Lemon posset

Looks very posh, but really very simple


Lemon posset

  • 10 minutes plus chilling
  • Serves 6
  • EASY

PER SERVING 518 kcals, protein 1.6g, carbs 27g, fat 45.4g, sat fat 28.5g, fibre 0g, salt 0.05g



  • double cream 568ml carton
  • caster sugar 140g
  • lemons 2, finely grated zest of 1 and juice of 2
  • 1. Bring the cream and sugar to a simmer (but don’t let it boil over) and cook for 3 minutes, stirring gently. Remove from the heat, stir in the lemon juice and allow to cool.
  • 2. Pour into serving glasses and leave to set in the fridge for at least 3 hours or overnight. Serve sprinkled with lemon zest.