Lemon possets are a timeless classic and can be enjoyed at any time of year. This simple, elegant recipe requires just three ingredients.
We think lemon possets are delicious on their own but you can serve them with biscuits on the side for some added crunch. A scattering of flaked almonds would also be a nice addition. Consider creating a toppings station and let you guests finish their dessert to their liking.
Ingredients
- 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
WEIGHT CONVERTER
Method
- 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 three mins.
- 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.
- 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 and some lemon thyme for fragrance.
Top tip for making lemon posset
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. Continue reading below for more tips that will help you when making this recipe.
What is lemon posset made of?
It’s a simple dessert made from lemons, cream and sugar. It’s important you use full fat double cream otherwise the mixture will be watery and may not set.
Help! My posset won't set
If you're finding even after hours in the fridge, your possets are still not set, then try removing the mixture from their ramekins, putting it in a jug and pouring in some cold double cream – stirring as you go. You should see the mixture instantly thicken, so go easy on how much you pour in.
Hopefully, you won't need to try this as your possets will already be set, but if it comes to it, just judge it with your eye as it's not an exact science as to how much extra cream you'll need to add. Once done, put back into ramekins for another couple of hours (or as long as possible before guests arrive).
What can you serve with lemon posset?
Lemon posset is a very rich dessert so make sure you don’t serve massive portions. Using little espresso cups to serve the posset is a cute idea and keeps the portions under control. It is delicious on its own but lots of people like to serve it with a biscuit or shortbread on the side for some crunch. We also like to serve the posset with fresh raspberries or blueberries. Toasted flaked almonds are another great crunchy option but coconut flakes or chocolate chips are another nice option.
Can you make lemon posset with other fruits?
Yes you can swap the citrus for another if you like. Orange, lime and grapefruit are all excellent options. If you're going for an orange posset, a chocolate snap or a chocolate biscuit would go perfectly.
How long does lemon posset last?
This lemon posset should keep for three days in the fridge.
You can serve the lemon posset in small ramekins or one large serving bowl. We think individual portions look very chic and it’s much easier when serving. Food writer Jessica Ransom is a big fan of using espresso cups and loves this colourful set from Le Creuset.
Another classic British sweet treat is a lemon drizzle cake and our recipe is the easiest out there. You might also like a lemon pudding which is especially good when the weather is colder or our lemon creams use just three ingredients.
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