Little Lemon Possetts

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  • Ready in: 15 mins to prepare and 40 mins in fridge to chill.
  • Serves: 6
Little Lemon Possetts


  • • 7 digestive biscuits, finely crushed
  • 50 g of butter
  • • ½ teaspoon ground ginger
  • • Zest of a whole lemon
  • • Juice of half a lemon
  • • 150ml double cream
  • • 150ml crème fraiche
  • • 70g caster sugar
  • • Lemon slices to garnish(optional)
  • (You will need 6 muffin cases and a muffin tin)


  1. Melt the butter and add the digestive biscuits, ground ginger and zest of half a lemon.


    Place the muffin cases into the bun tin. Divide the biscuit mixture equally amongst the muffin cases.  Press down firmly with the back of a metal  teaspoon.  This is essential for a firm base. Place in the fridge to chill for 15-20mins.

    Meantime, add the cream ,crème fraiche and sugar to a pan. Bring slowly to the boil whilst stirring.  Simmer gently for 3 mins. Turn off heat, add juice of half a lemon and zest of half a lemon.  Allow to cool for 15-20 mins.

    Divide cooled lemon mixture equally amongst  biscuit bases and chill completely.


  3. Garnish with small pieces of sliced lemon if desired.