|Meyer lemon juice, freshly squeezed and strained (about
Have ready a fine-mesh strainer suspended over a
In a small saucepan, with a silicone spatula, stir together the sugar and lemon juice until all of the sugar is moistened. Heat over medium heat, stirring constantly, until near the boiling point.
Remove the pan from the heat. Stir in the heated cream until the mixture is uniform in consistency. Pour it at once into the strainer and press it through into the glass measure. Pour half of the posset mixture into the second
Refrigerate, uncovered, for 3 to 4 hours before filling the shortcakes. The posset will have a smooth sheen across its surface and form a custardlike layer to about halfway down from its surface. Do not stir the custard because it will not thicken properly and the thicker top layer is needed to seal the cake and keep most of the creamier posset from soaking into it.
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