Lemon Posset with Lemon Shortbread Recipe

If you are looking for a dessert that is both irresistibly creamy and bright with a zesty twist, the Lemon Posset with Lemon Shortbread Recipe is an absolute winner. This delightful duo combines the silky, citrus-infused creaminess of a classic lemon posset with buttery, crumbly shortbread biscuits that are enriched with a hint of almond and a hit of tangy lemon curd. It’s a simple yet elegant treat that feels like sunshine on a plate, perfect for impressing guests or enjoying a special moment at home.

Ingredients You’ll Need

Gathering the right ingredients is key for creating the perfect balance of flavors and textures in this Lemon Posset with Lemon Shortbread Recipe. Each item plays an essential role in delivering that luscious creaminess, crisp crumb, and refreshing lemon zing you crave.

• 600ml double cream: This is the foundation of the posset, giving it that rich, velvety texture.
• 150g caster sugar: Sweetens the posset just enough without overpowering the citrus.
• 2 large lemons (zest and juice): Provides the vibrant, fresh lemon flavor that defines this dessert.
• 90g icing sugar: Used for the delicate dusting and sweetness in the shortbread.
• 185g plain flour: Forms the base of the shortbread, giving it structure and a tender crumb.
• 60g cornflour: Helps lighten the shortbread for a lovely, melt-in-the-mouth texture.
• 30g ground almonds: Adds a subtle nutty depth and softness to the biscuits.
• 250g butter (cubed): Brings richness and helps create the shortbread’s characteristic crumbly texture.
• 2 drops almond essence: Elevates the aroma and flavor of the shortbread delicately.
• 75g lemon curd: The irresistible filling for the shortbread’s indentation, adding an extra layer of citrus bliss.
• Icing sugar for dusting: A pretty finish that also adds a light sweetness.

How to Make Lemon Posset with Lemon Shortbread Recipe

Step 1: Prepare the Creamy Lemon Posset

Start by gently combining the double cream and caster sugar in a large pan over low heat. This slow process ensures the sugar dissolves perfectly, and the cream warms gently to create that luscious texture. Once the mixture comes to a boil, let it bubble softly for 3 minutes while stirring frequently to prevent burning.

Step 2: Add the Bright Lemon Flavor

Remove your cream mixture from the heat and whisk in the freshly squeezed lemon juice and zest. This is where the posset gains its signature tangy freshness. Whisking vigorously helps to marry these flavors and slightly thicken the mixture before chilling.

Step 3: Chill the Lemon Posset

Pour the mixture evenly into six large serving glasses and set them in the fridge for 1–2 hours. This resting time is essential as the posset needs to set to a silky, pudding-like consistency that’s perfectly spoonable and refreshing.

Step 4: Prepare the Oven and Muffin Tin for Shortbread

While the posset sets, preheat your oven to 180C (or 160C Fan/Gas 4) and grease your muffin tin with a little butter. This step saves you hassle later on and ensures your shortbread will turn out golden and come out of the tray easily.

Step 5: Combine Dry Ingredients for Shortbread

Sift together the icing sugar, plain flour, and cornflour into your food processor or large mixing bowl. Add ground almonds for a lovely texture and a subtle nutty undertone that balances the citrus perfectly.

Step 6: Incorporate Butter and Almond Essence

Add the cubed butter to your dry mix and pulse or rub it in by hand until the mixture resembles fine breadcrumbs. The butter is the key to getting that melt-in-your-mouth crumbly texture. Then, add the almond essence and pulse again to infuse a delicate nutty flavor that complements the lemon beautifully.

Step 7: Form and Bake the Shortbread

On a lightly floured surface, bring your dough together to a smooth consistency. Roll it into 12 small balls and place one into each greased muffin tin hole. Flatten the tops just slightly so the dough rises evenly. Bake for 8 to 12 minutes until just golden, then allow them to cool slightly before gently pressing a small indentation in the center of each biscuit while still warm.

Step 8: Cool and Fill with Lemon Curd

Once the shortbreads have cooled completely, transfer them carefully out of the tin and dust with icing sugar. Spoon some luscious lemon curd into each indentation, adding a burst of extra tangy sweetness that beautifully echoes the posset’s citrus notes.

How to Serve Lemon Posset with Lemon Shortbread Recipe

Garnishes

A simple sprinkle of fresh lemon zest on top of the possets adds a vibrant splash of color and an extra fresh lemon aroma. For an elegant touch, you can also add a small mint leaf or a thin lemon twist on the side.

Side Dishes

This dessert shines on its own but pairs wonderfully with a light green salad of mixed fruits or a delicate herb salad such as mint and basil. A crisp white wine or sparkling water with lemon would complete a refreshing dessert experience.

Creative Ways to Present

For a stunning presentation, serve the possets in beautiful glass jars or vintage teacups. Stack the shortbreads on a rustic wooden board alongside edible flowers for a charming afternoon tea vibe. You could even offer a mini serving of homemade lemon marmalade alongside for guests to spoon over.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers of this Lemon Posset with Lemon Shortbread Recipe, store the posset glasses tightly covered in the fridge for up to 3 days to keep the freshness and texture perfect. Keep the shortbread in an airtight container at room temperature to maintain their crunchiness.

