Lemon Posset, Summer Berries & Almond Shortbread by WDC
A beautiful lemon posset summer recipe for family or friends. So fresh and perfect after a summer dinner with delicious buttery almond shortbread biscuits.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.whatdadcooked.com.
Ingredients
- For the lemon posset
- 600ml double cream
- 6tbs of lemon juice (from two or three unwaxed lemons)
- Zest from one lemon
- 130g caster sugar
- 1/2 tsp vanilla essence (optional)
- For the almond shortbread
- 250g plain white flour
- 65g ground almonds
- 20g cornflour
- 1 medium egg
- 250g unsalted butter
- 100g caster sugar
- 1/2 tsp vanilla essence
- Zest of one unwaxed lemon
- Pinch of salt
- To serve
- Summer berries
- 1 unwaxed lemon
- Sprigs of mint
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