Lemon Possets With Shortbread Recipe

Credit: Aimee Ryan for Wallflower Kitchen Copyright: The Vegan Society, 2018.

Lemon Possets With Shortbread. Great for Afternoon Tea.

Hello friends, so how are you today? Lemon Possets with shortbread, anyone?

A Dairy-free Lemon Possets with Shortbread, infused with seasonal zest, offer a tantalising twist on a classic dessert.

Ultra creamy lemon puddings with sweet, crumbly shortbread cookies – also perfect for dipping! So yummy.

Lemon Possets With Shortbread. The velvety possets are a symphony of flavours, balancing the zesty brightness of fresh lemon juice with the subtle sweetness of alternative dairy ingredients.

Lemon Possets With Shortbread

How To Make Lemon Possets With Shortbread:

Serves 4

Cooking Time: 15 minutes

Ingredients For The Lemon Possets: 

  • 600 g silken tofu
  • Zest and juice of 2 lemons
  • 120 ml agave nectar
  • 4 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • A few fresh raspberries, to serve
  • 1 tbsp icing sugar, to serve

For The Shortbread Biscuits:

  • 200 g dairy-free butter
  • 125 g icing sugar
  • 310 g plain flour
  • 1 tbsp cornflour mixed with 2 tbsp cold water
  • 2 tsp extract
  • 1 tbsp dairy-free milk, if needed
Afternoon Tea Recipes

For The Lemon Possets: 

Suitable For Dairy-Free diet: food enthusiasts seeking dairy-free delights.

Accompanied by buttery and crumbly shortbread, (use gluten-free flour and cornflour ingredients for a gluten-free option).

Gluten-free and vegan variations of the classic accompaniment, the dessert achieves a harmonious balance of textures.

How To Make:

  1. Blend all the ingredients, except the raspberries and icing sugar, together in a food processor until smooth.
  2. Divide the mixture equally between 4 glasses and chill for at least an hour or overnight.
  3. To serve, top with fresh raspberries, a sprinkling of icing sugar and 2 shortbread biscuits (see recipe below).

For The Shortbread Biscuits:

  1. Preheat the oven to 180C and line two baking trays with baking paper.
  2. Mix the dairy-free butter and icing sugar together in a large bowl. Add the rest of the ingredients, except the dairy-free milk.
  3. If the mixture is too stiff, add the dairy-free milk to help thin it out until you have a soft but firm mixture.
  4. Transfer to a piping bag with a large star nozzle. Pipe the mixture into small circular spirals. Starting from the outside, working your way in. Try and keep them all the same size!
  5. Bake for approx. 12-15 minutes until lightly golden. Last but not least, leave to cool completely. Then enjoy.

This dairy-free Lemon Posset with Shortbread recipe not only delights the taste buds but also captivates your audience, making it a flavourful and shareable sensation recipe idea.

Great for afternoon tea.

Lemon Possets With Shortbread

Lemon Possets With Shortbread:

How To Make Lemon Possets With Shortbread. Recipe and images courtesy of: Credit: Aimee Ryan for Wallflower Kitchen Copyright: The Vegan Society, 2018.

Indulge in the tantalising delights of a Lemon Possets with Shortbread, a vegan delight that seamlessly marries the vibrant zest of lemons with the richness of plant-based ingredients.

This exquisite dessert offers a guilt-free escape into the world of citrusy splendor, where the creamy, custard-like possets take center stage, tantalising taste buds with every luscious spoonful.

The magic unfolds as you savour the zesty notes, a symphony of flavours enhanced by the absence of dairy.

Paired perfectly with vegan shortbread, this culinary masterpiece steps up your afternoon experience with every buttery, crumbly bite.

Revel in the guilt-free pleasure of this Vegan Lemon Dessert, a testament to the art of plant-based culinary ingenuity that promises both indulgence and ethical satisfaction.

With its vibrant flavours and compassionate ingredients, this treat not only delights the palate but also exemplifies the delectable possibilities within the realm of vegan desserts.

So what do you think of this Lemon Possets With Shortbread recipe? Do you also fancy trying it? Because I know I do!

You might also like these recipes from The Vegan Society:

Mushroom & Leek Pie:

Mushroom & Leek Pie.

Firstly, Mushroom & leek pie, what a tasty combination!? Creamy mushrooms and leeks encased in a crispy, golden pie crust. Delicious, filling and a great choice to serve to both vegans and meat-eaters!

The pie is filling and features vegetables encased in a crispy, golden pie crust. Mushroom & Leek Pie. So tasty.

Creamy Pea Soup:

Creamy Pea Soup.

Secondly, are you looking for a nice and tasty soup recipe to try out? Creamy pea soup anyone? A simple but flavourful soup that can be ready in minutes! Creamy Pea Soup. So creamy.

Balsamic Roasted New Potatoes With Asparagus.

Last but not least, do you also fancy trying this Balsamic Roasted New Potatoes With Asparagus recipe out?

A flavourful side dish featuring seasonal asparagus and new potatoes.

Salty potatoes paired with the subtle sweetness from the asparagus and balsamic vinegar make this utterly moreish. Balsamic Roasted New Potatoes With Asparagus. So tasty.

How To Make Lemon Possets With Shortbread

How To Make Lemon Possets With Shortbread:

How To Make Lemon Possets With Shortbread. Thank you so much for stopping by. I also hope you like this post? Also, find me on the Web | Twitter | Facebook.

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Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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  1. The Lazy Gastronome
    18 March 2018 / 22:02

    This sounds so good! Thanks for sharing at the What's for Dinner party.