Lemon posset

Lemon posset is an old-school English dessert that has lost some of its popularity. Michael Diacono gives this classic a new lease of life. 

Lemon posset


  • 300ml cream
  • 100g sugar
  • 1 – 1½ lemons, zest only
  • 40ml lemon juice.


  1. Heat the cream with the sugar and whisk until it dissolves.
  2. Pass through a sieve if you want a smoother dessert.
  3. Heat the cream until it almost boils.
  4. Add the lemon juice and whisk vigorously.
  5. Fill the containers and allow to come to room temperature and then place in the fridge to set for two hours or overnight.

This recipe first appeared on Gourmet Today TV, aired on TVM on 21 January, 2017. 

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