Phil Vickery’s lemon posset recipe

Click to rate
(199 ratings)
Sending your rating
  • Nut-free








10 min

Phil Vickery’s lemon posset recipe is absolutely scrumptious. With zesty lemons and chopped mint leaves for a totally refreshing summer pud – and lashings of whipped cream for delicious sweetness – it’s a light and creamy dessert that’s just fabulous after dinner.

It’s really easy to make as it only contains a few ingredients. As Phil says: ‘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!’

Love Phil’s recipes? We’ve got loads more recipes by Phil Vickery right here!


  • 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


  • Whisk the condensed milk and cream together until thick and very light; 4 or 5 minutes.

  • Add the lemon juice and zest and whip for a few seconds only as the mixture will thicken very quickly.

  • Spoon the lemon cream into ramekins, or a large trifle bowl and then chill for at least an hour, or overnight.

  • To serve, muddle the mint leaves with the sugar and lemon juice and sprinkle a little onto the lemon cream.

Top tip for making Phil Vickery’s lemon posset

Serve this with fresh raspberries and a crisp shortbread biscuit.

Click to rate
(199 ratings)
Sending your rating

Latest Recipes