Print

Creamy Lemon Posset Recipe with Fresh Strawberry Coulis and Easy Shortbread

lemon posset recipe - featured image
Print Recipe

A simple yet elegant dessert featuring a silky lemon posset paired with fresh strawberry coulis and buttery shortbread, perfect for any occasion.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 2/3 cup (135 g) granulated sugar
  • 1/4 cup (60 ml) fresh lemon juice (about 2 large lemons)
  • Lemon zest from 1 lemon
  • 1 cup (150 g) fresh strawberries, hulled and quartered
  • 2 tablespoons (25 g) granulated sugar
  • 1 teaspoon (5 ml) lemon juice
  • 1 cup (120 g) all-purpose flour
  • 1/2 cup (113 g) unsalted butter, softened
  • 1/3 cup (40 g) powdered sugar
  • 1 teaspoon (5 ml) vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Lemon Posset: In a medium saucepan, combine 2 cups (480 ml) of heavy cream and 2/3 cup (135 g) granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture just starts to gently simmer (about 5-7 minutes). Avoid boiling vigorously to keep the cream from scorching.
  2. Remove from heat and stir in 1/4 cup (60 ml) fresh lemon juice and the zest from one lemon. The mixture will thicken slightly as the acid interacts with the cream.
  3. Pour the mixture through a fine mesh sieve into small serving glasses or ramekins to remove zest bits. Let cool for 10 minutes at room temperature, then refrigerate for at least 4 hours or overnight until set.
  4. Make the Fresh Strawberry Coulis: While the posset chills, place 1 cup (150 g) hulled and quartered strawberries, 2 tablespoons (25 g) sugar, and 1 teaspoon (5 ml) lemon juice into a blender or food processor. Pulse until smooth. Taste and adjust sweetness if needed.
  5. Strain the coulis through a sieve for an extra smooth texture or leave as is for a rustic feel. Refrigerate until ready to serve.
  6. Prepare the Easy Shortbread: Preheat your oven to 325°F (165°C). In a mixing bowl, cream together 1/2 cup (113 g) softened unsalted butter and 1/3 cup (40 g) powdered sugar until light and fluffy.
  7. Mix in 1 teaspoon (5 ml) vanilla extract and a pinch of salt. Gradually add 1 cup (120 g) all-purpose flour, stirring until the dough comes together.
  8. Press the dough evenly into a parchment-lined 8×8-inch (20×20 cm) baking pan. Prick the surface lightly with a fork to prevent bubbling.
  9. Bake for 18-20 minutes or until the edges turn golden. Let cool completely before cutting into small squares or fingers.
  10. Assemble and Serve: Spoon a generous layer of fresh strawberry coulis over each chilled lemon posset. Add a piece or two of the shortbread on the side for a delightful contrast of textures.

Notes

Avoid boiling the cream vigorously to prevent graininess. Strain the lemon posset mixture to remove zest bits for a silky texture. Use ripe strawberries for the coulis and strain for smoothness. Bake shortbread at a low temperature to keep it pale golden and tender. The posset needs at least 4 hours chilling to set properly. Shortbread can be made ahead and stored at room temperature.

Nutrition

Keywords: lemon posset, strawberry coulis, shortbread, creamy dessert, easy dessert, lemon dessert, summer dessert, quick dessert

Find it online: https://breezybake.com/creamy-lemon-posset-recipe-with-fresh-strawberry-coulis-and-easy-shortbread/