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Lemon posset with blueberries & macadamia shortbread
5 from 3 votes

Lemon posset with blueberries & macadamia shortbread

Beautifully creamy and tangy lemon posset with a light blueberry compote layer on top. Served with buttery, crumbly macadamia shortbread biscuits. A perfect easy dessert for dinner guests.

Prep Time
4 hrs
Cook Time
25 mins
Total Time
4 hrs 25 mins
Servings: 6
Calories: 852 kcal
Course: Dessert, Baked Goods, Others
Cuisine: Canadian

Ingredients

For the lemon posset
  • 2 cups cream double
  • 2/3 cup sugar fine
  • lemon zest and juice of 2 lemons
For the blueberry compote
  • 9 ounces blueberries I used frozen but fresh are fine, too
  • 1/2 cup sugar fine
For the macadamia shortbread
  • 1/3 cup icing sugar
  • 12 tablespoons butter softened
  • 3 ounces macadamia nuts pieces
  • 1 cup plain flour
  • salt a pinch

Instructions

For the lemon posset & blueberry compote
    Cup of Yum
  1. Pour the cream into a medium-sized pan and bring it to the boil. Add the sugar and lemon juice and zest. Simmer gently for about 3 minutes, then take the mixture off the heat and let it cool for about half an hour.
  2. Pour the mixture into ramekins or glasses, cover with plastic wrap and put in the fridge to set for at least 4 to 5 hours.
  3. Meanwhile, put the sugar into a small pan and heat it until it melts. Add the blueberries and cook for about 5 minutes until you have a compote. Take it off the heat and let it cool.
  4. Just before serving, spoon a thin layer of blueberry compote on top of the lemon posset.
For the macadamia shortbread
  1. Preheat the oven to 300F/150C.
  2. Cream the butter and the sugar together with a handheld whisk, then work in the flour and macadamia nuts with a wooden spoon.
  3. Turn the mixture out onto a board or clean work surface and gather it up into 3 balls of dough. Knead each dough ball a little until it will come together.
  4. Roughly shape each ball into an oblong and then cut it into about 1-cm wide pieces with a sharp knife. You will end up with rough half-circle-shaped pieces of dough.
  5. Place the uncooked shortbread pieces on a baking sheet lined with baking paper and bake for about 15 to 20 minutes or until the shortbread is a light golden colour.
  6. Leave the shortbread to cool on a cooling rack. To serve, pop a piece of shortbread into the top of each pot of dessert. Delicious!

Notes

  • Lemon posset & blueberry compote recipe barely adapted from this recipe from the blog The Game Bird Food Chronicles.
  • Macadamia shortbread adapted from this recipe on bestrecipes.com.au.
  • Don’t worry if your dough takes a while to come together when making your macadamia shortbread. Mine was still a little crumbly when I put the shortbread on my baking tray, but I just pushed it together with a knife and it was fine.

Nutrition Information

Calories 852kcal (43%) Carbohydrates 71g (24%) Protein 5g (10%) Fat 63g (97%) Saturated Fat 34g (170%) Cholesterol 168mg (56%) Sodium 232mg (10%) Potassium 173mg (4%) Fiber 2g (8%) Sugar 50g (100%) Vitamin A 1890IU (38%) Vitamin C 4.8mg (5%) Calcium 76mg (8%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 852

% Daily Value*

Calories 852kcal 43%
Carbohydrates 71g 24%
Protein 5g 10%
Fat 63g 97%
Saturated Fat 34g 170%
Cholesterol 168mg 56%
Sodium 232mg 10%
Potassium 173mg 4%
Fiber 2g 8%
Sugar 50g 100%
Vitamin A 1890IU 38%
Vitamin C 4.8mg 5%
Calcium 76mg 8%
Iron 1.6mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.