Description
A silky, creamy lemon posset dessert paired with buttery shortbread dippers, perfect for an elegant yet simple treat that requires minimal ingredients and effort.
Ingredients
Scale
- 2 cups heavy cream (480 ml)
- ⅔ cup granulated sugar (135 g)
- Juice and zest of 2 large fresh lemons
- 2 tablespoons unsalted butter (28 g)
- All-purpose flour (for dusting shortbread, optional)
- For the Shortbread Dippers:
- ½ cup unsalted butter, softened (115 g)
- ¼ cup powdered sugar (30 g)
- 1 cup all-purpose flour (120 g)
- ½ teaspoon vanilla extract
- A pinch of salt
Instructions
- In a medium saucepan, combine 2 cups heavy cream and ⅔ cup granulated sugar. Warm over medium heat, stirring frequently with a whisk until the sugar dissolves completely and the mixture just starts to simmer (about 5 minutes). Avoid boiling.
- Remove from heat. Stir in the zest and juice of 2 large lemons and 2 tablespoons unsalted butter. Whisk gently until butter melts and mixture thickens slightly.
- Pour the lemon posset through a fine mesh sieve into a clean bowl or serving cups to ensure a silky texture.
- Cover and refrigerate for at least 4 hours or overnight until set and creamy.
- While posset chills, cream ½ cup softened unsalted butter with ¼ cup powdered sugar until light and fluffy. Add 1 cup all-purpose flour, ½ teaspoon vanilla extract, and a pinch of salt. Mix until smooth dough forms. Add a teaspoon of cold water if dough is too crumbly.
- Roll dough on a lightly floured surface to ¼ inch thickness. Cut into finger-sized strips or small rectangles.
- Place on a parchment-lined baking sheet and bake at 325°F (165°C) for 15-18 minutes until edges are golden. Cool completely on a wire rack.
- Serve chilled lemon posset cups with shortbread dippers alongside.
Notes
Avoid boiling the cream mixture to prevent curdling. Zest lemons before juicing to avoid bitterness. Chill posset overnight for best texture and flavor. Shortbread dippers can be made ahead and stored in an airtight container. For dairy-free, substitute heavy cream with full-fat coconut milk and use vegan butter.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Cuisine: British
Nutrition
- Serving Size: 1 lemon posset cup w
- Calories: 275
- Sugar: 15
- Sodium: 70
- Fat: 20
- Saturated Fat: 13
- Carbohydrates: 22
- Fiber: 0.5
- Protein: 2
Keywords: lemon posset, lemon dessert, creamy lemon posset, shortbread dippers, easy dessert, no bake dessert, custard dessert, lemon pudding alternative