no-bake lemon posset tart




Prep Time


Cook Time

A lemon posset on its own is divine but in tart form it’s simply irresistible.



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


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.