Lemon Panna Cotta is sunshine served chilled. Smooth texture, light sweetness, and fresh citrus flavour make it perfect for spring and summer gatherings.
If you’ve been following MsM for a while, you already know how much I love panna cotta. It’s probably my favourite sweet treat and the dessert I make most often when we have guests.
There are endless flavour combinations to keep things interesting. It also takes very little time and effort to prepare, yet it always manages to impress. A winner, right?
I’ve shared a few panna cotta recipes before, but somehow never this classic lemon version. Lemon has always been a big part of my cooking, especially in sweets, because it brings brightness and balance to creamy desserts like this.
Italian lemons, especially those from Sorrento and Sicily, have a fragrance which always brings me back home. This panna cotta has the same bright, fresh flavour of Italian spring on a spoon.
For anyone following a Low FODMAP diet, you can easily adapt it by using lactose-free milk and cream. It tastes exactly the same and sets perfectly.
Why I Love Making This Panna Cotta with Lemon
- Comes together in just a few easy steps and always sets perfectly with minimal effort.
- Keeps well in the fridge for several days, so you can enjoy it whenever you like.
- Matches perfectly with fruit sauces, compotes, or crushed biscuits for an effortless finish.
Key Ingredients for Lemon Panna Cotta
Heavy Cream
Gives the panna cotta its rich, silky texture and that smooth, melt-in-the-mouth consistency that makes it so enjoyable.
Fresh Lemon Juice
Adds the bright, refreshing flavour that defines this version. It cuts through the creaminess with just the right amount of tang and brings out its classic Italian freshness.
Milk
Balances the cream’s richness to keep the dessert light and fresh while helping it set evenly.
Sugar
Sweetens the mixture and rounds out the lemon’s tang. Make sure it dissolves completely for a smooth, even texture.
Find the complete list with measurements in the recipe card below.
How to Make Lemon Panna Cotta
Step 1: Soak the gelatine sheets in cold water for 10 minutes.
Step 2: Put the milk, cream, and sugar in a pot and heat over low heat, stirring gently until the sugar melts.
Step 3: Add the lemon juice and mix.
Step 4: Squeeze out the excess water from the gelatine leaves, then add them to the hot cream mixture and stir until dissolved.
Step 5: Pour the mixture into shooter glasses and refrigerate for at least 4 hours, or until set.
Step 6: Top with whipped cream and lemon zest before serving.
Frequently Asked Questions
Yes, you can use agar-agar as a vegetarian alternative. Substitute with 2 g – about 1 tsp of agar-agar powder and simmer it with the milk mixture for 1–2 minutes before adding the lemon juice. The texture will be slightly firmer than the traditional version.
Use heavy cream with at least 35% fat for the right texture. Lighter creams can make the dessert watery and less stable once chilled.
Absolutely. Panna cotta holds its shape well in the fridge for up to 3 days, making it ideal for preparing dessert ahead of time.
Fresh lemon juice is always best. Bottled juice can change the flavour and acidity, which may affect both the taste and texture of the panna cotta.
Extra Help from the Kitchen
Use Fresh, Unwaxed Lemons – The essential oils from fresh peel give a deeper, cleaner flavour than bottled juice. Choose unwaxed lemons so you can grate the zest safely for decoration and aroma.
Strain the Mixture Before Setting – Pour the mixture through a fine sieve after combining all ingredients to remove any undissolved gelatine or foam. It keeps the panna cotta smooth and delicate from top to bottom.
Avoid Boiling the Cream – Keep the heat gentle when melting the sugar. Boiling separates the fat in the cream and makes the texture grainy, while a slow simmer keeps it silky and stable.
Chill the Serving Glasses First – Place the glasses or moulds in the fridge for about 10 minutes before pouring in the mixture. The cool surface helps the cream set evenly and prevents a thin skin from forming.
Dip the Moulds in Warm Water Before Serving – Submerge the base of each mould in warm water for a few seconds to loosen the edges. It helps release the panna cotta neatly while keeping its shape intact.
Variations and Twists
Blueberry Lemon Panna Cotta – Add a spoonful of blueberry compote or sauce on top before serving for a sweet-tart contrast that complements the creamy base.
Honey Lemon Panna Cotta – Replace part of the sugar with honey to give the panna cotta a mellow sweetness and a light golden hue.
Raspberry Lemon Panna Cotta – Serve with a layer of raspberry purée or sauce for balance in flavour and colour.
Lavender Lemon Panna Cotta – Infuse the cream with a few dried lavender buds before heating for a gentle floral note that pairs perfectly with lemon.
Vegan Lemon Panna Cotta – Make a plant-based version using coconut cream and agar-agar for the same smooth texture and light, refreshing flavour.
Storage and Shelf Life
Store the panna cotta in the fridge, covered with plastic wrap or kept in airtight glasses. It stays fresh for up to 3 days and keeps its smooth texture when chilled.
For longer storage, freeze the panna cotta once fully set. Wrap each portion tightly to prevent ice crystals from forming. It can be frozen for up to 1 month. Thaw overnight in the fridge before serving.
Panna cotta is best served cold for the perfect creamy texture.
Lemon Panna Cotta
Lemon Panna Cotta is sunshine served chilled. Smooth texture, light sweetness, and fresh citrus flavour make it perfect for spring and summer gatherings.
Ingredients
- 300 ml – 10 oz. heavy cream
- 100 ml – 3.5 oz. milk
- 120 g – 4.25 oz. sugar
- 3 sheets – 6 g – 0.2 oz. gelatine OR 2 tsp gelatine powder
- 80 ml – ⅓ cup lemon juice – freshly squeezed
- whipped cream – to decorate
- lemon zest – to decorate
Instructions
-
Soak the gelatine sheets in cold water for 10 minutes.
-
Put the milk, cream, and sugar in a pot and heat over low heat, stirring gently until the sugar melts.
-
Add the lemon juice and mix.
-
Squeeze out the excess water from the gelatine leaves, then add them to the hot cream mixture and stir until dissolved.
-
Pour the mixture into shooter glasses and refrigerate for at least 4 hours, or until set.
-
Top with whipped cream and lemon zest before serving.
Savef this I love lemon!