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Lemon Posset


  • 500ml double cream
  • 150g caster sugar
  • Juice of 3 lemons

Step 1

Place the cream and caster sugar into a saucepan and then bring to a boil, stir occasionally in order to dissolve the sugar. Now lower the heat and leave to bubble for approximately 3 minutes, stirring from time to time.

Step 2

Reduce the heat to stop the mixture boiling over, then let it simmer for a further 3 minutes, stirring regularly until the cream starts to thicken.

Step 3

Remove from the heat and stir in the lemon juice.

Step 4

Leave the cream to cool slightly then pour into 6 Mason Cash ramekin dishes filling two-thirds full. Leave to cool then chill in the refrigerator until set (about 2 hours).