Lemon Posset & Almond Shortbread
This delicious creamy dessert is so quick and simple to make, and it’s sure to impress. It’s great served with my almond shortbread recipe.
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Servings: 6
Ingredients
Lemon Posset
- 600 ml Double cream
- 200 g Golden caster sugar
- Zest of 4 lemons
- 90 ml Lemon juice
Almond Shortbread
- 160 g Plain flour
- 100 g Unsalted butter
- 80 g Golden caster sugar plus extra for sprinkling
- 100 g Ground almonds
- 1 Egg yolk
Instructions
Lemon Posset
- Make the posset by pouring the double cream into a saucepan then adding the golden caster sugar.
- Gently heat whilst continuously stirring until all the sugar has melted.
- Bring to the boil and bubble away for 3 minutes, stirring continuously.
- Take off the heat and stir in the lemon zest and lemon juice. Leave to cool slightly before dividing between glasses or ramekins.
- Leave them to cool to room temperature and then chill in the fridge for at least three hours until they are set.
- Once they are set, serve them with shortbread and berries.
Almond Shortbread
- To make the shortbread, preheat the oven to 165℃
- Add the flour, golden caster sugar and cubed butter to a large mixing bowl.
- Use the 'rubbing in' method to rub the ingredients together until it resembles breadcrumbs.
- Add the ground almonds and one egg yolk, mix with your hands until a dough is formed.
- Cover in cling film and chill in the fridge for thirty minutes.
- Take it out of the fridge and roll it out to 1/2 cm thick. Use a cutter to cut cookie shapes.
- Place the shortbread onto a tray lined with baking paper, sprinkle with golden caster sugar and bake for 20 minutes.
- leave to cool for ten minutes before transferring to a cooling rack to cool completely.