Lemon Posset

5 from 1 vote

This 3-ingredient Lemon Posset is indulgent and elegant, and happens to be quick and convenient to make too. It’s zesty, creamy and delicious - a perfect dessert when cooking for guests.

Course: Dessert

Cuisine: Family Food

Servings: small ramekins

Author: Sarah Rossi

Ingredients

900 ml Double cream
250 g Caster sugar
3 Lemons Zest and juice

Instructions

Zest 1 of the lemons onto a small plate and set aside (this will be for decoration).
Zest the 2 remaining lemons and put into a large saucepan (save all of the lemon fruits for their juice).
Add the cream and sugar to the saucepan with the zest and warm over a medium heat, stirring gently.
Bring the cream to a boil, allow the cream to bubble for 1 minute and then remove the pan from the heat.
Now juice the saved lemons and mix into the cream mixture, stirring well to combine.
Pour into your individual glasses or ramekins. Carefully cover and pop into the fridge for minimum 2 hours or better, overnight.
Before serving, sprinkle over the reserved lemon zest.

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Notes

Double cream: This is also known as ‘heavy cream’ outside of the UK.

Caster sugar: If you’re outside of the UK it may be called superfine, bar or baker’s sugar.

Storing: They will need to set in the fridge for at least 2 hours, and will keep in the fridge, covered, for up to 3 days. You can freeze Lemon Possets - wrap them individually in dessert glasses or ramekins and freeze for up to 3 months. Thaw in the fridge until defrosted.

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