Silky lemon posset with buttery almond shortbread shards.
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| prepPreheat oven to 160°C / 320°F (140°C fan / gas 3) | |||||
| 600 ml double cream | Heat cream & sugar, simmer 1 min | Stir in lemon zest & juice, cool & chill 3 hrs | Cool in tin, cut into shards & serve with possets | ||
| 200 g golden caster sugar | |||||
| zest of 3 lemons | |||||
| 75 ml lemon juice | |||||
| 140 g cold butter, diced | Whizz butter & flour until no lumps remain | Stir in sugar, ground rice & almonds | Press into lined tin, dredge with sugar | Bake 160°C / 320°F, 25–30 min until pale golden | |
| 140 g plain flour | |||||
| 85 g golden caster sugar | |||||
| 50 g ground rice | |||||
| 85 g flaked almond | |||||
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