Lemon Posset with Lemon Curd

Lemon Posset with Lemon Curd

Makes 6

You will need:

  • 600ml double cream
  • 150g caster sugar
  • 2 large lemons, zest and juice only
  • 2 tbsp Cartwright & Butler
  • Lemon Curd (plus extra for serving)

To prepare the Lemon Posset:

  • Place the double cream and the sugar into a large pan over a low heat and bring to the boil slowly. Simmer for three minutes, then remove from the heat and allow to cool.
  • Add the lemon juice, lemon curd and zest and whisk well with an electric whisk until thick and creamy.
  • Pour the lemon cream mixture into six serving glasses and refrigerate for at least three hours.
  • Top with a dollop of Cartwight & Butler Lemon Curd and serve with Cartwight & Butler Lemon Zest Shortbread Rounds.

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