Lemon posset with sugared-almond shortbread

Lemon posset with sugared-almond shortbread

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(31 ratings)

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


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



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

For the shortbread

  • 140g cold butter, diced



    Butter is a dairy product made from separating whole milk or cream into fat and…

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



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 85g flaked almond


  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, questions and tips

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1st Jul, 2020
Lovely recipe but I think it needs a little bit more lemon juice, wasn't sharp enough for me. Other than that, it was lovely. I prefer bringing the posset to a boil and stirring the sugar in that way rather than letting it simmer and melt.
14th Dec, 2019
Made this 2 days ago and it came out grainy. Used exactly the quantities and ingredients stated. Some guests liked the zest texture in the posset, others didn't. Repeated the recipe yesterday but allowed the mixture to cool for 10 minutes (stirring frequently) before adding the lemon juice. Left out the zest. Gorgeous silky posset. Used the zest curls as a topping with a raspberry, and served it with almond biscotti.
5th Oct, 2018
This is the best lemon posset recipe I’ve used. So simple to make but tastes like it’s taken all day to prepare. I haven’t made the shortbread and usually serve it with Almond Thins (Waitrose). Sometimes when I make this I reduce the sugar to 150 grams and I can honestly say it still tastes sweet enough. My go to dessert for many occasions.
31st Aug, 2018
Made this last night and it tasted delicious, however, there was a graney texture to the mix. Where did I go wrong? Didn't have enough plain flour or any rice flour so topped up with ground almonds - absolutely delicious.
27th May, 2017
This is one of my go-to recipes when I have people coming over. The posset is so simple to make and DELICIOUS. I find this makes very large possets and they're quite rich so usually divide them into more ramekins/glasses. The shortbread is also lovely although I find it often needs longer in the oven than the recipe says. I've never been able to find ground rice and it works fine without it. A fab make-ahead pud! Nice with strawberries/raspberries too.
21st Apr, 2017
Sorry forgot to mention I only made the shortbread once, I usually make the posset alone as I prefer it that way. Great with a few raspberries
21st Apr, 2017
Excellent recipe. Have made several times and it always works great. I have just made it again for dessert tomorrow night. Perfect make ahead dessert for dinner parties and guests will love it. The balance of citrus and cream is perfect.
Dot Cotton
11th Jan, 2017
Made this for desert for Christmas day. Was lovely & tangy from the lemon. I found it a heavy enough desert from all the cream so would probably serve smaller portions next time. Overall gorgeous!
25th May, 2016
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
14th Dec, 2015
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!


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