Lemon Creams (Lemon Posset)

This is possibly the easiest dessert ever - with only 3 main ingredients. Try it for yourself - perfect all year round!
Serves: 6
  • 397g can Carnation Condensed Milk
  • 150ml carton double cream
  • finely grated zest and juice of 4 large unwaxed lemons (about 150ml)
  • To serve
  • 1tbsp chopped mint leaves
  • 1tsp granulated sugar
  • squeeze of lemon juice
  • Ridiculously easy!

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    10 mins

    Cook time
    1 hr

Each serving typically contains

  • Energy 1455kJ 348kcal 17%
  • Fat 18.6g 27%
  • Saturates 11.7g 59%
  • Sugars 39.7g 44%
  • Salt 0.30g 5%

of an adult's Reference Intake (RI)
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. Whisk the condensed milk and cream together until thick. Add the lemon juice and zest (watch the mixture thicken!)
  2. Spoon the lemon cream into ramekins, or a large trifle bowl and then chill for at least an hour, or overnight.
  3. To serve, muddle the mint leaves with the sugar and lemon juice and sprinkle a little onto the lemon cream.
  4. Serve this with fresh raspberries and a crisp shortbread biscuit

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