This delicious Mary Berry Lemon Posset Tart is a simple, creamy dessert that’s perfect for any occasion. With a buttery shortcrust pastry and tangy lemon filling, it’s quick to prepare and can be made ahead. Top it with fresh raspberries for a sweet, refreshing finish!
This Lemon Posset Tart Recipe Is From Simple Comforts Cookbook by Mary Berry
Ingredients Needed
For the Shortcrust Pastry:
- 175g (6oz) plain flour, plus extra for dusting
- 75g (3oz) cold butter, cubed
- 1 tbsp icing sugar
- 1 egg, beaten
For the Lemon Filling:
- 600ml (1 pint) double cream
- 150g (5oz) caster sugar
- Finely grated zest and juice of 3 lemons
To Serve:
- 250g (9oz) raspberries
- Icing sugar, for dusting
How To Make Lemon Posset Tart
- Preheat the Oven and Prepare the Tin: Preheat the oven to 200°C/180°C fan/Gas 6. Grease and line a 20cm (8in) round, deep, loose-bottomed sandwich tin.
- Make the Pastry: In a food processor, combine the flour, butter, and icing sugar until the mixture resembles breadcrumbs. Add the beaten egg and blend until the dough comes together. Alternatively, rub the flour, butter, and icing sugar together with your fingertips in a bowl, then add the egg.
- Roll Out and Chill the Pastry: Transfer the dough to a lightly floured surface and knead gently until smooth. Roll it out thinly, then line the prepared tin, trimming the edges. Prick the base with a fork, and chill in the fridge for about 30 minutes.
- Bake the Pastry Blind: Line the chilled pastry case with baking paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for a further 5-7 minutes until the pastry is golden and crisp. Allow the base to cool.
- Prepare the Lemon Filling: In a shallow saucepan, heat the double cream, sugar, and lemon zest over a medium heat until it begins to boil. Stir to dissolve the sugar, then remove from the heat and leave to cool for 5 minutes. Stir in the lemon juice and mix until the filling thickens slightly.
- Assemble the Tart: Pour the cooled lemon mixture into the baked pastry case, smoothing the top with a spatula. Chill in the fridge for at least 4 hours, or overnight for best results.
- Serve: Just before serving, decorate the tart with fresh raspberries and dust with icing sugar. Serve sliced with a drizzle of pouring cream, if desired.
Recipe Tips
- Chill the Pastry Well: Before baking, make sure to chill the pastry for at least 30 minutes. This helps prevent shrinkage during baking and gives a crispier base.
- Use Fresh Lemons: For the best flavour, always use fresh lemons for zest and juice. Bottled lemon juice can lack the vibrant taste needed for the filling.
- Avoid Over-Baking the Pastry: Bake the pastry just until it’s golden. Over-baking can make it too hard, which can affect the tart’s texture.
- Cool the Lemon Filling: Let the lemon mixture cool before pouring it into the pastry shell. If it’s too hot, it could cause the pastry to become soggy.
- Chill Before Serving: Allow the tart to chill in the fridge for at least 4 hours, or overnight. This helps the filling set properly and makes it easier to slice.
How To Store Leftovers
Store leftovers Lemon Posset Tart in an airtight container in the fridge for up to 3 days.
Nutrition Facts
- Calories: 295
- Total Fat: 27g
- Saturated Fat: 16g
- Cholesterol: 90mg
- Sodium: 60mg
- Potassium: 110mg
- Total Carbohydrate: 22g
- Dietary Fiber: 0g
- Sugars: 20g
- Protein: 1g
Try More Mary Berry Recipes:
Mary Berry Lemon Posset Tart
Description
This delicious Mary Berry Lemon Posset Tart is a simple, creamy dessert that’s perfect for any occasion. With a buttery shortcrust pastry and tangy lemon filling, it’s quick to prepare and can be made ahead. Top it with fresh raspberries for a sweet, refreshing finish!
Ingredients
For the Shortcrust Pastry:
For the Lemon Filling:
To Serve:
Instructions
- Preheat the Oven and Prepare the Tin: Preheat the oven to 200°C/180°C fan/Gas 6. Grease and line a 20cm (8in) round, deep, loose-bottomed sandwich tin.
- Make the Pastry: In a food processor, combine the flour, butter, and icing sugar until the mixture resembles breadcrumbs. Add the beaten egg and blend until the dough comes together. Alternatively, rub the flour, butter, and icing sugar together with your fingertips in a bowl, then add the egg.
- Roll Out and Chill the Pastry: Transfer the dough to a lightly floured surface and knead gently until smooth. Roll it out thinly, then line the prepared tin, trimming the edges. Prick the base with a fork, and chill in the fridge for about 30 minutes.
- Bake the Pastry Blind: Line the chilled pastry case with baking paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for a further 5-7 minutes until the pastry is golden and crisp. Allow the base to cool.
- Prepare the Lemon Filling: In a shallow saucepan, heat the double cream, sugar, and lemon zest over a medium heat until it begins to boil. Stir to dissolve the sugar, then remove from the heat and leave to cool for 5 minutes. Stir in the lemon juice and mix until the filling thickens slightly.
- Assemble the Tart: Pour the cooled lemon mixture into the baked pastry case, smoothing the top with a spatula. Chill in the fridge for at least 4 hours, or overnight for best results.
- Serve: Just before serving, decorate the tart with fresh raspberries and dust with icing sugar. Serve sliced with a drizzle of pouring cream, if desired.
Notes
- Chill the Pastry Well: Before baking, make sure to chill the pastry for at least 30 minutes. This helps prevent shrinkage during baking and gives a crispier base.
- Use Fresh Lemons: For the best flavour, always use fresh lemons for zest and juice. Bottled lemon juice can lack the vibrant taste needed for the filling.
- Avoid Over-Baking the Pastry: Bake the pastry just until it’s golden. Over-baking can make it too hard, which can affect the tart’s texture.
- Cool the Lemon Filling: Let the lemon mixture cool before pouring it into the pastry shell. If it’s too hot, it could cause the pastry to become soggy.
- Chill Before Serving: Allow the tart to chill in the fridge for at least 4 hours, or overnight. This helps the filling set properly and makes it easier to slice.
Mary Berry Lemon Posset Tart