Lemon posset

Lemon posset

A zingy alternative to pudding

Serves 6


600ml double cream

150g caster sugar

2 large lemons


  1. Place the double cream and the sugar into a large pan over a low heat and bring to the boil slowly. Boil for three minutes, then remove from the heat and allow to cool.
  2. Add the juice and (very finely grated) zest of the lemons and whisk well.
  3. Pour into individual ramekins and place in the fridge to set.

Feeling flush?

Shortbread works amazingly well with posset. Try this simple shortbread recipe from BBC Food.


1 thought on “Lemon posset”

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