Phillippa's Traditional Shortbread Round with Lemon Posset

This is one of the simplest and most delicious desserts. It will last a week in the fridge due to the high acidity. 



Wash lemons and peel zest off in 1 or 2 pieces. Juice lemons and measure 90mls.

Bring cream to the boil with sugar and lemon zest and stir occasionally. Simmer for 4 mins. Remove from heat, add lemon juice and allow to cool for about 20 minutes.

Strain zest out and pour into small cups or glasses - demi tasse cups are perfect.

Serve with wedges of shortbread rounds. 

Serves 6.

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