Phil Vickery's lemon posset

(35 ratings)

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Lemon posset
Lemon posset
  • Serves: 4

  • Prep time:

    (plus 1 hour chilling time)
  • Total time:

    (plus 1 hour chilling time
  • Skill level: Easy peasy

  • Costs: Cheap as chips

'This is one of our easiest recipes… only 3 ingredients! Try this delightfully zesty lemon creamy dessert and we think you'll agree it's so much better than a shop-bought dessert!' - Phil Vickery


  • 397g can Carnation Condensed Milk
  • 150ml carton double cream
  • Finely grated zest and juice of 4 large unwaxed lemons (about 150ml)

To serve:

  • 1tbsp chopped mint leaves
  • 1tsp granulated sugar
  • squeeze of lemon juice

Serve this with fresh raspberries and a crisp shortbread biscuit.


  1. Whisk the condensed milk and cream together until thick and very light; 4 or 5 minutes.
  2. Add the lemon juice and zest and whip for a few seconds only as the mixture will thicken very quickly.
  3. Spoon the lemon cream into ramekins, or a large trifle bowl and then chill for at least an hour, or overnight.
  4. To serve, muddle the mint leaves with the sugar and lemon juice and sprinkle a little onto the lemon cream.

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  • 4
(35 ratings)

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