Lemon Posset by Mary Berry
Amy Treasure
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!
Prep Time 7 minutes mins
Cook Time 3 minutes mins
Chilling time 4 hours hrs
Total Time 10 minutes mins
Course Dessert
Cuisine British
Servings 6 people
Calories 457 kcal
3 lemons 600 ml double cream 150 g caster sugar
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
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.
Keyword Lemon Dessert, Lemon Posset, Lemon Possets, Mary Berry