Lemon Posset Tart
A bright and refreshing citrus tart featuring a buttery shortcrust shell filled with a silky, three-ingredient lemon cream that sets to a luscious consistency.
Ingredients
Scale
- 1.5 cups All Purpose Flour
- 0.5 cups Cold Unsalted Butter
- 0.75 cups Granulated Sugar
- 2 cups Heavy Cream
- 3 large Fresh Lemons (zest and juice)
- 0.25 teaspoons Salt
- 0.5 teaspoons Vanilla Extract
Instructions
- Preheat oven to 350°F (175°C).
- Mix flour, 0.25 cups sugar, and salt. Rub in cold butter until crumbly, then press into a tart pan.
- Bake the crust for 18-20 minutes until golden. Let cool completely.
- In a saucepan, combine heavy cream and the remaining 0.5 cups sugar. Bring to a boil, then simmer for 3 minutes.
- Remove from heat and whisk in the lemon juice, lemon zest, and vanilla.
- Let the mixture sit for 10 minutes, then pour into the cooled tart shell.
- Refrigerate for at least 4 hours or until completely set.
Notes
- Ensure the cream and sugar boil for a full 3 minutes to guarantee a firm set.
- Use only fresh lemon juice for the best flavor and structural results.
- Chill the tart shell before baking to prevent the sides from shrinking.
Find it online: https://dishmio.com/lemon-posset-tart/