Polish Housewife

Polish recipes served up with tidbits of folklore, customs, and history

Lemon Posset Shortcakes

by 18 Comments

I might be one of the least detail oriented bakers in our group. In my work, I’m the stickler, the one who insists people follow procedures, documentation for everything. Baking is supposed to be relaxing. I sat out the week everyone had to make spreadsheets and flow charts to figure out the recipe.  I say all this to explain why I hadn’t bother to read the last few lines of instruction for the Lemon Posset Shortcakes.

Rose Levy Beranbaum's Lemon Posset Shortcakes from The Baking Bible

I got home from work at 5:00  this evening and started baking. At 7:30, I thought I was almost done, about to do the last component for these little shortcakes. I’m patting myself on the back, not exactly quick and easy, but getting one of Rose’s recipes done in 2 1/2 hours is unusual. That’s when I read that the lemon posset has to chill for 3-4 hours after you make it. Then it should set up for a couple of hours after the shortcakes are filled. We’re into the final two hours.

Lemon Posset Shortcakes

Ready for the oven

I can can tell you that the lemon posset is very tasty and I found the bits of cake I removed to make room for the filling to be very light. The taste at that stage offered a hint of vanilla. Since that point, they been doused with lemon syrup and an apricot glaze.

It's difficult to flip these little things while they're hot!

It’s difficult to flip these little things while they’re hot!

I’m took a photo of them in the fridge — just in case the thickened cream all soaks into the cake during the night. Lemon Posset Shortcakes for breakfast anyone?

Unlike my other posts, we’re not sharing the recipes from the Baking Bible. I have the Kindle edition and find that baking splatters on my iPad clean up very well.

A new group is forming. A few of us will be baking our way through The Bread Bible. A new bread every month. Watch for it next week!

PS — we loved the end result!

image

Off to work we go!

 

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The posset, cream thickened with lemon juice and sugar, set up beautifully!

 

 

Reader Interactions

Comments

  1. faithy

    I love your porcelain square bowls. So cute! And soo pretty too! I agree, baking should be relaxing! That’s why i always read the recipe only at the same time i start to bake..hahahaha..LOL!

    Reply

  3. Catherine

    I found myself counting the hours until they were ready, into the night too. But they survived a few short cuts. I like your square cakes. It’s nice to do something a bit different.

    Reply

    • polishhousewife

      Hi Vicki, yes, the little square ramekins are from Poland. I looked for more of these on subsequent shopping trips without luck. You have to buy them when you find them because other than a few classics, the selections and patterns change.

      Reply

  6. Rose Levy Beranbaum

    I love the square shape! on another note, if Joan is listening–i can’t find a place to post comments on her blog but wanted to tell her how impressed i am by her dedication that she stayed up til 4 am to finish the possets. i have done that many a time when not being certain of how long certain breads needed to rise.

    Reply

  8. Michele

    Hello, Lois, what a great job you did! I love the beautiful baking dishes! The long waiting times had me up till 1:30am. Obviously, we ate them the next day!

    Reply

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