James Martin Lemon Posset

In reality? It’s three ingredients, one saucepan, zero stress. But when you serve it in little glasses with fresh raspberries and a bit of sauce? Looks like you’ve raided a restaurant kitchen.

This James Martin Lemon Posset is a proper classic — sweet, sharp, creamy — and the sort of thing that sets in the fridge like a dream while you get on with literally anything else. You don’t need gelatin, eggs, or anything faffy. Just cream, sugar, and citrus magic.

I first made it for a dinner party where I completely forgot dessert and whipped this up last-minute. Chucked it in the fridge, prayed it would set. It did. Someone asked if I got it from M&S. I smiled and lied.

Why You’ll Love It

• Takes 5 minutes to make — the fridge does the rest
• Only 3 ingredients, no gelatine or eggs
• Elegant, rich, but still refreshing
• Works beautifully with berries, shortbread, or a mint leaf if you’re feeling posh
• Foolproof — unless you boil it like mad (don’t)

Ingredients

For the posset:

• 150g caster sugar
• 600ml double cream
• Juice and zest of 2 lemons

To serve:

• Fresh raspberries
• Raspberry sauce (optional, but lovely)

How to Make James Martin Lemon Posset

Step 1:
Pour the sugar and double cream into a saucepan. Bring it gently to a simmer — stir now and then — and let it bubble for 2–3 minutes until the sugar has dissolved.

Step 2:
Take it off the heat. Add the lemon juice and zest, and give it a proper stir. You’ll see it start to thicken slightly as the lemon does its thing.

Step 3:
Pour the mixture into serving glasses or ramekins. I get about 4 generous ones. Let them cool on the counter for a bit before covering and popping in the fridge.

Step 4:
Chill for at least 4 hours, preferably overnight. The longer, the better.

Step 5:
Serve cold, topped with raspberries and a spoonful of sauce if you fancy. If you forget the berries, don’t worry — it holds its own.

Common Mistakes and How to Dodge Them

Why isn’t it setting?
You may have skipped the simmer or didn’t let the cream boil long enough. It needs heat to activate the citrus thickening.

Why is it too sour?
Too much lemon or not enough sugar. Next time, adjust to taste before chilling.

Why did it curdle?
Boiled too hard, or added the lemon too early. Always stir the juice in after the pan is off the heat.

How do I fix a runny posset?
Whisk in a splash of cold cream and re-chill. Sometimes it saves the day, sometimes it becomes a sauce. Still tasty.

Storage and Reheating

Fridge:
Store covered for up to 3 days. I use little jam jars or ramekins with cling film.

Freezer:
You can freeze it for up to 2 months — though the texture might be slightly less silky. Thaw overnight in the fridge.

Reheating:
Don’t. It’s a chilled dessert. Reheating ruins the set texture — treat it like panna cotta or mousse.

What Goes Well With Lemon Posset?

• A couple of shortbread biscuits on the side
• Mint leaves or a zest twist for garnish
• Raspberry coulis or warm berry compote
• Vanilla ice cream if you’re being indulgent (or indecisive)

Frequently Asked Questions

Q: Can I use single cream instead of double?
A: No — it won’t set properly. Stick to double cream (heavy cream if you’re in the US).

Q: Can I make this ahead?
A: Yes! It’s better that way. Make it the night before and forget about it until dessert time.

Q: Can I use limes or oranges instead?
A: Definitely. Just tweak the sugar — limes need a bit more, oranges maybe a bit less.

Q: Do I need gelatine?
A: Nope. The acid from the lemon does the setting — no need for extras.

Nutrition Facts (Per Serving – Approx.)

• Calories: 180.1 kcal
• Total Fat: 18.7g
• Saturated Fat: 11.6g
• Cholesterol: 69.2mg
• Sodium: 19.4mg
• Potassium: 67.0mg
• Carbs: 4.6g
• Sugars: 0.6g
• Protein: 1.1g

Try More James Martin Recipes:

• James Martin Apple Crumble Cake
• James Martin Pear Tarte Tatin
• James Martin Madeira Cake