Well its the first day of spring, and it's hosing down outside. Guess the weather gods didn't get the spring starting now memo!
Too brighten up the grey day outside I've whisked together this super easy Lemon Posset recipe to use up some of the glut of lemons I currently have in the kitchen. Teamed up with the Citrus Shortbread this is a yum dessert with a good citrus kick. The berries add a tart flavour and cut through some of the posset sweetness. Give the recipes a go - they can be dressed up or down depending on the occasion. Enjoy!
LEMON POSSET WITH CITRUS SHORTBREAD
600ml double cream
50g caster sugar
grated rind and juice of 3 lemons
fresh berries and mint leaves to serve
330 gm plain flour
120 gm caster sugar
finely grated rind and juice of 2 lemons
¼ tsp salt
200 gm butter, coarsely chopped
2 egg yolks
Heat the cream, sugar and lemon rind over a low heat until the mixture starts to simmer. Stir continuously for around 3 -4 minutes and then remove from the heat. Cool until the mixture is lukewarm and then pour into small serving glasses. Cover the surface with cling wrap and allow to set in the refrigerator for 2+ hours. Garnish with fresh berries and mint leaves and serve with Citrus Shortbread. Serves 6 – 8 – depending on glass size.
Preheat oven to 180 C. Add the flour, sugar, lemon rind and sea salt in a food processor and process to combine. Add the butter and process until fine crumbs form (a couple of minutes). Then add the egg yolks and lemon juice, processing to combine. Turn the mixture onto a lightly floured surface and knead until smooth. Roll the mixture out on a lightly floured sheet of baking paper till 6mm thick, refrigerate to rest for 30 minutes. Then using a cookie cutter cut out rounds, re-rolling the scraps till the dough is used up. Place the cookies on an oven tray lined with baking paper, and bake for 15 - 20 mins until the edges are golden. Remove from the oven and cool the cookies on a rack.
All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2018