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Lemon posset with sugared-almond shortbread

Lemon posset with sugared-almond shortbread

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(10 ratings)

Prep: 35 mins Cook: 30 mins Plus 3 hrs chilling

Easy

Serves 6
Making your own, individual citrus set puddings is even more impressive when served with homemade biscuits for scooping out the cream

Nutrition and extra info

  • Freeze shortbread only

Nutrition: per serving (posset and two shortbread)

  • kcal843
  • fat68g
  • saturates39g
  • carbs55g
  • sugars43g
  • fibre1g
  • protein5g
  • salt0.3g
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Ingredients

  • 600ml double cream
  • 200g golden caster sugar
  • zest 3 lemons, plus 75ml juice

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the shortbread

  • 140g cold butter, diced

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g plain flour
  • 85g golden caster sugar, plus extra for dusting
  • 50g ground rice (or more flour if you can't find it)
  • 85g flaked almond

Method

  1. Make the posset first. Put the cream in a big saucepan with the sugar and gently heat, stirring, until the sugar has melted. Bring to a simmer and bubble for 1 min. Turn off the heat and stir in the lemon zest and juice. Divide between pots or bowls, cool to room temperature, then carefully cover and chill for at least 3 hrs, or up to 24 hrs.

  2. To make the shortbread, heat oven to 160C/140C fan/gas 3. Whizz the butter and flour together in a food processor until no lumps of butter remain (or rub together with your fingertips). Tip into a bowl and stir in the sugar, ground rice and almonds. Line the base of a roughly 22cm square tin with baking parchment. Tip in the mixture and press it down firmly, making it as flat as you can. Dredge with more sugar and bake for 25-30 mins until pale golden. Cool in the tin.

  3. Cut the shortbread into shards and serve with the possets and little spoons.

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Comments (7)

lovethetaste16's picture
5

Absolutely gorgeous recipe, both the posset and the shortbread. Lemon posset mixture freezes perfectly. I put it in small glass dessert glasses, then put in the freezer. Remove from the freezer approx. 2 hours before serving and place in the fridge. To serve...top with a fresh raspberry or two and a leaf of mint....and a wedge of shortbread on the side. This is an ideal 'make ahead' recipe if you have a party planned or you wish socialise with your guests rather than slave in the kitchen. Very easy. I have lost count of the times I have made these and you will always get a lot of compliments because it is lovely!

creepy_sheep's picture
5

I've actually never made the posset, but the shortbread recipe has become one of my go-to biscuit recipes. It's really simple (especially in a food processor) and everyone I've given it to has loved it!

buffduffdan's picture
5

Very nice and easy dessert - set in 3 hours and came out lovely. Lovely taste and texture! I didn't make the shortbreads as I had some shop-brought ones already in my cupboard.

kathryn4050's picture
5

Very easy and quick recipe, I've made this a few times and each time it has been a winner - not tried the shortbread yet, have served with blueberries or raspberries - it's a foolproof recipe.

MegsJ's picture
5

Tastes GREAT!! I didn't make the shortbread to go with it but the posset was so easy to make and tasted delicious!

jimlil1's picture
5

MADE IT EXACTLY AS IT SAID ON THE TIN CHILLED THE LEMON PART OVERNIGHT TASTED GREAT FIVE STARS

jimlil1's picture
5

THIS IS A REALLY GOOD RECIPE THE FRESH LEMON TASTE GREAT AND THE SHORTBREAD WAS DELICIOUS EVEN MY DOG LOVED IT I AM GOING TO TRY IT WITH ORANGES NEXT THEN LIMES.

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