Mary Berry Lemon Posset – Silky, Tangy, and Just Three Ingredients

If ever there were a dessert that felt like cheating—in the best possible way—it’s this lemon posset. I first made it after a frantic Google search for “quick dinner party dessert, no faff” and I’ve been making it ever since. The magic? You only need cream, sugar, and lemons. No gelatine, no eggs, no baking. Just a pot, a whisk, and a bit of fridge space.

I’ll admit, I didn’t believe it would set the first time. I hovered by the fridge like a Bake Off contestant waiting for a wobble. But lo and behold: a perfect, creamy custard with the bright hit of lemon. It’s the kind of pudding that makes people say “Wait, you made this?” while you casually sip your wine.

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What Makes This Recipe Special

This isn’t just a quick dessert—it’s the dessert when you need something elegant with minimal effort. Here’s why it works:

• Lemon juice thickens the cream naturally – No gelatine or egg yolks needed.
• The texture is unreal – Smooth, rich, and just enough wobble to feel indulgent.
• It’s make-ahead heaven – Which means no last-minute stress.
• Versatile and dress-upable – From shortbread to berries, it goes with everything.

Most posset recipes miss the simmer time. That gentle three-minute bubble is what gives it body. Trust me—I skipped it once. It poured like soup.

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INGREDIENTS + WHY THEY MATTER

• 600ml double cream – High-fat cream is essential. Don’t sub with single cream or half-and-half—it won’t set.
• 150g caster sugar – Sweetens and helps the cream thicken when heated.
• Juice of 2 large lemons (~75ml) – The star of the show. Use fresh lemons, not bottled.
• Optional: Lemon zest or berries – For garnish. Adds colour and a citrusy zing on top.

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Making It Yours (Without Ruining It)

• Try a citrus twist – Swap half the lemon juice for lime or orange.
• Infuse the cream – Add a strip of lemon peel or a sprig of thyme while heating, then strain it out.
• Add a berry base – Spoon a little berry compote into the glasses before pouring the posset over. I’ve done this with raspberry jam thinned with lemon juice—so good.
• Honey posset? Yes, you can replace some sugar with honey for warmth. Just be sure to keep total sweetness around 150g.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Didn’t set	Didn’t simmer cream long enough	Simmer at a gentle boil for a full 3 mins
Too sweet or too tart	Used lemons of unknown size	Measure the juice (you want 75ml)
Grainy texture	Sugar didn’t dissolve	Stir well before and during simmering
Cream split	Overheated or boiled too hard	Simmer gently—don’t walk away!

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HOW TO MAKE MARY BERRY’S LEMON POSSET

Step 1: Heat the cream and sugar

• In a saucepan, combine 600ml double cream and 150g caster sugar.
• Bring to a gentle boil over medium heat, stirring until sugar dissolves.
• Simmer (not boil hard!) for exactly 3 minutes.

Step 2: Add lemon juice

• Remove from heat.
• Stir in 75ml freshly squeezed lemon juice. Mix until fully combined.

Step 3: Strain

• Pour the mixture through a fine sieve into a jug. This removes any lemon pulp or clumps.

Step 4: Pour and cool

• Divide the mixture into 4–6 small glasses or ramekins.
• Let sit at room temp for 30 mins.

Step 5: Chill until set

• Cover with cling film and chill for at least 2 hours, ideally overnight.
• You’ll know it’s ready when it jiggles gently and holds a spoon.

Step 6: Garnish and serve

• Top with lemon zest, fresh berries, or a sprig of mint. Serve chilled.

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TIPS FROM MY KITCHEN

• I use a microplane to zest before juicing—so much easier.
• Glass ramekins look lovely, but espresso cups are my favourite for smaller portions.
• Always taste your lemon juice—some lemons are more acidic than others.
• I once made this the day before a picnic and popped the ramekins in a cool bag—total hit.

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STORAGE + SERVING

• Fridge: Keeps perfectly for 3 days.
• Freezer: Not recommended. It affects the creamy texture.
• To serve: Always cold, straight from the fridge. Add toppings just before serving.

What to serve it with:

• Buttery shortbread
• Fresh raspberries
• Crushed amaretti biscuits
• Basil or mint leaves for contrast

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FAQs

Q: Can I use single cream?
A: Sadly, no. It doesn’t have enough fat to set. Use double cream or heavy cream (36%+ fat).

Q: Can I make it less sweet?
A: Yes—drop the sugar to 120g. But it may be a touch thinner.

Q: Mine didn’t set—can I save it?
A: You can try reheating gently, simmering another minute, and re-chilling. But sometimes it’s best just to call it “lemon cream” and serve with biscuits.

Q: How far ahead can I make it?
A: Up to 3 days. In fact, I think day 2 is the sweet spot for flavour.

Q: Can I use lime or orange instead?
A: You can—just keep the acid level around 75ml. Orange posset is softer and slightly sweeter.