*This post may contain affiliate links. Please see my disclosure for more details!*

Deliciously creamy lemon posset on top of a buttery biscuit base – a yummy no-bake dessert based on a classic… the lemon posset tart!

Lemon bakes

So we all know how much I adore anything lemon right?! My lemon meringue blondies, my no-bake lemon cheesecake, my lemon and elderflower cake… the list goes on. I genuinely have lost track of how many lemon themed bakes are on my blog, yet this beauty?! It’s one of my favourites. 

I wanted to make a simple summery dessert, thats even easier to make than a cheesecake. So when I think of lemon desserts I knew I could think of something good = the lemon posset. 

However, I always crave something biscuity with my Lemon Posset’s so decided to ramp up the standard recipe a tad and make it into a lemon posset tart! And do you know what this means? It’s basically just a no-bake lemon tart and who doesn’t love that idea!

Lemon Posset 

I have always adored lemon posset as it’s so simple yet simple scrumptious. Who knew that combining sugar, cream and lemon could lead to something SO good?! Lemon posset is a thick set cream and it’s absolutely luxurious.

When I worked at a cafe a few years ago, they made afternoon teas every day… one of the preparations for this was to make mini individual Lemon Posset’s with a raspberry on top, and I made thousands of them. Luckily, I really didn’t mind as they are genuinely that easy to make.  

Biscuit Base

I realise that this looks a lot like a Cheesecake but its not, its simpler then that and SO MUCH EASIER! Technically yes you need a hob to be able to do it, so you are ‘cooking’ something in a way, but it’s still just a five ingredient tart without the decoration.

For the base, I simply used a standard Cheesecake style base of 300g of biscuits to 150g of melted unsalted butter, and topped it with all of the Lemon Posset mixture – easy. I always use a simple biscuit such as a digestive because they are so readily available and I love the flavour of them. Press the biscuits into the base and sides of your 9″ tart tin

You can use a shortbread base, a biscoff base, or even a ginger nut base if you want instead as they all work really well also, but you’ll want to use 100g of melted butter instead as they all require less butter. 

The filling 

It’s a very simple dessert to make in reality. All you do is add the cream and sugar together, heat and boil in the pan, and then add the lemon zest and juice! It really is only three ingredients (technically four if you claim lemon zest/juice is two.)

I find that possets in general are a very easy dessert – the ratio of 200ml of cream to 1 lemons worth of zest is what works best, and it’s delicious! However, that isn’t enough for this tart, so 600ml double cream is needed. 

I use a heavy based saucepan and add the cream and sugar and melt them together on a low heat. You need to stir the mixture to make sure that the sugar doesn’t catch, and you need to make the sugar dissolve. Once the sugar has dissolved, you turn up the heat and boil for 1 minute before mixing in the lemon. 


The setting part is a little weird, as the mixture (because of what you do to it) sorta ends up jelly like, but it’s thicker, and completely natural. It genuinely its just a set lemon cream, and that’s the charm of it. The top of the tart naturally colours quite yellow as well, which helps with the lemon theme.

For the decoration, I go simple. It’s completely and utterly optional (as always!), but whipped swirls of cream, a sprinkle of a crushed biscuit, and some freeze dried raspberries. Simple, yet elegant. I whip my own cream using double cream and icing sugar, as pre-whipped UHT cream will just melt. 

Tips & Tricks 

You can obviously just make this in to individual Posset’s leaving out the biscuit base, or even serve them individually! If I do that, I usually make 8-10 portions of of this mixture! Or if you go mini, use shot glasses!

  • This recipe will last for 3 days, in the fridge
  • You can freeze this recipe for 3+ months 
  • Other citrus such as lime will also work. 
  • I use this tart tin in the recipe 
  • I use these freeze dried raspberries for the decoration 
  • I use this piping tip for the decoration 


Lemon Posset Tart!

Deliciously creamy lemon posset on top of a buttery biscuit base - a yummy no-bake dessert based on a classic... the lemon posset tart!
Print Pin Rate
Category: Dessert
Type: Tarts
Keyword: Lemon
Prep Time: 15 minutes
Cook Time: 15 minutes
Setting Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 12 Slices
Author: Jane's Patisserie


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)



  • Blitz the biscuits in a food processor and add the melted butter and mix together until combined
  • Alternatively, bash the biscuits to a fine crumb in a bowl and mix in the melted butter
  • Push the biscuits base into the bottom and sides of a loose bottomed 9" 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 until the sugar has dissolved.
  • Turn the heat up (medium heat max!) and heat the mixture until 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 juice 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.


