Phil Vickery’s lemon posset recipe

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  • Nut-free
serves: 4
Skill: easy
Cost: cheap
Prep: 10 min
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  • 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!


    • 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


    • Whisk the condensed milk and cream together until thick and very light; 4 or 5 minutes.

    • Add the lemon juice and zest and whip for a few seconds only as the mixture will thicken very quickly.

    • Spoon the lemon cream into ramekins, or a large trifle bowl 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.

    Top tip for making Phil Vickery’s lemon posset

    Serve this with fresh raspberries and a crisp shortbread biscuit.

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