Celebrate St. George’s Day with this effortlessly easy lemon posset recipe. Served with shortbread biscuits and fresh berries, these make the ultimate spring/summer dessert.
I’m celebrating St. George’s Day this year with these delicious lemon posset. A very quintessentially English dessert. I love serving these creamy, tangy dessert pots with buttery shortbread biscuits and berries. Lemon posset is a exceptionally simple recipe to make as it only requires three ingredients and all you have to do is boil the mixture in a pan, then sieve in a jug and pour into ramekins or serving cups.
Although they’re simple to make, they really do look impressive when you apply the finishing touches. I find piping each pot with vanilla whipped cream and topping with fresh berries makes this a restaurant worthy dessert.
300ml (1/2 pint) double cream
Zest and juice from 1 and 1/2 lemons
75g caster sugar
125g unsalted butter, softened
55g caster sugar
180g plain flour
1. To make the lemon posset: Place the double cream, lemon zest and sugar in a medium saucepan. Boil the mixture for 3 minutes. After 3 minutes, take the pan off the heat and add the lemon juice. Now sieve the creamy mixture into a jug. Pour into 4 ramekins or small cups. Leave to set in the fridge for at least 4 hours or overnight if you want to make these in advance. Serve chilled.
3. To make the shortbread biscuits: Preheat your oven to 190C / 170 Fan / 375F / Gas Mark 5. Cream the softened butter and sugar until smooth. Fold in the flour and mix into a soft dough. Roll out to 1cm thickness on a lightly floured surface. Cut into rounds or a shape of choice. If you like sprinkle each biscuit with a little extra caster sugar and then spread the biscuits out evenly on two lined baking trays. Chill the biscuits in the fridge for 20 minutes.
3. Once chilled bake the shortbread for 15-20 minutes or until lightly golden. Allow the biscuits to cool on the tray for a few minutes and then transport them to a wire rack to finish cooling completely. Sprinkle with extra caster sugar or even a dusting of icing sugar prior to serving.
- The lemon posset quanities can be doubled or even tripled to make more.
- Once the lemon posset mixture has boiled for 3 minutes you don’t have to sieve the mixture before pouring into your serving dishes. I sieve the mixture because I don’t like the texture of the zest because it hasn’t been cooked enough, however if you don’t mind it you can leave the zest in.
- Shortbread biscuits will store in an airtight container for up to one week.
Lemon posset recipe from The Great British Farmhouse Cookbook