When I was in Scotland visiting relatives last summer, my husband’s cousin whipped together this lemon dessert for us. It is fascinating that lemon juice, sweetened condensed milk and heavy cream react together and thicken into this lovely, pudding-like consistency.
When asked what the dessert was called, Cousin shrugged and said she didn’t know. To me, this dessert’s closest cousin is lemon posset. Yet, possets are typically created by heating the ingredients. I searched around and couldn’t find a definitive answer. So we’ll just call it a possety thingy.
No matter the name, this is one really fantastic dessert. Lemony and creamy with a dreamy biscuit crust. It takes no time at all to put together. You just have to wait about 2 to 3 hours for it to firm up in the fridge.
Lemon Possety Dessert
1/2 cup butter
300g digestive biscuits, crushed
400g sweetened condensed milk
150 ml heavy cream
1. Put butter in 13 x 9 inch glass baking dish. Cover with cling film and microwave until melted. (Don’t you just despise when you forget to cover butter that you are melting and it explodes all over the microwave oven?)
2. Add biscuit crumbs to melted butter. Stir together and press crust evenly over the bottom of the baking dish.
3. In a large bowl squeeze the juice from the lemons. Add the milk and cream. Stir well and pour over the crust.
4. Refrigerate until the lemony thing sets up, about 2 to 3 hours.
A short song:
Eagleowl-I Am Nothing
Karen O And The Kids-All Is Love
Tricia, this sounds like the classic Key Lime Pie recipe filling! Enjoy your photos.
No wonder it is so good then!
Where do you get your digestive biscuits? I have only had them when someone brought them back for me….Carr’s whole wheat crackers are a bit similar, but so not the real thing….
I’m lucky in that they are widely available in our area. I’d be happy to ship a couple of packages to you.
Yeah, I agree about Carr’s. Graham crackers are also a decent substitute but also not the same thing.