I adore lemon, it reminds me of long, hot summer days, my favourite tipple-Gin & Tonic and my first perfume, a gift from my Dad, a sharp citrus scent by Guerlain.
So, how it took me the guts of 25 years to first taste Lemon Posset is beyond me! The simple combination of thick double cream, sugar and lemon heated on a stove and stirred until thick and the colour of butter creates the most delicious dessert that works beautifully after any main course. For lemon lovers this is a revelation and also easy-peasy to make.
“…all you can think of—possets and comfits and caraways and lullabies and toys.” The Silver Chair by C.S Lewis
Luckily this morning, after proclaiming a craving for Lemon Posset the previous day, Millie had her (not so-secret) perfect lemon posset recipe ready for me to try and I thought I’d share it with you too. I promise, this will cheer up any post-Christmas gloom!
Perfect Lemon Possets Recipe-Serves 6-8
Zest of 1 lemon.
7 ½ Tbsps of freshly squeezed lemon juice.
500ml Double Cream
10 Tbsps Caster Sugar
In a medium saucepan on a low heat ,add all of the cream and caster sugar and stir until the sugar has melted. Bring to the boil, stirring constantly for 2 ½ minutes. Now take off the heat and add the lemon juice and zest and stir well. Pour into individual ramekins or small (shot!) glasses. Chill in the fridge for at least 2 hours and serve cold.
If you decide to give this recipe a go (and I strongly advise you do!) then I’d love to see some pictures! You can email me at firstname.lastname@example.org or tweet me @terrierstweeds using the hashtag #perfectlemonpossets