by Sue Bluze

Created on: December 02, 2009   Last Updated: December 04, 2009

This easy to make dessert dates back to at least Elizabethan times in the United Kingdom. It is lovely all year round but especially fabulous in the summer. It's a real hit with my family at parties served in small shot glasses and decorated with a chocolate dipped strawberry or cherry.

Lemon Possett Recipe

Ingredients:

2 un-waxed Lemons or 1 Lemon and 1 Lime

600ml of double cream or same amount of Elmlea Low Fat Double Cream subsitiute

4 ozs of sugar [can use granulated or caster]

Method:

Wash the lemons.

Grate the zest [the yellow skin] from the lemons being careful not to get any of the white pith into a large mixing jug. [The medium sized holes on the grater are best for this.] Squeeze the juice from the lemons into the same jug as the zest then place to one side.

Now add the sugar and cream to a saucepan and on a low heat slowly bring to the boil. Keep stirring the mixture at all times. It will slowly turn colour from cream to pale lemon.

Once the mixture is boiling reduce the heat to the lowest setting and keeping the mixture at a rolling boil slowly stir for 3 minutes. Once the three minutes is up, take the saucepan off the heat and pour the sugar and cream mixture into the jug containing the lemon zest and juice. Continue stirring to ensure the two mixtures are thoroughly combined.

Now pour into the dessert dishes or glasses. This quantity will make 6 shot glass sized desserts, 4 small wine glass sized desserts or 2 larger ones.

Place in the fridge for a minimum of 3 hours.

Variations;

Works well with added fruit e.g, raspberries, apricots, strawberries, pineapples, or chopped nut toppings, ginger and even lemon curd. If you are really trying to impress add a swirl of cream just before serving with shortbread.

Learn more about this author, Sue Bluze.
Click here to send this author comments or questions.