Lemon Posset

Lemon Posset

Serves 4-6 people. Cooking time 20 min + refrigeration 3-4 hours.


  • 600 ml double cream
  • 130 g caster sugar
  • 2 large unwaxed lemons —zest and juice


  1. Place the double cream and the sugar into a large pan over a low heat and slowly bring to a boil, stirring with a wooden spoon so that the sugar and cream are mixed well.
  2. Boil for three to five min, until the mixture has thickened and coats the back of the spoon.
  3. Remove from the heat and allow to cool slightly
  4. Whisk in the lemon juice and zest.
  5. Pour the lemon cream mixture into your serving glasses or ramekins and refrigerate for at least three hours.
  6. To serve you could always grate some more lemon zest over the top.