There is a specific kind of magic found in desserts that require only a handful of ingredients yet produce a result that feels incredibly luxurious. The Lemon Posset with Shortbread Crust is the perfect embodiment of this culinary phenomenon. For the uninitiated, a posset is an ancient British dessert that relies on a fascinating chemical reaction between citrus acid and heavy cream to create a thick, velvety custard without the need for eggs, gelatin, or cornstarch. When you pair this silky, tart filling with the buttery, crumbly texture of a traditional shortbread base, you create a dessert that is refreshing, sophisticated, and utterly irresistible.
In an era where many modern desserts are overloaded with artificial stabilizers and complex techniques, the Lemon Posset with Shortbread Crust stands out for its elegant simplicity. It is the kind of dish that allows the quality of your dairy and the brightness of your fruit to take center stage. Whether you are hosting an upscale garden party or looking for a light finish to a heavy winter meal, this recipe offers a timeless appeal that never fails to impress.
What is a Lemon Posset with Shortbread Crust?
A Lemon Posset with Shortbread Crust is a chilled, set cream dessert served over a compacted biscuit base. The filling itself is a simple reduction of heavy cream and sugar that has been infused with fresh lemon juice. As the mixture cools, the acid from the lemon denatures the proteins in the cream, causing it to thicken into a consistency that is somewhere between a panna cotta and a thick lemon curd.
The addition of the shortbread crust is a textural necessity. While a traditional posset is often served in a small glass with a biscuit on the side, building it into a crust creates a more cohesive “tart-like” experience. The saltiness and buttery richness of the shortbread provide a sturdy foundation that perfectly complements the high-acid, high-fat nature of the lemon cream. It is a harmonious marriage of crunch and silk.
The Origin of the Lemon Posset Recipe
The history of the posset is surprisingly long and varied. In the middle ages, a posset was actually a hot, curdled drink made of milk, ale or wine, and spices, often used as a remedy for colds or as a nightcap. It was even mentioned by William Shakespeare in his plays. However, by the nineteenth century, the recipe evolved from a drink into a set cream dessert, shedding the alcohol and embracing the bright flavors of citrus.
The transition to the modern Lemon Posset with Shortbread Crust is largely credited to the revival of traditional British “nursery food” in high-end London restaurants during the late twentieth century. Chefs rediscovered that the simple interaction of cream and lemon created a texture far superior to many starch-thickened puddings. By adding the shortbread element—another staple of British baking—they created a dessert that felt both nostalgic and modern. Today, it is a favorite across Europe and North America for its “clean” flavor profile and ease of preparation.
Ingredients with Quantity for a Perfect Set
To ensure your Lemon Posset with Shortbread Crust sets correctly and has the ideal balance of tartness and sweetness, you must use high-quality heavy cream with a high fat content.
For the Buttery Shortbread Crust
One and one half cups of shortbread biscuit crumbs: You can use store-bought walkers-style biscuits or homemade ones.
Four tablespoons of unsalted butter: This should be melted to act as the binding agent for the crust.
One tablespoon of granulated sugar: To add a slight crystalline crunch.
A pinch of salt: Essential for highlighting the butter flavor.
For the Silky Lemon Posset Filling
Two cups of heavy cream: Ensure it has at least thirty-six percent milk fat for the best set.
Two thirds cup of granulated sugar: This provides the sweetness to balance the lemon.
One half cup of fresh lemon juice: This usually requires two to three large, juicy lemons.
One tablespoon of lemon zest: For an extra punch of aromatic citrus oils.
One teaspoon of vanilla extract: To add a subtle floral background note.
Step by Step Direction and Preparation Method: Lemon Posset with Shortbread Crust
Creating a Lemon Posset with Shortbread Crust involves two distinct phases: baking the base and simmering the cream. While the active work is minimal, you must allow enough time for the dessert to chill and set.
Step One: Crafting the Shortbread Base
Preheat your oven to three hundred and fifty degrees Fahrenheit. In a medium mixing bowl, combine your one and one half cups of shortbread crumbs with the melted butter, sugar, and salt. Stir until the mixture looks like wet sand.
