Ad

Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Lemon Syllabub Recipe
Amalfi lemon syllabub
A star rating of 0 out of 5.0 ratings

Check out this refreshing lemon dessert from Italian restaurant Bancone in Covent Garden. Bancone's easy recipe makes more lemony granita than you’ll need – store any leftovers in the freezer

Lemon loaf with candied orange peel on a white rectangular serving plate
Amalfi lemon drizzle loaf cake
A star rating of 3 out of 5.1 rating

Lemon drizzle cake is a classic and it's a favourite for a reason. Amalfi lemons from Italy have an intense aroma and flavour that makes this cake even better, but you can use regular ones too. Dress it up even further with some tart candied peel.

Blueberry ring doughnuts on a dark surface with labels and tableware
Baked blueberry doughnuts with lemon glaze
A star rating of 5 out of 5.1 rating

These fruity baked doughnuts look fantastic, taste delicious and are surprisingly easy to make. Plus, because they're baked not fried, they're healthier than your average doughnut. You will need a doughnut-baking tray, available from Lakeland or Sainsbury’s

Try our lemon posset, then check out our lemon fool, clementine posset, iced clementine possets, mini cheesecakes and more easy desserts.

How to make the perfect lemon posset: cook's tips

  • Scatter with chopped nuts like toasted hazelnuts or pistachios for added crunch.
  • Simmer thin lemon slices in a simple sugar syrup until soft, drain, cool and add to the top for a stylish twist.

How to serve lemon posset: Serve these with a shot of limoncello and homemade shortbread for an even more indulgent pud.

Can it be made in advance? Can be made up to two days ahead and chilled.

Lemon posset recipe

  • 600ml double cream
  • 175g golden caster sugar
  • 3 lemons
    juiced and zested (approx 75ml juice)

Nutrition: per serving

  • kcal922
  • fat80.6g
  • saturates50.1g
  • carbs46.5g
  • sugars46.5g
  • fibre0.7g
  • protein2.5g
  • salt0.09g
Ad

Method

  • step 1

    Pour the cream into a medium saucepan, stir in the sugar and two-thirds of the lemon zest. Bring to the boil, turn down to a gentle simmer and whisk frequently for 3-4 mins until the sugar has melted.

  • step 2

    Remove from the heat, leave to cool slightly then whisk in all the lemon juice. Pour into a jug, then divide between four individual serving dishes.

  • step 3

    Leave to cool to room temperature, then chill in the fridge for at least 6 hrs, or overnight. When ready to serve, scatter over the remaining lemon zest.

Discover more quick dessert ideas

Clementine posset

Authors

Linzi Pucino profile image eating a bun wearing a grey bobble hat
Linzi Pucino
Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating

Be the first to comment

We’d love to hear how you got on with this recipe. Did you like it? Do you have suggestions for possible swaps and additions? Or simply ask us your questions...

Ad
Ad

Latest

Ad

You may also like

You may also like

Sponsored content