Lemon Cream Posset in Small Pots
Lalkila Kitchen · Vegetarian · Desserts · Western influenced
Cream, sugar and lemon make a small set dessert without an egg custard or a baked crust. Make room in the refrigerator before starting so the filled pots can sit steadily while they set. This is the posset part of Sarah Cook’s source recipe, served on its own.
Ingredients
- 600 ml double cream
- 200 g golden caster sugar
- Finely grated zest of 3 lemons
- 75 ml lemon juice
Method
- Heat cream and sugar gently in a large saucepan, stirring until sugar dissolves. Bring to a simmer and bubble for one minute.
- Remove from heat and stir in lemon zest and juice. Divide among small heat-safe pots.
- Cool, cover and refrigerate for at least three hours until set. Keep chilled until serving.
Cooking notes
Use heat-safe pots and place them on a tray before filling so you can move them together. A large saucepan gives the cream room to rise as it simmers; stay by the hob. Measure lemon juice rather than assuming every lemon yields the same amount. The source uses double cream; a different-fat product is an adaptation with an unverified setting result. Shortbread and other garnishes are not included here.
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Source and adaptation
Adapted from Sarah Cook’s Easy lemon posset, Good Food. Original recipe.
Published only the posset component, retaining its cream, sugar and measured lemon balance. Omitted the separate almond-shortbread recipe and garnish.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.