Press the crumbs firmly into the bottom of a tart pan or individual ramekins. Use the bottom of a flat glass to ensure the crust is even and compact. Bake for about eight to ten minutes, or until the crust is fragrant and just beginning to turn golden around the edges. Remove from the oven and let it cool completely before adding the filling.
Step Two: Simmering the Lemon Cream
In a medium saucepan, combine the two cups of heavy cream and the two thirds cup of granulated sugar. Bring the mixture to a gentle boil over medium heat. Once it starts boiling, reduce the heat slightly to maintain a steady simmer.
Let the cream and sugar simmer for exactly three to five minutes, stirring occasionally to ensure the sugar is completely dissolved. Be careful not to let the cream boil over. After five minutes, remove the pan from the heat.
Step Three: The Chemical Reaction
Whisk in the one half cup of fresh lemon juice, the lemon zest, and the vanilla extract. You will notice the cream thicken almost immediately as the lemon juice integrates. Let the mixture sit in the saucepan for about ten minutes to cool slightly. This resting period is important as it allows the “set” to begin before the liquid is moved.
Step Four: The Final Set
Strain the lemon cream through a fine-mesh sieve to remove the zest and any accidental lumps, ensuring a perfectly smooth texture. Pour the strained mixture over your cooled shortbread crust.
Place the Lemon Posset with Shortbread Crust into the refrigerator. It needs to chill for at least four hours, though leaving it overnight is the best way to ensure a firm, sliceable consistency. The cold environment completes the thickening process, resulting in a dessert that is remarkably stable.
Delicious Variations to Explore: Lemon Posset with Shortbread Crust
While the classic lemon version is iconic, the chemistry of the posset works with other acidic fruits, allowing you to create several variations of the Lemon Posset with Shortbread Crust.
The Lime and Ginger Twist: Replace the lemon juice with lime juice and add a half teaspoon of ground ginger to the shortbread crust. This creates a more tropical, spicy profile that is incredibly refreshing.
The Berry Infusion: Swirl a tablespoon of strained raspberry or blackberry purée into the top of the posset before it sets. This adds a beautiful visual marble effect and a burst of berry flavor.
The Herbed Posset: Infuse the heavy cream with a few sprigs of fresh thyme or basil while it simmers. Remove the herbs before adding the lemon juice. The herbal notes provide a sophisticated, savory edge to the sweet cream.
The Ginger Snap Base: Instead of shortbread, use crushed ginger snap cookies for the crust. The heat of the ginger is a magnificent counterpoint to the cold, tart lemon filling.
Frequently Asked Questions: Lemon Posset with Shortbread Crust
Why did my posset not set?
The most common reason a Lemon Posset with Shortbread Crust fails to set is using cream with a low fat content. You must use heavy whipping cream. If you use half-and-half or whole milk, there isn’t enough fat to react with the acid. Another reason could be not simmering the cream and sugar long enough; that three to five minute window is necessary to reduce the water content of the cream.
Can I use bottled lemon juice?
For this specific recipe, fresh is always best. Bottled lemon juice often has preservatives and a different acidity level that might interfere with the setting process. Plus, you would miss out on the fresh zest, which provides the majority of the lemon aroma.
How long does it last in the fridge?
The Lemon Posset with Shortbread Crust is quite durable. It will stay fresh and hold its texture for up to three days in the refrigerator. Just be sure to cover it with plastic wrap once it has fully set to prevent it from absorbing any other fridge odors.
Is this the same as a panna cotta?
No. While they look similar, panna cotta relies on gelatin to set. A posset sets naturally through the reaction between acid and fat. This results in a much creamier, more “melt-on-your-tongue” texture compared to the slightly bouncy feel of gelatin-based desserts.
Pro Tips for an Award-Winning Dessert
To make your Lemon Posset with Shortbread Crust truly stand out, focus on the serving temperature. While it must be set in the fridge, taking it out about fifteen minutes before serving allows the flavors to “bloom.” If it is too cold, the richness of the cream can mask the delicate citrus notes.
