Mary Berry Lemon Posset Recipe

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This Mary Berry Lemon Posset is a wonderfully simple British dessert made with just a few ingredients. The texture is silky, creamy, and softly set, with a bright, fresh lemon flavour that balances the richness of the cream. It is an elegant pudding that looks impressive but requires very little effort. From start to finish, the recipe takes about 15 minutes to prepare plus chilling time.

Ingredients

For the Lemon Posset

600ml double cream
150g caster sugar
2 large lemons, finely grated zest and freshly squeezed juice (about 75ml)
Fresh berries or shortbread, to serve (optional)

How to Make Mary Berry Lemon Posset Recipe

Prepare the serving glasses: Arrange 4 to 6 small glasses or ramekins on a tray so they are ready for the posset mixture once it is cooked.
Heat the cream and sugar: Pour the double cream and caster sugar into a medium saucepan. Place over medium heat and bring gently to the boil, stirring until the sugar has dissolved completely.
Simmer the mixture: Allow the cream mixture to bubble gently for about 3 minutes. This step helps the posset set properly once the lemon juice is added.
Add lemon flavour: Remove the pan from the heat and stir in the freshly grated lemon zest and lemon juice. Stir well until the mixture is smooth and slightly thickened.
Pour into glasses: Carefully divide the mixture between the prepared glasses or ramekins.
Chill to set: Leave the possets to cool at room temperature for about 20 minutes, then transfer to the refrigerator. Chill for at least 3 hours or until fully set and creamy.
Serve: Serve chilled with fresh berries, a small biscuit, or shortbread on the side if desired.

Tips for the Best Lemon Posset

Why didn’t my posset set properly?

The mixture must simmer for about three minutes before adding the lemon juice. This step allows the cream to react with the acid from the lemon and thicken as it chills.

Can I make lemon posset ahead of time?

Yes, it is an excellent make-ahead dessert. Prepare it up to a day in advance and keep it chilled until ready to serve.

How do I make the flavour stronger?

Add a little extra lemon zest for a brighter citrus flavour. Avoid adding too much juice, as it can affect the setting.

Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended. It provides a fresher flavour and helps the posset set correctly.

Serving Suggestions

Serve with fresh raspberries or strawberries
Add a buttery shortbread biscuit on the side
Top with a little extra lemon zest
Serve with thin almond biscuits for extra crunch

Storage

Room Temperature

This dessert should not be kept at room temperature for long. Serve shortly after removing from the refrigerator.

Refrigerator

Cover the glasses with cling film and store in the fridge for up to 3 days. The flavour often improves after the first day.

Freezing

Freezing is not recommended, as the creamy texture can separate when thawed.

Nutrition

Calories: 420 kcal
Carbohydrates: 25 g
Protein: 2 g
Fat: 35 g
Saturated Fat: 22 g
Sodium: 40 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

What is lemon posset made from?

Lemon posset is traditionally made with double cream, sugar, and fresh lemon juice. The acid from the lemon thickens the cream naturally, creating a smooth and creamy dessert.

How long does lemon posset take to set?

It usually takes around 3 hours in the refrigerator for the posset to fully set. For best results, leave it to chill overnight.

Can I make lemon posset without cream?

Cream is essential for the traditional texture of posset. Substituting it with lighter dairy products may prevent the dessert from setting properly.

Can I add other flavours to lemon posset?

Yes, you can add flavours such as vanilla, lime, orange zest, or even a splash of limoncello for a different twist.