Lemon Posset & Ginger Biscuits

Ingredients Lemon Posset

For the Lemon Posset

  • 3 free-range egg yolks
  • 55g caster sugar
  • 1 lemon, juice only
  • 1 split vanilla pod
  • 150ml Glenisk Organic Cream, lightly whipped

For the biscuits:

  • 130g plain flour
  • 40g ground almonds
  • 1/2 tsp ground ginger
  • 1/2 tsp bread soda
  • 80g butter
  • 85g golden syrup
  • 80g caster sugar



  • Seperate the free range eggs.
  • Split the vanilla pod with a sharp knife and scrape out the seeds. Then juice one lemon, taking care to remove the pips.
  • Combine the yolks, sugar, lemon juice and vanilla seeds in a heatproof bowl. Set the bowl over a lightly simmering saucepan of water, and whisk together until the mixture has thickened.
  • Remove from the heat and mix in the lightly whipped cream with a spatula, until the texture is light and airy.
  • Pour into two serving glasses. Allow the posset to cool and then pop into the fridge until set. This usually takes a couple of hours.

Ginger Biscuits:

  • Makes 12 - 4 for Posset and 8 extra!
  • First preheat the oven to 180 degrees celcius
  • Mix the dry ingredients - flour, almonds, ginger and bread soda. Rub the butter in to the mixture with your fingers until it resembles fine breadcrumbs.
  • Melt the golden syrup in the microwave or in a small pot and stir in the caster sugar. Keep heating until the sugar has dissolved or melted. 
  • Add this to the mixture and blend well with a spatula.
  • Roll into small balls and place on a baking tray lined with parchment paper.
  • Bake for 15-20 minutes until golden and cool on a wire rack before serving.
  • As a finishing touch, garnish the posset with fresh fruit, mint or lemon balm and place the ginger biscuits alongside.




Press 'play' to see Cloughjordan's Sarah Baker make the recipe: