Mary Berry Lemon Posset

There’s something quietly elegant about a lemon posset, isn’t there? It’s the sort of dessert that makes you feel like you’ve done something posh — without actually doing very much at all. I remember the first time I made it, I was half-expecting it not to set, half-expecting it to taste like lemony milk. But when I pulled those little pots from the fridge and dipped a spoon in — oh my word. Silky. Tangy. Creamy. Like sunshine in a cup.

Mary Berry’s version is a keeper. You only need three ingredients (yes, just three!), and the whole thing comes together faster than your kettle can boil. It’s the perfect end to a dinner party — or a Tuesday night when you just need a pick-me-up with a bit of flair.

Why You’ll Love It

• Ridiculously simple – Three ingredients. Ten minutes. No faff.
• Zingy and refreshing – Bright lemon cuts through the richness like a dream.
• Make-ahead magic – Great for prepping the night before and pretending you’re effortlessly organised.
• Fancy without the fuss – Looks like you went to culinary school, but takes less effort than making toast.
• Pairs beautifully – Add berries, shortbread, or a cheeky splash of limoncello on the side.
• Satisfies a sweet tooth – Creamy, sweet, and just tart enough to keep you going back for “one more spoon.”

Ingredients

• 3 lemons (zest and juice)
• 600ml double cream
• 150g caster sugar

How to Make It

Start with the lemon prep:

Zest all three lemons and squeeze out the juice — you’ll want roughly 100ml. Set half the zest aside for later.

Simmer the cream and sugar:

Pour the cream into a saucepan with the caster sugar and half the lemon zest. Heat gently, stirring constantly, until it just starts to boil. Let it simmer for 2–3 minutes — no more.

Stir in the lemon juice:

Take the pan off the heat and let it cool for a couple of minutes. Then stir in the lemon juice. The cream will start thickening almost instantly. It’s a bit of kitchen magic.

Pour into your pots:

Transfer the mixture into small ramekins, teacups, or any little dish you fancy. You’ll get about 6 servings.

Chill and forget about it:

Cover with cling film and pop into the fridge for at least 4 hours — overnight is even better.

Add the finishing touch:

When ready to serve, sprinkle over the rest of the lemon zest. Add a sprig of mint or a few fresh raspberries if you’re feeling bougie.

Common Mistakes and How to Dodge Them

Why didn’t mine set?
You might’ve boiled the cream too hard or added the lemon juice while the cream was still too hot. Keep it gentle and cool it just a touch first.

Too runny?
It might just need more time in the fridge. Four hours is a minimum — overnight is safer.

Too sweet or too sour?
Play with the lemon-to-sugar ratio next time. Taste the mix before you pour — you can always squeeze in a bit more juice if needed.

Storage and Reheating

Fridge:
Store in the fridge for up to 3 days, covered. It actually firms up a bit more over time.

Freezer:
Not recommended. Cream-based desserts tend to separate and go a bit weird once frozen.

Reheating:
Nope! This is a chill-and-serve type of dessert. The only heat should come from the stovetop at the beginning.

Frequently Asked Questions

Can I use bottled lemon juice?
Technically, yes — but it won’t have the same fresh zing. Fresh lemons really do make the difference here.

Can I make it dairy-free?
Sadly, no. The magic of posset relies on the fat in cream reacting with the lemon juice. Alternatives like almond or oat milk just won’t set.

How long can I make this ahead?
Make it a day in advance, no problem. Two days? Still fine. Just keep it chilled and covered.

Can I double the recipe?
Absolutely! Just make sure you’ve got enough ramekins and fridge space.

Nutrition Facts (Per Serving):

• Calories: 400 kcal
• Fat: 35g
• Saturated fat: 20g
• Carbs: 20g
• Sugar: 15g
• Protein: 2g
• Cholesterol: 100mg
• Sodium: 20mg

Try More Mary Berry Recipes:

• Mary Berry Meringue Recipe
• Mary Berry Shortcrust Pastry Recipe
• Mary Berry Dropped Scones