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Lemon Posset


250 ml cream

75 g caster sugar

115ml freshly squeezed lemon juice

5ml vanilla essence


1. Mix the cream, vanilla and sugar in a saucepan. Bring the cream to temperature - stirring until the sugar has dissolved.

2. Once all the sugar has dissolved, remove from the heat and whisk in the lemon juice.

3. Strain the cream into a jug. Pour equal amounts of the lemon posset into glasses or lemon skins. Refrigerate for 4-6 hours to Set. Serve cold.


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