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