Dessert

Lemon Posset with Shortbread Wafers

Name: Lemon Posset with Shortbread Wafers
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 cup heavy cream; ¼ cup whole milk; 3 tbsp honey; 2 fresh lemon verbena leaves (or 1 tsp dried); 2 tbsp sherry vinegar; zest of ½ lemon, very finely minced; For shortbread wafers: 4 tbsp unsalted butter, softened; 2 tbsp sugar; ¼ tsp sea salt; ½ cup all-purpose flour; 1 egg yolk; 2–3 drops of vanilla extract

Silken lemon posset—cream and lemon verbena curdled with sherry vinegar into velvet—topped with a buttery crumb. A British classic elegant enough for Easter, made by a confident hand. Served with thin, crispy butter wafers.

915cal per serving 9gprotein 67gcarbs 70gfat 8min prep 22min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this