Gluten and Dairy Free Lemon Posset with Shortbread and Raspberries

serves / makes 4
30 prep time
30 mins cooking time


This is a really simple dessert to make as you can prepare it all in advance. The tang of the lemon and raspberries perfectly compliment the sweet crunch of the gluten free shortbread. It is also nice to have a dairy free dessert that tastes ‘creamy’!




For the lemon posset:

  • 100ml lemon juice
  • 315ml dairy free cream
  • 110g caster sugar

For the shortbread:

  • 200g gluten and dairy free plain flour
  • 1 teaspoon xanthan gum
  • 2 tablespoons ground rice
  • 170g dairy free spared
  • 100g caster sugar
  • 2 teaspoons water
  • 2 teaspoons granulated sugar


  • 4 tablespoons fresh raspberries


lemon posset

For the lemon posset:

  • Place the sugar and dairy free cream in a small saucepan and bring to the boil slowly over a low heat
  • Boil for 2-3 minutes
  • Stir in the lemon juice
  • Divide into four small ramekins or shot glasses
  • Chill for 2 hours or overnight if possible

For the shortbread:

  • Preheat the oven to 150 oC
  • Cream together the dairy free spread and caster sugar until smooth, about 3 minutes
  • Add the water, granulated sugar, flour, xanthan gum and ground rice
  • Mix until it clumps together into a ball
  • Flatten out to about 1cm thick and cut into shapes with a cookie cutter of your choice
  • Bake in the centre of the oven for 30 minutes
  • Remove from the oven and sprinkle with a little caster sugar
  • Serve the shortbread with the lemon posset and fresh raspberries

Leave A Comment

Your email address will not be published.