Mary Berry Recipes

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Oh, what a joy it is to share with you a dessert that epitomises elegance and simplicity: the classic Lemon Posset. This delightful treat, with its silky-smooth texture and vibrant, zesty flavour, is a sheer pleasure to make and an absolute triumph to serve. It's one of those recipes that proves you don't need a long list of ingredients or complicated techniques to create something truly spectacular – just a few good quality components and a little patience.

The beauty of a lemon posset lies in its understated charm. It’s a wonderfully traditional British dessert, harking back centuries, yet it remains as fresh and appealing today as it ever was. There’s something so comforting and yet so refreshingly bright about the combination of rich cream and sharp lemon. It truly is a perfect ending to any meal, whether you're hosting a grand dinner party or simply enjoying a quiet evening at home.

I do hope you’ll give this recipe a try. It’s a real family favourite in our home, and I’m certain it will become one in yours too. Just follow these simple steps, and you’ll be rewarded with a dessert that is nothing short of perfection. So, put on your apron, gather your ingredients, and let’s create something truly wonderful together, shall we?

Why You'll Love This Recipe

Requires just three simple ingredients for a wonderfully elegant result.
It's a fantastic make-ahead dessert, perfect for entertaining as it needs to chill.
The balance of rich cream and sharp lemon is incredibly refreshing and satisfying.

Ingredients

600ml (2½ cups) double cream (heavy cream)
175g (¾ cup + 2 tbsp) caster sugar (superfine sugar)
Juice of 3 large lemons (about 100-120ml or ½ cup)
Finely grated zest of 1 large lemon (optional, for extra flavour and garnish)

Equipment Needed

Medium saucepan • Whisk or spoon for stirring • Measuring jug • Citrus juicer • Grater (for zest) • Individual serving glasses, ramekins, or teacups

Step-by-Step Instructions

Begin by pouring the double cream into a medium-sized saucepan. Add the caster sugar to the cream. If you're using lemon zest for extra flavour, now is the time to add it to the pan as well.
Place the saucepan over a medium heat and bring the mixture gently to a boil, stirring occasionally to ensure the sugar dissolves completely. Once it reaches a rolling boil, reduce the heat slightly and let it simmer for precisely 3 minutes, stirring continuously. This step is crucial for the posset to thicken beautifully.
Remove the saucepan from the heat. Allow the mixture to cool for a minute or two – this helps prevent the lemon juice from curdling the cream immediately.
Now, carefully stir in the freshly squeezed lemon juice. Continue to stir gently for about 3-5 minutes. You'll notice the mixture beginning to thicken slightly as it cools.
Pour the posset mixture into individual serving glasses, ramekins, or small teacups. Divide it evenly.
Allow the possets to cool completely to room temperature. Once cooled, cover them loosely with cling film and transfer them to the refrigerator to chill for at least 4 hours, or preferably overnight, until they are perfectly set and firm.
Before serving, you might like to garnish each posset with a little extra lemon zest, a fresh berry, or a delicate shortbread biscuit. Enjoy this wonderfully simple yet elegant dessert!

Perfect Substitutions

While double cream and fresh lemon are key to an authentic posset, you could experiment with lime juice for a zingy lime posset.
For a slightly less rich version, a mix of double cream and single cream (light cream) could be used, but the setting may be less firm.

Serving Suggestions

This wonderful posset is quite rich and satisfying on its own, but it pairs beautifully with something light to complement its flavour. A crisp shortbread biscuit, some fresh raspberries or blueberries, or even a delicate tuile biscuit would be absolutely divine. A sprig of fresh mint also adds a lovely touch of colour. If you enjoyed this, you might also love our Classic Bramley Apple Crumble and Mary Berry's Rhubarb Crumble.

How to Store \u0026 Reheat

Lemon possets are best stored in the refrigerator, covered loosely with cling film, for up to 2-3 days. They are a chilled dessert and should not be reheated.

Mary's Secrets to Success

For a truly outstanding posset, always use fresh, good quality double cream – it's the star of the show! Don't be tempted to rush the boiling stage; those 3 minutes are essential for the cream to thicken. And finally, patience with the chilling time is key; a properly set posset is a joy to behold. Fresh lemon zest rubbed into the sugar before adding to the cream can also enhance that glorious lemon aroma.

Frequently Asked Questions

Can I make this ahead of time?

Indeed you can! In fact, this is one of those delightful desserts that benefits from being made in advance. It needs ample time to chill and set properly, so preparing it the day before you intend to serve it is absolutely ideal. It will keep beautifully in the refrigerator for up to 2-3 days.

Can I use bottled lemon juice?

For the very best flavour, I always recommend freshly squeezed lemon juice. The brightness and natural acidity of fresh lemons are simply unparalleled. Bottled juice often lacks that vibrant zest and can sometimes have a slightly artificial taste, which would detract from the sheer elegance of your posset.

What if the mixture curdles when I add the lemon juice?

If you add the lemon juice while the cream is still piping hot, it can sometimes curdle. The trick is to let the cream mixture cool for just a minute or two after boiling before stirring in the lemon juice. Stirring gently and continuously for a few minutes after adding the juice also helps it emulsify beautifully.