Lemon Posset Tart Recipe

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Category:	Category: Desserts, Pies, Cakes and Cookies

Ingredients:	Ingredients: 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

Directions:	Directions: 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!

Number Of Servings:	Number Of Servings: 12

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Lemon Posset Tart Recipe

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Category:

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Ingredients:

Directions:

Directions:

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