Lemon Posset

Susan, AKA Kiwicook

Written by: Susan, AKA Kiwicook

Last updated:

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An old fashioned English dessert – stunningly delicious, yet made with just three ingredients – lemons, sugar and cream. It’s also made in minutes (with a few hours of chilling time), yet it looks and tastes like you’ve spent half the day in the kitchen!



Prep Time 5 minutes
Cook Time 5 minutes
Chilling Time 8 hours
Total Time 8 hours 10 minutes
Course Dessert
Servings 5 Servings


  • 600 ml cream
  • 3/4 cup caster sugar
  • Grated zest and juice of 2-3 lemons


  • Place cream and caster sugar into a large saucepan.  Over a medium heat let it come to a good consistent simmer (just short of a full boil), stirring constantly, for 5 minutes.
  • Remove from the heat and whisk in the grated rind and lemon juice. Taste (careful, it’s hot!) and add a little more lemon if it needs more tang.
  • Cool for a few minutes, then pour into 5 small glasses or ramekins. A little trick: if you find there are lots of foamy bubbles on the surface once you’ve poured it, grab a spoon and dip the back of the spoon into the mixture and it will miraculously get rid of the bubbles – this way you will end up with a lovely, smooth surface once it sets.
  • Chill the dessert completely for 8 hours or overnight. It will firm up as it cools, ending up very much like a firm, silky crème brulee. All it needs to top it off, are a few berries, which you need to counter-balance the sweetness of the pudding.
Keyword Lemon 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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