Lemon, Limoncello & Raspberry Possets

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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Possets have got to be the simplest desserts ever but, to me, they certainly rank right up there with the best of them.

Why do I love them so much? Because you can whip them up in an incredibly short amount of time, they’re fail-safe, and they are both sublimely silky and deliciously tangy. They’re also light on the stomach and are therefore the perfect dessert to complete the Saturday (or Sunday) roast.

I’ve made possets loads of times now – alternating between the classic Lemon Posset; and its berry-licious cousin, the Lemon Berry Posset, but this one, dare I say it, is better still with its combination of Lemon, Limoncello and Raspberries. Yep, it really is perfection. And, can I say, that if you’re not keen on adding liqueur to your desserts, I can assure you the Limoncello simply serves to complement the lemon flavour, rather than dominate it.


This delightful little dessert came into being this very morning. Saturday nights are roast nights in my family and I realised on waking up (far too early), thanks to the Tuis in the tree outside my window, that I still hadn’t sorted pudding for tonight.

It didn’t take long to decide that a lemon posset was the easiest option, so it was off to the supermarket as soon as they opened, to buy some lemons and cream. Then it was back home to start making it and it was while I was rummaging about trying to find what I needed amongst unwashed dishes from the night before, that I noticed some barely used home-made Limoncello sitting in the cupboard and some frozen raspberries in the freezer. Bingo… my simple lemon posset just got sexier.

Suffice it to say, if you want to combine a ridiculously quick and easy dessert with one that ticks all the boxes for taste and presentation, you really can’t go much further than this one. Enjoy!



Indulge in vibrant flavors with these delightful treats! Tangy lemon and sweet raspberries mingle with a hint of limoncello in a silky, creamy custard. Enjoy the bright flavors of summer berries…incredibly easy to make, they're the perfect light and refreshing dessert for any occasion. Garnish with a fresh mint sprig for extra freshness.
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Prep Time 5 minutes
Cook Time 5 minutes
Chilling Time 6 hours
Total Time 6 hours 10 minutes
Course Dessert
Servings 6 Servings
Calories 480 kcal


  • About 6 frozen raspberries per ramekin or more as you prefer
  • 2.5 cups heavy cream
  • 3/4 cup caster sugar (superfine sugar)
  • 1 tsp pure vanilla essence or 1 vanilla bean, seeds scraped
  • Grated rind and juice of 2 good sized lemons (I used 3 smaller ones)
  • 5-6 tbsp limoncello liqueur, or to taste


  • Divide the frozen raspberries between 6 ramekins.
  • Place the cream, caster sugar, vanilla (or vanilla bean and seeds), into a saucepan and bring to a steady simmer over a low heat (stir to ensure the sugar dissolves). Simmer for 5 minutes (an important step for the custard to set).
  • Remove from heat and whisk in the grated rind, lemon juice and Limoncello liqueur. Taste at this point to check you’re happy with the flavour and adjust as needed.
  • Strain into a large pouring jug then pour over the berries in the ramekins and cool. You’ll notice some of the berries bob up to the top – this is perfectly normal.
  • Chill overnight, or at least 6 hours, until set firm.
  • Serve the chilled custards as they are, or with piped cream.


Calories: 480kcalCarbohydrates: 33gProtein: 3gFat: 36gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 112mgSodium: 27mgPotassium: 95mgSugar: 33gVitamin A: 1458IUVitamin C: 1mgCalcium: 66mgIron: 0.1mg
Keyword Lemon Limoncello Raspberry Possets, Posset
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.

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