Lemon Posset with Shortbread
A silky, intensely lemony dessert that never fails to impress — and requires no baking.
Ingredients
- 600ml double cream
- 150g caster sugar
- Juice of 3 lemons (about 90ml)
- Zest of 2 lemons
- For the shortbread: 125g butter, 55g caster sugar, 180g plain flour
Method
- 1
Place the cream and sugar in a saucepan over medium heat. Stir until the sugar dissolves, then bring to a boil.
- 2
Boil for exactly 3 minutes, stirring occasionally.
- 3
Remove from the heat and stir in the lemon juice and zest.
- 4
Pour into 6 small glasses or ramekins. Allow to cool, then refrigerate for at least 4 hours.
- 5
For the shortbread: beat the butter and sugar together. Add the flour and mix until it comes together into a dough.
- 6
Roll out to 5mm thick, cut into fingers, and bake at 170°C for 15–20 minutes until pale golden.
- 7
Serve the posset with a couple of shortbread fingers alongside.
Recipe by
The Ivy Kitchen
A beloved neighbourhood bistro serving refined British classics with a seasonal, locally sourced menu.
South West London · 12 High Street, Putney, London SW15