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Classic Lemon Posset
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Built by the community using Lemon posset
An elegantly simple British dessert that requires just three ingredients and sets like magic. Silky, rich cream is sharpened with fresh lemon juice until it thickens into a luxuriously smooth, wobbly pudding. No gelatine, no faff — just pure lemony indulgence.
Cooking Ability Level
Prep
10 mins
Cook
10 mins
Serves
4
Difficulty
Easy
Budget
Reasonable
Calories
520
Ingredients
- 600ml double cream
- 150g caster sugar
- Juice of 2 large lemons (about 75ml), plus zest of 1 for serving
1. Pour the double cream and caster sugar into a medium saucepan. Set over a medium heat and stir gently until the sugar has fully dissolved.
2. Bring the mixture to a rolling boil, then let it bubble for exactly 3 minutes, stirring occasionally to prevent it catching on the bottom. Keep a close eye on it — cream can boil over quickly.
3. Remove the pan from the heat and stir in the freshly squeezed lemon juice. Give it a good stir and let it cool for 5 minutes.
4. Pour the mixture through a fine sieve into a jug to remove any stray bits, then carefully pour into 4 serving glasses or ramekins.
5. Leave to cool to room temperature, then cover with cling film and refrigerate for at least 4 hours, or overnight, until set and wobbly.
6. To serve, grate a little lemon zest over the top of each posset. Serve chilled with shortbread biscuits on the side if you have them.
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Nutrition per Serving
520
Calories
3g
Protein
32g
Carbs
44g
Fat