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Lemon Gingersnap Posset

You may know posset as the sweet spice drink in Shakespeare’s Hamlet that was used to poison someone. But since then it has evolved into a dessert that seems too good to be true. Not only does it feature a rich, thick, luxurious texture and intense, clean citrus taste, but it’s also free of eggs, starch, and gelatin. The crusts are made simply with gingersnaps and some butter pressed into individual serving glasses and refrigerated for best results. Also dead simple is the eggless posset, a pudding-like mixture which uses only 3 ingredients and less lemon juice/zest than lemon curd for an even more lemony flavor. In the last step you'll pour the posset into the chilled crusts and let it set in the refrigerator for 4 hours to overnight. Get Chef John's recipe for Lemon Gingersnap Posset.

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