Lemon Creams

11:30 am on 3 November 2014

These lemon creams are based on traditional lemon posset. With only three ingredients, it is hard to believe that you can create something so smooth, silky and delicious. This is a great make-ahead dessert, as it will last for 4 days covered in the fridge; it’s also perfect for a last-minute dessert, as it will set in as little as 2 hours.

Add any spices or herbs for extra interest, such as kaffir lime and lemongrass with lime juice for a Thai-inspired dinner party, or orange zest with cardamom pods for an Indian-inspired dinner – the options are endless.

Serves 6


  • Lemon creams image Lou and Ant Bentley450ml cream
  • 110g caster sugar
  • 75ml lemon juice
  • Fresh berries, to serve


Heat the cream and sugar in a large saucepan, stirring until the sugar has dissolved. Bring the mixture to the boil, then turn down the heat so it is still bubbling and set the timer for 5 minutes. Remove from the heat and pour in the lemon juice. Stir to combine.

Strain the mixture through a fine sieve into a heatproof jug. Pour evenly into 6 glasses or serving dishes. Chill until set – at least 2 hours but preferably overnight.

Serve with fresh berries.

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