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Member recipe

Lemon Posset

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(2 ratings)

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Serves 6

Simple, quick, easy & tasty

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  • 600 ml double cream
  • 140 g caster sugar
  • 2 large lemons, juice and grated zest
  • To serve
  • 1 large lemon, pared zest only


    1. 1. 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. 2. Pour into 6 ramekins and refrigerate for 2-3 hours. Sprinkle with the pared lemon zest before serving with shortbread.

Comments, questions and tips

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10th Mar, 2018
Easy peasy recipe that always impresses. I use 20g less sugar.
26th Dec, 2011
Made 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.
1st Oct, 2017
How many shot glasses servings did you get from this recipe?
Sammy N
28th Dec, 2019
How long will this keep in the fridge? Can I make today ready for tomorrow?
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