  • You can obviously just make this in to individual Posset's leaving out the biscuit base, or even serve them individually! If I do that, I usually make 8-10 portions of of this mixture! Or if you go mini, use shot glasses!
  • This recipe will last for 3 days, in the fridge
  • You can freeze this recipe for 3+ months
  • Other citrus such as lime will also work.
  • I use this tart tin in the recipe
  • I use these freeze dried raspberries for the decoration
  • I use this piping tip for the decoration 


Find my other recipes on my recipes page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Elizabeth on April 1, 2024 at 10:43 am

    I made this for Easter, using gluten free digestive biscuits and lactose free cream. It was a very easy and delicious dessert

  2. Debra Tomlinson on March 10, 2024 at 4:14 pm

    5 stars
    Made this for Mother’s Day. It was a huge success. Everyone said it was better than any shop bought one.

  3. Rads on June 29, 2023 at 3:51 pm

    Hi Jane! Do you think this will work with a ginger biscuit base? x

    • Jane's Patisserie on July 3, 2023 at 2:05 pm

      Hiya! For sure! Use 2/3 of the butter x

    • Hayley on April 1, 2024 at 11:55 am

      Does this need to be kept in a fridge after it has set?

    • Jane's Patisserie on April 2, 2024 at 11:57 am

      Yes, it does! x

  4. Crea on May 26, 2023 at 5:41 pm

    Hi Jane

    Could i add Limoncello to this recipe at all?

    Thanks so much

    • Jane's Patisserie on June 6, 2023 at 12:43 pm

      Annoyingly it may mean it doesn’t set the same!

  5. Margery on April 29, 2023 at 3:25 pm

    Will the Lemon Posset recipe work if you double the quantities or better to do 2 separately?

    • Jane's Patisserie on May 3, 2023 at 8:17 am

      Hiya! Better to do two separately to make sure it sets okay!

  6. Olive on December 26, 2022 at 8:25 pm

    I made this lemon posset tart. Went down a treat . Really tasty and everything went to plan and set perfectly.
    Just that when it set there were a slight few bubbles / maybe air bubbles on top of it . Not many now but do you know the cause of this??

    • Jane's Patisserie on January 3, 2023 at 10:44 am

      Hiya! Before setting, tap it on your work surface to get rid of any bubbles. Hope this helps! x

  7. Lily on October 12, 2022 at 8:00 pm

    Could you do this but with a homemade pastry bottom? Or would the flavours/texture not work if I did that? I am asking as I could use this as an idea for my food GCSE exam. But I need to try and do as high skill as possible?

    • Jane's Patisserie on October 13, 2022 at 3:33 pm

      Hiya! You would have to have a blind baked pastry base, and even then it may still go slightly soggy. Hope this helps! x

    • Ali on February 19, 2023 at 7:52 pm

      What kind of cream did you use?

  8. Sam on September 26, 2022 at 1:23 pm

    Could I use limoncello to make up the lemon juice?

  9. Zena Simpson on April 28, 2022 at 10:25 am

    Thankyou Jane, as always another lovely recipe! We had a last minuet arrangement so the tart only had a couple of hours to set but it was still absolutely lovely!

  10. Bernie on April 12, 2022 at 8:22 pm

    5 stars
    Made this for the first time, I was worried about the whole boiling and over doing it bit but followed the instructions and it came out perfectly! Thanks Jane!

  11. Cathy Marshall on March 6, 2022 at 3:08 am

    Can you make this with vegan double cream please?

  12. Ceri on January 21, 2022 at 12:17 am

    Hi Jane – any tips for easy removal of the tart from the pan without he sides crumbling? Thank you!

    • Jane's Patisserie on January 27, 2022 at 9:40 am

      Hiya! Always make sure you are using a loose bottomed tin – this will make things so much easier! x

  13. Aoife Hassett on December 26, 2021 at 8:38 pm

    5 stars
    Made this for Christmas dessert and then shared with my in laws (the little bit that was left!). Every single person loved loved LOVED this. Creamy and tangy and super simple to make.
    I used biscotti biscuits (reduced the butter to 100g) and then spread my homemade raspberry coulis thinly on it before pouring over the lemon mix. Absolutely devine

  14. Carina on November 21, 2021 at 7:23 pm

    5 stars
    I made this yesterday and it tastes absolutely amazing! Is it suitable for freezing please? ☺️

    • Jane's Patisserie on November 23, 2021 at 2:59 pm

      Thank you so muuuch! Yes absolutely – you can freeze this for up to 3 months! Hope this helps! x

  15. Morgan on November 17, 2021 at 8:52 am

    I absolutely love this recipe so I have decided to make it for dessert on Christmas this year however would I be able to make it now and freeze it until then?

