Classic English Lemon Possets

Classic English Lemon Possets

A simple yet show-stopping recipe for classic English lemon possets, a refreshing treat for a summertime gathering.

Prep Time: 25 minutes

Chill Time: 4-24 hours

Equipment Needed: Sharp knife, sieve, jug, large stove pan
Serving: Makes 6-8 Lemon Possets




4-6 Fresh Lemons - Juiced and cored in halves (keep Lemon shells for serving)

5 tbsp Lemon juice (2 1/2 fl oz / 75ml)

2 cups Heavy cream  (1 Pint / 600ml)

½ cup Caster sugar (4 1/2 oz / 120g)



1. Slice your lemons in half vertically.

2. Carefully core out the lemon pulp and place in a large bowl. Using a paper towel, dry the inside of each lemon shell.

3. Using a masher or pestle crush and squeeze the pulp to get as much of the lemon juice out as possible.

4. Pour the juice through a sieve to collect the lemon juice, and weigh out 80ml of the lemon juice needed for the posset mix.

5. Place the cream and sugar into a large pan. Bring to a boil.

6. Remove from the heat and whisk in the lemon juice.

6. Pass the whole mixture back through a sieve and into a jug. Pour into the empty lemon shells or glass ramekins.

7. Chill in the fridge overnight or for at least 4 hours.



-Serve with Shortbread biscuits, fresh raspberries or fruit compote for a show-stopping dinner party dessert.

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