as well.
It does look inviting, and although I do like lemon (I actually like lime better), haven’t been a favorite for lemon desserts…..but I think I’ll give this a try.
These are so simple and DELICIOUS! Making the chocolate pudding ones next.
Can I use half and half, as all the cream in my area contain carrageenan…
I haven’t tested with this substitution, so I don’t know what would lend the exact same flavor and texture.
So delicious! Comes out perfectly
I’m so glad you enjoyed it!