  16. amy on November 11, 2021 at 8:13 pm

    will this work with another citrus such as orange?

    • Jane's Patisserie on November 15, 2021 at 11:22 am

      Hiya! Yes it should! Enjoy, hope this helps x

  17. Claire on October 11, 2021 at 11:32 pm

    This is one of my favourite desserts to make. Can I freeze this?

  18. Gerard on September 18, 2021 at 8:41 am

    5 stars
    Love this recipe!
    I’m usually a disaster when it comes to baking – something ALWAYS goes wrong and my kitchen does be upside down. But this recipe was so easy to follow, didn’t make a mess and turned out perfect!

  19. Gillian on August 1, 2021 at 9:57 pm

    5 stars
    Loved this recipe – such an easy one to follow and worked really well. Great detail in recipe- thanks for making it so clear. Highly recommend trying this! It went down very well at a summer BBQ lunch.

  20. Rachael Seymour on April 30, 2021 at 2:47 pm

    Do you need to set the base in the fridge for a while (like you do with cheesecakes) before adding the filling?

    • Jane's Patisserie on May 6, 2021 at 1:54 pm

      Hello, I don’t bother!xx

  21. lily on April 3, 2021 at 6:14 pm

    Would this work with dairy free cream?

  22. Emily on March 24, 2021 at 7:49 pm

    So I made a slight error with my online shop and ordered 30 packets of biscoff biscuits instead of 3 so I am currently making all things biscoff (your blog is helping massively!) I was hoping to make this lemon tart and swap the digestives for the biscoff biscuits- would this work??? Would I still use 300g of biscuits/150g butter?? Thank you

    • Jane's Patisserie on March 26, 2021 at 1:29 pm

      Hello! Oh what a palaver! I would use 100g of butter but otherwise yes it will be delicious. Good luck with it!xx

  23. Jody on February 20, 2021 at 9:59 am

    Hi, I made this and it was a hit. Thanks. Do you think it would work by using chocolate digestives for the base?

    • Jane's Patisserie on February 20, 2021 at 11:48 am

      Ah yay! It would, but you need to use about 1/3 less butter!

  24. Siobhan O'Reilly on December 18, 2020 at 10:02 pm

    Hi Jane,

    Just a quick question. Would using extra thick double cream help it to set, or is standard double cream preferable?
    And also, would spreading a little lemon curd over the base before pouring the posset affect the setting?
    Making for Christmas day!

    • Jane's Patisserie on December 19, 2020 at 9:41 am

      Standard double cream is preferable because of the method – it’s the boiling etc that does it! And the lemon curd would be lovely x

  25. Rupinder on December 13, 2020 at 4:35 pm

    5 stars
    Lovely recipe. Made it following your instructions. Measurements might have been less and more. But it was a complete hit with the family. Thanks for the recipe. Will definitely make it again but with different combinations. Might try an Oreo base next time.

  26. Rebecca Marvell on December 8, 2020 at 2:10 pm

    5 stars
    After discovering your website a couple of months ago and this is the fourth thing I tried, its as perfect as the first three!

    I actually prefer this to a lemon cheesecake, rich but zingy.

    I might try it with Lime.

    Thank you

  27. Angela on December 7, 2020 at 9:48 pm

    5 stars
    Another amazing recipe

  28. Chelsey on November 6, 2020 at 7:43 pm

    5 stars
    Hi Jane, I made this today and it tasted so good!! I let it set in the fridge for 8 hours but I found when I cut myself a slice the inside was still a little runny. Is this just because it needed to set for a little longer? X

    • Jane's Patisserie on November 6, 2020 at 7:52 pm

      I would expect it to be set after 8 hours – It might have needed a bit longer boiling if all the ingredients were correct!! x

  29. Lucy on October 28, 2020 at 10:30 am

    Apologies if these are stupid questions….

    Do you think this would work if I used 75ml of blended and sieved raspberry juice instead of lemon?

    Also would it be OK to submerge some whole raspberries in the posset mix before setting?

    Thanks 😊

    • Jane's Patisserie on October 28, 2020 at 4:12 pm

      In all honesty I have absolutely no idea! I haven’t tried it personally and have only made posset with citrus – but yes to the raspberries!

