Sue's lemon posset

  1. Yield Serves 6
  2. Prep time: 10 minutes
  3. Cook time: 3 hours to chill and set in the fridge

Traditional lemon posset made with just three ingredients


  • 500ml (18fl oz) double cream
  • 140g (5oz) caster sugar
  • juice of 2 large lemons
  • grated zest of 1 unwaxed lemon
  1. Sue's lemon posset

    Put the double cream in a large pan and stir in the sugar.

    Bring slowly to the boil. Boil very gently (just little bubbles appearing) for precisely 3 minutes, then remove from the heat.

    Add the lemon juice and whisk well.

    Pour into 6 tall serving glasses. Let it cool down and then refrigerate for 3 hours or overnight.

    Sprinkle a little lemon zest on each one before serving.

    You could also add a little dollop of cream or a couple of raspberries or serve with some shortbread. 

    Sent to us by Sue Nelson. 

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