Lemon posset with shortbread

Probably the easiest recipe ever, but really delicious.

You need;

600ml double cream
150g golden caster sugar
The juice of 2 large unwaxed lemons
1 teaspoon of vanilla extract
The peel of one unwaxed lemon in a single piece

Heat the cream, sugar and lemon peel in a saucepan, bringing it to the boil. Leave this to steep for 10-15 minutes.

Strain the cream into a bowl and whisk in the lemon juice and vanilla extract.

Pour the cream into individual serving dishes, cover and refrigerate for 4-6 hours.

Serve with shortbread (see below).

You can also top with whipped cream, or serve a few raspberries on the side, but it really doesn’t need any additions.

Shortbread is easy to make too.


125g unsalted butter
55g golden caster sugar
180g plain flour

First, heat the oven to 190C/Gas 5.

You beat the butter and the sugar together until smooth and then stir in the flour until you have a smooth paste. This is basically like making a very buttery sweet pastry but without any added liquid. Turn out the dough onto a floured work surface and gently roll out until the paste is about 1cm thick. Try not to overwork this or the shortbreads may turn out too hard.

Cut the dough into rounds or fingers and place onto a baking tray. Sprinkle with some more caster sugar and chill in the fridge for 20 minutes.

Bake in the oven for 15-20 minutes, or until pale golden-brown.

Set aside to cool on a wire rack.


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