Lemon Posset Tart!

Deliciously Creamy Lemon Posset on top of a Buttery Biscuit Base – Yummy No-Bake Dessert based on a Classic… the Lemon Posset Tart!

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?!

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. 

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 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 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 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 its deeeelicious! However, that isn’t enough for this tart, so 600ml Double Cream is needed! 

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!

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! 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 hope you love this as much as I do! Enjoy! x

Lemon Posset Tart!
Prep Time
15 mins
Cook Time
15 mins
Setting Time
4 hrs
Total Time
4 hrs 30 mins
 

Deliciously Creamy Lemon Posset on top of a Buttery Biscuit Base - Yummy No-Bake Dessert based on a Classic... the Lemon Posset Tart!

Course: Dessert
Cuisine: Tarts
Keyword: Lemon
Servings: 12 Slices
Calories: 482 kcal
Author: Jane's Patisserie
Ingredients
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)
Decoration
Instructions
  1. Blitz the Digestives in a food processor and add the melted Unsalted Butter, pulse together until combined.

  2. Spread onto the bottom and sides of an 23cm Tart Tin. I usually start on the sides, and then cover the bottom last!

  3. Pour the Double cream and Caster Sugar into a large pan and heat on the hob gently, stir till the sugar has dissolved.

  4. 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.

  5. 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!

  6. 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!

Recipe Notes
  • 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!
  • You can buy freeze dried raspberries from places such as Waitrose, Lakeland, Sainsburys, or a much bigger amount online
  • I recommend using this 23cm tart tin for the recipe!
  • Also... TOP TIP - I find it's MUCH easier to pour the lemon mixture into the tin whilst in the fridge, so I don't have to move the tin after it's full. But I get this isn't possible for everyone!
Nutrition Facts
Lemon Posset Tart!
Amount Per Serving
Calories 482 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 21g131%
Cholesterol 113mg38%
Sodium 145mg6%
Potassium 90mg3%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 26g29%
Protein 3g6%
Vitamin A 1231IU25%
Vitamin C 3mg4%
Calcium 50mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

ENJOY!

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.

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44 comments

  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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