Recipes>Lemon Recipes

Three-ingredient Lemon Posset

by Sarah Rainey from Three Ingredient Baking

Easy

Makes 6 possets

Master a creamy and citrus-packed classic lemon posset with this easy recipe using only three ingredients.

Discover more delicious Dessert recipes

Delicious desserts for every flavour profile

From the book

Three Ingredient Baking

Sarah Rainey

Three Ingredient Baking

100 inspired recipes using only three ingredients

Foolproof recipes for classic favourites

From indulgent desserts to guilt-free treats

Buy From

Introduction

These zesty little puds are my take on the classic posset – a medieval drink of curdled milk that has made a comeback as a modern-day dessert. You can make the possets well ahead of time and keep them in the fridge before serving

Tags

Ingredients

Method

Prepare the serving glasses by placing them in the fridge to chill.

Put the cream and sugar in a saucepan over a medium heat. Whisk them together and bring to the boil slowly. Simmer for 2 to 3 minutes – the mixture should turn a rich yellow colour – before taking the pan off the hob.

While the mixture cools, grate the zest from all 3 lemons and squeeze the juice from 2. Add the juice and two-thirds of the zest to the cream mixture and whisk thoroughly until it is smooth.

Pour into the serving dishes and scatter the remaining zest on top.

Chill in the fridge for at least 3 hours before serving.

Tip: These taste great with a crunchy biscuit on the side – try a ginger biscuit, pistachio biscotti or one of my shortbread rounds (see page 20).

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Be the first to leave a review

Ingredients

Method

More Dessert Recipes

View all

Rick Stein’s Hazelnut Pavlovas with White Chocolate and Dark Berry Sauce

by Rick Stein from Rick Stein’s Christmas

Pistachio Yule Log

by Philip Khoury from Beyond Baking

More Lemon Recipes

View all

Spaghetti with Tuna and Lemons

by Letitia Clark from For the Love of Lemons

Lemon-marinated Olives with Feta and Garlic

by Letitia Clark from For the Love of Lemons

More Recipes from Three Ingredient Baking

View all

Three-ingredient Peanut Butter Mug Cake

by Sarah Rainey from Three Ingredient Baking

Three-ingredient Gooey Chocolate Orange Cake

by Sarah Rainey from Three Ingredient Baking

Get our latest recipes, features, book news and ebook deals straight to your inbox every week