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Lemon & Lime Posset

I've taken a trip down memory lane with this recipe, as it was one that my Mum used to make for my Nanna when she came to visit. She would serve it in a china cup with homemade shortbread biscuits for afternoon tea, whilst we had ours in egg cups and not a sound was heard whilst we licked them clean haha .It sounds posh but it's really just like a chilled citrus custard or cheesecake. This would make a lovely dessert for Easter. It's also a great recipe to use up that reduced tub of cream you have. It's usually made with all double cream, but as I only had a small tub I decided to add the same amount of creme fraiche, and it worked just as well. It can be done with just lemon or if you like, why not add a little strawberry or raspberry into it too. Why not give this try and let us know how you get on in the comments below. We love to hear your feedback. E x

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Yields4 Servings
Prep Time5 minsCook Time5 minsTotal Time10 mins
 250 ml Double Cream
 250 ml Creme Fraiche
 120 g Sugar
 1 Lemon
 1 Lime
1

Cut a small slice of Lemon off the end for decoration later.
Zest both the Lemon and Lime.
Set a little of the Lime zest aside for decoration later.
Squeeze the Juice from both Lemon and Lime into a bowl

2

Add the Sugar, Cream,Creme Fraiche and Zest of both fruits to a pot and heat gently,stirring continuously, until it begins to boil.

3

Reduce the heat and stir continuously, allow to simmer for 3-4 minutes until the mixture thickens.

4

Take off the heat and allow to cool slightly (to prevent the cream curdling) before adding the juice from the Lemon and Lime, stirring as you do.

5

Once its combined pour into small bowls, ramekins, cups or glasses.

6

Chill to set - in the fridge for four hours or overnight if making in advance.

7

Serve cold with a sprinkle of Lime zest and the sliced Lemon.

8

Easy Swaps:-
Creme Fraiche for Double Cream.
Lime for strawberry.
Lemon for Raspberry.
Sugar for Castor Sugar

9

Tip :-
Can be made 24hrs in advance.
Can be frozen -just defrost before decorating.
A little goes a long way so serve in egg cups,tea cups or champagne glases for the wow factor.

Ingredients

 250 ml Double Cream
 250 ml Creme Fraiche
 120 g Sugar
 1 Lemon
 1 Lime

Directions

1

Cut a small slice of Lemon off the end for decoration later.
Zest both the Lemon and Lime.
Set a little of the Lime zest aside for decoration later.
Squeeze the Juice from both Lemon and Lime into a bowl

2

Add the Sugar, Cream,Creme Fraiche and Zest of both fruits to a pot and heat gently,stirring continuously, until it begins to boil.

3

Reduce the heat and stir continuously, allow to simmer for 3-4 minutes until the mixture thickens.

4

Take off the heat and allow to cool slightly (to prevent the cream curdling) before adding the juice from the Lemon and Lime, stirring as you do.

5

Once its combined pour into small bowls, ramekins, cups or glasses.

6

Chill to set - in the fridge for four hours or overnight if making in advance.

7

Serve cold with a sprinkle of Lime zest and the sliced Lemon.

8

Easy Swaps:-
Creme Fraiche for Double Cream.
Lime for strawberry.
Lemon for Raspberry.
Sugar for Castor Sugar

9

Tip :-
Can be made 24hrs in advance.
Can be frozen -just defrost before decorating.
A little goes a long way so serve in egg cups,tea cups or champagne glases for the wow factor.

Lemon & Lime Posset

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