A lemon dish with a twist


  • lemon possets:
  • 600 ml double cream
  • 110 g caster sugar
  • 1/2 tsp vanilla extract
  • 2 lemons (juice)
  • black pepper butter biscuits:
  • 175 g butter
  • 100 g caster sugar
  • 250 g plain flour
  • 1/4 tsp freshly ground black pepper
  • icing sugar for dusting


  • Lemon Possets:
  • Pour the cream into a large saucepan and add the sugar. Boil for 3 minutes.
  • Remove from the heat and whisk in the lemon juice.
  • Strain the mixture into a jug before pouring into the ramekins. Leave them to cool and refrigerate for 4-6 hours before serving.
  • Serve with black pepper biscuits.
  • Black Pepper Butter Biscuits :
  • Preheat the oven to 160°C (325°F/Gas 3).
  • Mix all of the ingredients together in a food processor.
  • Roll small pieces of the dough into thin lengths and trim to an even length.
  • Place on a greased tray and bake for 10-15 minutes until they have spread out but are not coloured.
  • Cool and dust with icing sugar.

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