Mary Berry Lemon Pots

There’s something about lemon desserts that feel like spring in a spoon. Fresh, a bit cheeky, and always welcome after dinner. The first time I made these lemon pots, I was half-convinced they were too simple to work. Just cream, sugar, and lemon? That’s it?

But then I tasted them — and honestly, I was stunned. They’re smooth and creamy like a custard, but without any eggs or fuss. The lemon juice works its magic, setting the cream into something delicate and luscious. I’ve made them ever since, especially when I want a make-ahead dessert that feels elegant but takes less than 15 minutes of actual effort.

These are one of Mary Berry’s signature quiet stunners. If you haven’t tried them yet, now’s the time.

Ingredients

• 16 oz heavy cream
  → Use full-fat only — anything lighter won’t set properly.
• 3/4 cup granulated sugar
  → Just enough to balance the lemon without making it cloying.
• 5 tbsp fresh lemon juice and zest
  → Zest first, juice after. Use a fresh, fragrant lemon — not bottled juice.

Instructions

1. Combine cream and sugar in a small saucepan over medium heat. Stir gently until the sugar is fully dissolved.
2. Turn up the heat to high and bring the mixture to a boil. Then lower it slightly and let it simmer for 3 minutes. Stir the whole time — it should thicken just a little.
3. Remove the pan from heat. Let it cool for 10 full minutes. If you add the lemon too early, the cream might curdle.
4. Add the lemon juice and zest. Stir it in thoroughly — it may look slightly grainy for a moment but will smooth out.
5. Pour into ramekins or small glasses. You’ll get about 6 servings. Let them cool a bit more on the counter.
6. Cover and chill in the fridge for at least 1 hour. Overnight is even better. They’ll firm up into a soft, spoonable custard.
7. Serve cold. Add fresh berries, a mint sprig, or just enjoy it plain.

Common Mistakes

Why didn’t my lemon pots set?
Likely reasons: cream wasn’t full-fat, or it didn’t boil long enough. Light cream won’t firm up.

Why did it curdle?
You probably added lemon when the cream was still too hot. Let it cool at least 10 minutes after cooking.

Why are they bitter?
You may have zested too deeply and got into the white pith. Only use the bright yellow outer layer.

Can I use bottled lemon juice?
Technically yes, but it won’t taste as fresh or floral. Fresh lemons make a big difference here.

Storage Tips

Fridge:
Store covered in the fridge for up to 5 days. The flavour stays lovely.

Freezer:
You can freeze them for up to 2 months. Defrost overnight in the fridge. The texture may loosen slightly.

Reheating:
Not recommended — they’re meant to be served chilled. Heating will make them split

What To Serve With Lemon Pots

• Shortbread biscuits – their buttery crunch is a perfect contrast.
• Fresh raspberries or strawberries – they add brightness and colour.
• A cup of Earl Grey tea – the bergamot plays beautifully with lemon.

FAQs

Can I make this ahead of time?
Yes, they’re ideal for prepping the day before.

Can I use limes or oranges instead?
You can. Limes will be sharper; oranges milder. Adjust sugar slightly if needed.

Is this the same as a posset?
Yes — this is essentially a posset, just dressed up the Mary Berry way.

Can I make this dairy-free?
Not easily. Full-fat cream is what makes this set. Non-dairy swaps won’t give the same result.

Try More Recipes:

• Mary Berry Apricot Cake
• Mary Berry Marmalade Loaf Cake
• Mary Berry Blueberry Muffin Recipe