Name: Phil Vickery's lemon posset recipe
Prep time: 10 min
Total time: 10 min
Yield: Serves: 6
Cuisine: British
Ingredients: 397g can Carnation Condensed Milk; 150ml carton double cream; Finely grated zest and juice of 4 large unwaxed lemons (about 150ml)

By Phil Vickery

last updated 2 August 2023

Contributions from

Jessica Ransom

in Recipes

Phil Vickery's lemon posset is made using condensed milk, double cream and lemons.

If you love lemon posset and the flavour of condensed milk, this recipe is perfect for you. Phil’s easy recipe takes just 10 minutes to prepare and takes around an hour to set. You can make it the night before if you want to get ahead.

Speaking about the recipe the chef Phil says: 'This is one of our easiest recipes…only 3 ingredients! Try this delightfully zesty lemon creamy dessert and we think you'll agree it's so much better than a shop-bought dessert!'

Ingredients

397g can Carnation Condensed Milk
150ml carton double cream
Finely grated zest and juice of 4 large unwaxed lemons (about 150ml)

To serve:

1tbsp chopped mint leaves
1tsp granulated sugar
squeeze of lemon juice

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Method

Whisk the condensed milk and cream together until thick. It will take around 4 or 5 minutes.
Add the lemon juice and zest and whip until fully incorporated.
Spoon the lemon cream into six ramekins and then chill for at least an hour, or overnight.
To serve, muddle the mint leaves with the sugar and lemon juice and sprinkle a little onto the lemon cream. This is optional.

Top tips for making Phil Vickery’s lemon posset

This is an easy recipe to scale up if you’re catering for a larger group. Phil suggests setting it in a large trifle dish or a shallow bowl instead. We think ramekins make for a smarter presentation and help with portion control but it’s completely up to you. If you’d like more serving suggestions read our tips below.

What can I top lemon posset with?

If you like the sound of Phil’s mint concoction, you could also try it with some fresh thyme. Alternatively, a combination of fresh raspberries and crushed biscuits go well.

Can I use limes instead of lemons?

Yes, if you would like to use a different citrus fruit, feel free to experiment. You will likely need a couple more limes compared to lemons so that you can make enough juice. You could also use a combination of the two fruits if you like.

What happens when you add lemon juice to condensed milk?

As soon as the acidic lemon juice interacts with the rich condensed milk you will notice the mixture thickens. This is what gives these lemon posset a wonderful light texture. Work quickly when you combine the ingredients.

We recommend using an electric hand whisk when whipping the cream and condensed milk together in step one of this recipe. Although you can do it by hand you can do it much quicker with an electric whisk like this one from Kenwood.

For a similar recipe to this, you should try our lemon creams. Lemon meringue pie is an easy way to impress guests but our lemon pudding is a great comforting option. Alternatively, whip up a lemon drizzle cake and enjoy it with friends on a rainy afternoon.

Explore More

Phil Vickery has been part of the This Morning team for over 20 years and his recipes are unsurprisingly a huge hit with families as they are fuss-free, wholesome and delicious. He’s one of the country’s most-loved chefs and is passionate about using locally sourced ingredients to cook classic British dishes. In fact, in Phil’s spare time he likes to spend ours on his farm tending to the land and livestock, which includes pigs.

With contributions from