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.
Ingredients
Scale
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
Instructions
- 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.
- Add Lemon: Stir in the lemon juice and zest, whisking thoroughly to combine. Set aside to cool.
- Chill: Pour the lemon posset mixture into 6 large serving glasses, then refrigerate for 1 to 2 hours until fully set.
- Prepare Oven and Tray: Preheat oven to 180°C (160°C fan)/Gas mark 4. Grease a muffin tin with butter to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- Bake: Bake biscuits for 8 to 12 minutes until lightly golden.
- 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.
- Cool and Remove: Allow shortbreads to cool a few minutes more, then carefully invert the tin and tap biscuits out gently.
- Decorate: Dust shortbreads with icing sugar, then fill the indentations with lemon curd.
- 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
