Three ingredients and 10 minutes of your time is all it takes to make a tangy, refreshing lemon posset. A perfect summer dessert from our food writer Elaine Lemm.

  • 10 mins + cooling time
  • 2
  • Easy


  • 2 large unwaxed lemons
  • 425ml double cream
  • 125g caster sugar


Start by grating the zest of the lemon, and then squeeze the juice into a measuring jug. Pour 120ml of the lemon juice into a saucepan. Add the zest, the caster sugar and stir well.

Slowly bring the syrup to a simmer and stir until all the sugar has dissolved, then remove from the heat and keep to one side.

Pour the cream into another pan and bring to a very gentle boil and slowly whisk the lemon syrup into the cream. Then, either strain the cream into another jug or if you wish your posset to be super-tangy, do not strain.

Allow the posset to cool then pour into individual glasses, ramekins or pots and leave to cool completely.

Once cool, pop the possets into the refrigerator to chill for several hours. Remove 10 minutes before serving to help bring the posset to room temperature.

Serve with fresh fruits or berries, toasted almonds, and they are also delicious with shortbread biscuits.

Lemon may be traditional for a posset, but you can ring the changes by using other citrus fruits; clementine is especially good.

About The Author

Following a successful career as a chef and restaurateur, Yorkshire's Elaine Lemm is a highly respected food and drink writer and recently voted one of the top 50 in the UK. Elaine is a member of the Guild of Food Writers and author of three books,The Great Book of Yorkshire Pudding, The Great Book of Rhubarb and The Great Book of Tea.

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