Mary Berry’s Lemon Pots is made with double cream, sugar, and lemon zest and juice. This delicious Mary Berry Lemon Pots recipe creates a tasty dessert that takes about 3 hours and 13 minutes to prepare and can serve up to 2 people.
Mary Berry Lemon Pots Ingredients
- 100ml (3½fl oz) double cream
- 50g (1¾oz) sugar
- ½ large lemon, finely grated zest and juice (about 2 tbsp)
How To Make Mary Berry Lemon Pots
- Heat Cream and Sugar: Put the double cream and sugar into a pan over low heat. Stir constantly to dissolve the sugar, and gently bring the cream to the boil. Simmer for 3 minutes, then remove from heat and cool.
- Add Lemon: Add the lemon juice and zest, then whisk well.
- Chill: Pour the mixture into two small cups or serving glasses and refrigerate for 3 hours.
Recipe Tips
- Use Fresh Lemons: For the best flavor, use freshly squeezed lemon juice and zest rather than bottled lemon juice.
- Watch the Cream Closely: Stir the cream constantly to prevent it from burning or forming a skin.
- Cool Before Adding Lemon: Allow the cream to cool slightly before adding the lemon juice to prevent curdling.
- Whisk Well: Make sure to whisk the lemon juice and zest thoroughly into the cream to ensure an even distribution of flavor.
- Serve Chilled: Allow the lemon pots to set in the fridge for at least three hours for the best texture and flavor.
What To Serve With Lemon Pots?
These creamy Lemon Pots pair well with fresh berries, shortbread cookies, lemon drizzle cake, or a light fruit salad. They can also be served alongside meringues, almond biscotti, chocolate shavings, or a dollop of whipped cream for a delicious dessert.
How To Store Leftovers Lemon Pots?
- Refrigerate: Let the leftover Lemon Pots cool to room temperature. Cover and refrigerate them for up to 3 days.
- Freeze: Lemon Pots are not suitable for freezing because the texture can become watery and grainy once thawed. For best results, store them in the fridge only.
Mary Berry Lemon Pots Nutrition Facts
Serving Size: 1 serving
- Calories: 275
- Total Fat: 23g
- Saturated Fat: 14g
- Cholesterol: 87mg
- Sodium: 28mg
- Potassium: 120mg
- Total Carbohydrate: 18g
- Dietary Fiber: 0g
- Sugars: 17g
- Protein: 2g
Try More Mary Berry Recipes:
- Mary Berry Apple And Blackberry Cake
- Mary Berry Lyonnaise Potatoes
- Mary Berry Pumpkin Pie
- Mary Berry Cheese Leek And Potato Pie
Mary Berry Lemon Pots
Description
Mary Berry’s Lemon Pots is made with double cream, sugar, and lemon zest and juice. This delicious Mary Berry Lemon Pots recipe creates a tasty dessert that takes about 3 hours and 13 minutes to prepare and can serve up to 2 people.
Ingredients
Instructions
- Heat Cream and Sugar: Put the double cream and sugar into a pan over low heat. Stir constantly to dissolve the sugar, and gently bring the cream to the boil. Simmer for 3 minutes, then remove from heat and cool.
- Add Lemon: Add the lemon juice and zest, then whisk well.
- Chill: Pour the mixture into two small cups or serving glasses and refrigerate for 3 hours.
Notes
- Use Fresh Lemons: For the best flavor, use freshly squeezed lemon juice and zest rather than bottled lemon juice.
- Watch the Cream Closely: Stir the cream constantly to prevent it from burning or forming a skin.
- Cool Before Adding Lemon: Allow the cream to cool slightly before adding the lemon juice to prevent curdling.
- Whisk Well: Make sure to whisk the lemon juice and zest thoroughly into the cream to ensure an even distribution of flavor.
- Serve Chilled: Allow the lemon pots to set in the fridge for at least three hours for the best texture and flavor.