Easy Lemon Posset (with gluten-free shortbread)
This lemon posset is one of those desserts that feels much more elaborate than it actually is. The lemon posset itself needs just three ingredients; it’s naturally gluten-free, requires no baking, and can be made ahead. Serve it in small glasses with fresh fruit and a piece of gluten-free shortbread for some contrast.
Ingredients
For the lemon posset:
- 2 and ½ cup cream (600ml)
- 1 cup white granulated sugar (200g)
- 3 lemons zest
- ⅓ cup lemon juice (75ml)
For the gluten-free shortbread:
- ⅓ cup plus 1 tablespoon unsalted butter (89g)
- ¾ cup brown rice flour (113g)
- ½ cup almond flour (50g)
- ¼ cup granulated sugar (50g)
Instructions
For the lemon posset:
- Add the cream and sugar to a deep saucepan and heat, stirring, until the sugar has dissolved. Bring the mixture to a boil for one minute, then remove it from the heat.
- Add the fresh lemon juice and lemon zest to the hot cream mixture and stir until combined.
- Pour the mixture into the desired serving glasses, bowls, jars, or cups.
- Let it cool completely, then cover and refrigerate for 24 hours. The dessert continues to set as it cools.
- Serve the lemon posset chilled with fresh fruit and gluten-free shortbread.
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, brown rice flour, and almond flour in a medium bowl. Using your fingertips, rub the butter into the flours until the mixture resembles coarse crumbs. Add the sugar and mix until combined. You can also do this step in a food processor.
- Transfer the mixture to the prepared baking sheet and press it down evenly with your fingers until flat.
- Bake for 25 minutes or until golden brown.
- Let cool at room temperature and cut the cookies into rustic pieces.
Notes
Store the dessert covered in the refrigerator for up to three days. If you're serving it with shortbread, keep the cookies separate until serving to stay crisp.