Lemon posset

    Lemon posset


    248 people made this

    About this recipe: This classic pud uses only three ingredients and will always impress last-minute guests.

    Serves: 5 

    • 750ml (1¼ pints) double cream
    • 200g (7 oz) caster sugar
    • 3 lemons, juiced
    • 3 tablespoons additional double cream to serve

    Prep:5min  ›  Cook:10min  ›  Extra time:4hr45min  ›  Ready in:5hr 

    1. In a saucepan over medium high heat, stir together 750ml cream and sugar. Bring to the boil and cook for 2 to 3 minutes. Stir in the lemon juice. Pour into serving glasses and refrigerate until set, about 5 hours. Pour a little more cream over the tops just before serving.

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    Reviews (23)


    Something else. add fresh scottish raspberries & a splash of raspberry coulis to the top then add cream - beautiful - 17 Nov 2010


    everyone loved it! will definitely be doing this again. I used Elmlea double cream to reduce the calories and it worked just as well. - 15 Dec 2012


    One of the most simple Recipes i have ever seen with such an amazing outcome, I made these the night before making a meal for friends and saved so much effort and time rather than making a dessert on the same day and everyone loved it, thanks alot! - 21 May 2012

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