Lemon Posset


  • 400ml double cream
  • 2 large lemons
  • 115g caster sugar
  • Shortbread (optional)



  • Pour the cream into a saucepan with the caster sugar. Bring to the boil on a medium heat, stirring continuously until the sugar is fully dissolved.
  • Squeeze the juice of the lemons into the saucepan through your fingers, catching any pips. Whisk well for 30 seconds and pass through a sieve into a heatproof pouring jug.
  • Evenly distribute the liquid into 4 moulds and leave to set in the fridge for 3 hours before serving.

34g carbs    |    48g fat   |   2g protein