Four lemon possets in small glasses with shortbread on the side

Lemon posset

Name: Lemon posset
Yield: 4
Ingredients: 600ml double cream; 175g golden caster sugar; 3 lemons juiced and zested (approx 75ml juice)

Linzi Pucino

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Serves 4

Easy

Prep: 5 mins

Cook: 5 mins

plus chilling

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The perfect way to get ahead for dinner parties or entertaining. Get the shots of limoncello ready to really take this pudding to the next level

Gluten free

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Try our lemon posset, then check out our lemon fool, clementine posset, iced clementine possets, mini cheesecakes and more easy desserts.

How to make the perfect lemon posset: cook's tips

Scatter with chopped nuts like toasted hazelnuts or pistachios for added crunch.
Simmer thin lemon slices in a simple sugar syrup until soft, drain, cool and add to the top for a stylish twist.

How to serve lemon posset: Serve these with a shot of limoncello and homemade shortbread for an even more indulgent pud.

Can it be made in advance? Can be made up to two days ahead and chilled.

Lemon posset recipe

Ingredients

Nutrition

600ml double cream
175g golden caster sugar
3 lemons

juiced and zested (approx 75ml juice)

Nutrition: per serving

kcal922
fat80.6g
saturates50.1g
carbs46.5g
sugars46.5g
fibre0.7g
protein2.5g
salt0.09g

Method

step 1

Pour the cream into a medium saucepan, stir in the sugar and two-thirds of the lemon zest. Bring to the boil, turn down to a gentle simmer and whisk frequently for 3-4 mins until the sugar has melted.
step 2

Remove from the heat, leave to cool slightly then whisk in all the lemon juice. Pour into a jug, then divide between four individual serving dishes.
step 3

Leave to cool to room temperature, then chill in the fridge for at least 6 hrs, or overnight. When ready to serve, scatter over the remaining lemon zest.

Discover more quick dessert ideas

Clementine posset

Authors

Linzi Pucino profile image eating a bun wearing a grey bobble hat

Linzi Pucino

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