Best Lemon Posset (with GF shortbread)
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!
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.