Mary Berry Lemon Posset Recipe

Name: Mary Berry Lemon Posset Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 600ml double cream; 150g caster sugar; Finely grated zest of 2 unwaxed lemons; 90ml fresh lemon juice (about 2–3 lemons); Fresh berries, to serve (optional); Shortbread fingers, to serve (optional)

This lemon posset is a classic British dessert made with just cream, sugar, and fresh lemons, then chilled until softly set. The texture is silky and spoonable, like a light citrus cream pudding, with a bright, clean lemon flavour that cuts through the richness. It is genuinely beginner-friendly and doesn’t require any gelatin or fancy equipment. You’ll have it cooked and poured in about 20 minutes, then the fridge does the rest (allow 4 hours to chill).

Ingredients

For the lemon posset

600ml double cream
150g caster sugar
Finely grated zest of 2 unwaxed lemons
90ml fresh lemon juice (from about 2 to 3 lemons)

To serve (optional)

Fresh raspberries or blueberries
Shortbread fingers
A few mint leaves

How to Make Mary Berry Lemon Posset

Prepare the oven: There’s no baking in this recipe, so you can leave the oven off. Instead, clear a space in the fridge and set 6 small glasses or ramekins onto a tray (it makes moving them much easier).
Mix the base: Pour the double cream and caster sugar into a medium saucepan. Set over low heat and stir until the sugar has fully dissolved and the mixture looks smooth (no gritty feel at the bottom of the pan).
“Bake” (stovetop simmer): Increase the heat and bring the cream to a steady boil. Once it’s boiling, time 3 minutes and boil gently, stirring regularly so it doesn’t catch on the base of the pan.
Add the lemon: Take the pan off the heat. Stir in the lemon zest, then add the lemon juice and stir again. The mixture will thicken slightly as the acid reacts with the cream.
Strain and pour: For the silkiest finish, strain through a fine sieve into a jug. Pour evenly into your glasses or ramekins.
Cool and chill: Let the possets cool at room temperature for 20 to 30 minutes, then refrigerate for at least 4 hours, or until softly set.
Assemble and serve: Serve cold, topped with berries if you like, with shortbread on the side. If you’re aiming for a dinner-party look, add a pinch of extra lemon zest right before serving.

Tips for the Best Lemon Posset

Why didn’t my lemon posset set?

The most common reason is not boiling the cream and sugar for long enough. You need a full 3 minutes at a proper boil (not just steaming). Also measure the lemon juice; far too little can weaken the set, and far too much can sometimes make it split.

How do I stop lemon posset from splitting?

Boil for 3 minutes, then take the pan off the heat before adding the lemon juice. Stir the juice in gently but thoroughly. If your heat is extremely high and the cream is violently boiling, reduce it slightly so you’re boiling steadily, not scorching.

Do I have to strain it?

No, but straining removes any bits of zest and any tiny undissolved sugar, giving you that ultra-smooth, restaurant-style texture. If you love a stronger citrus hit, skip straining and keep the zest in.

Can I make it in lemon shells like Mary Berry sometimes serves it?

Yes. Halve lemons, scoop out the flesh, and set the empty shells in a muffin tin so they sit level. Pour in the posset and chill. Choose larger lemons so you have enough “cups” to hold a decent portion.

Serving Suggestions

With shortbread fingers for dipping
Topped with fresh raspberries and a little extra zest
Alongside buttery biscuits or almond thins
With a spoonful of berry compote for colour and sharpness

Storage

Room temperature

Because it’s cream-based, keep lemon posset out at room temperature for no more than 2 hours total. Serve straight from the fridge for the best set and flavour.

Refrigerator

Cover each glass or ramekin and refrigerate for up to 3 days. The flavour actually improves after the first night, making this a brilliant make-ahead dessert.

Freezing

Freezing isn’t ideal as the texture can turn slightly grainy once thawed. If you do freeze it, wrap well and freeze for up to 1 month, then thaw overnight in the refrigerator. Stirring isn’t recommended (it breaks the set), so only freeze if you don’t mind a softer, less polished finish.

Nutrition

Calories: 540 kcal
Carbohydrates: 28 g
Protein: 2 g
Fat: 52 g
Saturated fat: 32 g
Sodium: 50 mg

Nutrition values are estimates and will vary depending on ingredients used and portion size.

FAQs

Can I make Mary Berry lemon posset the day before?

Yes. Lemon posset is an ideal make-ahead dessert. Make it the day before, cover, and chill overnight for the neatest set and best flavour.

How long does lemon posset take to set?

It usually needs at least 4 hours in the refrigerator. Overnight chilling is even better if you want a firmer, cleaner set for serving guests.

Can I use single cream instead of double cream?

It’s not recommended. Single cream has a much lower fat content and the posset may not set properly. For a reliable result, use double cream.

Can I use bottled lemon juice for posset?

Fresh lemon juice gives the best flavour and the most dependable set. Bottled juice can taste flat, and some brands vary in acidity which may affect the final texture.

Why is my lemon posset grainy or lumpy?

Graininess is usually from sugar not fully dissolving or the cream catching slightly on the base of the pan. Heat gently at the start, stir until smooth, and boil steadily (not aggressively). Straining before pouring also helps.