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Print this Recipe    Lemon Posset

Lemon Posset

900 ml (1 1/2 pints) double cream
250 grams (9 oz) caster sugar
juice of 3 lemons

Boil the cream and sugar together in a pan and cook for 2-3 minutes.
Add the lemon juice and mix in well. Leave to cool slightly then
pour into six glasses and leave to set in the fridge. The pudding
is now ready. It is nice to pour a little more liquid cream on top
before serving.

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25 of 28 people found the following review helpful:
Taste: Ease of Prep: Appearance:
lemon posset, July 22, 2004 - 03:07 PM
Reviewer: Anonymous from Devon, England
Tastes like it should. So easy to make made over 500 in a few hours.(in my restaurant). Looks stunning, all creamy yellow in the glass and well make it for your self.

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7 of 10 people found the following review helpful:
Taste: Ease of Prep: Appearance:
lemon posset again !, May 6, 2005 - 03:32 AM
Reviewer: helen from devon, south west england
Serve this dish in a tiny expresso coffee cup on a saucer, it looks amazing...adding a few strands of crystalized lemon rind on the top.

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