Freezing

The posset itself doesn’t freeze well, as freezing can change the texture of the cream. However, you can freeze the shortbread biscuits before filling—wrap them well in foil and place in a freezer bag for up to a month. Thaw at room temperature before adding lemon curd.

Reheating

Because this dessert is served cold, reheating is unnecessary. Just make sure you allow any cold shortbread to come to room temperature for the best flavor and texture when serving again.

FAQs

Can I use regular flour instead of plain flour in this recipe?

Plain flour is ideal as it has a moderate protein content that yields tender shortbreads. Using self-raising flour could make the biscuits puff up, changing the texture, so it’s best to stick with plain flour.

Is double cream necessary for the lemon posset?

Double cream is essential here for the posset’s rich, indulgent texture. Using lighter cream or milk won’t set properly or have the same luscious mouthfeel.

Can I substitute almond essence with vanilla?

Yes, vanilla essence will work as a substitute if you prefer, but almond essence adds a subtle nutty layer that beautifully complements the lemon, so it’s worth trying as written.

How long does it take for the lemon posset to set?

The posset usually takes between 1 and 2 hours in the fridge to set firmly. For best results, chill it overnight if possible to allow flavors to deepen.

Can I make this recipe gluten-free?

This recipe can be adapted by swapping the plain flour for a gluten-free plain flour blend and ensuring your cornflour is gluten-free. The rest of the ingredients are naturally gluten-free, making it a tasty option for those avoiding gluten.

Final Thoughts

There is something truly special about the combination of creamy lemon posset paired with crisp, almond-kissed lemon shortbread. This Lemon Posset with Lemon Shortbread Recipe is a celebration of simple ingredients turned into an elegant dessert that feels like a hug in food form. Give it a try—you might find it quickly becoming your go-to recipe for any occasion that calls for something unforgettable, fresh, and comforting.

Lemon Posset with Lemon Shortbread Recipe

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• Author: admin
• Total Time: 2 hours 30 minutes
• Yield: 6 servings 1x

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Description

A luscious and refreshing dessert pairing silky, tangy lemon posset with buttery, delicate lemon shortbread biscuits. The posset is a creamy lemon curd-infused custard made from only three ingredients, chilled to set, while the shortbreads are tender, nutty, and lightly sweetened with almond essence and finished with a dollop of lemon curd. This elegant dessert is perfect for summer gatherings or anytime a bright, zesty treat is desired.

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Ingredients

Scale 1x2x3x

Lemon Posset

• 600ml/21fl oz double cream
• 150g/5½oz caster sugar
• 2 large lemons, zest and juice only

Lemon Shortbread Biscuits

• 90g/3¼oz icing sugar
• 185g/6½oz plain flour
• 60g/2¼oz cornflour
• 30g/1oz ground almonds
• 250g/9oz butter, cut into cubes, plus extra for greasing
• 2 drops almond essence
• 75g/2½oz lemon curd
• Icing sugar, for dusting

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Instructions

1. Make the Posset: Place the double cream and caster sugar in a large pan over low heat. Slowly bring to a boil, then boil for 3 minutes, stirring often to prevent scorching. Remove from heat.
2. Add Lemon: Stir in the lemon juice and zest, whisking thoroughly to combine. Set aside to cool.
3. Chill: Pour the lemon posset mixture into 6 large serving glasses, then refrigerate for 1 to 2 hours until fully set.
4. Prepare Oven and Tray: Preheat oven to 180°C (160°C fan)/Gas mark 4. Grease a muffin tin with butter to prevent sticking.
5. Mix Dry Ingredients: Sift icing sugar, plain flour, and cornflour into a food processor bowl or large mixing bowl. Add ground almonds and mix well.
6. Add Butter: Add the cubed butter and pulse briefly in the food processor until no large lumps remain; if mixing by hand, rub butter into dry ingredients until mixture resembles fine breadcrumbs.
7. Add Almond Essence and Form Dough: Add almond essence and pulse again, then transfer mixture onto a lightly floured surface. Knead gently until smooth dough forms.
8. Shape Biscuits: Divide the dough into 12 equal balls. Place one ball into each muffin tin cavity, flattening slightly so dough rises about one third up the sides.
9. Bake: Bake biscuits for 8 to 12 minutes until lightly golden.
10. Indent Biscuit Tops: Remove tray from oven and let cool briefly. While still warm, press a small indentation into the top of each biscuit using your thumb, being careful as they are fragile.
11. Cool and Remove: Allow shortbreads to cool a few minutes more, then carefully invert the tin and tap biscuits out gently.
12. Decorate: Dust shortbreads with icing sugar, then fill the indentations with lemon curd.
13. Serve: Serve each lemon posset glass alongside a lemon shortbread biscuit. Optionally, sprinkle a little extra lemon zest on top of the posset for garnish.

Notes

• Ensure to stir posset mixture frequently while boiling to prevent cream from burning.
• Use fresh lemons for the best vibrant flavor.
• Be gentle when handling warm shortbreads as they are fragile before fully cooled.
• Almond essence adds subtle depth but can be omitted for almond allergies.
• Lemon curd filling in shortbread adds a tangy contrast that complements the creaminess of the posset.
• Refrigerate possets for at least 1 hour, ideally 2, to allow proper setting.
• Butter should be cold when incorporated into shortbread to achieve the correct texture.
• Store any leftovers of shortbread in an airtight container to maintain freshness.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British