Chef’s Cookbook – Lemon Posset


Chef’s Cookbook – Lemon Posset

When life gives you lemons, make this delicious Lemon Posset with home-made shortbread

This simple yet delicious recipe is a winner with adults and kids alike

LEMON POSSET

Ingredients:

  • 600ml cream
  • 200g sugar
  • Zest of 3 lemons
  • 75ml lemon juice

Method:

  • Heat cream and sugar in a pan, bring to the boil
  • Add in the zest and lemon juice, give a good stir to incorporate evenly throughout
  • Pour mixture into desired moulds/glasses
  • Leave to set in a fridge for 3 to 4 hours
  • Enjoy this zingy clean tasting dessert with some homemade shortbread (recipe follows)

Home-made shortbread

Ingredients:

  • 300g flour
  • 200g butter
  • 100g caster sugar

Method:

  • Mix all ingredients together in a bowl to create a dough consistency
  • On a floured surface, roll out the dough to less than half a centimetre in thickness
  • Use cutter to create desired biscuit shapes and place on a sheet of baking paper with enough room between them for some growth during the baking process
  • Bake at 180c for 8-10 minutes
  • Dust with demerara sugar while hot
  • Leave to cool and enjoy!