Lemon Posset Tart
Deliciously creamy and zesty lemon posset with a shortcrust pastry. So perfect for a summer dessert!
- 125g plain flour
- 35g icing sugar
- 60g cold unsalted butter
- 1 large egg yolk
- 1 tbsp water
- 600ml double cream
- 175g caster sugar
- Zest of 3 lemons
- Juice of 3 lemons (or 80ml)
- In a blender, blitz together the flour, icing sugar and butter until it forms a breadcrumb consistency. You can do this by hand, it will just take longer, and you want to avoid the butter melting into the flour!
- Add the egg yolk and water and blitz again until it starts to clump. If you need a bit more liquid, add a tiny bit more water until the dough comes together and you can form it into a ball.. Wrap in cling film and rest the pastry in the fridge for at least 20 minutes.
- Once the dough has chilled, roll out to around 1/2 cm thick, and transfer into a lined and greased 7 or 8 inch tart tin. A loose bottomed one will be best.
- Gently press the dough into the edge of the tin and trim off any excess.
- Prick the bottom of the pastry with a fork, and return to the fridge to chill for another 20 minutes.
- Meanwhile, preheat the oven to 190 C (fan).
- Place a piece of parchment paper on top of the pastry and fill with baking beans. Blind bake for 15 mintues, then remove the baking beans and bake for a further 5 minutes. Leave to cool.
- For the lemon posset, mix the double cream, sugar and zest in a large saucepan.
- Gently heat the mixture until it just starts to bubble, and let it simmer for around a minute before removing from the heat. Keep a close eye on it, do not let it over boil.
- Add in the lemon juice, and then leave to cool for 10 minutes.
- Pour the posset mixture into the cooled pastry case, filling it as far as you can. Carefully transfer to the fridge and let it set for about 4 hours. If you have any mixture left over, pour into a small glass and let that set in the fridge too. Delicious!
- Once set, you can decorate the tart however you like. Berries make a great addition, or simply a dusting of icing sugar!
Head to my Instagram reel @alice.fevronia to see how I made this. Let me know if you give it a go!