Lemon Posset Shortcakes

Lemon Posset Shortcakes
Lemon Posset Shortcakes

Week 13 – Lemon Posset Shortcakes. This week, I’m doing a little happy dance! There have only been a few recipes so far that I’ve really liked but this one tops them all. First, there’s lemon so what’s not to like. Second, I had absolutely no problems making any part of the recipe. Usually, I have my post ready to go by Monday morning but this time, I had some trouble getting the beauty shot I wanted, mainly because I kept eating them so I settled for the one above. More lemon zest?

Anyway, on to the recipe. Like I said, I didn’t have any problems with it but it’s not a quick and easy recipe at all. If you add up the total time for making it and letting things sit like the lemon posset (3-4 hrs.), the syrup (3 hrs.), the glaze (1/2 hr.), filling the cakes partially with the posset (1 hr.), filling the cakes the rest of the way with the posset (2 hrs.) well, it’s not a dessert that you can whip up on the spur of the moment. It’s a day long event. I wonder what Rose does while she’s waiting for things set up. And how in the world does she come up with all these steps?

First you must make the lemon posset. It’s an interesting mixture, just cream, sugar, and Meyer lemon juice. I couldn’t find Meyer lemons so I used regular lemons and increased the sugar by 8 grams. It was really interesting how the mixture set up, kind of like a pudding but more creamier. It was really hard not to eat just that but I didn’t so I would have enough to fill my cakes.

Lemon Posset Ingredients
Lemon Posset Ingredients
Lemon Posset
Lemon Posset

Into the refrigerator it went for 3-4 hours with nothing covering the top, what no PW? You need to have that hard top for a reason.

While the posset was in the fridge, I made the Buerre Noisette, oo la la, actually it’s clarified butter. This is added to the batter.

Cooking the Buerre Noisette
Cooking the Buerre Noisette
Mmm, Butter
Mmm, Butter

Then the eggs and sugar are beaten and eventually everything is added together to make the batter, In the mixing bowl with the wire whip attached, whip, whip, whip for 5 minutes. You get a light and fluffy batter.

Whipping the Batter
Whipping the Batter
In the Tins
In the Tins
Look How Fluffy
Look How Fluffy

I filled the shortcake tin, which was made specifically for shortcakes, so cute. I think I should have maybe pushed the batter down a bit in order to fill all the nooks and crannies of the tin but since it was so light, I didn’t want to deflate the batter. I baked them for the correct amount of time and once out of the oven, unmolded them from the tin.

Cooling
Cooling

I didn’t get quite the definition of the design that I should have but I think that’s because of how I put the batter in the tin to start with. They still look cute though.

Once the cakes were cool, it was time to put the lemon syrup on them. I forgot to take pictures of this step but it was just lemon juice, water and sugar which was cooked and brushed onto the cakes. They needed to sit for 3 hours to let the syrup soak in. Then after the 3 hours, it was time to put the glaze on the cakes. The gaze was just some apple jelly melted down with a bit of water added. I brushed the glaze on the cakes and let them sit for another 30 minutes.

Glazed
Glazed

Now it’s time to “compose the cakes”. I spooned the harder top of the posset into the tops of the cakes. The harder top of the posset keeps the more creamier part from seeping into the cakes. Once that was done, into the fridge for another hour.

Halfway Filled
Halfway Filled

Finally, I put the rest of the posset in the cups and put them into the fridge. By now it’s about 7:00 at night and they needed to be in the fridge for at least 2 hours. I would have to wait until the next day to try them. Damn!

Needless to say, they are so good. This is by far my most favorite recipe and I will definitely make these again. It’s funny but Marie had the same thoughts as me. I immediately thought that the cakes looked like Twinkies. I mean the cake itself, not the shape. I really want to get out my Twinkie pan, yes I have one and I’m not ashamed to admit it, and make these cakes again only this time, pipe the lemon posset into the Twinkie and not put the syrup or glaze on them. Sorry Rose but it would be so adorable to do.

Next week it’s Hamantaschen (Purim). I have no idea what that is nor I have I read the recipe for it yet. Whatever it is, it better be as good as these shortcakes.

22 Comments

  1. Gorgeous! Love the shape of the cakes with the pan. I actually bought my eldest granddaughter a Twinkie pan set for her birthday. I was skeptical that it would taste like Twinkies but not any more after these Possets. I want to try making a big one with lovely fruit on top this summer.

  2. Glori.. I too love these. .in fact I will be eating one in about 20 min as my lunch dessert.. I was able to HIDE one from my husband and brought it to work. And I’m totally going to put the Posset on my redo list… with fresh berries.. when strawberry season hits in Florida, we are totally gong to pile them on top of this. Hint – next week is cookies

  3. Hi there,
    I was glad to recognize the little shortcakes as coming from the same Marianne pan that I have. Mine, this time as well as last time, produced a very dim cross-hatched pattern, and fragile outsides. I thought I should have used more Baker’s Joy or maybe none at all. But as you say, they are kind of unique without the sort of pressed appearance of the pyrex ones. In any event, the flavors are divine, particularly the fresh clarity of the Myer lemon remain the same in the posset I would imagine.

  4. orins goodies

    Great tutorial, I can totally agree on keeping my hand off this ‘ lemon Posset’, really one amazing flavor…and who would’ve thought it’s so easy to make..

  5. Ain’t they so yummy! I loved them too! Your batter is thicker than mine too. It’s strange why my batter is always more runny..but perhaps it is due to the room temperature also. I didn’t use a spoon to scoop into the crevices. I just used ice-cream scoop and then bang the pan very hard on the table a few times for the batter to slide down…but maybe mine was runny so easier to do it this way.

  6. Hi Glori, I think the pattern on your cakes is quite defined. What a good idea to start with the posset. Makes perfect sense! For me, I used regular lemons, as I like the tartness. It was a delicious recipe. Yours look delicious.

  7. ב”ה

    Your cakes look perfect.

    Hamentashen are a classic and versatile recipe. You can really fill them with whatever you like. I hope you enjoy them as much as I do.

  8. Glori, your shortcakes looked amazing; I told Joan that I am now wanting this pan really bad after seeing the beautiful results. Your Twinkie idea is fabulous, and a grand plan it is…..but why not just pipe the posset into the center as you would an eclair?…. If you want me to try this out for you first, I’ll pay for shipping of the Twinkie pan and return it safe and sound ..honestly I just want to try a Twinkie posset – Now THAT’S creative baking – Happy Baking!

  9. beautiful cakes! i love the idea of turning these into gourmet twinkies and i hope you do.

  10. Your batter is so fluffy! I like the way the shortcakes look like little castles. Very cute.

  11. Glori, beautiful shortcakes! I like the look of the Marianne pan. I had a crazy week, but next time would love to top them with lemon zest or the lemon sugar. Or berries. Or something…even sprigs of mint would be lovely for a party.

  12. I love the look of those shortcakes so much, I’m almost tempted to buy it. Thankfully, I love the posset so much on its own that I don’t feel the need. Sure is a cute presentation, though.

    Patricia @ ButterYum
    http://www.butteryum.org/roses-alpha-bakers/2015/2/19/lemon-posset-alma

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