Golden Lemon Possets are an easy 3-ingredient dessert with a smooth, pudding-like texture. You don’t need cornstarch, eggs, or gelatin to set them. This simple dessert gets its fresh flavor from lemons and its soft, creamy texture from double cream.
I usually make these in spring and summer, but they’re also great for festivals and holiday gatherings. They’re sweet, citrusy, and refreshing.
These Lemon Possets can be made a few hours in advance and look great when served in empty lemon shells or glasses. Top them with a few berries or fresh herbs before serving.
How to Make Golden Lemon Possets
INGREDIENTS:
- 20 oz double cream
- 5 oz castor sugar
- Zest and juice of 4 large lemons
Step-by-Step Instructions
1. Heat a saucepan over low heat. Add the double cream, castor sugar, and lemon zest. Stir until the sugar has dissolved and the cream is hot but not boiling.
2. Remove from the heat and add the lemon juice. Stir gently to combine.
3. Pour the mixture into ramekins or cocktail glasses. Chill for 2–3 hours.
4. Once set, garnish with lemon slices coated in sugar.
5. Add a fresh herb and serve chilled.
Important Recipe Notes:
- If you want the possets to have a mild vanilla flavor, add a teaspoon of vanilla extract along with the cream.
- Heat the cream only until it is hot and the sugar has dissolved. Avoid overheating it, as it may burn and stick to the pan.
- If you don’t like the texture of lemon zest, strain the lemon cream mixture before pouring it into the glasses.
Golden Lemon Possets
Ingredients
Method
- Heat a saucepan over low heat. Add the double cream, castor sugar, and lemon zest. Stir until the sugar has dissolved and the cream is hot but not boiling.
- Remove from the heat and add the lemon juice. Stir gently to combine.
- Pour the mixture into ramekins or cocktail glasses. Chill for 2–3 hours.
- Once set, garnish with lemon slices coated in sugar.
- Add a fresh herb and serve chilled.