This Lemon Posset recipe by the lovely Mary Berry is probably the simplest dessert you will ever make. There are only 3 ingredients required for this delicious lemony cream posset.
An elegant dessert that packs a big citrus punch - they're divine and will become your go-to quick but impressive dessert!
For this recipe, you will need: double cream, lemons and caster sugar.
Perfect for serving at a dinner party
Last year my husband's relatives came to visit from Australia. I nominated myself as host to a huge dinner party where I cooked a variety of curries and I also thought I could handle a couple of desserts too.
We all know cooking one curry from scratch can be hard but several varieties plus two desserts could have proven to be a handful.
Then I remembered the Lemon Posset recipe by Mary Berry and my dinner hostess prayers were answered.
This is such an easy dessert, it can be prepared well in advance - in fact, making them the day before our dinner party and leaving them to develop in flavour was a really good call.
The zesty lemon possets packed even more flavour on the day they were served and my guests loved them. Phew!
And there's nothing better than a refreshing lemon dessert after a hot curry to cool everyone down a bit.
Why are these lemon possets so good?
- Zesty
- Full of flavour
- Silky smooth
- Cheap
- Quick
- Easy
- Delicious!
Who is Mary Berry?
Mary Berry is a British institution!
The queen of puddings and it's always a delight following her recipes because they are just so easy.
Mary was a host on one of my favourite TV shows: The Great British Bake-Off when it was on BBC 2.
The show has since moved to Channel 4 and Mary is no longer a host which is a shame.
I've got a couple of Mary's cookery books and the recipes are so simple to recreate. You can see an example by checking out my take on Mary Berry's Classic Chocolate Roulade - another of my favourite bakes.
Whenever I serve these lemon possets my guests are always amazed at how few ingredients they contain. They are unbelievably simple to make but the silky smooth tangy dessert is second to none.
So, thank you to Mary for sharing this wonderfully simple irresistible dessert.
What is a lemon posset made from?
Just double cream, lemon juice, lemon zest and caster sugar!
A posset was originally a British drink made of hot curdled milk and then flavoured with wine, ale or spice. The lemon posset recipe we have today is a modern take on a historic British classic.
Can I freeze lemon posset?
Absolutely!
A lemon posset can be frozen and then defrosted in the fridge for a few hours before serving.
Lemon posset top tips
- Make sure you buy unwaxed lemons
- Rub lemons on the kitchen worktop before you begin to get the most juice from them
- Zest before juicing
- When zesting rub the grater on the lemon as opposed to the lemon on the grater
- When you're heating the double cream, watch it like a hawk and stir continuously otherwise it will boil over
- Let the cream and sugar cool slightly before adding the lemon juice so it doesn't curdle
- Pour the mixture into a glass jug and then transfer to the dish you are using to avoid spillage
What are the alternatives to lemon posset?
If you're not a lemon lover there are plenty of other ways to make deliciously creamy possets.
Here are a few of my favourites:
- Raspberry and champagne posset
- Lime and raspberry posset by BBC Good Food
- Blood orange posset by Tesco Food
- Summer berry posset
- Pomegranate posset
- Lavender and honey posset by The Adventure Bite
What should I serve a lemon posset in?
You can use champagne glasses, ramekins, small glass bowls, egg cups or a teacup and saucer just like I did.
The lemon possets need to be served in small dishes because they are quite rich although they are delicious, you wouldn't be able to get through a dessert bowl-full!
How to make Mary Berry's Lemon Posset
Making lemon possets couldn't be any easier. Follow the steps below for a perfect dessert.
- Time needed: 10 minutes
- Serves: 6 people
- Zest and juice three lemons
- Pour 600ml double cream into a large saucepan and add ¾ of the lemon zest and 150g caster sugar
- Bring to the boil stirring continuously then simmer for 3 minutes
- Remove from the heat and allow to cool slightly then whisk in the lemon juice
- Transfer to a glass jug and pour into serving dishes
- Cover with clingfilm and refrigerate for 4 hours (or overnight)
- When you're ready to serve - sprinkle over the remaining lemon zest and a couple of lemon thyme leaves if you're feeling fancy!
- Serve with shortbread biscuits
Step-by-step images to help you
Add double cream, sugar and lemon zest to a pan
Bring the double cream, sugar and lemon zest to the boil then simmer for 3 minutes. The mixture will begin to thicken and will change from a cream colour to a pale yellow.
Once the mixture has simmered, let it cool slightly then whisk in the lemon juice.
Transfer to dishes and leave to set for 4 hours, or overnight in the fridge.
Once refrigerated the lemon possets will be the texture of thick lemon curd. They are silky smooth, tart and utterly delicious.
More lemony treats I think you'll love
- Lemon Meringue Blondies
- Easy Lemon Tart
- Lemon Cake with Lemon Buttercream
- White Chocolate and Lemon Truffles
- Homemade Lemon Coridal
- Summer Berry Pavlova
- Simple Meringue Wreath with Lemon Curd and Edible Flowers
- Perfect Every Time Lemon Drizzle Cake
- Lemon Bundt Cake with Sugared Raspberries and Redcurrants
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Lemon Posset by Mary Berry
Yield: 6 people
Prep Time: 7 minutes
Cook Time: 3 minutes
Chilling time: 4 hours
Total Time: 4 hours 10 minutes
Mary Berry's classic lemon posset - a delicious, creamy and zesty dessert that's perfect to serve at a dinner party and easily made in advance. This dessert is so elegant but really packs a citrus punch. Lemon Possets contain only 3 ingredients!
Ingredients
- 3 lemons
- 600 ml double cream
- 150 g caster sugar
Instructions
- Zest and juice three lemons
- Pour 600ml double cream into a large saucepan and add ¾ of the lemon zest and 150g caster sugar
- Bring to the boil stirring continuously then simmer for 3 minutes
- Remove from the heat and allow to cool slightly then whisk in the lemon juice
- Transfer to a glass jug and pour into serving dishes
- Cover with clingfilm and refrigerate for 4 hours (or overnight)
- When you're ready to serve - sprinkle over the remaining lemon zest and a couple of lemon thyme leaves if you're feeling fancy!
- Serve with shortbread biscuits
Notes
Lemon posset top tips
- Make sure you buy unwaxed lemons
- Rub lemons on the kitchen worktop before you begin to get the most juice from them
- Zest before juicing
- When zesting rub the grater on the lemon as opposed to the lemon on the grater
- When you're heating the double cream, watch it like a hawk and stir continuously otherwise it will boil over
- Let the cream and sugar cool slightly before adding the lemon juice so it doesn't curdle
- Pour the mixture into a glass jug and then transfer to the dish you are using to avoid spillage
- Lemon possets can be frozen. Defrost in the fridge for a few hours before serving.
Nutrition Information:
Yield: 6Serving Size: 1 grams
Amount Per Serving:Calories: 457Total Fat: 37gSaturated Fat: 23gUnsaturated Fat: 0gCholesterol: 137mgSodium: 39mgCarbohydrates: 32gFiber: 1gSugar: 26gProtein: 2g
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