Lemon Posset

Well it would seem that my ‘O’ Level Home Economics is coming in quite handy for Maison Cupcake’s Dead Easy Desserts challenge.  Last month I submitted my Chocolate Blancmange and this month I have opted for the very quick and easy Lemon Posset.  I can remember quite clearly that there was much laughing and giggling when we were told the name of this dessert – we were only 16  years old and a double period of Home Economics didn’t hold everyone’s attention as much as it did mine.

A Posset originates from as far back as the 1600’s and has changed quite considerably over the years.  It started off its days as more of a drink made from milk or cream which had been enriched with sugar and alcohol rather than the citrus fruits we use today.

This Lemon Posset is an incredibly easy dessert to make but it can be very rich,  I serve mine up in small dishes (ok, so I normally end up eating two) and serve them with a fruit sauce made from raspberries to help cut through the richness.  You can also sprinkle some caster sugar on the top and caramelise it using a cook’s torch to make a cheats crème brûlée.   In my photos I have decorated the possets with sugar coated red currants.  If you fancy doing this then dip your fruit lightly into some beaten egg white, shake off as much as you can and then coat the fruit in caster sugar.  Arrange on a cooling rack to dry.  This dessert keeps well in the fridge until the next day but any longer and the lemon juice will start to separate from the cream.  Still tastes good though.

Lemon Posset 6

Lemon Posset

Total Time: 15 minutes

Yield: 6 small servings

Lemon Posset


  • 600ml double cream
  • 150g caster sugar
  • Juice of 2 lemons


  1. Put the cream and sugar into a large pan and slowly bring to the boil, stirring constantly.
  2. Continue to boil gently for a couple more minutes, being careful not to let the cream boil up and over the edge of your pan.
  3. Remove from the heat and add the lemon juice (I strain my juice to remove any bits).
  4. Stir together until well combined and leave to cool for 5 minutes.
  5. Pour into individual serving dishes and refrigerate until thick.


Serve with fresh raspberries or sugar frosted red currants to help cut through the richness of the dessert.


Lemon Posset 5


I am also sending this over to Emily’s Recipe of the Week link up.


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12 thoughts on “Lemon Posset

  1. Elizabeth

    What a beautiful, simple dessert! I don’t think I’ve ever tried a lemon posset, to be honest. Oh the things I missed out on growing up in Canada! 🙂

    1. Angela DarrochAngela Darroch Post author

      There didn’t seem to be much emphasis on teaching us healthy cooking back in my day but it does taste good. I’m sure you had lots of nice goodies growing up in Canada – Nanaimo bars for one 🙂

  2. Emily @amummytoo

    This looks truly divine. My mouth is watering!! Love how you’ve presented them too. I’ve Pinned, Stumbled and Tweeted this post and there’s a new linky live at 8pm tonight as usual. Would love you to join in 🙂

  3. Evelyn Howie

    Your lemon posset looks yummy. Can’t think that I have ever tasted one, but will definitely be trying it out. The redcurrants are gorgeous!!!

  4. Sarah, Maison Cupcake

    Thought I’d already commented on this but double checked whilst I compile the belated round up – this looks so pretty and I love chilled lemon dairy desserts. I like how you’ve kept it festive too! Thanks for submitting to dead easy desserts.

  5. Pingback: Dead Easy Desserts #3 with December round up - Maison Cupcake | Home making and baking

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