    • Lucy Farnsworth on November 3, 2020 at 6:34 pm

      Thanks for the reply. I was brave and gave it a go using 85ml of raspberry puree and it worked fabulously! 😀

    • Todd on June 18, 2021 at 3:09 pm

      I took a fork and squished fresh Raspberries onto the base and the hot posset poured over made beautiful shades of pink at the bottom after it set: it worked great!

  30. Alice on September 9, 2020 at 10:21 pm

    Hi Jane,
    Gradually working my way down your list of recipes and came across this one! I need to make two of these (one GF). I have the 23cm tin as suggested but have had to order a second 25cm tin as they were out of stock. Do you recommend I change the quantities for the 25cm one and if so, by how much? Thanks so much.

    • Jane's Patisserie on September 10, 2020 at 8:36 am

      Hey! Yes, I would increase it – maybe by about a quarter?! xx

  31. Shazray Zaffar on July 15, 2020 at 3:07 pm

    5 stars
    Tried this yesterday for my brother’s birthday. Everyone loved it. Your recipes always work their magic. Keep up the good work!

  32. Rebecca Smith on June 14, 2020 at 10:15 am

    My sister lives in Brazil where they use condensed milk in a lot of recipes. She makes a lemon tart where you whisk a tin of condensed milk with 200ml double cream and then whisk in as much lemon juice as you like and it magically thickens into a posset like mixture. Pour it on top of a biscuit base and set in fridge. I was amazed how well it worked and how easy!

  33. Mags on May 26, 2020 at 10:58 am

    5 stars
    This is a delicious tart. I enjoyed making this. It was a doddle to make and was scoffed by everyone – in fact, some had 2 portions. Thank you.

  34. Nicola crane on May 7, 2020 at 9:47 pm

    I don’t have a flan tin, will a normal cake time work?

    • Jane's Patisserie on May 7, 2020 at 10:21 pm

      Yes it would – but you still need to put the biscuits up the side to contain the posset mix!

  35. Sharon Wall on November 6, 2019 at 8:20 am

    I’ve made this once and everyone I asked to try it LOVED it!! Making it again this week. So tart and tangy but creamy and yum. Thanks!
    I got the tin on your link and it was perfect. Xx

    • Jane's Patisserie on November 6, 2019 at 9:17 am

      Awh yay!! So glad it was a hit!! x

  36. Gemma on May 27, 2019 at 5:55 am

    Do you cool the mixture before pouring onto the biscuit base? I have a homemade burnt butter & coconut biscuit crumb in my freezer that i need to use up and think this would be perfect with it but I’m just a bit worried the base will go soggy if the cream mixture is hot when poured onto the base?

    • Jane's Patisserie on May 27, 2019 at 12:25 pm

      No, you pour it on hot. As soon as it cools it’ll start to set, so you pour it on when freshly made!

  37. Paul on May 4, 2019 at 10:33 am

    This recipe sounds great but I would have thought the posset would leak over the side of the base. Does the springform cake tin hold the posset in place without leaking?

    • Jane's Patisserie on May 4, 2019 at 10:56 am

      If you make the posset correctly as is stated in the recipe, it sets firm so won’t leak.

  38. Linda Truong on March 2, 2019 at 1:32 am

    Hi! I’d like to replace the caster sugar with honey-can you tell me how many mls I would need? Also, will the posset firm up enough if I use honey? I’m just worried about the firmness & that it won’t hold its shape 😉 Many thanks!

    • Jane's Patisserie on March 2, 2019 at 9:10 am

      I wouldn’t replace the sugar with honey.

  39. Jodie Brookes-Kavanagh on February 24, 2019 at 10:09 pm

    Can I use 300ml clotted cream and 300ml double cream. Would that work? 🙂

    • Jane's Patisserie on February 25, 2019 at 9:06 am

      I’ve never tried that with a posset before, but as long as it still boils etc then I don’t see why not! x

  40. Lee-Ann Bush on December 21, 2018 at 10:48 am

    Hi, would this work with a pastry base?

  41. Kate on November 13, 2018 at 3:17 pm

    We have what is equivalent to whipping cream in fat content here – do you think it would be ok to use instead? Can’t get double cream.

  42. Geoff on October 12, 2018 at 4:44 pm

    Hi Jane i am a 65 year old man who loves cooking but have never baked a thing in my life, this lemon posset is the first sweet ive ever made & it went down a treat with with my family so im about to make an orange one with a chocolate digestive base wish me luck !

