Lemon Posset

Lemons, sugar and cream – three simple, on hand ingredients that can be quickly combined to make a heavenly chilled dessert. Its fresh, clean, lemony flavour and light, silky texture makes a perfect end to a meal. So much great taste for so little effort.

Possets refer to an old fashion English concoction, originally a milk potion, curdled with wine and served warm like a hot chocolate at bedtime.  In the modern version, citrus juice replaces the wine and thick cream stands in for milk.   Lemon posset can be eaten on its own or spooned over fruit.

For a change, possets can also be made with lime juice and matched up with tropical fruit or orange juice and served over cooked rhubarb.


Lemon Posset

Lemon Posset


  • 180 ml (6 fl oz or 3/4 cup) fresh lemon juice - from about 4 lemons plus zest of one lemon
  • 500 ml (18 fl oz or 2 1/4 cups) heavy cream (minimum 30% fat)
  • 125 g (4 1/2 oz or 2/3rds cup) sugar


  1. Strain the lemon juice into a heat proof bowl and put aside.
  2. Put the cream, sugar and lemon zest in a heavy based saucepan. Whisk to combine and bring to a boil over medium heat. Reduce the heat and let simmer for 3 minutes, stirring occasionally, until the mixture thickens slightly.
  3. Remove from heat. Strain the cream mixture into the lemon juice and stir. Leave to cool for 5 minutes or so before spooning into individual glasses or bowls. Chill for 6 hours or overnight.
  4. Take the possets out of the refrigerator 10 minutes before serving.
  5. The possets can be served all on their own or with thin sablés and berries.
  6. Can be made 3 days ahead.


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