Lemon meringue posset

This super simple lemon meringue posset is a fabulous dessert to make ahead because once you’ve made the meringues and the possets all you need to do is assemble them and top them with a maraschino cherry. They look so pretty served in jam jars with the little meringue kisses adding a crunch to the smooth, rich, intense lemon cream.

POSSET

INGREDIENTS

600ml double cream

140g caster sugar

3 large, unwaxed lemons, juiced, plus the zest of 2

maraschino cherries, to garnish

MERINGUE

2 medium egg whites, at room temperature

125g caster sugar

1 tablespoon ground almonds

1 tablespoon flaked almonds, (optional)

SPECIAL EQUIPMENT

piping bag and star nozzle

METHOD

To make the posset, slowly heat the cream with the sugar in a saucepan, stirring, until it comes to the boil. Boil it for precisely 3 minutes and no more. Remove it from the heat and whisk in the lemon juice and zest. Divide the mixture between 6 clean glass jars, allow to cool, and transfer to the fridge to set for at least 3 hours, preferably overnight.

Preheat the oven to 120°C and line a greased baking sheet with baking parchment.

Whisk the egg whites in the spotlessly clean bowl of a stand mixer, or using a hand-held electric mixer, until thick and fluffy and stiff peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking constantly until it’s thick and glossy and leaves clearly defined ribbons in the mixture when spooned.

Fit the piping bag with a star nozzle and pipe tiny gems of meringue onto the baking sheet, leaving space around each one as they will puff up. Dust with ground almonds and, if you like, stick a few almond flakes carefully into a few of them. Bake in the oven for 1 hour 30 minutes, until crispy. When you turn the oven off, leave the meringues in the oven with the door closed to dry them out while the oven drops in temperature.

Serve the possets with the meringues on top, dotted with maraschino cherries.

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