Easy lemon posset

(43 ratings)

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Lemon posset
Lemon posset
  • Makes: 6-8

  • Prep time:

  • Cooking time:

  • Total time:

    (plus 4-6 hours chilling time)
  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe This lemon posset recipe from Woman's Weekly reader Nemone Head from Herne Bay is easy and can be made in advance.


  • 600ml carton double cream
  • 150g (5oz) vanilla caster sugar (see tip, right)
  • Juice of 2 lemons, plus zested rind to use as decoration, if liked
  • Biscuits, to serve
  • 6-8 small ramekin dishes

We used the vanilla sugar which is available in the 'Cooks' Ingredients' range at Waitrose stores, or online from Ocado. If you're unable to buy vanilla sugar, you can make your own by leaving a vanilla pod in a jar of caster sugar for a while, or just use ordinary caster sugar in the recipe and add a few drops of pure vanilla extract.


  1. Pour the cream into a saucepan that's large enough to allow the cream to boil up. Add the sugar. Place the pan on the heat and bring to the boil, then boil for 3 mins.
  2. Remove the pan from the heat and whisk in the lemon juice. Pour the cream through a sieve into a jug, and then pour into the ramekin dishes.
  3. Leave the mixture to cool, then refrigerate for at least 4-6 hrs before serving. Garnish with lemon zest, if liked, and serve with biscuits. (Not suitable for freezing).

Calorie and fat values are for the maximum number of servings stated

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 446(kcal)
  • Fat 40.0g
  • Saturates 25.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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