For a professional presentation, garnish the top with a few fresh raspberries, a small mint leaf, or even a piece of candied lemon peel. If you are serving it as a tart, use a hot knife to get perfectly clean slices. Simply dip your knife in hot water and wipe it dry between every cut.
Finally, do not over-bake the shortbread crust. Because it is high in butter and sugar, it can go from golden to burnt very quickly. You want it to be just firm enough to hold the weight of the cream. If you find the crust is too hard to cut, try adding one extra tablespoon of melted butter to your crumb mixture next time to keep it a bit more supple.
Conclusion: Lemon Posset with Shortbread Crust
The Lemon Posset with Shortbread Crust is a masterclass in how simple ingredients can create profound flavors. It honors the long history of British dairy desserts while offering a clean, bright profile that fits perfectly into the modern culinary landscape. The contrast between the zesty, velvet-smooth lemon cream and the rich, crumbly shortbread provides a sensory experience that is deeply satisfying. By following the precise simmering times and using the freshest ingredients, you can create a restaurant-quality dessert that requires no specialized equipment or professional training. It is a testament to the beauty of simplicity and the enduring appeal of the classic combination of cream and citrus. This dish is sure to become a favorite for anyone who appreciates the balance of sweet, tart, and buttery goodness.
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The Ultimate Guide to Lemon Posset with Shortbread Crust
- Total Time: 35minutes (plus chilling)
- Yield: 8servings 1x
- Diet: Vegetarian
Description
A Lemon Posset with Shortbread Crust is a chilled, set cream dessert served over a compacted biscuit base. The filling itself is a simple reduction of heavy cream and sugar that has been infused with fresh lemon juice. As the mixture cools, the acid from the lemon denatures the proteins in the cream, causing it to thicken into a consistency that is somewhere between a panna cotta and a thick lemon curd.
Ingredients
For the Cake:
- 1 ½ cups pitted dates, chopped
- 1 ¼ cups boiling water
- 1 tsp baking soda
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- Pinch of salt
For the Toffee Sauce:
- ½ cup unsalted butter
- 1 cup brown sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
For the Vanilla Bean Cream:
- 1 cup heavy cream, chilled
- 2 tbsp powdered sugar
- Seeds from 1 vanilla bean (or 1 tsp vanilla bean paste)
Instructions
1. Prepare the Dates
- Place chopped dates in a bowl.
- Pour boiling water over them and stir in baking soda.
- Let sit for 10 minutes, then mash lightly with a fork.
2. Make the Cake Batter
- Cream butter and brown sugar until fluffy.
- Beat in eggs one at a time, then add vanilla.
- Fold in flour, baking powder, and salt.
- Stir in softened date mixture until combined.
3. Bake
- Preheat oven to 350°F (175°C).
- Grease and line a 9-inch round cake pan.
- Pour batter into pan and bake for 35–40 minutes, until a toothpick comes out clean.
4. Make the Toffee Sauce
- In a saucepan, melt butter and brown sugar.
- Stir in cream and simmer until thickened (about 5 minutes).
- Add vanilla and keep warm.
5. Make the Vanilla Bean Cream
- Whip heavy cream with powdered sugar and vanilla bean seeds until soft peaks form.
6. Serve
- Slice warm cake and drizzle generously with toffee sauce.
- Add a dollop of vanilla bean cream on the side.
Notes
This silky, tangy Lemon Posset with Shortbread Crust is an effortlessly elegant dessert—creamy lemon heaven on a buttery base! Chill for at least 4 hours (or overnight) for the perfect set. Serve in individual glasses, jars, or as a tart sliced into wedges. Garnish with fresh raspberries, blueberries, or strawberry slices for a pop of color, lemon zest curls, edible flowers, or a dollop of lightly sweetened whipped cream. Crumble extra shortbread on top for crunch. Pair with hot tea, coffee, or a glass of sparkling Prosecco for a delightful finish to any meal!
- Prep Time: 20minutes
- Cook Time: 15minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1portion
- Calories: 420kcal
Keywords: Creamy lemon posset tart, British lemon cream dessert, Eggless lemon custard with shortbread, Zesty lemon posset recipe, Simple citrus cream tart
