This James Martin Lemon Posset is a classic British dessert that proves simple ingredients can create something truly special. It has a silky, creamy texture with a bright, sharp lemon flavour that cuts through the richness beautifully. The recipe is very easy and ideal for beginners, with no baking required. From start to finish, it takes about 15 minutes plus chilling time.
Ingredients
For the lemon posset
- 600ml double cream
- 150g caster sugar
- 2 large unwaxed lemons, finely grated zest and juice
For serving (optional)
- Fresh berries
- Shortbread biscuits
- Extra lemon zest
How to Make James Martin Lemon Posset
- Prepare the cream: Pour the double cream into a medium saucepan and add the caster sugar. Place over medium heat and stir gently until the sugar has fully dissolved.
- Bring to the boil: Increase the heat and bring the cream to a rolling boil. Let it boil for 3 minutes, stirring occasionally to prevent sticking.
- Add lemon: Remove the pan from the heat. Stir in the lemon zest and freshly squeezed lemon juice. Mix well until fully combined.
- Pour and chill: Carefully pour the mixture into serving glasses or ramekins. Allow to cool slightly, then transfer to the refrigerator.
- Set the posset: Chill for at least 4 hours, or overnight, until fully set with a softly firm texture.
Tips for Perfect Lemon Posset
Why did my posset not set properly?
The cream must boil for a full 3 minutes. This activates the acid in the lemon juice, which thickens and sets the cream.
Can I make this less sharp?
Yes, reduce the lemon juice slightly or add an extra tablespoon of sugar for a softer citrus flavour.
How do I avoid a grainy texture?
Stir gently and avoid overboiling. Use full-fat double cream for the smoothest result.
Serving Suggestions
- Serve with buttery shortbread biscuits.
- Top with fresh raspberries or blueberries.
- Finish with a light sprinkle of lemon zest.
Storage
Room temperature
Lemon posset should not be kept at room temperature for extended periods.
Refrigerator
Store covered in the fridge for up to 3 days. Keep chilled until ready to serve.
Freezing
Freezing is not recommended, as it can affect the smooth texture once thawed.
Nutrition
- Calories: 420 kcal
- Carbohydrates: 26g
- Protein: 2g
- Fat: 38g
- Saturated Fat: 24g
- Sodium: 40mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I make lemon posset in advance?
Yes, lemon posset is ideal for making ahead. Prepare it up to two days in advance and keep it chilled until serving.
Can I use bottled lemon juice?
Fresh lemon juice is best for flavour and setting. Bottled juice may affect the taste and texture.
How long does lemon posset take to set?
It usually sets within 4 hours in the fridge, but overnight chilling gives the best texture.
Can I flavour this with other citrus fruits?
Yes, lime or orange can be used, but lemon gives the most reliable setting due to its acidity.
James Martin Lemon Posset
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesA smooth and creamy James Martin Lemon Posset with fresh lemon flavour. A classic no-bake British dessert that is simple, elegant, and quick to prepare.
Ingredients
600ml double cream
150g caster sugar
2 unwaxed lemons, zest and juice
Directions
- Heat cream and sugar gently until dissolved.
- Bring to a rolling boil and boil for 3 minutes.
- Remove from heat and stir in lemon zest and juice.
- Pour into serving glasses and cool slightly.
- Chill in the fridge for at least 4 hours until set.
Notes
- Always use full-fat double cream for proper setting.
- Fresh lemon juice gives the best flavour and texture.
- Chill overnight for the smoothest finish.
