Recipes
Little Lemon Posset Pots
Small chilled lemon cream puddings offer a bright finish to a summer Christmas meal.
A festive food idea
Small chilled lemon cream puddings offer a bright finish to a summer Christmas meal.
Ingredients
- 600ml double cream, approximately 48% fat
- 200g caster sugar
- Finely grated zest of 3 washed lemons
- 75ml freshly squeezed lemon juice
Method
- Put cream and sugar in a roomy saucepan. Warm gently and stir until no sugar crystals remain.
- Bring to a controlled simmer and let bubble gently for one minute, watching for rising cream.
- Remove from heat. Mix in lemon zest and measured juice.
- Divide between six small heatproof serving glasses or ramekins. Let steam subside briefly, then refrigerate without waiting for complete room-temperature cooling.
- Once cold, cover and chill at least three hours, until softly set. Serve chilled.
Useful tips
- Use double cream: ordinary NZ whipping cream has less fat and may not set the same way.
- This draft omits the source recipe’s shortbread.
Safety and storage
Adults handle hot cream. Refrigerate promptly, within two hours. Keep chilled until serving.
Allergens: Milk
Research draft — kitchen testing recommended
Sources and acknowledgements
- Sarah Cook / Good Food: Easy lemon posset ↗
Cream, sugar and lemon proportions researched from Sarah Cook. Independent wording; no shortbread or publisher endorsement. Double-cream availability needs review in NZ. - New Zealand Food Safety / MPI: Safe food preparation, cooking and storage at home ↗
General food-handling reference; original wording used for relevant safety notes.
Food safety: New Zealand Food Safety guidance. Keep chilled food at 5°C or colder; refrigerate perishables within 2 hours, sooner in hot weather.
Photo: jules — Lemon posset-3.jpg
Photo source · CC BY 2.0Displayed without editing; layout may resize the image.
