Try our lemon posset, then check out our 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


  • 600ml double cream
  • 175g golden caster sugar
  • 3 lemons, juiced and zested (approx 75ml juice)


  • 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.


Alternative lemon desserts


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