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Joy’s lemon possets

A photo of a buffet table full of sweet and savoury treats, including lemon possets.

Joy has been holding Afternoon Tea’s for years, and her 3-ingredient lemon possets went down a storm with her guests this year!

A photo of a buffet table full of sweet and savoury treats, including lemon possets.

Ingredients

Makes roughly 16 small portions

  • 600ml double cream
  • 200g golden caster sugar
  • Zest of 3 unwaxed lemons
  • 75ml lemon juice

Method

  1. Pour the cream into a big saucepan with the sugar and gently heat, stirring, until the sugar has melted
  2. Bring to a simmer and bubble for 1 minute
  3. Turn off the heat and stir in the lemon zest and juice
  4. Divide between pots or bowls & cool to room temperature
  5. Cover & chill for at least 3 hours or up to 24 hours
  6. Add a raspberry on top if you'd like to

Joy's top tip: I used shot glasses and small glass dishes to serve the lemon possets for my Afternoon Tea. They're just the right size! They go perfectly with shortbread too!

Need any help? 

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