There are some desserts that feel almost magical in their simplicity, and Mary Berry’s Lemon Posset is exactly that for me. I remember the first time I made it; I was hosting a small family dinner and wanted something light yet impressive to end the meal. I didn’t want anything complicated or heavy, but something that would leave everyone smiling. That’s when I came across Mary Berry’s Lemon Posset, and it was love at first sight.
What truly amazed me about this dessert is how just a few basic ingredients can create something so luxurious and elegant. Creamy, silky, tangy, and beautifully refreshing, it feels like sunshine in a glass. And the best part? It requires minimal effort. No baking, no setting with gelatin, no complicated techniques — just a gentle simmer, a good chill, and you’re done. It’s the kind of recipe that makes you wonder why you ever thought desserts had to be complicated.
Ever since that first evening, Mary Berry’s Lemon Posset has become one of my favorite go-to desserts for both special occasions and everyday treats. It always wins over guests, and I love watching their faces light up when they take that first cool, creamy spoonful. It’s proof that sometimes, less truly is more.
In this post, I’m going to walk you through exactly how I make Mary Berry’s Lemon Posset, along with my personal tips and a few easy variations you might like to try. If you love bright, fresh flavors and effortless desserts that look and taste much fancier than they really are, this is definitely one recipe you’ll want to add to your collection.
What is Mary Berry’s Lemon Posset?
Mary Berry’s Lemon Posset is a classic British chilled dessert made with just cream, sugar, and fresh lemon juice, creating a luxuriously creamy and tangy pudding that sets perfectly without the need for gelatin.
Why You Should Try This Recipe
You should try this recipe because it is incredibly simple, uses only three main ingredients, and delivers an elegant, refreshing dessert with minimal effort. It is the perfect combination of creamy richness and bright lemony freshness.
Ingredients Needed to Make Mary Berry Lemon Posset
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600 ml double cream
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150 grams caster sugar
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Juice of 2 lemons (about 100 ml)
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Finely grated zest of 1 lemon (optional, for extra flavor)
Instructions to Make Mary Berry Lemon Posset
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Pour the double cream into a saucepan and add the caster sugar.
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Gently heat over medium heat, stirring occasionally, until the sugar has completely dissolved and the mixture just comes to a gentle simmer. Do not boil vigorously.
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Once simmering, let it bubble gently for about 2–3 minutes, then remove from the heat.
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Stir in the lemon juice (and zest if using) and mix well.
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The cream will thicken slightly as the lemon juice reacts with it.
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Pour the mixture into individual serving glasses or ramekins.
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Allow the possets to cool at room temperature for about 20 minutes.
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Transfer to the refrigerator and chill for at least 3–4 hours, or until completely set.
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Serve chilled, optionally topped with a little extra lemon zest or a few fresh berries.
Mary Berry Lemon Posset
Ingredients
- 600 ml double cream
- 150 grams caster sugar
- Juice of 2 lemons about 100 ml
- Finely grated zest of 1 lemon optional, for extra flavor
Instructions
- Pour the double cream into a saucepan and add the caster sugar.
- Gently heat over medium heat, stirring occasionally, until the sugar has completely dissolved and the mixture just comes to a gentle simmer. Do not boil vigorously.
- Once simmering, let it bubble gently for about 2–3 minutes, then remove from the heat.
- Stir in the lemon juice (and zest if using) and mix well.
- The cream will thicken slightly as the lemon juice reacts with it.
- Pour the mixture into individual serving glasses or ramekins.
- Allow the possets to cool at room temperature for about 20 minutes.
- Transfer to the refrigerator and chill for at least 3–4 hours, or until completely set.
- Serve chilled, optionally topped with a little extra lemon zest or a few fresh berries.
Notes
- Use fresh lemon juice for the brightest, best flavor.
- Make sure the cream and sugar mixture simmers gently but does not boil too hard.
- Stir the lemon juice in thoroughly to ensure even setting.
- Choose high-quality double cream for the richest texture.
Nutritional Value
Per serving (approximately):- Calories: 420
- Protein: 2 grams
- Carbohydrates: 22 grams
- Fat: 40 grams
- Fiber: 0 grams
What Goes Well with Mary Berry Lemon Posset
Lemon Posset pairs wonderfully with buttery shortbread biscuits, crisp tuiles, or simple fresh berries like raspberries or blueberries. A tiny mint leaf on top also adds a lovely touch.
My Tips to Make the Best Mary Berry Lemon Posset
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Use fresh lemon juice for the brightest, best flavor.
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Make sure the cream and sugar mixture simmers gently but does not boil too hard.
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Stir the lemon juice in thoroughly to ensure even setting.
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Choose high-quality double cream for the richest texture.
Easy Variations of Mary Berry Lemon Posset
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Replace half the lemon juice with lime for a lemon-lime posset.
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Add a dash of vanilla extract for a lightly floral undertone.
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Infuse the cream with a sprig of fresh thyme or rosemary before adding the lemon for a sophisticated twist.
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Serve layered with a fruit compote for an extra special presentation.
Best Way to Store Mary Berry Lemon Posset
Cover the possets with cling film and store them in the refrigerator. They will keep well for up to 2 days. Make sure they are well chilled before serving for the best texture and flavor.
Nutritional Value
Per serving (approximately):
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Calories: 420
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Protein: 2 grams
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Carbohydrates: 22 grams
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Fat: 40 grams
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Fiber: 0 grams
This dessert is rich and indulgent, so a small serving goes a long way in satisfying that sweet craving.
FAQs
Can I make lemon posset in advance?
Yes, it is actually better when made a day ahead to allow it to set fully and develop its flavors.
Can I use single cream instead of double cream?
No, you need the richness of double cream to help the posset set properly without gelatin.
What if my posset doesn’t set?
Make sure you simmer the cream and sugar mixture properly and add enough lemon juice, as the acid is what causes the cream to thicken.
Can I freeze lemon posset?
It is not recommended as freezing can alter the texture and cause separation.
Is lemon posset gluten-free?
Yes, lemon posset is naturally gluten-free.
Conclusion
Every time I serve Mary Berry’s Lemon Posset, it feels like I’m sharing a little secret with my guests — the secret that something so luxuriously silky and flavorful can be made with almost no effort at all. It still amazes me how just three basic ingredients can create a dessert that feels like it belongs in a fancy restaurant.
I love the way the sharpness of the lemon cuts through the richness of the cream, creating that perfect balance of bright and indulgent in every spoonful. It’s the kind of dessert that feels light and refreshing, making it the ideal finish to any meal, whether it’s a casual family dinner or a more formal celebration.
One of the reasons I keep coming back to this recipe is how reliable and versatile it is. I can dress it up with berries, a biscuit, or even a drizzle of fruit sauce, but it’s just as wonderful served plain and simple. No matter how I present it, it always draws compliments, and I love that I can prepare it hours in advance, freeing me up to enjoy the gathering rather than fussing in the kitchen.
If you’re looking for a dessert that’s foolproof, impressive, and absolutely delicious, I cannot recommend Mary Berry’s Lemon Posset enough. It has earned a permanent place in my personal collection of favorite recipes, and once you try it, I have a feeling it will become a favorite of yours too.
