Lemon Posset with Summer Fruits & Shortbread
Creamy lemon posset topped with fresh summer berries and served with crumbly shortbread biscuits – light, zesty, and super easy to make.
Ingredients
- 600 ml double cream
- 150 g caster sugar
- Zest of 2 lemons
- 75 ml fresh lemon juice about 2 lemons
- 150 g mixed summer berries e.g., strawberries, raspberries, blueberries
- Shortbread biscuits shop-bought or homemade
Instructions
- Pour the double cream into a saucepan, add the caster sugar and lemon zest, and heat gently over medium heat. Stir until the sugar has dissolved, then bring to a simmer. Let it bubble gently for 2–3 minutes, stirring now and then.Tip: I always use a fine zester like this to get loads of bright lemon flavour without the bitter pith.
- Take the pan off the heat and stir in the lemon juice. Mix well – you’ll see the cream start to thicken slightly.
- Pour the mixture into 4 small glasses or ramekins like these. Leave to cool at room temperature, then chill in the fridge for at least 3 hours (or overnight) until set.Tip: Strain through a fine mesh sieve like this if you want a super smooth texture.
- Just before serving, scatter fresh summer berries over each posset. Add a couple of shortbread biscuits on the side and enjoy!