Lemon posset

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      4 hr 30

Appears in
Lucy's Food: Minimum Effort, Maximum Impact!

By Lucy Cufflin

Published 2013

  • About

Possets appear in English cookery books as early as 15th century. A posset is cream heated then added to beer or acid, which thickens it. Here is the simplest posset of all to make – a lemon posset. Fabulous served with shortbread or oat lace crisps.


  • 300 ml double cream
  • 75 g caster sugar
  • 2


  1. Heat the cream and sugar together gently in a saucepan allowing the sugar to dissolve. Bring to the boil and add the lemon juice.
  2. Turn off the heat and allow the posset to sit for 5 minutes before pouring into ramekins. Cover with cling film and put into the fridge to set for at least 4 hours.
  3. Meanwhile, cut the peeled lemon rind into matchsticks and