Traditional Lemon Posset
Traditional Lemon Posset



  • 600ml heavy cream
  • 200g golden sugar
  • Zest of 3 lemons
  • 75ml fresh lemon juice
  • Shortbread biscuits, to serve
  • Pour the cream into a big saucepan, stir in the sugar, and gently heat until dissolved. Bring to a simmer and allow to bubble for 1 minute, then turn off the heat and add the lemon juice and zest. Stir to combine, then divide between bowls and cool to room temperature. Cover, and chill for at least 3 hours. Serve with shortbread biscuits for scooping.
10 mins
6 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box