Lemon Posset with Shortbread
Serves 6 15 min prep 5 min cook
A beautifully simple three-ingredient lemon cream that sets into a silky dessert, served chilled with crisp shortbread.
Ingredients
- 600 ml fresh cream
- 200 g caster sugar
- 3 lemons, finely zested
- 75 ml fresh lemon juice
- 12 plain shortbread biscuits for serving
Method
- Place the cream and caster sugar in a large saucepan.
- Heat gently while stirring until the sugar has completely dissolved.
- Bring to a gentle simmer and bubble for 1 minute.
- Remove from the heat and stir in the lemon zest and juice.
- Divide the mixture between six small glasses or ramekins.
- Allow to cool to room temperature.
- Cover and refrigerate for at least 3 hours until set.
- Serve chilled with shortbread biscuits.