no-bake lemon posset tart
6-8
Serves
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Prep Time
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Cook Time
A lemon posset on its own is divine but in tart form it’s simply irresistible.
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Ingredients
For the no-bake lemon posset tart
- 180g plain sweet biscuits
- 1 teaspoon ground ginger
- 75g butter — melte
- 900ml cream
- 300g caster sugar
- Zest of 3 large lemons — finely grated
- ½ cup lemon juice
Method
For the no-bake lemon posset tart
- Spray a 23cm-diameter round springform tart tin with baking spray and line the base with baking paper.
- Place the biscuits and ginger in a food processor and blitz to a crumb. Add the melted butter and pulse to combine.
- Press the biscuit mixture into the prepared tin and compact well with the back of a spoon.
- Combine the cream, caster sugar and lemon zest in a medium saucepan over a medium heat, stirring until the sugar dissolves and the mixture comes to the boil.
- Remove from the heat and leave to cool for 15 minutes.
- If desired, strain to remove the zest.
- Stir in the lemon juice and leave to cool until just warm. Stir frequently to stop a skin forming.
- Pour over the base and gently tap the pan on the bench to pop any air bubbles on the surface of the cream mixture.
- Cover with a dinner plate and refrigerate until set.