Easy peasy lemon squeezy – lemon possets!

When life gives you lemons, make lemon possets! These are super simple to make and taste DIVINE! They are perfect for a dinner party pudding too, and can be prepared earlier and whisked out of the fridge when needed. Last Easter we had a family get-together and we brought these for pudding and they went down a treat! This recipe will serve about 6 people of using ramekin sized dishes.

 

Ingredients

425ml double cream

80g caster sugar

Juice and zest of 2 lemons

Packet of digestive or shortbread biscuits (gluten-free if needed)

Fruit to decorate

 

Method

Put the biscuits into a large bowl and bash with the end of a rolling pin until they resemble breadcrumbs. Use the biscuit to line your dishes – use as many or few biscuits as you like, depending on how thick you want the base. Push down with the back of a teaspoon to compact.

Next, on the hob, heat the cream and sugar together until the sugar dissolves completely. Carefully bring to the boil and simmer for 3 minutes, then turn off the heat.

Add the lemon and the lemon zest to the cream and mix thoroughly. Spoon the mixture onto the biscuit bases and set in the fridge for a minimum of two hours. Decorate with fresh fruit before serving – we like ours with raspberries.

Easy peasy lemon squeezy! Yum, yum!

 

Total
4
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