Lemon “tart”


I call this a lemon “tart” because it has flavors reminscent of a lemon tart but it’s really a lemon posset with a shortbread crumble. This version of a lemon tart is SO simple to make at home without any fancy equipment. It’s perfect for this stay-at-home period whilst we do our part and not go out. B3380A27-58A5-476B-A698-593F06DDD664D8E5BFF6-4E5B-44B9-AEA2-D851BF961895DB840661-1AC1-4EA8-ABA1-5D715E083F4448616CFE-862E-4045-83AC-35355E5731C18E36B6EC-0EDB-4DC8-A5CC-5399A328D654B8B6EDC1-956E-46B6-B9AA-C697042E26E495A75FD8-9DDF-4A2E-8B1C-4F4EA90898E669E546C6-381C-4B98-AC94-32E42A5C4A2B4D990CFA-5CFF-40CD-A0F3-E9E9E6B5D422B6EE9F33-564E-48B9-A2ED-AC25C3E316416125B17F-EE8A-4B9D-9FD5-087E6F7A0E9B


Shortbread (Buttery Cookie)
Yield: more than enough with lots of extra

125g Butter, cold and cubed
125g Granulated Sugar
187.5g All Purpose Flour
1 tsp Salt

Mix all ingredients in a bowl until it comes together
Press dough onto a tray lined with parchment paper in a flat layer
Preheat the oven to 170C
Bake for 10 minutes, use a spoon to break up the chunks of dough
Bake for 10-15 more minutes until golden
Cool cookie
Crush in a ziplock bag with a rolling pin or in a food processor (this works better)

Lemon Posset
Yield: 3 coupes


250g Heavy Cream
75g Sugar
1 ea Lemon peel
40g Lemon juice

Place cream, sugar and lemon peel in a pot
Place pot on the stove on medium heat, stir until sugar has melted
Remove lemon peel when the mixture is hot
Bring to a boil
Turn off heat, skim of foam

Pour lemon juice into hot cream and gently stir
To assemble, pour posset into a glass or coupe
Chill until set
Top with crumble


If your crumble is fine enough to clump together, press into your vessel like a cheesecake crust and refrigerate until set -> head over to the highlights of this step by step guide to see why you should grind it fine.
Pour posset mixture on top of crumble



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