Lemon Posset

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An old fashioned English dessert – stunningly delicious, yet made with just three ingredients – lemons, sugar and cream. It’s also made in minutes (with a few hours of chilling time), yet it looks and tastes like you’ve spent half the day in the kitchen!



Prep Time 5 mins
Cook Time 5 mins
Chilling Time 8 hrs
Total Time 8 hrs 10 mins
Course Dessert
Servings 5 Servings


  • 600 ml cream
  • 3/4 cup caster sugar
  • Grated zest and juice of 2-3 lemons


  • Place cream and caster sugar into a large saucepan.  Over a medium heat let it come to a good consistent simmer (just short of a full boil), stirring constantly, for 5 minutes.
  • Remove from the heat and whisk in the grated rind and lemon juice. Taste (careful, it’s hot!) and add a little more lemon if it needs more tang.
  • Cool for a few minutes, then pour into 5 small glasses or ramekins. A little trick: if you find there are lots of foamy bubbles on the surface once you’ve poured it, grab a spoon and dip the back of the spoon into the mixture and it will miraculously get rid of the bubbles – this way you will end up with a lovely, smooth surface once it sets.
  • Chill the dessert completely for 8 hours or overnight. It will firm up as it cools, ending up very much like a firm, silky crème brulee. All it needs to top it off, are a few berries, which you need to counter-balance the sweetness of the pudding.
Keyword Lemon Posset
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