Easy Lemon Pots Recipe with Lavender

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Creamy lavender lemon pots are the ultimate springtime dessert. This recipe is easy; its creamy texture and tangy lemon flavor make them a hit! And it’s all made in one pot with only five ingredients; you can’t go wrong with this make-ahead dessert.

Creamy lemon pot recipe with lavender and Graham cracker topping.

Spring is the season for fresh and citrusy flavors. And what better way to celebrate the arrival of spring than with a delicious and easy-to-make dessert? My creamy lavender lemon pots are my go-to dessert for spring and summer dinner parties.

The heavenly combination of tangy lemons, fragrant lavender, and rich cream makes them irresistible. The smooth, creamy texture is similar to lemon pudding and panna cotta.

For another lemon dessert, try my favorite lemon bars!

Why I Love Making Lemon Pots

  1. Easy to Make: With only five ingredients and one pot, this dessert is perfect for those who want a delicious treat without all the fuss.
  2. Bursting with Flavor: The combination of tangy lemon and floral lavender creates a unique and refreshing flavor that will leave your taste buds wanting more.
  3. Perfect for Make-Ahead: These creamy pots can be made and stored in the refrigerator, making them a convenient dessert for any springtime gathering or dinner party.
  4. Versatile: No problem if you’re not a Graham Crackers fan! These pots can be topped with crumbled cookies or fresh fruit for added texture and flavor.
Lemon pot recipe served in glasses and topped with edible flowers.

Ingredient Notes

  • Lavender: This recipe calls for lavender; however, you can leave this ingredient out. I used fresh lavender from my garden, but you can also use 1 tbsp dried culinary lavender.
  • Heavy Cream: For best results, use a high-fat heavy cream.
  • Lemons: This recipe uses fresh lemon juice and zest. You can use Meyer lemons or Eureka lemons. Zest the lemon rind first, then cut it in half and juice it. This recipe would also work with lime juice or even key lime juice!
  • Sugar: The amount of sugar can be adjusted according to personal preference. You can use granulated or caster sugar. 
The lemon pot recipe is made with with five ingredients: lemon juice, zest, heavy cream, and sugar.

Recipe Tips

  • Strain the mixture before refrigerating to ensure a smooth and creamy consistency.
  • Let them chill in the fridge for 6 hours or overnight and serve the next day.
  • Experiment with different toppings and garnishes to add your personal touch to this dessert.
  • Double or triple the recipe for larger gatherings, as these pots will surely be a crowd-pleaser!
  • Use small ramekins or glasses to serve this in.

How to Store

Cover each pot with plastic wrap and store them in the refrigerator for 3 days. However, they are best enjoyed within 48 hours of making them.

These pots can also be frozen for up to a month. Let the mixture cool, pour into each pot, cover, and then place them in the freezer. When ready to eat, let them thaw in the fridge overnight.

Serving Suggestions

make-ahead lemon dessert served in a glass with lavender on top.

These easy make-ahead creamy lavender lemon pots will become a staple in your dessert repertoire. The perfect party dessert!

Let me know if you make this recipe by leaving a comment and review below.

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Lemon pot recipe served in glasses and topped with edible flowers.

Lavender Lemon Pots Recipe

An easy make-ahead lemon dessert made with five ingredients. Perfect for summer and spring!
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Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 581kcal
Author: Eden


  • 2 cups heavy cream
  • 3/4 cup granulated sugar
  • 1 1/2 tbsp lemon zest
  • 3 springs lavender, Or 1 tbsp dried culinary lavender or you can leave it out.
  • 1/3 cup fresh lemon juice
  • 1/4 cup graham crackers, crushed, optional


  • Combine the heavy cream, sugar, lemon juice, zest, and lavender in a saucepan over medium heat.
  • Bring to a soft boil and whisk constantly until the mixture is bubbling but watch closely, as it will boil over quickly. Soft boil for about 5 minutes.
  • After 5 minutes, SIMMER for another 5 minutes while you stir. This will help the heavy cream thicken when it cools.
  • Strain the mixture through a fine-mesh sieve into a heat-proof bowl with a spout to remove any large pieces of lavender.
  • Divide the custard mixture evenly among four small pots or glasses. This is a decadent dessert; fill the glasses 1/2 way complete or even a little less, depending on the size of the cup.
  • Cover and refrigerate for at least 6 hours or overnight to allow the mixture to set.
  • Garnish with extra lemon zest and a sprig of fresh lavender before serving. Serve cold, and enjoy!



Calories: 581kcal | Carbohydrates: 47g | Protein: 4g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 134mg | Sodium: 70mg | Potassium: 149mg | Fiber: 0.5g | Sugar: 43g | Vitamin A: 1752IU | Vitamin C: 11mg | Calcium: 88mg | Iron: 0.4mg
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Lemon pot recipe.

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