Lemon posset with lemon shortbread | Umami
Lemon posset with lemon shortbread
Ingredients
- 2 ½ cups double cream
- 3/4 cups caster sugar
- 2 large lemons, zest and juice only
- 3/4 cups icing sugar
- 1 1/4 cups plain flour
- 1/2 cup cornflour
- 1/4 cup ground almonds
- 17 tbs butter, cut into cubes, plus extra for greasing
- 2 drops almond essence
- 3 oz lemon curd
- icing sugar, for dusting
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