Mary Berry​ Lemon Posset Recipe

This refreshing Mary Berry Lemon Posset recipe is made with just three simple ingredients: rich double cream, caster sugar, and fresh, zesty lemons. This recipe creates a wonderfully silky, smooth, and creamy dessert that sets as if by magic. It’s the perfect elegant and easy make-ahead dessert for a dinner party or a light treat after a meal, making enough to serve 6 people.

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Mary Berry Lemon Posset Ingredients

• 600ml (1 pint) double cream
• 150g (5oz) caster sugar
• 2 large lemons, zest and juice

How To Make Mary Berry Lemon Posset

1. Heat the cream and sugar: Pour the double cream into a large, wide-based saucepan. Add the caster sugar and place the pan over a low heat. Stir gently until the sugar has completely dissolved.
2. Boil the mixture: Once the sugar has dissolved, turn up the heat and bring the cream mixture to a boil. Let it bubble for exactly 3 minutes, stirring occasionally to prevent it from catching on the bottom of the pan. This boiling step is crucial for the posset to set correctly.
3. Add the lemon: Remove the saucepan from the heat. Stir in the finely grated zest and the juice from the two lemons.
4. Let it infuse: Set the mixture aside for about 15 minutes to allow the lemon zest to infuse its flavour into the cream.
5. Strain and pour: After infusing, strain the mixture through a fine-mesh sieve into a jug. This will remove the zest and ensure your posset is perfectly smooth.
6. Chill until set: Carefully pour the strained liquid into 6 small glasses, ramekins, or teacups. Place them in the refrigerator to chill for at least 4 hours, or overnight, until they are firm.
7. Serve: Serve the possets chilled, on their own or with a crisp biscuit.

Recipe Tips

• Use double cream: This recipe requires the high fat content of double cream (at least 48% fat) to work. Single cream or whipping cream will not set properly, so don’t be tempted to substitute it.
• Don’t skip the boil: Boiling the cream and sugar mixture for the full 3 minutes is a critical scientific step. It reduces the liquid slightly and concentrates the proteins in the cream, which is necessary for it to react with the lemon acid and set firm.
• Use fresh lemons: For the best bright and zesty flavour, always use fresh, unwaxed lemons. The taste will be far superior to bottled lemon juice.
• Strain for a silky texture: Straining the mixture before pouring it into glasses is essential. It removes the zest and any small bits of coagulated cream, guaranteeing a perfectly smooth, silky texture in the final dessert.

What To Serve With Lemon Posset

This elegant lemon posset is delicious on its own, but serving it with a crisp biscuit provides a wonderful textural contrast. Traditional Scottish shortbread is the classic accompaniment. You could also serve it with thin almond biscotti, langues de chat biscuits, or a simple tuile. For a fresh touch, garnish the posset with a few fresh raspberries, blueberries, or a sprig of mint just before serving.

How To Store Lemon Posset Leftovers

• Refrigerate: Lemon posset is an ideal make-ahead dessert. You can prepare it and keep it covered in the refrigerator for up to 3 days. The flavour will actually deepen and improve overnight. It is not suitable for freezing, as the texture will become grainy and watery upon thawing.

Mary Berry Lemon Posset Nutrition Facts

• Calories: 550 kcal
• Total Fat: 52g
• Saturated Fat: 32g
• Cholesterol: 160mg
• Sodium: 50mg
• Total Carbohydrate: 22g
• Dietary Fiber: 0.5g
• Sugars: 22g
• Protein: 2g

Frequently Asked Questions

• Why didn’t my posset set? The most common reason for a posset not setting is either not using double cream (which has the necessary high fat content) or not boiling the cream and sugar mixture for the full, required 3 minutes. This boiling step is essential for the chemical reaction that sets the dessert.
• Can I use a different citrus fruit? Yes, this recipe works beautifully with other citrus fruits. You can make a lime posset using the same quantities, or an orange or clementine posset. If using a sweeter fruit like orange, you may want to slightly reduce the amount of sugar.
• Can I reduce the amount of sugar? While you can reduce it slightly, the sugar not only provides sweetness but also helps with the texture and setting process. Reducing it too much might affect the final result. It’s best to stick close to the recommended amount.

Try More Recipes:

• Mary Berry Lemon Meringue Pie​ Recipe
• Mary Berry Lemon Curd Recipe​
• Mary Berry Mince Pies​ Recipe