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Lemon possets

Bring the zing to the end of any meal with these no-bake light and fresh desserts. 



  • 2 lemons
  • Half an orange
  • 1/2 cup plus 2 tablespoons superfine sugar
  • A pinch of fine-grained sea salt
  • 2 cups heavy cream
  • Lemon curd, to serve
  • Whipped cream, to serve
  • Crushed amaretti biscuits, to serve
  • Chopped pistachios, to serve


  1. Using a rasp or similar, finely zest the rind of the lemons and orange half into a bowl. Set aside.
  2. In a small, nonreactive saucepan, combine the superfine sugar with the salt, along with the juice of the lemons (about a quarter cup) and orange, making sure to catch any seeds. Stir, then bring the mixture to a boil over low heat, continuing to stir regularly.
  3. Once the sugar has dissolved, keep the syrup aside as you get on with the cream. Pour the cream into a heavy-bottom saucepan. Scatter in the citrus zest and set over low heat. Bring to a boil, whisking often, then whisk in the sugar syrup.
  4. Pull from the heat and set a sieve over the syrup pot or a four-cup liquid measuring cup (the spout will make pouring easier). Strain the cream into the pan, then divide the mixture between four to six appropriately-sized glasses or ramekins; six to eight-ounce ones should be about right. Cool at room temperature, then cover and transfer to the fridge to set completely; about six hours, but overnight is ideal.
  5. Serve with lemon curd, whipped cream, crushed amaretti biscotti and chopped pistachios and enjoy!

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