Lemon Posset Recipe (3 ingredient lemon pots)

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Lemon possets are rich & delicious, quick & easy, freeze well and only use 3 ingredients!

4.95 from 19 votes

Lemon Posset Recipe (3 ingredient lemon pots)

Lemon possets are delicious and oh-so-simple to make. This easy recipe is sure to impress, can be made ahead of time and also frozen. An easy dessert with only three ingredients. Gluten Free.

Servings: people

Author: Helen Best-Shaw

Prep Time5

Cook Time10

Total Time15

Ingredients

1.25 cups double (heavy) cream - 300 ml
1/3 cup caster sugar - 75 g
1 lemon - juiced

Instructions

Put the all the ingredients into into a large saucepan, bring to the boil. Simmer whilst stirring for 3 minutes. Its best to use a spatula, so you can keep scraping the sides and bottom of the pan.
Allow to cool until you can comfortably touch the side of the pan.
Pour the mixture into individual dishes (ramekins, wine glasses, espresso cups - it is very rich so a smaller serving is better). Chill in the fridge for at least 3 hours.
Serve with a slice of lemon and a little cream poured on top

Notes

Fridge - Store lemon possets in the fridge for up to 48 hours.

Freezer - Lemon posset also freeze very well. When you want to serve it, defrost overnight in the fridge. If there are a few cracks, simple pour a little cream over them to hide them.

To extract as much juice as possible, roll the lemon on the kitchen worktop with a moderate pressure under the heel of your hand. If you want to, you can add the zest for extra flavour, but I think that it spoils the silky smoothness of the posset.

When heating the mixture, watch the pan all the time. Like milk, boiling cream will erupt in the pan like a volcano and the second you take your eye off it, it will boil over. If you need to answer the phone or door, take the saucepan off the heat.

If you want a thicker, creamier posset, then boil the cream first, to reduce it.

Stir the mixture constantly when cooking as it can very easily catch and boil over. It will thicken first on the sides and bottom of the pan, so I like to use a silicon spatula to constantly scrape the sides and base.

Once cooked, wait a little while before transferring to serving dishes. This reduces the risk of the boiling hot cream cracking them. I like to serve in pretty vintage glasses which can easily crack with a change in temperature.

To avoid dribbles down the side of the serving glasses use a jug to pour the warm cream in, or a jam funnel.

Any splashes of cream or smears can easily be cleaned up with a cotton bud dipped in vodka.

For an extra lemony treat, spoon a little lemon curd into the bottom of each glass before filling with posset. Use my lemon curd with gin for adults!

This recipe is 17 Weight Watchers Smart Points per portion

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.