Ad Code

Lemon Posset Tart!


Lemon Posset Tart!


Biscuit Crust

  • 300 g Digestives
  • 150 g Unsalted Butter (melted)

Lemon Posset Filling

  • 600 ml Double Cream
  • 200 g Caster Sugar
  • Zest of 3 Lemons
  • 75 ml Lemon Juice (about 2 lemons)


  • 150 ml Double Cream
  • 2 tbsp Icing Sugar

  • Biscuit Crumbs


  • Blitz the Digestives in a food processor and add the melted Unsalted Butter, pulse together until combined.
  • Spread onto the bottom and sides of an 23cm Tart Tin. I usually start on the sides, and then cover the bottom last!
  • Pour the Double cream and Caster Sugar into a large pan and heat on the hob gently, stir till the sugar has dissolved.
  • Turn the heat up (medium heat max!) and heat the mixture till it starts to boil gently, stir frequently to stop the mixture from catching on the bottom – let it boil for 1 minute and then turn off the heat.
  • Stir in the Lemon Zest and Fuice and pour onto the biscuit base – refrigerate for 4+ hours, or preferably overnight so it has time to set properly!
  • Once set, decorate how you please – I mix 150ml Double Cream with 2 tbsps Icing Sugar and pipe on, and then use some Freeze Dried Raspberries, and some Biscuit Crumbs!

Post a Comment