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+ servings
lemon posset {With Cardamom Ginger Cookies}

Lemon Posset with Cardamom Ginger Cookies

Nosheen Babar
Lemon Posset with Cardamom Ginger Cookies is a light and creamy make ahead dessert that is perfect for a brunch or afternoon tea on a warm summer day
5 from 1 vote
Print Recipe
Prep Time 5 mins
Cook Time 10 mins
chill in fridge 6 hrs
Total Time 6 hrs 15 mins
Course Dessert
Cuisine British, Pakistani
Servings 4 glasses
Calories 1364 kcal


  • medium saucepan
  • Zester
  • measuring cups
  • Measuring Spoons
  • biscuit cutter (SEE NOTES)
  • basting brush
  • parchment paper
  • cookie sheet


Lemon Posset

  • 4 cups heavy whipping cream
  • 1 ⅔ cup caster sugar (SEE NOTES)
  • 2 lemons zested
  • 6 tbsp lemon juice (SEE NOTES)

Cardamom Ginger Cookies

  • ½ frozen pie crust
  • 2 tbsp salted butter
  • 2 tbsp sugar
  • ½ tsp ginger powder
  • ½ tsp cardamom powder


  • 12 raspberries
  • 4 strawberries
  • 4 sprigs mint
  • 2 tbsp powdered sugar


Lemon Posset

  • Zest 2 lemons.
  • Juice about 4 large lemons to get the 6 tablespoons of juice and set it aside.
  • Add the cream, sugar and lemon zest to a medium saucepan and cook on medium heat till the mixture is boiling.
  • Reduce the heat to low and cook till the mixture is reduced to 2 cups (about 8-12 minutes).
  • Once the mixture is reduced, turn the heat off and add in the lemon juice, stirring constantly till the cream thickens.
  • If you want to strain the cream to remove the zest do so at this point (I personally don't).
  • Divide the lemon posset into 4 glasses or ramekins and cover with plastic wrap. This is to prevent a skin from forming on top as the posset comes to room temperature.
  • Once the dessert is at room temperature, place it in the fridge and chill for a minimum of 6 hours so it can set.

Cardamom Ginger Cookies

  • Preheat your oven to 350°F.
  • Line a cookie sheet with parchment paper.
  • Mix the sugar, ginger and cardamom in a bowl and set aside.
  • Defrost and unroll 1 sheet of a frozen 9" pie crust.
  • Using a small 2" biscuit cutter cut out as many circles as you can and place them on the cookie sheet.
  • Melt the butter and brush it on the cut out cookies.
  • Sprinkle the spiced sugar mixture generously on the buttered cookies.
  • Bake in the oven for 12 minutes or until the cookies are a light tan color and seem to have crisped up.

Garnishing The Posset

  • Once the Posset is chilled, slice the strawberries and place one along with a few raspberries in each glass.
  • Place a cookie alongside the berries.
  • Add a sprig of mint.
  • sprinkle some powdered sugar on top using a small mesh sieve and serve.


Biscuit Cutter - I use a biscuit cutter rather than a cookie cutter due to it's pretty edges. You're welcome to use or make your cookies any shape.
Caster Sugar - Caster sugar is what the British typically use in their desserts and it's a cross between granulated sugar and powdered sugar. It's usually not available in the US but regular granulated sugar works just as well as a substitute in this recipe.
Lemon Juice - I usually use about 4 large lemons in this recipe. However, since lemons come in different sizes, it's best to measure the juice in tablespoons rather than the number of lemons.


Serving: 1glassCalories: 1364kcalCarbohydrates: 121gProtein: 9gFat: 99gSaturated Fat: 60gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 284mgSodium: 215mgPotassium: 398mgFiber: 4gSugar: 103gVitamin A: 3737IUVitamin C: 51mgCalcium: 191mgIron: 2mg
Keyword 3 ingredient dessert, cream dessert, easy dessert, lemon dessert
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