Easy lemon posset

    3 hours 20 min

    This recipe is super easy to make and also super tasty. It has a real zing to it and is one of my most liked desserts. It only has three ingredients and takes minutes to make and then sets in the fridge over a couple of hours

    Berkshire, England, UK
    4 people made this

    Serves: 6 

    • 600ml double cream
    • 170g caster sugar
    • juice of 3 lemons
    • zest of 2 lemons
    • strawberries to decorate (optional)

    Prep:10min  ›  Cook:10min  ›  Extra time:3hr chilling  ›  Ready in:3hr20min 

    1. Pour the double cream into a saucepan and add the sugar. Bring to the boil over a medium heat and leave to simmer for 2 to 3 minutes. Stir regularly.
    2. Meanwhile, grate the zest of the lemons and juice them.
    3. When the cream and sugar have simmered nicely, take the saucepan off the heat and add the zest and lemon juice. Whisk vigorously.
    4. Pour the mixture into a jug, using a sieve to separate out the zest again, and decant the mixture into ramekins or glasses.
    5. Transfer to the fridge and chill for a few hours, till set.
    6. Before serving, decorate with strawberries or however you choose.


    After you juice the lemons put the zest into the juice to marinate briefly to increase the flavour. If you like you can also leave the zest in to give extra texture.

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