    • Jane's Patisserie on October 12, 2018 at 5:30 pm

      That’s amazing! Enjoy it, I love orange possets as well!!

  43. r d on August 12, 2018 at 5:28 am

    Just found this site, and it’s a blessing. Curious question..where I am, there is no double cream. We get single cream in boxes. Would sweetened condense milk work?

    • Jane's Patisserie on August 12, 2018 at 10:20 am

      Hiya – I’m really sorry but I don’t know – the idea is that the cream and sugar boils together and sets, so I’m not sure if condensed milk would work or not as its not just dairy if that makes sense? You could try the single cream but it might not set as well? x

  44. Annie on June 24, 2018 at 10:47 pm

    I love this lemon posset so much it’s delicious your so clever Jane.

  45. […] in July 2015, I made my Lemon Posset Tart, and it has always been a hit. It’s a delicious way of changing up a classic, or making a […]

  46. Stephanie Carrington on January 31, 2018 at 3:30 pm

    what size springform tin do you use for your lemon posset tart and how many people does it serve?

    • Jane's Patisserie on February 1, 2018 at 5:24 pm

      I use an 8″ one as mentioned in the method of the post. It also states how many it serves above the recipe.

  47. Marianna on December 29, 2017 at 12:29 am

    Hi Jane.. i made this for my mother in law for boxing day and it was wonderful! I used some lemons i got brought ober from cyprus… the taste was out of this world! I want to make it for my sister on nye but shr doesn’t like biscuot bases. Can I do these in glasses/pots? How many do you think the posset mix would make?

    • Jane's Patisserie on December 29, 2017 at 4:28 pm

      Off the top of my head I can’t really remember how many, but it depends how big your glasses and such are as well. I’d say about 6-8 decently sized ones?

  48. Laura on February 21, 2017 at 5:42 pm

    Would this be OK in a 23cm tin?

    • Jane's Patisserie on February 21, 2017 at 5:54 pm

      Yes, it will just be a lot thinner though! x

  49. Susie B on August 29, 2016 at 1:45 pm

    MacMillan Coffee Morning coming up – this and your FABULOUS lemon cheesecake meringue are my offerings!! Thanks Jane. Incidentally, it’s nice to see posts other than those from the US – the recipes are nice enough but the whole cup and stick thing throws me!!! ?

    • Jane's Patisserie on August 30, 2016 at 8:43 am

      Ohh thank you Susie! I hope you love this and the cheesecake! ☺️ Yeah I’m really not a fan of cup measurements as I find them so unreliable and it’s just confusing haha!

  50. Sue B on July 4, 2015 at 8:05 pm

    Oh my! This was delicious!! And so easy – couldn’t believe that cream, sugar and lemon would set so well.

    • Jane's Patisserie on July 4, 2015 at 8:06 pm

      It’s insane isn’t it how it works so well! Easier than cheesecake almost ?

  51. aleciabakes on June 30, 2015 at 2:40 pm

    i love lemon posset. i usually serve mine with almond shortbread.

    • Jane's Patisserie on June 30, 2015 at 3:49 pm

      Yeah I love serving it with shortbread! I just wanted to try something different 🙂

    • aleciabakes on June 30, 2015 at 5:46 pm

      Really great idea. Well done!

  52. Jesamine on June 29, 2015 at 9:40 pm

    Ahh, I love lemon posset! this is a great idea… yum!

  53. postdot on June 29, 2015 at 7:10 pm

    Reblogged this on PostDot.

  54. apuginthekitchen on June 27, 2015 at 12:46 pm

    Love Lemon Posset, and this is a beautiful tart.

    • Jane's Patisserie on June 27, 2015 at 1:21 pm

      Thank you! And me too, i love anything lemony haha 🙂

  55. thesnowwoman on June 27, 2015 at 12:39 pm


  56. Louise the knitting lamb on June 27, 2015 at 11:56 am

    We have a neigbourhood party next week and since I had no idea what I should contribute to it I told the organizer that she should call me as soon she knows what everyone else is bringing and tell me if I should rather bring a salad, a cake or another dessert. Well, I think I have to call her right now and tell her that I’m bringing a cake 🙂

    • Jane's Patisserie on June 27, 2015 at 1:20 pm

      Awwwh haha yay!! If you do make it I hope everyone loves it 🙂 x

  57. abbiosbiston on June 27, 2015 at 11:56 am

    This looks amazing! I love lemon desserts.

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.