This Lemon Posset recipe by the lovely Mary Berry is probably the simplest dessert you will ever make. made with double cream, sugar, and lemon. It takes 10 minutes to serve 6 people.
Try More Mary Berry Recipes:
💗 What You’ll Gain from Making This Recipe:
- Simplicity. Few ingredients and minimal effort yield a creamy, tangy delight.
- Zesty Freshness. Vibrant lemon zest and juice offer a refreshing, citrusy burst.
- Versatility. Adaptable as a dessert or complemented by raspberries for added sweetness.
- Quick Indulgence. Ready in 20 minutes, a swift yet luxurious treat for any occasion.
❓ What Is Mary Berry Lemon Posset Recipe?
Mary Berry’s Lemon Posset is a creamy dessert made with double cream, sugar, and lemon zest. Smooth and creamy, it tastes lemony. The word “posset” comes from an old English drink.
🍋 Mary Berry Lemon Posset Ingredients
- 3 lemons
- 600 ml double cream
- 150 g caster sugar
🍸 Instructions For Mary Berry Lemon Posset
- Three lemons should be zest and juiced.
- Put 600ml of double cream and 150g of caster sugar into a big saucepan. Add about half of the lemon zest.
- Stirring all the time, bring to a boil, and then let it cook for three minutes.
- Take it off the heat and let it cool down a bit. Then add the lemon juice and mix it in.
- Move to a glass jug and pour into plates to serve.
- Put it in the fridge for 4 hours (or overnight) after covering it with cling film.
- When it’s time to serve, add the rest of the lemon peel and, if you want to be fancy, a few lemon thyme leaves.
- Serve with shortbread cookies
💭 Recipe Tips
- Use fresh lemons. Avoid bottled juice for authentic flavor.
- Gentle heat. Don’t boil cream excessively; simmer to avoid curdling.
- Chill thoroughly. Ensure posset sets by refrigerating for at least 4 hours.
- Balance sweetness. Adjust sugar to complement tartness without overpowering.
- Watch consistency. Aim for a thick, creamy texture; too runny may need more chilling time.
🍇 What To Serve With Lemon Posset?
Mary Berry’s Lemon Posset pairs beautifully with fresh berries like raspberries or strawberries, adding a delightful contrast of sweetness to the tangy, creamy dessert.
🎚 How To Store Lemon Posset?
- In The Fridge. Mary Berry Lemon Posset can be refrigerated for 3 days in an airtight container. Cover it to avoid taste absorption.
- In The Freezer. Due to its cream base, Mary Berry Lemon Posset shouldn’t be frozen. Dairy-based desserts can separate and change texture after freezing, diminishing their deliciousness.
🚫 How To Reheat Lemon Posset?
This particular recipe doesn’t involve heating; it’s a chilled dessert. However, you might need to warm the cream to dissolve the sugar before chilling.
FAQs
How Do You Prevent The Lemon Posset From Curdling?
To prevent curdling, simmer cream gently without boiling in the Lemon Posset recipe.
Can I Substitute Double Cream With Another Ingredient In A Lemon Posset?
Avoid substituting double cream for the best texture in a Lemon Posset.
Can Lemon Posset Be Made Ahead Of Time For A Special Occasion?
Yes, Lemon Posset can be made ahead, chilling for at least 4 hours before serving on a special occasion.
How Does The Lemon Posset Differ From A Lemon Pudding Or Mousse?
Lemon Posset is a set cream dessert, while lemon pudding tends to be baked and mousse is aerated with whipped cream or egg whites.
Try More Mary Berry Recipes:
Mary Berry Lemon Posset Nutrition Facts
Amount Per Serving
- Calories: 400 kcal
- Total Fat: 35g
- Saturated Fat: 20g
- Carbohydrates: 20g
- Sugars: 15g
- Protein: 2g
- Cholesterol:100mg
- Sodium: 20mg
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Mary Berry Lemon Posset
Description
This Lemon Posset recipe by the lovely Mary Berry is probably the simplest dessert you will ever make. made with double cream, sugar, and lemon. It takes 10 minutes to serve 6 people.
Ingredients
Instructions
- Three lemons should be zest and juiced.
- Put 600ml of double cream and 150g of caster sugar into a big saucepan. Add about half of the lemon zest.
- Stirring all the time, bring to a boil, and then let it cook for three minutes.
- Take it off the heat and let it cool down a bit. Then add the lemon juice and mix it in.
Move to a glass jug and pour into plates to serve. - Put it in the fridge for 4 hours (or overnight) after covering it with cling film.
- When it’s time to serve, add the rest of the lemon peel and, if you want to be fancy, a few lemon thyme leaves.
- Serve with shortbread cookies
Notes
- Use fresh lemons. Avoid bottled juice for authentic flavor.
- Gentle heat. Don’t boil cream excessively; simmer to avoid curdling.
- Chill thoroughly. Ensure posset sets by refrigerating for at least 4 hours.
- Watch consistency. Aim for a thick, creamy texture; too runny may need more chilling time.
- Watch consistency. Aim for a thick, creamy texture; too runny may need more chilling time.