Lemon Posset Recipe

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serves: 12
Skill: easy
Prep: 5 min
Cooking: 10 min

Nutrition per portion

Calories 420 kCal 21%
Fat 28g 40%
  -  Saturates 24g 120%


  • 850ml (1½pt) double cream
  • 225g (8oz) caster sugar
  • 4 lemons


  • You will need a saucepan with a capacity of 3 litres (5¼pt) as the mixture needs to boil vigorously. Place the double cream and sugar in the pan. Strip the peel from the lemons with a potato peeler and add to the cream. Bring the mixture to a rolling boil and allow it to boil vigorously for 5 minutes, whisking occasionally. Squeeze the juice from the lemons and add to the cream. Remove from the heat and strain through a sieve.

  • Pour the mixture into small ramekins immediately. If you are using glass dishes, allow the mixture to cool slightly and stir occasionally to prevent a skin from forming. Chill in the fridge for a minimum of 4 hours. Decorate with raspberries or strawberries

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(380 ratings)
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