Lemon Posset

Originally from: https://goodfood.uktv.co.uk/recipe/lemon-posset-1/.

Notes: serve with Tuile, allowing 7 per person.  We tried to make a lactose free version using silken tofu but it really didn't have the  smooth texture that cream provides and the texture of this dessert is very noticeable indeed; sorry!  A muslin sieve is used in this recipe as the cream/lemon/sugar solution will curdle slightly when mixed and the lumps need to be removed.


Sufficient for five brim-full ramekins of lemon posset.


  1. Squeeze the juice from the lemons into a measuring jug and then pour it into a saucepan through a muslin sieve.
  2. Add the caster sugar to the saucepan and boil until the solution goes clear, stirring all the time.
  3. In a separate pan bring the cream to the boil and then add it to the lemon/sugar.
  4. Pour the lot into a bowl through a muslin sieve.
  5. Ladle into five ramekins and place in the fridge for at least two hours, preferably overnight.

Back to Meades Family Homepage