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Lemon Posset - Lemon Posset Recipe

User Rating 3 Star Rating (2 Reviews)


Lemon Posset Recipe

Lemon Posset Recipe

Photo © StockXpert
Lemon Posset is making a comeback. There's nothing easier than a Lemon Posset recipe for a quick, and deliciously tangy pudding - perfect for summer days. Originally a posset was a drink made from hot milk and honey, spiced and laced with ale or wine. It was popular in the Middle Ages as a remedy for colds and minor ailments and a sleep-aid. Posset appeared in Shakespeare's Macbeth when Lady Macbeth used a poisoned posset to knock out the guards outside Duncan's quarters.

Later it became a thickened cream dessert, flavored usually with honey and lemon. Three ingredients make this a quick, easy and light, dessert.

Prep Time: 20 minutes

Total Time: 20 minutes


  • 2 ¼ cups/500ml heavy/double cream
  • 3 lemons, juiced, zest removed and cut into strips
  • 1 tbsp honey


Note: At no time should you vigorously boil the posset as this will inevitably curdle the mixture.
  • Place the cream, lemon zest and juice into a saucepan and bring to a gentle boil. Remove from the heat and leave to infuse for 30 minutes.
  • Strain the cream through a fine sieve into a jug then return to the pan and bring back to a gentle boil. Add the honey and stir. Simmer gently for 5 minutes until the cream starts to thicken.
  • Leave the cream to cool slightly then pour into 6 ramekin dishes filling two-thirds full. Leave to cool then chill in the refrigerator until set (about 2 hours).
Serve with summer berries and Scottish Shortbread
User Reviews

Reviews for this section have been closed.

 5 out of 5
Success at last, Member Maryelley

I have tried several recipes for posset and have never been able to get that thick, sweet cream right until now. This is so simple if you follow the instructions carefully and is a taste sensation. Lovely.

39 out of 39 people found this helpful.

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