Lemon posset and shortbread

I discovered lemon posset on a rainy afternoon in a tearoom tucked behind a London bookshop. The server brought over a small glass filled with something pale and wobbly, paired with two golden shortbread fingers still warm from the oven. One spoonful and I was convinced this might be the simplest yet most elegant dessert I'd ever tasted.

I started making this for Sunday dinners when I wanted something impressive but had no energy left after roasting a chicken. My mother once said it reminded her of her grandmother's old fashioned puddings, though I suspect hers involved a lot more fiddling. Now I keep lemons and cream on hand just in case someone pops by unexpectedly.

Ingredients

• Double cream: This is the backbone of the posset and it must be full fat or it wont set properly, I learned that the hard way when I tried to lighten it with half and half.
• Caster sugar: Dissolves quickly and sweetens without any graininess, if you only have granulated sugar just give it an extra minute to melt completely.
• Lemons: Use fresh lemons for both zest and juice, bottled juice tastes flat and the zest adds a perfume you cant fake.
• Unsalted butter: Let it soften at room temperature so it creams smoothly with the sugar, cold butter makes lumpy dough.
• Plain flour: Forms the crumbly structure of the shortbread, no need for self raising here.
• Pinch of salt: Balances the sweetness and makes the butter flavor sing.

Instructions

Heat the cream and sugar:

Pour the cream and sugar into a medium saucepan and set it over gentle heat, stirring until the sugar dissolves and the cream just starts to bubble. Let it boil gently for two to three minutes, stirring constantly so it doesnt catch on the bottom.

Add the lemon:

Remove the pan from the heat and stir in the lemon zest and juice, the mixture will thicken slightly as the acid works its magic. Let it cool for five minutes then strain it through a fine sieve into a jug to catch any zest or bits.

Chill the posset:

Pour the mixture into four small glasses or ramekins and let them cool to room temperature before sliding them into the fridge. Chill for at least three hours until they are set with a soft wobble.

Make the shortbread dough:

Preheat your oven to 160C fan and cream the softened butter and sugar together until light and fluffy. Mix in the flour and salt until a soft dough forms, it should come together without being sticky.

Shape and bake:

Roll the dough out on a lightly floured surface to about one centimeter thick, then cut into fingers or rounds. Place them on a lined baking sheet, prick each one with a fork and sprinkle a little caster sugar on top before baking for twelve to fifteen minutes until pale golden.

Cool and serve:

Let the shortbread cool on the tray for five minutes then transfer to a wire rack. Serve the chilled posset with a couple of biscuits on the side.

Pin Recipe

The first time I served this to friends one of them scraped her glass clean with the edge of her shortbread and asked if I had any more hiding in the fridge. I didnt, but I made a double batch the next time and everyone was happier for it.

How to Get the Perfect Set

The posset should wobble gently when you nudge the glass but hold its shape when you spoon into it. If its too loose you might not have boiled the cream long enough or the lemon juice was a bit shy, if its too firm you boiled it a touch too long. Either way it still tastes wonderful, just adjust the timing next time.

Shortbread Secrets

The key to crumbly shortbread is not overworking the dough once the flour goes in. Mix just until it comes together then stop, if you knead it too much the biscuits will turn tough. I also like to chill the shaped dough for ten minutes before baking if the kitchen is warm, it helps them hold their shape.

Serving and Storage Ideas

I like to garnish each posset with a tiny curl of lemon zest or a few fresh raspberries just before serving. The shortbread keeps beautifully in an airtight tin for up to a week so you can bake a batch on Sunday and nibble them with tea all week long.

• Make the posset up to two days ahead and keep it covered in the fridge.
• If you want a fancier presentation serve it in vintage teacups or small glass jars.
• A splash of vanilla extract in the shortbread dough adds a lovely warmth.

Pin Recipe

This dessert has become my quiet triumph when I want to impress without breaking a sweat. I hope it brings you as many happy moments as it has brought me.

Recipe FAQs

→ What is lemon posset?

Lemon posset is a smooth, creamy dessert made by gently boiling cream with sugar and fresh lemon juice and zest, then chilling it to set.

→ How do I achieve a silky texture in the posset?

Carefully heating the cream and sugar without boiling too vigorously and then gently incorporating lemon juice helps create a smooth, silky custard.

→ What type of flour is best for shortbread?

Plain (all-purpose) flour works ideally to produce a tender and crumbly shortbread texture.

→ Can I prepare the shortbread ahead of time?

Yes, shortbread can be made a day in advance and stored in an airtight container to maintain freshness.

→ Are there toppings to enhance the lemon posset?

Fresh lemon zest or berries add a vibrant, fresh contrast to the creamy posset.

→ How long should I chill the lemon posset?

Chilling for at least 3 hours allows the posset to set firmly and develop its smooth texture.