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Prep 45 minutes
Total 1 hour 30 minutes
Serves
US | Metric
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
Lemon Posset + Almond Shortbread
Lemon Posset + Almond Shortbread Lemon Posset + Almond Shortbread

A simple refreshing dessert perfect for the summer months.

  1. Make the posset first by putting the double cream in a saucepan with the golden caster sugar.
  2. Gently heat whilst continuously stirring until all the sugar has melted.
  3. Bring to a simmer and bubble for 3 minutes, still continuously stirring.
  4. Take off the heat and stir in the lemon zest and juice. Leave to cool slightly before dividing between four glasses or ramekins.
  5. Cool to room temperature and then chill in the fridge for at least three hours.
  6. To make the shortbread, heat the oven to 165℃
  7. Add the flour, golden caster sugar and cubed butter to a large mixing bowl.
  8. Use the 'rubbing in' method to rub the ingredients together until it resembles breadcrumbs.
  9. Add the ground almonds and one egg yolk, mix with your hands until a dough is formed.
  10. Cover in cling film and chill in the fridge for thirty minutes.
  11. Take it out of the fridge and roll it out to 1/2 cm thick. Use a cutter to cut cookie shapes.
  12. Place the shortbread onto a tray lined with baking paper, sprinkle with golden caster sugar and bake for 20 minutes.
  13. leave to cool for ten minutes before transferring to a cooling rack to cool completely.
  14. Serve the Posset with the almond shortbread and some blackberries.
Lemon Posset + Almond Shortbread
Lemon Posset + Almond Shortbread Lemon Posset + Almond Shortbread

A simple refreshing dessert perfect for the summer months.

Prep 45 minutes
Total 1 hour 30 minutes
Serves
US | Metric
favorite
print
rate
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
  1. Make the posset first by putting the double cream in a saucepan with the golden caster sugar.
  2. Gently heat whilst continuously stirring until all the sugar has melted.
  3. Bring to a simmer and bubble for 3 minutes, still continuously stirring.
  4. Take off the heat and stir in the lemon zest and juice. Leave to cool slightly before dividing between four glasses or ramekins.
  5. Cool to room temperature and then chill in the fridge for at least three hours.
  6. To make the shortbread, heat the oven to 165℃
  7. Add the flour, golden caster sugar and cubed butter to a large mixing bowl.
  8. Use the 'rubbing in' method to rub the ingredients together until it resembles breadcrumbs.
  9. Add the ground almonds and one egg yolk, mix with your hands until a dough is formed.
  10. Cover in cling film and chill in the fridge for thirty minutes.
  11. Take it out of the fridge and roll it out to 1/2 cm thick. Use a cutter to cut cookie shapes.
  12. Place the shortbread onto a tray lined with baking paper, sprinkle with golden caster sugar and bake for 20 minutes.
  13. leave to cool for ten minutes before transferring to a cooling rack to cool completely.
  14. Serve the Posset with the almond shortbread and some blackberries.