Lemon Posset Tart!

Deliciously Cream Lemon Posset on top of a Crumbly Biscuit Base – Yummy alternative to a Classic Dessert and No Baking is Required!

I have always adored Lemon Posset as its so simple yet simple scrumptious. Who knew that combining sugar, cream & Lemon could lead to something SO good?! I however 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!

I realise that this looks a lot like a Cheesecake but its not, its simpler then that and easier! 🙂 I simply used a standard Cheesecake base of 300g of biscuits to 150g of melted butter, and topped it with all of the Lemon Posset mixture – easy! I find that Possets in general are a very easy dessert – the ratio of 200ml of cream too 1 lemon zest is what works best, and its deeeelicious!

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! 🙂

This recipe serves 10-12! 


Biscuit Base
– 300g Biscuits – I used Digestives!
– 150g Butter, melted

Lemon Posset
– 600ml Double Cream
– 200g Caster Sugar
– Zest 3 lemons
– 75ml Lemon Juice

– Whipped Cream
– Lemon Slices


1) Blitz the biscuits in a food processor and add the melted butter, pulse together until combined. Spread onto the bottom of an 8″ Springform Cake Tin and refrigerate for 1 hour.

2) Pour the double cream and 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.

3) Stir in the lemon zest and juice and pour onto the biscuit base – refrigerate for 6+ hours, or preferably overnight so it has time to set properly!

4) Once set decorate how you please – I mix 150ml Double Cream with 2 tbsps Icing Sugar and pipe on, and then use lemon slices!

Tips and Ideas

This is obviously a giant Posset so it takes longer to set then Posset’s in individual glasses so be patient with the setting!

If you want to try a different Citrus flavour then go ahead! Just make sure you stick to the same amount of Zest and Juice so that it will still set! 🙂

This will last in the fridge, covered, for 3 days!


Find my other Dessert Recipes on my Recipes Page!

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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. 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?

  2. 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?

  3. 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!

  4. 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.

  5. 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 !

  6. HI,
    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?

    1. 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

  7. 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?

  8. 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!!! ?

    1. 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!

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

  10. 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 🙂

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