Lemon posset is a silky, British dessert made by curdling cream with lemon juice and sugar, then letting it set into a firm, custard-like cream. It’s incredibly simple—no eggs, no gelatine, no oven—and the bright, tart lemon cuts through the richness of the cream perfectly. Paired with a buttery, crumbly shortbread, it’s a dessert that feels elegant yet is almost effortless to make.
Ingredients
- For the lemon posset:
- 2 cups (480 ml) heavy cream (35% fat)
- ¾ cup (150 g) granulated sugar
- ⅓ cup (80 ml) fresh lemon juice (about 2–3 lemons), strained
- 1 tablespoon finely grated lemon zest (from 1–2 lemons)
- For the shortbread:
- 1 cup (125 g) all-purpose flour
- ¼ cup (30 g) cornstarch (cornflour)
- ½ cup (60 g) confectioners’ sugar (icing sugar)
- ¾ cup (170 g) unsalted butter, cold, cut into small cubes
- ¼ teaspoon salt
Instructions
- Make the shortbread: Preheat your oven to 325°F (160°C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
- In a food processor, pulse together the flour, cornstarch, confectioners’ sugar, and salt. Add the cold butter cubes and pulse until the mixture resembles fine breadcrumbs and starts to clump together. Alternatively, rub the butter into the dry ingredients with your fingertips.
- Press the mixture evenly into the prepared pan. Prick the surface all over with a fork. Bake for 25–30 minutes, until the edges are lightly golden and the top is pale golden. The shortbread will still be soft but will firm up as it cools.
- Remove from the oven and immediately cut into 12 fingers or squares while still warm. Let cool completely in the pan.
- Make the lemon posset: In a medium saucepan, combine the heavy cream and sugar. Heat over medium heat, stirring frequently, until the sugar dissolves and the mixture just comes to a gentle simmer. Do not let it boil vigorously.
- Remove the pan from the heat and stir in the lemon juice and lemon zest. The mixture will thicken slightly as the acid reacts with the cream.
- Pour the mixture through a fine-mesh strainer into a large measuring cup or bowl with a spout (this removes the zest and any lumps). Discard the solids.
- Divide the mixture evenly among 6 small glasses or ramekins (about ½ cup / 120 ml each). Let cool to room temperature, about 20 minutes.
- Cover each glass with plastic wrap and refrigerate for at least 4 hours, or up to 2 days, until set and firm.
- Serve the chilled possets with the shortbread fingers on the side.
Tips
- Use fresh lemon juice: Bottled lemon juice often has a bitter, flat flavor and can make the posset taste dull. Freshly squeezed lemon juice is essential for the bright, clean citrus flavor.
- Don’t over-boil the cream: Bring the cream and sugar to just a gentle simmer—if it boils hard, the cream can curdle or separate. Also, be sure to remove it from the heat before adding the lemon juice.
- Chill thoroughly: The posset needs at least 4 hours to set. If you’re in a hurry, you can chill it for 2 hours, but it will be softer and more like a sauce. For the classic firm texture, be patient.
- Shortbread substitutions: If you don’t have cornstarch, you can use all flour (1 cup + 2 tablespoons / 140 g). The texture will be slightly less tender but still good. You can also use salted butter and omit the added salt.
Serving Suggestions
Serve the lemon posset chilled, straight from the fridge, with a few shortbread fingers on the side for dipping. The creamy, tart posset is a beautiful contrast to the crumbly, buttery shortbread. For a pretty presentation, top each posset with a thin strip of lemon zest or a small sprig of mint. You can also serve it with fresh berries, such as raspberries or blueberries, which complement the lemon flavor wonderfully.
Variations
- Lime posset: Replace the lemon juice and zest with lime juice and zest (about 4–5 limes). The flavor will be more floral and slightly less tart.
- Orange posset: Use orange juice (â…“ cup / 80 ml) and zest. You may want to add an extra tablespoon of lemon juice to balance the sweetness, as oranges are sweeter than lemons.
- Herb-infused posset: Add a few sprigs of fresh thyme or lavender to the cream while it heats. Strain them out before adding the lemon juice. This adds an unexpected, aromatic note.
- Spiced shortbread: Add ½ teaspoon of ground cardamom or cinnamon to the shortbread dough for a warm spice flavor that pairs well with the citrus.
Storage and Reheating
Lemon posset: Store the possets in the refrigerator, covered, for up to 3 days. They are best eaten cold and should not be reheated. The texture will remain firm and creamy.
Shortbread: Store the shortbread in an airtight container at room temperature for up to 5 days. It can also be frozen for up to 2 months—just thaw at room temperature for 15 minutes before serving.
Frequently Asked Questions
Can I make lemon posset without cream? No, the cream is essential for the classic posset texture. You could try a coconut milk-based version, but it will be lighter and less rich, and the setting may be less firm.
Why did my posset not set? The most common reason is that the cream wasn’t heated enough before adding the lemon juice, or you used a low-fat cream. Heavy cream (35% fat) is crucial. Also, make sure you chill it for at least 4 hours—it needs time to firm up.
Can I use bottled lemon juice? You can, but the flavor will be noticeably less bright and may taste slightly bitter. Freshly squeezed lemon juice is strongly recommended for the best result.
Can I make this dessert ahead of time? Absolutely! The possets can be made up to 2 days in advance and kept refrigerated. The shortbread can be made up to 5 days ahead and stored in an airtight container.
Can I freeze lemon posset? Freezing is not recommended, as the texture will become watery and grainy upon thawing. It’s best enjoyed fresh.
What can I use instead of shortbread? If you don’t want to make shortbread, you can serve the posset with store-bought shortbread cookies, butter cookies, or even a simple biscuit like a digestive biscuit. You could also serve it with fresh fruit or a drizzle of honey.
Related
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- Malva Pudding Ingredients for a Classic South African Dessert
- Malva Pudding Kit: Easy South African Dessert
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