Mary Berry Lemon Posset Recipe

The Mary Berry Lemon Posset is one of the simplest yet most luxurious desserts you can make. With its silky-smooth texture, bright lemon flavor, and creamy richness, this dessert needs only a handful of ingredients and a few minutes on the stove. It’s elegant enough for dinner parties yet easy enough for everyday cravings. Light, refreshing, and wonderfully tangy, this posset is everything a classic British dessert should be—simple, comforting, and irresistibly delicious.

What Is Mary Berry Lemon Posset?

Mary Berry’s Lemon Posset is a classic creamy dessert made by gently heating double cream with sugar, then adding fresh lemon juice to thicken it naturally. As it cools, the acidity from the lemon sets the cream into a velvety, pudding-like texture without the need for eggs or gelatine. It’s traditionally served chilled in small cups or glasses, often with shortbread biscuits or fresh berries.

Other Popular Mary Berry Recipes

• Mary Berry Strawberry Pavlova
• Mary Berry Banoffee Pie
• Mary Berry Coffee and Walnut Cake
• Mary Berry No-Bake Cheesecake
• Mary Berry Desserts to Make Ahead

Why This Recipe Is Worth Trying

• Only three main ingredients – Just cream, sugar, and lemons.
• Restaurant-quality texture – Smooth, rich, and silky.
• No baking required – A perfect no-fuss dessert.
• Quick and easy – Takes just minutes to prepare.
• Make-ahead friendly – Ideal for dinner parties or events.

Essential Ingredients to Make Mary Berry Lemon Posset

• 600ml double cream
• 150g caster sugar
• 2 large lemons (zest and juice)
• Fresh berries, for serving (optional)
• Shortbread biscuits, for serving (optional)

Handy Kitchen Tools for Best Results

• Medium saucepan
• Whisk
• Lemon zester and juicer
• Fine sieve (optional)
• Serving glasses, ramekins, or dessert cups
• Rubber spatula

Step-by-Step Guide to Making Mary Berry Lemon Posset

Step 1: Heat the Cream and Sugar

Pour the double cream into a medium saucepan and add the caster sugar. Gently heat over medium-low heat until it reaches a light simmer. Stir occasionally to dissolve the sugar completely. Do not let it boil vigorously, as this may affect the smooth texture.

Step 2: Simmer Briefly

Once the cream mixture begins to bubble lightly around the edges, let it simmer gently for about 2–3 minutes. This helps thicken the cream slightly and develops a richer flavor.

Step 3: Add the Lemon

Remove the pan from the heat. Add the finely grated lemon zest and freshly squeezed lemon juice. Stir well to combine. The lemon juice will immediately begin to thicken the cream through natural chemical reaction. Taste and adjust with a little more zest for extra brightness if you like.

Step 4: Strain for Smoothness (Optional)

If you prefer a perfectly silky finish, strain the mixture through a sieve into a jug to remove the zest. Otherwise, leave the zest in for added flavor and texture.

Step 5: Pour Into Serving Glasses

Divide the lemon cream mixture evenly among your serving glasses or ramekins. Leave some space at the top for garnishing later.

Step 6: Chill Until Set

Place the possets in the fridge for at least 3–4 hours, or until fully set. They should have a soft, creamy texture similar to a smooth custard.

Step 7: Garnish and Serve

Just before serving, top with fresh raspberries, strawberries, or a light sprinkle of lemon zest. Add a shortbread biscuit on the side for a lovely crunch.

What I Got Wrong (And How I Fixed It)

• Posset didn’t set: Needed more lemon juice—acid is what thickens the cream.
• Too runny: Simmered the cream mixture an extra minute the next time.
• Too sharp: Reduced lemon juice slightly and increased zest for balanced flavor.
• Grainy texture: Heated the cream gently and avoided boiling too hard.

Healthier Version of Mary Berry Lemon Posset

Make it lighter by using a mix of Greek yogurt and cream (50/50) added after heating, but avoid boiling yogurt. You can also reduce the sugar by 20–30% for a less sweet, more refreshing finish.

Ingredient Substitutions for Mary Berry Lemon Posset

• Double cream: Replace with whipping cream for a lighter version.
• Caster sugar: Use icing sugar for a smoother, faster melt.
• Lemon juice: Substitute with lime juice for a zesty twist.
• Lemon zest: Replace with orange zest for a sweeter citrus note.

Pairing Ideas: What to Serve With Mary Berry Lemon Posset

• Shortbread biscuits – Perfect buttery contrast.
• Fresh berries – Adds color and bright acidity.
• Mint leaves – A refreshing aromatic touch.
• Coulis drizzle – Raspberry or strawberry coulis for added elegance.
• Crushed meringue – Adds crunch and sweetness.

Expert Tips for Perfect Mary Berry Lemon Posset

• Don’t let the cream boil hard: Gentle simmering keeps it silky.
• Use fresh lemons only: Bottled juice won’t thicken the cream well.
• Strain for smoothness: Optional, but ideal for professional presentation.
• Chill long enough: At least 3 hours for the perfect set.
• Serve cold only: Warm posset won’t hold its shape.
• Use a heavy-bottomed pan: It prevents cream from scorching.
• Taste before chilling: Adjust lemon and sugar to your liking.

Creative Ways to Customize Mary Berry Lemon Posset

• Make a layered dessert: Alternate posset with berry compote.
• Add passion fruit: Stir pulp into the mixture before chilling.
• Infuse flavors: Warm cream with vanilla or elderflower.
• Make mini versions: Perfect for party platters.
• Top with candied lemon peel: Adds elegance and texture.
• Create dual flavor: Serve lemon and lime posset layers.

Storing Mary Berry Lemon Posset the Right Way

• Refrigerate up to 3 days covered tightly.
• Do not freeze, as dairy may separate after thawing.
• Keep covered to prevent the cream from absorbing fridge odors.
• Store in single portions for easier serving.

How to Reheat Lemon Posset (If Needed)

Lemon posset should not be reheated, as heat will break the set texture. Always serve it chilled straight from the fridge.

Nutritional Breakdown (per serving)

• Calories: 350
• Protein: 2g
• Fat: 31g
• Carbohydrates: 20g
• Sugar: 18g
• Fiber: 0g
• Sodium: 25mg

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FAQs

Why did my lemon posset not set properly?

Lemon posset fails to set when there isn’t enough acidity or the cream wasn’t simmered long enough. Make sure the cream simmers gently for 2–3 minutes, and add enough fresh lemon juice, as the acid is what thickens the cream as it cools.

Can I use single cream or whipping cream instead of double cream?

Double cream is essential because it has enough fat to thicken when mixed with lemon juice. Single cream or light cream will not set properly and can result in a runny dessert.

How do I stop lemon posset from curdling?

Curdling happens when the cream is boiled too hard or the lemon juice is added while the cream is extremely hot. Simmer gently, remove from heat, let it cool for a minute, then whisk in the lemon juice smoothly for a silky texture.

Can I make lemon posset ahead of time?

Yes, lemon posset is an excellent make-ahead dessert. Chill it for at least 3 hours, but it can be made up to 2–3 days in advance. Keep it covered in the fridge to maintain freshness and a perfect set.

Wrapping It Up

The Mary Berry Lemon Posset is a celebration of simplicity—just cream, lemon, and sugar transformed into an indulgent, velvety dessert. Its fresh citrus flavor and creamy texture make it a fantastic choice for any occasion.