Phil Vickery's lemon posset recipe

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“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!" - Phil Vickery

Phil Vickery's lemon posset
  • Nut-free
Serves4
SkillEasy
Preparation Time10 mins (plus 1 hour chilling time)
Total Time10 mins (plus 1 hour chilling time
Cost RangeCheap

Phil Vickery's lemon posset recipe is absolutely scrumptious. With zesty lemons and chopped mint leaves for a totally refreshing summer pud - and lashings of whipped cream for delicious sweetness - it's a light and creamy dessert that's just fabulous after dinner.

It's really easy to make as it only contains a few ingredients. As 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!'

Love Phil's recipes? We've got loads more recipes by Phil Vickery right here!

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

WEIGHT CONVERTER

to

Method

  1. Whisk the condensed milk and cream together until thick and very light; 4 or 5 minutes.
  2. Add the lemon juice and zest and whip for a few seconds only as the mixture will thicken very quickly.
  3. Spoon the lemon cream into ramekins, or a large trifle bowl and then chill for at least an hour, or overnight.
  4. To serve, muddle the mint leaves with the sugar and lemon juice and sprinkle a little onto the lemon cream.
Top Tip for making Phil Vickery's lemon posset

Serve this with fresh raspberries and a crisp shortbread biscuit.