Jasmine Savery
Founder & Director

Hi! I'm Jasmine, and I launched Savery Grazing in 2022. I’ve always had a passion for food, with a particular love for how social it can be. Follow along as I share my favourite tips, tricks, and delicious recipes with you.

Ingredients

  • 300ml double cream
  • 100g granulated sugar
  • Zest of 1 lemon
  • 40ml of lemon juice
  • 3-4 sprigs of fresh mint leaves (optional, to serve)
  • Icing sugar (optional, to serve)

You’ll also need a large saucepan, a wooden spoon, weighing scales, and dishes to serve your lemon possets in (or reuse the lemon skins, or a thrifted cocktail glasses!).


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Ingredients
Ingredients
  • 300ml double cream
  • 100g granulated sugar
  • Zest of 1 lemon
  • 40ml of lemon juice
  • 3-4 sprigs of fresh mint leaves (optional, to serve)
  • Icing sugar (optional, to serve)

You’ll also need a large saucepan, a wooden spoon, weighing scales, and dishes to serve your lemon possets in (or reuse the lemon skins, or a thrifted cocktail glasses!).

With picnic season just around the corner, we’re all eagerly anticipating those sun-soaked evenings with friends and family. But let’s face it, the last thing you want is to spend hours slaving away in the kitchen preparing a dessert. That’s where our fuss-free, make-ahead lemon posset comes to the rescue!

With just three ingredients (yes, just three!), and 10 minutes of your time required, we promise you won’t find a simpler dessert recipe elsewhere.


Method

Follow these steps to make our How To Make Lemon Posset

1. Carve Out Your Lemons

If you’re choosing to serve your homemade lemon possets in the shells of your lemons, then you need to start by scooping out all of the pulp. This takes a bit of strength and patience, but it will look great in the end! Whilst scooping out the middle, be careful not to push down too hard, as this may cause the skin to break. 

2. Heat the Cream & Sugar

In a large saucepan (go larger than you think you need at this stage!), heat 100g of granulated sugar and 300ml of double cream. Heat and continuously stir until the sugar dissolves.

3. In the Meantime, Zest & Juice Your Lemons

Whilst your cream and sugar mixture is simmering, zest and juice 1 lemon. Reserve 40ml of the lemon juice and the zest for later use. If you’ve decided to serve your lemon possets in the skins of your lemon, get the juice out of the leftover pulp by mashing them through a strainer.

4. Combine the Cream Mixture With the Lemon

Once your sugar has dissolved in the heated cream mixture, bring the heat up and boil the mixture for one minute. The mixture will double in size at this stage, but keep stirring until the time is up, and take off the heat. Once off the heat, stir in the lemon juice and lemon zest. The mixture should thicken up after a few stirs.

Optional step: before pouring the mixture into your chosen vessels, you could strain the mixture through a fine sieve to remove any lemon zest – resulting in a smoother finish. 

5. Leave To Set Before Digging in!

Divide the lemon posset mixture between your emptied lemon skins. We also love to serve ours in vintage cocktail classes or small ramekins! Leave your possets to set in the fridge, or ideally overnight.

When you’re ready to serve, take the lemon possets out of the fridge and garnish as you wish! Our go-to is a sprig of fresh mint and a dusting of icing sugar. But, if you want to elevate your dessert, serve it with a posh ginger biscuit or homemade shortbread for dipping!


Can You Freeze Lemon Posset?

Yes, absolutely! Lemon posset freezes really well, which is great if you don’t plan to eat them straight away. In fact, you can even serve your lemon possets frozen, as they turn into a delightful ice-cream-like texture. 

To get the ice-cream texture from your possets, freeze for around two hours, and leave to warm slightly at room temperature before garnishing and serving to your guests.

 

Can You Add Other Flavours To Lemon Possets?

Lemon possets work because the acidity of the lemon reacts with the cream, acting as a thickening agent. So, if you do want to experiment with the flavour combinations, keep in mind that you may have to stick with citrus fruits, or combine a citrus fruit with another of your choosing. Here are some flavour variations you could try:

  • Lime posset, or lime and lemon
  • Orange / blood orange
  • Passion fruit & mango
  • Pineapple & toasted coconut

 

Easy Summer Recipes From Savery Grazing

We hope you enjoy making (and eating!) these gorgeous quick possets with family and friends over the summer season. If you’re looking for more simple and seasonal recipes, explore the ‘recipes’ section of our blog.

You can also follow us on Facebook and Instagram. We offer a range of catering services for birthdays, weddings, hen-dos, and corporate events alike! Find the full range of grazing tables and grazing platters on our website. 

If you’re keen to see what we get up to, why not connect with us on social media?

Related Questions

What is a Lemon Posset?

Lemon possets are a classic British dessert made with just a few simple ingredients: cream, sugar, and lemon juice. The mixture is heated, then chilled until set, resulting in a creamy and tangy dessert which is perfect for dinner parties!

Can I Use Bottled Lemon Juice Instead Of Fresh Lemon  Juice?

Whilst fresh lemon juice is preferred for the best flavor, bottled lemon juice can be used as a substitute if fresh lemons are not available or in season. Just make sure it is 100% pure lemon juice without any added preservatives.

Can I Serve Lemon Possets Warm Instead Of Chilled?

Lemon possets are traditionally served chilled as they set into a creamy consistency when cooled. Serving them warm may result in a runnier texture, but you can experiment and see if you prefer them that way!

Can I Make This Recipe Dairy-Free or Vegan?

Yes, you can make dairy-free or vegan lemon possets by substituting the cream with a non-dairy alternative such as coconut cream or cashew cream. Make sure to use a sweetened non-dairy milk alternative to achieve the desired sweetness. If you’re finding that the possett doesn’t set properly, you may need to blend in silken tofu to thicken it up.


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