Lemon Posset with Shortbread Crumble

Name: Lemon Posset with Shortbread Crumble
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 600 ml Double cream; 150 g Caster sugar; 2 piece Lemons (juice only); 75 g Gluten-free plain flour blend (for shortbread); 50 g Unsalted butter (cold, cubed); 25 g Icing sugar (for shortbread)

by RecipeFiler

Why some badges are missing

Not vegan: Double cream → try oat cream
Not gluten-free: the recipe title (Lemon Posset with Shortbread Crumble)
Not dairy-free: Double cream → try oat cream
Not egg-free: the recipe title (Lemon Posset with Shortbread Crumble) — bakes usually contain butter and egg
Not low-FODMAP: the recipe title (Lemon Posset with Shortbread Crumble)
Not low-histamine: Lemons
Not low-GI / diabetic-friendly: Caster sugar → try granulated sweetener (such as erythritol)

Based on listed ingredients — always check labels for allergies.

About this recipe

This creamy, tangy lemon posset is a classic British dessert made with just three ingredients, then topped with buttery gluten-free shortbread crumble for texture — simple, elegant and naturally gluten-free.

Prep

15m

Cook

20m

Serves

Rating

—

Total time · 35m

Ingredients

Kitchen Help

Shopping list

600 ml Double cream
150 g Caster sugar
2 piece Lemons — juice only
75 g Gluten-free plain flour blend — for shortbread
50 g Unsalted butter — cold, cubed
25 g Icing sugar — for shortbread

Tools

· Saucepan
· Wooden spoon
· Four serving glasses or ramekins
· Mixing bowl
· Baking tray

Instructions

Step by step

1
Pour the double cream and caster sugar into a saucepan and bring to a gentle boil, stirring to dissolve the sugar. Let it simmer for 2–.
2
Remove from the heat and stir in the lemon juice. The mixture will thicken slightly as it cools.
3
Pour the posset into four serving glasses or ramekins and refrigerate for at least 3 hours, or until set.
4
Meanwhile, make the shortbread crumble: preheat your oven to 160°C (140°C fan).
5
In a bowl, rub the cold butter into the gluten-free flour and icing sugar until the mixture resembles breadcrumbs.
6
Spread the crumble mixture on a baking tray and bake for 15–, stirring halfway, until golden and crisp.
7
Leave the crumble to cool completely, then store in an airtight container until ready to serve.
8
Just before serving, sprinkle a generous tablespoon of shortbread crumble over each posset.

Per serving

serves 4

Calories

668kcal

Protein

4.7g

Carbs

63.1g

Fat

45.5g

Fibre

Sugar

38.8g

Sodium

82mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Tagged

More British recipes →#Dessert #family #British #make-ahead #elegant #lemon #united kingdom #RecipeFiler #Gluten-Free