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.

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

Ingredients

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

OR

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