UK
USMakes: 6
Prep: 20 mins, plus time to set
Summer Lemon Possets
A fresh citrus summer dessert topped with all-butter shortbread that's easy to make and perfect for sharing throughout the season.
Made with fresh lemon, cream and Walker's Shortbread, these Lemon Possets are served in lemon halves and finished with Walker's Wee Shorties Fingers and fresh strawberries for an impressive summer dessert.
Ingredients
3 large lemons, halved and flesh removed (for the shells)
50ml lemon juice
1 lemon, zested
300ml double cream
100g caster sugar
20g unsalted butter, melted
100g Walker’s Shortbread Fingers, blitzed
6 Walker’s Shortbread Wee Shorties
Strawberries, for garnish
Method
In a bowl add the blitzed Walker’s Shortbread Fingers and the melted butter and gently mix together until fully combined then spoon a small bed of the shortbread mixture into each of the lemon halves.
In a saucepan add the cream and sugar over a medium heat and bring to a gentle boil whilst stirring until the sugar dissolves entirely then lower to a simmer for 3 minutes then take off the heat immediately.
Whisk in the lemon juice gently, it will begin to thicken almost instantly then leave to cool for a few minutes then pour into each of the lemon halves then place in the fridge for 2–3 hours until fully set.
Once set, garnish with fresh strawberry slices and a Walker’s Shortbread Wee-Shortie and enjoy!
