Pale lemon cream set in small glasses, fine lemon zest, sugared almond shortbread fingers beside the glasses

Lemon Posset

by

Lemon posset is a smooth citrus cream dessert made without eggs or gelatin. Boiling cream with sugar, then adding lemon juice, produces a soft set after several hours in the refrigerator. Crisp almond shortbread makes a useful contrast for serving.

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Recipe at a Glance

  • Yield: 4 servings
  • Preparation: 20 minutes
  • Cooking: 25 minutes
  • Chilling: At least 4 hours for the posset; 30 minutes for the biscuit dough

Table of Contents

Ingredients

Lemon cream

  • 500 ml heavy cream (at least 35% fat)
  • 120 g granulated sugar
  • 60 ml freshly squeezed lemon juice, strained
  • Finely grated zest of 1 lemon

Almond shortbread

  • 100 g all-purpose flour
  • 30 g ground almonds
  • 35 g granulated sugar, plus 1 teaspoon for finishing
  • 75 g cold unsalted butter, cubed
  • 1/8 teaspoon fine salt
  • 15 g sliced almonds

Before You Start

Use heavy cream with the specified fat level; milk and low-fat cream will not set in the same way.

Read the full method before starting. Measure the ingredients, prepare the pan or baking sheets, and allow time for the cooling and chilling stages. The stated baking times are a guide; use the visual cues in the directions to judge doneness.

Directions

1. Boil the cream

Put the cream and 120 g sugar in a saucepan with plenty of headroom. Heat gently, stirring to dissolve the sugar, then bring to a steady boil. Boil for 3 minutes, stirring and adjusting the heat to prevent overflow.

2. Add lemon and chill

Remove from the heat and stir in the juice and zest. Leave for 10 minutes, stirring twice. Strain if you prefer a smooth finish, divide among four small glasses and cool briefly. Cover and refrigerate for at least 4 hours, until softly set.

3. Make shortbread dough

Rub the butter into the flour, ground almonds, sugar and salt until it forms damp crumbs. Press together into a disk without kneading heavily. Roll between parchment sheets to about 6 mm thick and refrigerate for 30 minutes.

4. Bake the biscuits

Heat the oven to 170°C (340°F). Cut the dough into fingers and put on a lined baking sheet. Press sliced almonds gently on top and sprinkle with the reserved teaspoon of sugar. Bake for 15–20 minutes, until pale golden at the edges. Cool on the sheet for 10 minutes, then on a rack.

5. Serve

Serve the cold possets with the completely cooled almond shortbread alongside, rather than leaving the biscuits in the cream where they will soften.

Cook’s Tips

  • Use heavy cream with the specified fat level; milk and low-fat cream will not set in the same way.
  • Measure the lemon juice instead of counting lemons, since fruit sizes vary.
  • Allow several hours for the set before deciding the posset is too soft.

Storage and Make-Ahead

Refrigerate covered possets for up to 3 days. Store the cooled shortbread separately in an airtight container at room temperature for up to 5 days. Do not freeze the finished cream if you want a smooth texture.

Recipe Questions

Is gelatin needed?

No. The combination of cream, sugar, heat and lemon juice creates the set in this dessert.

Can I omit the shortbread?

Yes. Serve the lemon cream by itself or with a biscuit you enjoy.

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