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

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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.

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.