Lemon posset and shortbread (Printable Version)

Tangy lemon dessert paired with buttery, crumbly shortbread biscuits for a classic British finish.

# What You Need:

→ Lemon Posset

01 - 2 cups heavy cream
02 - 3/4 cup caster sugar
03 - 2 large lemons, zest and about 2.7 fl oz juice

→ Shortbread

04 - 1/2 cup unsalted butter, softened
05 - 1/4 cup caster sugar, plus extra for sprinkling
06 - 1 1/2 cups all-purpose flour
07 - Pinch of salt

# How to Make It:

01 - Combine heavy cream and caster sugar in a medium saucepan. Heat gently over low heat, stirring until the sugar dissolves and the cream begins to simmer. Maintain a gentle boil for 2 to 3 minutes, stirring constantly. Remove from heat, then incorporate the lemon zest and juice. Allow to cool for 5 minutes, strain through a fine sieve into a measuring jug, and divide evenly into four serving glasses or ramekins. Refrigerate for a minimum of 3 hours until set.
02 - Preheat the oven to 320°F (160°C) fan or 356°F (180°C) conventional. Cream the softened butter with caster sugar until pale and fluffy. Add flour and salt, mixing until a soft dough forms. Lightly flour a surface and roll the dough to approximately 0.4 inches thick. Cut into fingers or rounds and place on a lined baking sheet. Prick each piece with a fork, sprinkle with caster sugar, and bake for 12 to 15 minutes or until pale golden. Cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.
03 - Present the chilled lemon posset accompanied by two shortbread biscuits per serving.

# Expert Tips:

01 -
  • It uses just three ingredients for the posset yet tastes like you labored for hours.
  • The shortbread is buttery and crumbly in a way that melts on your tongue without any fuss.
  • Its make ahead friendly so you can chill the posset and bake the biscuits the morning of your dinner.
  • The balance of tart lemon and sweet cream feels bright and luxurious all at once.
02 -
  • Dont skip the boiling step for the cream, it needs that heat to thicken properly when the lemon juice is added.
  • Strain the posset before pouring it into glasses or youll end up with stringy bits of zest floating on top.
  • Let the shortbread rest on the tray after baking or it will crumble into dust when you try to move it.
03 -
  • Use a microplane to zest the lemons before juicing them, it catches the oils without the bitter white pith.
  • If your posset splits after adding the lemon give it a quick whisk and it will usually come back together as it cools.
  • Press the shortbread dough into a lined tin and score it into squares before baking if you want perfectly even pieces without any rolling.

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