This Lemon Posset with Coconut Shortbread Crust is my dream dessert - zesty, sweet, and perfectly buttery. It’s a luxurious, make-ahead treat that always impresses when I’m entertaining.
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Why This Recipe Stands Out
We love a good dessert that's both refreshing and satisfying, and this Lemon Posset with Coconut Shortbread Crust hits all the right notes. Here's why we're obsessed with this recipe:
- Perfect Balance: The tangy lemon posset perfectly balances the sweet, buttery crust. It's a lot like my Pumpkin Caramel Pie.
- Easy to Make: All of the steps in this recipe are simple and straightforward, making this an easy dessert to prepare.
- Can be Prepared Ahead: This dessert needs to set in the fridge for 2 hours, making it the perfect make-ahead dessert for parties or gatherings.
- Looks Impressive: This dessert looks stunning when served in individual ramekins! It’s a great choice for dinner parties, just like my Lavender Panna Cotta.
- Versatile: The combination of lemon and coconut is a classic, but you can customize this recipe by trying different fruit and crust combinations.
Key Ingredients
- Shortbread Cookies - These form the base of our crust, adding a rich, buttery flavor and a crumbly texture.
- Lemons - We use both the zest and juice of these to add a tangy, citrusy flavor that cuts through the richness of the cream.
- Heavy Cream - This is the main ingredient for our posset, and when combined with the lemon, it creates a lusciously smooth and creamy dessert.
Substitutions and Variations
Here are some of our favorite variations and substitution ideas:
- Crust: While we love the buttery flavor of shortbread cookies, you can definitely get creative with the crust. Try using graham crackers, chocolate sandwich cookies, or even a gluten-free cookie option.
- Macadamia Nuts: If you're not a fan of macadamia nuts, you can substitute them with almonds or omit them altogether.
- Sweeteners: Feel free to experiment with the sweeteners. Honey or agave nectar could be a good substitute for cane sugar.
How to Make Lemon Posset With Coconut Shortbread Crust
Step 1: Crush macadamia nuts and cookies and mix with melted butter.
Step 2: Press the mixture into the base of 4 small dessert pots and refrigerate.
Step 3: In a pot, combine lemon zest, juice, sugar, and vanilla. Simmer until sugar dissolves.
Step 4: Add heavy cream to the syrup and simmer for 10 minutes.
Step 5: Strain the cream mixture and pour it over the crust in the dessert pots. Refrigerated for 2 hours.
Step 6: Garnish the posset with fresh berries or lemon zest and serve.
For full list of ingredients and instructions, see recipe card below.
Frequently Asked Questions
You can use any type of cookies for the crust. Shortbread cookies work really well, but you can also use graham crackers, digestive biscuits, or any other cookies of your choice.
Yes, you can use pre-ground nuts if you have them. If not, you can simply place the nuts and cookies in a zip-top bag and crush them with a rolling pin.
The posset is ready when it has thickened slightly and coats the back of a spoon. It will continue to thicken as it chills in the fridge.
Yes, you can make the posset and the crust in advance. Simply store the crust in the fridge and the posset in the fridge. Wait to assemble the dessert until you’re ready to serve.
Lemon posset with coconut shortbread crust can be kept in the refrigerator for up to 3 days. Be sure to cover it with plastic wrap or store it in an airtight container.
Recipe
Lemon Posset With Coconut Shortbread Crust
Ingredients
- ¼ c macadamia nuts
- 3 shortbread cookies 1.5 oz, or any other cookies of your choice
- 1 tablespoon butter melted
- 3 lemons zested and juiced
- ¼ c cane sugar
- 1 teaspoon vanilla extract
- 1 ½ c heavy cream
Instructions
- Place macadamia nuts and cookies on a sheet of parchment paper and fold it like an envelope. You can also use a zip-top bag.
- Using a rolling pin, roll across the parchment, applying slight pressure until the nuts and cookies are crushed into smaller pieces. Transfer them to a small bowl. Pour in the melted butter and mix to combine.
- Divide the nut and cookie mixture between 4 small dessert pots and, using the back of a wooden spoon, press down to pack it firmly. Place the dishes in the fridge to firm up.
- In a medium pot, combine lemon zest, lemon juice, sugar, and vanilla. Cook over medium-low heat, stirring occasionally, until the sugar dissolves and the syrup becomes aromatic, about 15 minutes.
- Remove the syrup from the heat, add the heavy cream, return the pot to the heat, and continue simmering for 10 minutes.
- Remove the dessert pots from the fridge.
- Strain the cream mixture through a fine-mesh strainer and let it cool for a few minutes before dividing it between the dessert pots.
- Cover the dessert pots with plastic wrap and return them to the fridge to set for 2 hours.
- Serve garnished with fresh berries or lemon zest.
Notes
- Use a zip-top bag to crush the macadamia nuts and cookies if you don't have parchment paper. It's a neat and efficient way to get them to the right consistency.
- Press the nut and cookie mixture firmly into the dessert pots. This will help the crust hold together and give it a satisfying texture.
- Allow the syrup to cool for a few minutes after adding the heavy cream. This will prevent the cream from curdling and give your posset a smooth, velvety texture.
- Serve your Lemon Posset garnished with fresh berries or additional lemon zest for a pop of color and a refreshing contrast to the sweet, creamy posset.
Nutrition
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
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