Made in a matter of minutes then left to chill, this rich tangy, creamy lemon curd-style dessert tastes delicious topped with warm, syrupy blueberries and served with dainty amaretti biscuits.

Preparation time: 5min
Cooking time: 6min
Chilling time: 3 hours
Serves: 6

1. Pour the cream into a saucepan, add 175g of the sugar and the rind from one of the lemons then bring the cream to the boil, stirring until the sugar has completely dissolved.
2. Add the juice from both the lemons then boil for 30sec, stirring. Pour into shallow tea cups or small glasses, leave to cool then transfer to the fridge and chill for at least 3 hours.
3. Just before serving put the blueberries into a saucepan with the remaining sugar, lemon rind and 1 tbsp water and heat gently for 5min until the blueberries begin to burst.
4. Spoon over the lemon posset and serve immediately with amaretti biscuits, if liked. Or if you prefer, cook the blueberries earlier and serve when cold.

Tip

Lemon posset also tastes great with sliced strawberries, sprinkled with a little sugar and marinated in a few spoonfuls of Pimm’s.

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