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Home » Puddings and Desserts » Lemon Posset

Lemon Posset

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This Lemon Posset is, of course, super simple. Probably the easiest dessert out there. Velvety lemon cream so light and lemony you're transported to a lemon grove in Sorrento at the first teaspoon. DIVINE.....

lemon posset in 3 crystal stemmed smll glasses with biscuits on the left and a lemon and large sugar jar behindLemon Posset  is an ages old English dessert from the 15th century that evolved into a citrusy cream and sugar dessert later in the 16th century. Sometimes eggs were added, as were breadcrumbs. It has evolved today into a cold set confection similar to a  syllabub.

This particular Lemon Posset recipe is one of my favourites for a dinner party dessert or any special occasion that requires easy entertaining. It is make ahead and so easy to do a four year old could do it, apart from the ridiculously obvious fact that you wouldn't let any four year old near the stove....... APART from that fact.....a four year old really could do it.

You are only 3 ingredients and a bubble away from the most smooth and light lemon dessert imaginable. I like to serve it with a biscuit for some crunch.

I make my quick and easy Shortbread Cookies and cut them into small fluted rounds but you could use any store bought fancy pants biscuits. I'm not sure a garibaldi would go down so well though, so I'm thinking something delicate and gingery or even a brandy snap or two.

lemon posset in a teacup with a shortbread biscuit

Lemon Posset

Lemon Posset Recipe

sugar, cream, lemons

Ingredients

There are only 3 ingredients.

200 mls lemon juice

600 mls double cream

150 grams (0.75 cups) caster sugar

  • Put the cream and sugar into a saucepan and bring to a simmer whilst stirring with a spatula. You don't want the cream to burn on the bottom so keep scraping the bottom and sides.
lemon cream in a saucepan

Lemon Cream

  • Let it simmer for 3 minutes before removing from the heat.
  • Tip in the lemon juice and stir it completely into the cream.
  • Pour the now lemony cream into a jug so you can transfer it easily without it dripping over your chosen receptacles.
  • I use some tea cups that I have but this also looks great in small glasses or tumblers. Pour in carefully.
  • I always under pour first so I can go back and top up equally.
lemon cream ready to pour

Ready to pour

  • Chill in the fridge for at least 4 hours.
  • I put mine on a baking tray for easiness carrying to and from the fridge.
  • You can decorate with small sprigs of mint as I have done here or a couple of raspberries or dark chocolate shavings.
  • I sometimes crumble a little bit of ginger biscuits on the top right at the last minute. Anything that complements the lemon really.
  • I also use different serving cups, glasses etc to suit who I'm making it for.

lemon posset in small stemmed glasses with biscuits to the side and a lemon juicer and half a squeezed lemon behindI don't use lemon zest as I just don't like it! I know people will be tutting but I don't like the bittiness on my tongue. I love the taste just not the feel of it.

Equipment Required

  • Digital Scales
  • Saucepan
  • Spatula
  • Lemon juicer or you can do it by hand
  • Measuring jug
  • Serving glasses/cups

IF YOU LIKE THIS LEMON POSSET RECIPE YOU MAY LIKE

No bake Lemon Cheesecake

Lime Cheesecake

Lemon Sorbet

No Bake Strawberry Cheesecake

slice of easy no bake strawberry cheesecake

Strawberry Cheesecake

lemon posset with biscuits and a squeezed lemon and plastic juicer

Lemon Posset

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This light and velvety Lemon Posset is absolutely divine. Perfect as a make ahead dinner party dessert or for any special occasion, it is a huge crowd pleaser.
4.84 from 6 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 3 mins
Total Time 8 mins
Course Dessert
Cuisine English
Servings 6
Calories 449 kcal

Ingredients
 

  • 200 mls lemon juice
  • 600 mls double cream
  • 150 grams caster sugar

Instructions
 

  • Tip 600 mls of cream into a saucepan and add the 150 grams of sugar in too.
  • Bring to a gentle simmer whilst stirring and scraping the cream around the saucepan. Once it reaches a simmer then keep it simmering for 3 minutes. Stir throughout those 3 minutes just so the cream doesn't catch at the bottom and sides.
  • Remove from the heat and pour in the lemon juice. Stir jn thoroughly. Pour into a jug and then your serving glasses/dishes. Try to get the volumes right at first attempt just to get a clean look.
  • Chill for at least 4 hours. You can decorate with a couple of raspberries, mint sprigs or chocolate shavings.
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Notes

All nutritional information is meant only as a guide and is approximate.

Nutrition

Calories: 449kcal | Carbohydrates: 30g | Protein: 2g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 137mg | Sodium: 38mg | Potassium: 109mg | Sugar: 25g | Vitamin A: 1470IU | Vitamin C: 13.5mg | Calcium: 67mg

All nutritional information is approximate and intended only as a guide.

Keyword lemon posset
Tried this recipe?Take a pic and tag @applytofaceblog on Instagram. I would so love to see them!

Or how about this super simple Lemon Drizzle Cake 

lemon drizzle cake sliced on a board

Lemon Drizzle Cake

I have linked this post to Cook Blog Share over at Recipes Made Easy

« Garlic Lemon Chicken
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Comments

  1. Jacqui

    May 09, 2019 at 7:43 pm

    Such a simple and delicious dessert it's one of my favourites. I love the pretty cups you have served them in. Thank you for sharing with #CookBlogShare

    Reply
    • applytofaceblog

      May 09, 2019 at 7:55 pm

      Thanks Jacqui! I love the cups too!

      Reply
  2. Jo Allison / Jo's Kitchen Larder

    May 14, 2019 at 11:54 am

    5 stars
    I so must make it very soon.! It looks beautiful Jen and those dinky cups are just gorgeous. Up until now I have only made blood orange posset which was a success but it's definitely time to expand flavour horizons and go for lemons next time! 🙂

    Reply
  3. frugal hausfrau

    October 12, 2019 at 8:26 pm

    I just made my first lemon posset this year, and it was the first time I heard of it!! Yours looks lovely, and of course, you had me in stitches!

    Mollie

    Reply
  4. Cath

    June 20, 2020 at 11:39 am

    5 stars
    I just made your lemon posset yesterday, OMG ! It was so delicious and yet so simple to make ! Will definitely make them again. I also love the pretty cups you served with them, may I know where did you buy the lovely pretty cups from ?

    Reply
    • Jenny

      June 25, 2020 at 2:22 pm

      Squeal!!! I love that you loved it. Thank you so much for letting me know. It's such a great dessert x

      Reply
    • Jenny

      July 05, 2020 at 10:24 am

      Hi Cath, I thought I had replied to you but can't find it! So sorry if I haven't. So glad you loved the recipe,it's gorgeous isn't it. I already had the cups from my grandparents. They used to serve coffee in them. That is the only time they have been out of the cupboard in all the time I have had them!x

      Reply

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Hi, I'm Jenny Walters. A mother of two and passionate filler of bellies with stress free, simple and delicious recipes that gladden the soul. I am at heart a home cook.

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