When it comes to dessert, I love a good chocolate cake. I have a thing for anything raspberry. I find it hard to resist a gooey brownie.
But my one true love are lemon puddings.
There’s something about zesty, creamy citrus desserts that simply makes my heart sing.
My absolute fave is a good (aka my dad’s) lemon tart (with no meringue), but I’m also quite partial to a beautiful, just set lemon posset.
The first time I tasted a lemon posset was at my former local The Pig & Butcher.
It was love at first bite.
Silky smooth, super light and tart, with just a hint of vanilla, this recipe is just as good.
So, if life gives you lemons… give it a go!
- 300ml crème fraîche
- 100g granulated sugar
- Zest and juice of 2 lemon
- 1 tsp vanilla powder
- Put the cream in a saucepan with the sugar and gently heat, stirring regularly, until the sugar has melted. Bring to a simmer and cook for 1 min.
- Remove from the heat and stir in the lemon zest, lemon juice and vanilla powder.
- Divide between 4 small glasses or ramequins.
- Cool to room temperature, then place in the fridge to chill for at least 3h. Keep the possets in the fridge right until you're ready to serve.
More easy pudding recipes
Classic Chocolate Mousse (V, GF, dairy free)
Orange Salad with Spiced Cranberry (Vegan, GF, dairy free)
Mojito Lemon Curd (V, GF)