Lemon posset

An ever so quick and easy dessert, not too sweet, not too sour, not too heavy. Just right! This recipe was adapted from a whole lot of places online.


Serves 6


600 ml double cream
150 g granulated (white) sugar
juice and zest of 1-2 lemons (approx. 5 tbsp/75ml)


Put the cream, sugar and zest into a medium saucepan over medium heat and stir until the sugar has dissolved. Bring to a low boil, stirring occasionally, for 3 minutes then remove from the heat. Remove zest and leave mixture to cool for a minute, then whisk in the lemon juice. Leave to cool for a few more minutes, then pour into ramekins. Refrigerate for at least 3 hours before serving.

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3 Responses to Lemon posset

  1. yumgoggle says:

    I love the versatility! This can be breakfast, snacks…dinner or just a personal treat. I’d love to try!
    I would like to invite you to Yumgoggle. Your phenomenal photos have caught our attention, we have been on the lookout for unique and interesting bloggers since we launched our food photo submission site which is http://www.yumgoggle.com/gallery/ This will allow you to showcase all your great work and share it with our visitors. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! Sorry for the shameless plug to our site =)

  2. mjskit says:

    This looks amazingly easy and delicious! Bet those berries and biscotti were perfect with it!

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