Lemon Posset with Shortbread Fingers


I've just returned from a lovely trip to Centre Parcs with my family, where we swam, played mini golf, relaxed in the spa and ate a lot of food. The only thing I didn't get to do was eat lemon posset, so I made myself some as a little treat when I got home. Out of all of the deserts, the lemon ones are my favourite and always the ones that get picked if i'm out at a restaurant (lemon meringue tart being my absolute favourite). And even better, it was super easy to make vegan, so everyone can enjoy it (unless you're allergic to soya, lemons or gluten, in which case I'm sorry). 

For the shortbread:

100g white flour
60g dairy free margarine
25g golden caster sugar

For the posset:

500ml soya cream
100g golden caster sugar
2 tsp corn flour
The zest and juice of 2 lemons

1. Start by making the shortbread, turn the oven on to 180 degrees, tip all of the ingredients in to a bowl and turn in to breadcrumbs with your finger tips.
2. Bring the crumbs together to form a dough, then tip on to a floured surface and roll out, then cut in to fingers.
3. Transfer the fingers on to a greaseproof lined baking tray and pop in to the oven for 15-20 minutes until golden brown, take them out and leave to cool.
4. Then make the posset by tipping the soya cream, sugar and corn-flour in to a saucepan and turn on to a low heat, stirring until the sugar has melted.
5. Slowly bring to the boil and once it's started boiling, leave it to cook for 3 minutes, then remove from the heat, add the lemon juice and zest and whisk for a couple of minutes until thickened.
6. Pour in to glass ramekins and leave to cool until at room temperature, then pop in to the fridge for 3 hours before dipping your shortbread in and devouring.

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