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: 4 people
- 1.25 cups Heavy / Double Cream - (300ml)
- 1/3 cup Caster Sugar - (75g)
- 1 Lemon - juiced
Put the all the ingredients into into a large saucepan, bring to the boil and 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 so 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) and chill in the fridge for at least 3 hours.
Serve with a slice of lemon and a little cream poured on top
- When zesting and juicing lemons always zest before juicing.
- To extract the most juice 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.
- Stir the mixture constantly when cooking. It will thicken first on the sides and bottom of the pan, I like to use a silicon spatula to constantly scrape the sides and bottom of the pan.
- Once cooked wait a little while before transferring to serving dishes so there is not risk of the boiling hot cream cracking them. I like to use vintage glasses which 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.
- Lemon possets will freeze well. Just pour a little liquid cream over to hide any cracks which appear!
- 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.
Calories: 328kcal | Carbohydrates: 21g | Protein: 1g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 101mg | Sodium: 28mg | Potassium: 93mg | Sugar: 17g | Vitamin A: 1095IU | Vitamin C: 14.8mg | Calcium: 55mg | Iron: 0.2mg