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Dark and moody photo of lemon and ginger posset in an old fashioned champagne glass with lemons

Lemon and Ginger Posset With Stem Ginger Shortbread


A deliciously light and zesty lemon and ginger posset with stem ginger shortbread. A quick an easy dessert perfect for any occasion


  • Zest from 1 lemon
  • 120ml lemon juice
  • 160g honey
  • 500g cream
  • 5g fresh ginger, peeled

For the shortbread

  • 10 to 20g crystallised stem ginger, chopped (depending on how gingery you like it)
  • 300g flour
  • 110g caster sugar
  • 200g butter


  1. Add the lemon juice and honey to a saucepan and heat until dissolved. Simmer until thickened to a syrup, approximately 3 minutes. Leave to cool in a small bowl. 
  2. Add the cream and ginger to a saucepan and heat until it just comes to a boil. Turn off the heat and leave to cool for 10 minutes. 
  3. Strain the cream into the bowl with the lemon syrup. Add 1 tablespoon of lemon zest and reserve the rest for serving.
  4. Pour into glasses and allow to set in the fridge for approximately 3 hours.
  5. Meanwhile make the shortbread. Preheat the oven to 170˚C.
  6. Cream the sugar and butter either in your food processor or with an electric beater.
  7. Add the flour and ginger and mix until it just comes together.
  8. Roll out on a lightly floured board and cut into shapes ½ inch thick. Place on a lined baking tray and bake for 8 to 10 minutes.
  9. Top the possets with whipped cream, lemon zest and a ginger shortbread.


You can replace the lemons with limes for a twist.

You can use oranges but use half oranges to half lemons to allow the possets to set.

If you like a less citrus and more sweet flavour then add extra honey.

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Desserts
  • Cuisine: European

Keywords: Lemon and Ginger Posset