In need of a fun and fresh dessert for your next dinner party? We’ve got you covered with these Lemon Possets, perfect for Winter as lemons come into season. Rich, creamy, fresh and zesty, this recipe only requires a few ingredients and has no baking. 

4 Lemons (3 to be used as cups and their flesh squeezed for juice, 1 to be used for zest)
300ml Thickened Cream
1/3 Cup Caster Sugar
Seed + Stow Dried Lemon Slices

1. Take 3 of your 4 lemons and slice them in half lengthways. Carefully scoop out the lemon flesh. You may need to use a knife and a spoon, to carefully scoop out the lemon flesh, making your that you don’t pierce through the skin. 
2. Set these aside and using the lemon flesh, squeeze out the juice and set aside. 
3. Add 300ml of Thickened Cream, 1/3 cup of caster sugar the the zest of your fourth lemon to a saucepan. 
4. Simmer over a medium heat, gently stirring until the sugar has dissolved for around 5 minutes before removing from the heat. 
5. Add 3 tbsp of your squeezed lemon juice, stirring the juice through. The citrus combining with the cream mixture will begin to thicken and the setting process will begin. 
Optional step: For an extra smooth dessert, strain the cream mixture through a sieve, this will strain out the lemon zest pieces.
6. Transfer the lemon cream mixture to a pouring jug and put into your lemon halves. 
7. Allow them to cool to room temperature before refrigerating for 4 hours, or until full set. Ideally I like to leave mine overnight. 
8. Immediately before serving, using your Seed + Stow Dried Lemon Slices gently slide a slice into each dessert. These not only look great as a decorative finish, but can also be used as a scoop to eat the dessert. 


If you add the slices to your dessert too early and then put them back into the refrigerator they will soften over time and won’t work as a scoop very well.