Super easy lemon dessert! Lemon Posset is naturally gluten-free, creamy, fresh, and served with a glorious gluten-free shortbread. Perfect for lemon lovers!
Jump to Recipe
About this recipe
Naturally gluten-free and super easy dessert! It’s creamy, fresh, and full-packed with lemon flavor.
The lemon cream mixed with the fresh fruits and the shortbread is delicious. Best lemon posset recipe ever! It has the addition of a GF shortbread that takes the dessert to the next level. Perfect for lemon lovers!!
It’s very easy to make, only needs a few ingredients and you don’t need the oven! You can make the cream in advance and finish the dessert at the moment of serving.
If you need ideas for quick desserts I leave you the link to a super easy peach yogurt trifle, and you can also serve it in cups.
Ingredients
- Cream: full-fat cream for best flavor and consistency.
- Lemon: fresh lemon juice and zest.
- Sugar: granulated sugar.
- Fruits (optional): fresh fruits to top the dessert, like strawberries or blueberries.
For the shortbread:
- Flour: brown rice flour, almond flour, and corn starch. I used a store-bought almond flour but you can use homemade one.
- Butter: unsalted butter.
- Sugar: granulated sugar.
How to make lemon posset
For the lemon posset:
In a deep saucepan place the cream and sugar, and heat, stirring, until the sugar is dissolved.
Bring to a boil for one minute and turn off the heat. Add the lemon juice and zest, and mix.
Pour the mixture into the desired bowl, cups, or jars.
Once completely cool, place the molds covered in the fridge and let them rest for 24 hours.
Finished the dessert with a piece of shortbread and fresh fruits.
For the shortbread:
Preheat the oven to 160º. Grease a baking sheet or line it with parchment paper
In a medium bowl rub together with the fingertips the cold butter with the brown rice flour and almond flour (You can also use a food processor). Add the sugar and mix well.
Place the mixture on the prepared baking sheet and press with your fingers, it should look flat.
Bake for 25 minutes or until golden brown.
Cut the cookie into rustic pieces.
Storing
Store the dessert covered in the refrigerator for up to three days.
Can you freeze lemon posset?
I haven’t tried freezing the lemon posset but you can freeze the shortbread in a air-tight container or freezer bag for up to 3 months.
Serving suggestions
This dessert pairs with many toppings, you can make the cream in advance and finish the dessert at the moment to serve.
- Fruits: fresh fruits like strawberries, berries, plums, and so on.
- Crumble: you can make a trifle. Crumble, lemon posset, and finished with some fresh fruit.
- Cookies: GF cookies to scoop out the cream.
- Sauce: fruit sauce or coulis, like berry coulis.
For more glass dessert recipes
- Easy chocolate mango mousse.
- Vanilla cream with plum sauce dessert.
- Banana split.
- Easy peach yogurt trifle.
- Vanilla panna cotta.
Best Lemon Posset
Ingredients
For the lemon posset
- 2 and 1/2 cup cream (600ml)
- 1 cup white granulated sugar (200gr)
- 3 lemon zest
- 1/3 cup lemon juice (75ml)
For the gluten-free shortbread
- 1/3 cup plus 1 tablespoon unsalted butter (89gr)
- 3/4 cup brown rice flour (113gr)
- 1/2 cup almond flour (50gr)
- 1/4 cup granulated sugar (50gr)
Instructions
For the lemon posset
- In a deep saucepan place the cream and sugar, and heat, stirring, until the sugar is dissolved. Bring to a boil for one minute and turn off the heat.
- Add the lemon juice and zest, and mix.
- Pour the mixture into the desired bowl, cups, or jars.
- Once completely cool, place the molds covered in the fridge and let them rest for 24 hours.
- Finished the dessert with a piece of shortbread and fresh fruits.
For the shortbread
- Preheat the oven to 160º. Grease a baking sheet or line it with parchment paper
- In a medium bowl rub together with the fingertips the cold butter with the brown rice flour and almond flour (You can also use a food processor).
- Add the sugar and mix well.
- Place the mixture on the prepared baking sheet and press with your fingers, it should look flat.
- Bake for 25 minutes or until golden brown.
- Cut the cookie into rustic pieces.
Leave a Reply