Lemon posset is possibly the easiest entertaining dessert you will ever come across.
It looks as if you’ve spent a long time making this beautifully smooth, lemony custard, when in fact all you’ve done is brought cream, lemon juice and sugar to the boil and let it firm up in the fridge.This dessert is perfect with little shortbread fingers to dip.
This is a classic shortbread but with the addition of lemon zest from the lemons that were used in the posset.
After some research, I learned that the general rule of shortbread is 1 part sugar to 2 parts butter, 2 parts flour, and 1 part ground rice (I used rice flour). The rice flour is optional, but helps give a nice texture and crispiness, and helps the shortbread not taste purely of butter.
When I was married I was given the secret Gilhespie family shortbread recipe! I couldn’t possibly give that one out, but I did do my research with this recipe and the methods suggested here are used by many a Scottish granny.