James Martin Lemon Posset is arguably the easiest dessert you will ever make, yet it tastes sophisticated enough for the finest dinner party. With just three simple ingredients—double cream, sugar, and lemon—kitchen chemistry takes over to create a dessert with a silky, velvety texture that lies somewhere between a mousse and a pudding. It creates a perfect balance of rich creaminess and sharp, refreshing citrus zest.
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Why You Will Love This Lemon Posset Recipe:
- Three Ingredients: It genuinely uses only cream, sugar, and lemons. No gelatin, no eggs, and no cornstarch are required.
- The Science: The acidity of the lemon juice reacts with the proteins in the boiled cream, causing it to set naturally into a thick, spoonable custard.
- Make Ahead: This dessert actually requires time to set, making it the ultimate stress-free option for entertaining. You can make it 24 hours in advance.
- Silky Texture: The texture is smoother than panna cotta and richer than mousse, coating the mouth in a luxurious layer of citrus cream.
- Egg-Free: Since it relies on acid rather than eggs to thicken, it is suitable for those with egg allergies and is naturally vegetarian.
James Martin Lemon Posset Ingredients
- 600ml double cream (heavy cream)
- 200g caster sugar (superfine sugar)
- 2 to 3 large lemons (you need the zest of 2 and 75ml of juice)
- Fresh raspberries or blackberries (for garnish)
- Mint leaves (optional garnish)
How To Make James Martin Lemon Posset
- Zest and Juice: Finely zest 2 of the lemons. Squeeze the lemons until you have exactly 75ml of juice. Set both aside.
- Heat Cream: Pour the 600ml of double cream and 200g of caster sugar into a large saucepan. Place over medium heat.
- The Boil: Bring the mixture to a boil while stirring to dissolve the sugar. Once boiling, lower the heat slightly (to prevent boiling over) but keep it bubbling. Simmer vigorously for exactly 3 minutes. This concentrates the cream and ensures a good set.
- Add Citrus: Remove the pan from the heat. Immediately stir in the 75ml of lemon juice and the lemon zest. Whisk well to combine. You might see the mixture thicken slightly almost immediately.
- Cool Slightly: Let the mixture sit in the pan for 5 minutes to cool slightly.
- Pour: Pour the mixture into 6 small serving glasses, ramekins, or espresso cups. (Optional: If you want a perfectly smooth texture without zest bits, pass the mixture through a fine sieve as you pour).
- Chill: Allow them to cool to room temperature, then place them in the refrigerator. Chill for at least 3 to 4 hours, or preferably overnight, until firm to the touch.
- Serve: Serve chilled, garnished with fresh berries and a sprig of mint.
Recipe Tips
- Cream Fat Content: You must use double cream (or heavy cream with at least 36-40% fat). Single cream or half-and-half will not set because the fat content is too low to trap the structure.
- Don’t Over-Boil: While the 3-minute boil is crucial, boiling it for too long can separate the fat, resulting in a greasy texture. Use a timer.
- Room Temp Cooling: Allowing the possets to cool to room temperature before putting them in the fridge prevents condensation from forming on top of the dessert.
- Lemon Variations: You can swap the lemon for lime for a tropical twist, or use blood oranges (though you may need a splash of lemon juice to ensure the acidity is high enough to set it).
What To Serve With Lemon Posset?
The rich creamy texture of a Lemon Posset cries out for something crunchy to provide contrast. The traditional pairing is a buttery Shortbread Biscuit or a thin Almond Biscotti for dipping. To cut through the sweetness, serve with tart fruits like raspberries, blackberries, or a spoonful of fruit compote.
How To Store Leftovers Lemon Posset?
- Refrigerate: Cover the glasses with plastic wrap or reusable lids. They will keep well in the refrigerator for up to 3 days.
- Freeze: Possets do not freeze well. The emulsion tends to break upon thawing, leading to a grainy or separated texture.
How To Reheat Leftovers Lemon Posset?
Important Rule: Do not reheat. Lemon posset is a set custard designed to be eaten chilled. Heating it will break the bond between the acid and cream, causing it to melt back into a liquid and potentially curdle. Serve straight from the fridge.
FAQs
This is usually due to one of two reasons: either the cream didn’t boil long enough to concentrate, or there wasn’t enough lemon juice. The acidity is the setting agent. Ensure you measure the juice exactly.
Yes, but caster sugar dissolves faster and easier. If using granulated, ensure it is completely dissolved before the mixture boils to avoid a gritty texture.
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Check Price: £12.50 »Yes, the posset itself is naturally gluten-free. Just ensure you serve it with gluten-free biscuits if needed.
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Lemon Posset Nutrition Facts
Serving Size: 1 portion (serves 6)
- Calories: 480 kcal
- Total Fat: 45g
- Saturated Fat: 28g
- Cholesterol: 140mg
- Sodium: 40mg
- Total Carbohydrate: 35g
- Dietary Fiber: 0g
- Sugars: 34g
- Protein: 2g
James Martin Lemon Posset
Course: Dessert, Breakfast, Brunch, SnacksCuisine: BritishDifficulty: Easy6
servings10
minutes4
hours480
kcalThis British classic Lemon Posset requires only three ingredients: double cream, sugar, and fresh lemons. By boiling the cream and adding citrus, the mixture naturally sets into a luxurious, silky dessert without the need for gelatin or eggs. It is the perfect make-ahead treat that delivers a balance of sweet richness and tart refreshing flavor.
Ingredients
600ml double cream (heavy cream)
200g caster sugar (superfine sugar)
2 to 3 large lemons (you need the zest of 2 and 75ml of juice)
Fresh raspberries or blackberries (for garnish)
Mint leaves (optional garnish)
Directions
- Zest and Juice: Finely zest 2 of the lemons. Squeeze the lemons until you have exactly 75ml of juice. Set both aside.
- Heat Cream: Pour the 600ml of double cream and 200g of caster sugar into a large saucepan. Place over medium heat.
- The Boil: Bring the mixture to a boil while stirring to dissolve the sugar. Once boiling, lower the heat slightly (to prevent boiling over) but keep it bubbling. Simmer vigorously for exactly 3 minutes. This concentrates the cream and ensures a good set.
- Add Citrus: Remove the pan from the heat. Immediately stir in the 75ml of lemon juice and the lemon zest. Whisk well to combine. You might see the mixture thicken slightly almost immediately.
- Cool Slightly: Let the mixture sit in the pan for 5 minutes to cool slightly.
- Pour: Pour the mixture into 6 small serving glasses, ramekins, or espresso cups. (Optional: If you want a perfectly smooth texture without zest bits, pass the mixture through a fine sieve as you pour).
- Chill: Allow them to cool to room temperature, then place them in the refrigerator. Chill for at least 3 to 4 hours, or preferably overnight, until firm to the touch.
- Serve: Serve chilled, garnished with fresh berries and a sprig of mint.
Notes
- Cream Fat Content: You must use double cream (or heavy cream with at least 36-40% fat). Single cream or half-and-half will not set because the fat content is too low to trap the structure.
Don’t Over-Boil: While the 3-minute boil is crucial, boiling it for too long can separate the fat, resulting in a greasy texture. Use a timer.
Room Temp Cooling: Allowing the possets to cool to room temperature before putting them in the fridge prevents condensation from forming on top of the dessert.
Lemon Variations: You can swap the lemon for lime for a tropical twist, or use blood oranges (though you may need a splash of lemon juice to ensure the acidity is high enough to set it).
