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    Lemon posset pots

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    Lemon posset pots

    By Martha Collison 

    My secret weapon at dinner parties. The lemon posset base could not be easier to make. It takes just moments but sets into a luxurious pudding that your guests will think you slaved away for hours to create

    • Vegetarian
    • Preparation time: 15 minutes + chilling
    • Cooking time: 25 minutes
    • Total time: 40 minutes + chilling

    Serves: 8-10


    2 unwaxed lemons, zest and juice
    450ml double cream
    225g caster sugar
    2 British Blacktail Free Range Medium Egg whites
    75g ginger nut biscuits, crushed 


    1 Put the lemon zest, double cream and 125g sugar in a medium saucepan over a low heat for 5-10 minutes, stirring regularly, until the sugar granules have dissolved and the mixture is no longer grainy (try not to let it boil).

    2 Add the lemon juice to the mixture and stir well – the cream should start to thicken slightly. Divide between 8-10 heatproof ramekins or glasses, then cool, cover and chill for at least 3 hours (or up to 2 days).

    3 To make the meringue topping, put the egg whites in a mixing bowl and use electric beaters to whip to soft peaks. Set aside. Put the remaining 100g sugar in a small saucepan with 4 tbsp water. Stir to combine, then put over a low-medium heat until the sugar has melted and the mixture reaches 118ºC on a sugar thermometer (soft ball stage). When the syrup is up to temperature, pour it into the egg whites in a slow, steady stream, whisking with electric beaters all the time. Once all the syrup has been added, whisk for 5 more minutes until the meringue is thick and glossy.

    4 Use 2 teaspoons to dollop a mound of meringue on top of each posset. Brown the meringue either using a kitchen blowtorch or by placing them under a hot grill for a few moments. Sprinkle with the crushed biscuits, then serve immediately

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    Martha’s tip

    Use ready-made meringues if you are short on time – either whole on top or crushed in with the biscuits


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