Member recipeLemon Posset Recipe Rating Static 12345(1 ratings) Member recipe by herbelustServings Serves 6 Simple, quick, easy & tasty This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.Save to My Good FoodPlease sign in or register to save recipes. Print Ingredients Method Ingredients600 ml double cream140 g caster sugar2 large lemons, juice and grated zestTo serve1 large lemon, pared zest only Method1. Put the double cream in a large pan with the sugar. Bring slowly to the boil and simmer for 3 minutes. Take it off the heat, add the lemon juice and zest and whisk well. 2. Pour into 6 ramekins and refrigerate for 2-3 hours. Sprinkle with the pared lemon zest before serving with shortbread. You may also like Lime possets with raspberries 4.75(22 ratings) Champagne & raspberry possets 4.75(5 ratings) Bourbon cocktail 0(0 ratings) Lemon posset with sugared-almond shortbread 5(11 ratings) Clementine possets with cranberry compote & cinnamon palmiers 5(1 rating) Golden potatoes 5(1 rating) Lemon & ginger shortbread 4.72222(9 ratings) Lemon meringue pie s'mores 0(0 ratings) Comments, questions and tipsSign in or create your My Good Food account to join the discussion. Comments (1) Questions (0) Tips (0) kapalai 26th Dec, 2011 5.05Made this recipe for my birthday for work, but instead of ramekins used shot glasses and finished with raspberry sauce, went down a treat. Would definitely recommend it infect making these for new years eve party. Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...Sign in or create your My Good Food account to join the discussion.Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.Sign in or create your My Good Food account to join the discussion.