Lemon Posset Recipe (3-ingredients)
Super easy lemon dessert! Lemon Posset is a simple and refreshing, naturally gluten-free dessert. It’s creamy, fresh, and served with a glorious gluten-free shortbread. It takes only 3 ingredients and is perfect for any occasion. It’s the perfect individual dessert for lemon lovers!
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About this lemon dessert recipe
This mini dessert is naturally gluten-free and super easy to make! It’s creamy, fresh, and full of lemon flavor, and the GF shortbread takes the dessert to the next level. Best lemon posset recipe ever! Here is the link to this banana trifle for more individual dessert ideas for dinner parties.
This citrus dessert is very easy to make, only needs a few ingredients that you probably have on hand, and you don’t need the oven! The lemon cream mixed with the fresh fruits and the shortbread is delicious. It’s a make-ahead dessert; in fact, the dessert needs to chill for 24 hours. You can end it at the moment of serving with your favorite topping.
Ingredients
- Cream: full-fat cream for the 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. Store-bought almond flour, but you can use a homemade one.
- Butter: unsalted butter.
- Sugar: granulated sugar.
How to make easy Lemon Posset
For the lemon posset:
In a deep saucepan, heat the cream and sugar, 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.
Serve the dessert with a shortbread cookie and fresh fruit.
For the shortbread:
Preheat the oven to 320°F (160ºC). Lightly grease a baking sheet or line it with a silicone mat.
Place the cold butter with the brown rice flour and almond flour and rub with your fingertips in a medium bowl. Add the sugar and mix well. (You can also use a food processor)
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.
Let cool at room temperature and cut the cookies into rustic pieces.
Storing
Store the dessert covered in the refrigerator for up to three days.
Can you freeze lemon posset?
You can freeze the shortbread in an 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 when serving. These are some topping suggestions:
- Fruits: fresh fruits like strawberries, berries, plums, and so on.
- Crumble: make a trifle. Crumble on the base, lemon cream, and finish with 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 (with GF shortbread)
Ingredients
For the lemon posset:
- 2 and 1/2 cup cream (600ml)
- 1 cup white granulated sugar (200g)
- 3 lemons zest
- 1/3 cup lemon juice (75ml)
For the gluten-free shortbread:
- 1/3 cup plus 1 tablespoon unsalted butter (89g)
- 3/4 cup brown rice flour (113g)
- 1/2 cup almond flour (50g)
- 1/4 cup granulated sugar (50g)
Instructions
For the lemon posset:
- In a deep saucepan, heat the cream and sugar, 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.
- Serve the dessert with a shortbread cookie and fresh fruit.
For the shortbread:
- Preheat the oven to 320°F (160°C)º. Lightly grease a baking sheet or line it with a silicone mat.
- Place the cold butter with the brown rice flour and almond flour and rub with your fingertips in a medium bowl. Add the sugar and mix well. (You can also use a food processor)
- 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.
- Let cool at room temperature and cut the cookies into rustic pieces.