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Lemon Possett

A classic dessert that's super easy to make and perfect after a rich lamb roast!

Course Dessert
Author Rachel Wells


  • 1 pint double cream
  • 5 oz caster sugar
  • 2 large lemons zest and juice


  1. Bring the double cream and caster sugar to boiling point and boil for 3 minutes. Use a big pan and do not take your eyes off this boiling mixture as it only takes a few second to boil over, resulting in one sticky mess!

  2. When it has boiled gently for 3 minutes, remove from the heat and add the zest and juice of 2 large lemons. The mixture will thicken upon stirring.

  3. Pour this into individual ramekins or shot glasses and serve with homemade shortbread.