• 300 ml cream
  • ¼ cup caster sugar
  • juice of 1 lemon
  • grated zest of 1 lemon

1. Place the cream, caster sugar and lemon zest in a saucepan. Stir over a moderate heat and bring to the boil. Continue to boil for 3 minutes.

2. Remove from the heat and stir in the lemon juice. Strain the mixture through a sieve into a jug, to remove the lemon zest.

3. Pour the lemon cream into individual serving dishes. Cool and refrigerate for 3-4 hours, or overnight until set.

Serve garnished with a slice of lemon and a mint leaf.

Top Tips

For variation place a few fresh raspberries in the base of the serving dishes before poring over the lemon cream. Garnish with raspberries and a mint leaf

Rate and Review

7 Ratings

Reviews (7)

Paula Osborne's Review | Rating

soooooo yummy and easy to make

Alexandra Dennis's Review | Rating

Delicious and easy!

Susan's Review | Rating

I have made this dessert twice now and both times my guests have been really impressed. This is such a creamy smooth dessert and so easy to make. I have served it both in small shot glasses and the last time in a larger glass and presented it on a square plate with ice cream on the side. Thank you food in a minute for a really show stopping dessert.

Anita's Review | Rating

This sounds Devine! Will definitely give this a go! Anything with lemons, and I'm sold!

Angela's Review | Rating

Soo easy, sets beautifully which surprised me. Lovely rich lemony taste.

Elisabetta's Review | Rating

A completely amazing dessert with a 100 percent reliable recipe. I followed the recipe exactly, except for leaving the lemon zest in the boiled cream and caster sugar mix. This didn't make any difference to the setting of the lemon posset. This is a gloriously smooth, velvety dessert that requires no more than 5 minutes to make when you have the ingredients assembled. I decorated the top of each posset with a thin layer of unsweetened plum puree, a sprig of mint and half a strawberry cut in two. Buonissimo.

Pascale's Review | Rating

Delicious recipe. Je n’avais jamais entendu parler de ce dessert, magique ! Aujourd’hui je le fais avec quelques brins de thym frais dans la crème. Et puis il se sert avec toutes sortes de fruits.. raisins frais, groseilles, framboises... Merci !