Recipe: Lemon Posset

Lemon puddings are one of our favourites, and this easy recipe for a lemon posset is perfect for a quick dinner party dessert or even a midweek treat. Thanks to our greedy mum for giving us the recipe!

lemon posset

Serves 4


300ml double cream

100g golden caster sugar

Zest and juice of 1 large lemon


Pour the cream into a large saucepan and add the sugar then heat gently, stiring until the sugar has melted.

Bring the mixture to a gentle boil and then allow it to bubble for around 1 minute.

Turn off the heat then stir in the lemon zest and juice.

Divide between 4 espresso cups or small ramekins and allow to cool to room temperature. Cover carefully with cling film and chill for at least 3 hours or up to 24 hours.

This is best served with our simple fork biscuits, perfect for dunking in the tangy, creamy mixture.

For a twist on the recipe, add a few blueberries to your cups or dishes before topping up with the mixture, then add some more to serve.

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