Lemon Posset

November 20, 2012

Sometimes, there really is not enough hours in the day. I often find it hard to make time to make dessert. Right now, I have only two more sleeps until I go to Seattle. I still seem to have quiet a lot of things to do, and am short on both time and cooking equipment! I’m really looking forward to having all my kitcheny bits back. This lemon posset was a dream to make, requiring only four ingredients and no special tools. It’s deliciously creamy and tangy and is scrummy with a shortbread biscuit. If you are planning a dinner party, and haven’t the patience to make a cake, then lemon posset is a great option. It does take three hours to set, but it only takes a few minutes to prepare. It’s a tasty treat after a big meal and looks  impressive too. It’s definitley one that you could make in advance, and it’s sure to be a hit.


  • 600 ml double cream
  • 150 g granulated sugar
  • juice of 1-2 lemons (about 75ml of juice)
  • zest of one lemon, finely chopped


Put the cream, sugar and lemon zest in a large heavy bottomed saucepan. Place the saucepan over a medium heat, stirring the cream until the sugar has dissolved. Allow to simmer for three minutes and then take off the heat. Leave to cool for a few minutes before whisking in the lemon juice. Leave to cool for a further 5 minutes and then pour the mixture into ramekins/coffee cups/small serving bowls. Once cooled, place in the fridge. Allow to cool for three hours before serving. Best served with some shortbread biscuits or tuiles.

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