Overhead shot of lemon posey in white oval bowl on top of a white tea towel beside two pieces of biscuit.

Lemon Posey

Jun 29 2020
Serves Number Icon Serves 6

This recipe is part of the Savour Ontario at Home recipe collection curated in Spring 2020. Nearly 50 of Ontario's top chefs and culinary personalities personally prepared and photographed signature recipes to help inspire and support cooks at home.

Celebrity Chef Michael Bonacini is the co-founder of Oliver & Bonacini Hospitality, one of Canada’s leading restaurant and event groups. Born and raised in Tenby, South Wales, Bonacini trained classically under Chef Anton Mosimann at London’s Dorchester Hotel before immigrating to Canada in 1985. In 1993, Bonacini partnered with veteran restaurateur Peter Oliver to open Jump restaurant.

“Lemon Posset, or 'Lemon Posey' as I like to call it, is a simple recipe and is much more versatile than you might think. Contrary to its name, you can use just about any citrus you have on hand to create this sweet yet tangy treat. When I think of Lemon Posey, I think of English strawberry season. There are few things as delicious as a big bowl of fresh strawberries topped with a dollop of creamy Lemon Posey! The best part of it all? This recipe can be made with just a handful of ingredients that you can get locally at the grocery store or through online delivery.”

Prep 20 MIN

Cook 15 MIN



Step 1

In a medium pot, add cream and sugar. Bring to a simmer, stirring until the sugar has dissolved.


Step 2

Remove from heat, stir in the lemon juice, and pour into 6 ramekins or bowls.


Step 3

Refrigerate for no less than 4 hours.


Step 4

Garnish with berries, a sprig of mint and a dusting of powdered sugar.

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