Lemon Posset Tart!

 

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

• 150 ml Double Cream
• 2 tbsp Icing Sugar
• 
  
• Biscuit Crumbs

Instructions

• Blitz the Digestives in a food processor and add the melted Unsalted Butter, pulse together until combined.
• Spread onto the bottom and sides of an 23cm 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 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.
• 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!
• 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!