Lemon Possett

Such an easy dessert and sooo delicious!


  • 600 ml Double cream
  • 200g Caster Sugar
  • 3 Large, waxy lemons

Pour the cream and sugar into a sauce pan and heat, while stirring, till the sugar dissolves in the cream. Bring to the boil and simmer gently for one minute.

Grate the rinds of the three lemons and squeeze the juice into a jug, adding the grated rind. Pour this liquid into the hot cream mixture and stir well for a minute.

Pour the lemon cream into small glasses and leave to cool and then place in the refrigerator for 3-4 hours. Serve with shortbread biscuits – utterly yummy!

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