Lemon posset with lemon shortbread
, Serves 6
Silky set lemon cream served with buttery almond shortbread cups filled with lemon curd.
| prepPreheat oven to 180°C / 350°F (160°C fan / Gas 4) | |||||||
| prepGrease a muffin tray with butter | |||||||
| 600 ml double cream | Boil cream & sugar 3 min | Whisk in lemon juice & zest, cool | Pour into glasses, chill 1–2 hrs | Serve posset with shortbread | |||
| 150 g caster sugar | |||||||
| 2 large lemons, zest and juice only | |||||||
| 90 g icing sugar | Sift sugar, flour, cornflour; add almonds | Pulse in butter until no lumps | Add essence, pulse, bring to dough | Roll 12 balls, press into tin | Bake 180°C / 350°F, 8–12 min | Indent, cool, tap out, dust & fill with curd | |
| 185 g plain flour | |||||||
| 60 g cornflour | |||||||
| 30 g ground almonds | |||||||
| 250 g butter, cubed | |||||||
| 2 drops almond essence | |||||||
| 75 g lemon curd | |||||||
| icing sugar, for dusting | |||||||
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