If you’re looking for a delightfully summery dessert that offers a little zing, then look no further than this lemon posset recipe from Cartwright and Butler. Perfect as a post-barbecue pudding, this super light, piquant and indulgent dessert only requires 15 minutes of preparation time before chilling, and they can be made in advance, too.
600ml double cream
150g caster sugar
2 large lemons, zest and juice only
2 tbsp Cartwright and Butler lemon curd, plus a little extra for serving
Cartwight and Butler Lemon Zest Shortbread Rounds for serving
1. 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.
2. Add the lemon juice, lemon curd and zest and whisk well with an electric whisk until thick and creamy.
3. Pour the lemon cream mixture into six serving glasses and refrigerate for at least three hours.
4. Top with a dollop of Cartwight and Butler Lemon Curd and serve with Cartwight and Butler Lemon Zest Shortbread Rounds.