No, it’s not a small furry animal, but it may just be the simplest most delectable lemon dessert you’ll ever make. Our No Bake Lemon Posset Tart is a combination of a sweet crisp ginger biscuit crumb base and a silky smooth lemon filling.
Just like magic, ourNo Bake Lemon Posset Tart requires no eggs, flour or even gelatine to set, just 5 simple ingredients and no baking required. We know it sounds too good to be true but trust us this truly is the easiest lemon tart you’ll ever make.
Just a few hours refrigeration, time enough for the luxurious velvety and creamy citrus filling and biscuit base to set. Too easy!
At a Glance This Is What You Need To Make No Bake Lemon Posset Tart
thickened (heavy) cream
gingernut biscuits (or your favourite)
Judging by the number of lemon based desserts on our site you’d understand that we love us a good lemon dessert. This Lemon Posset Tart delivers everything we could hope for and then some.
It’s super easy to make, extremely economical, impressively delicious and absolutely delivers with it’s sumptuous presentation. ✔️✔️✔️What’s not to like!
We hope you’ll be as impressed as we are with this super easy and delicious tart.
How Does Lemon Posset Set
The lemon juice acidifies the cream, causing the casein proteins in the cream to clump. Think just like curds and whey. So when an acid is added to the cream the ratio of fat in the cream prevents the casein from clumping tightly, instead of curdling as milk would, the mixture thickens and sets into a solid creamy and luxurious filling not unlike the texture of a pana cotta.
Can I Change The Biscuits Used
We’ve used a ginger nut biscuit that is a hard, dark little bikkie flavoured with powdered ginger. You know the type you would almost crack a tooth with they’re so hard but the perfect biscuit to dunk into a cup of tea.
Initially, we wondered if the biscuit would set too hard once ground to a sandy texture and mixed with melted butter. Nope, the biscuit base is easily sliced once set and adds the perfect balance along with the lemon citrus flavour.
You can of course use a plain biscuit such as a digestive and add a teaspoon or so of powdered ginger, or leave the ginger out altogether.
In Australia we used Arnott’s brand ginger nut biscuits though elsewhere in the world you could use Marie, Shortbread, Oreos, Hobnobs or Graham crackers instead. You just won’t get the same flavour balance that the ginger nuts bring to the party. 😢
Just a Few Simple Steps
How To Make The Biscuit Base Crumbs
The quickest and easiest way to make the biscuit crumb is to use a food processor for the job.
Otherwise, you can place the biscuits into a plastic bag and use a rolling pin, meat mallet or another hard utensil to act as a hammer and bash away until you have an even sandy like texture.
Lining The Springform Tin
By lining the base and side of the springform tin with baking (parchment) paper allows you to easily peel the paper from around the sides to give you a smooth even side and the base paper allows you to easily slide the tart onto a serving plate for a professional-looking presentation.🧐
Making The Lemon Filling
Making the filling is an absolute doddle. All you’re doing is placing the cream into a saucepan along with the sugar and zest and heat gently until the sugar has dissolved. Then switch off the heat and allow the mixture to cool and infuse for 15 minutes then stir in the lemon juice. It’s that easy!
Allowing the mixture to cool and infuse releases the natural lemon oils from the zest into the posset, so please don’t skip adding the zest.
There seems to be a divide between those who like the little zest flecks and those who don’t. We decided we wanted a smooth filling so we strained the zest out before adding the lemon juice.
And Just Like That It’s Done! 😃
What To Serve With No Bake Lemon Posset tart
We love to serve fresh raspberries with this tart. The raspberries bring a slight tartness that balances beautifully with the sweet lemon flavour.
At times fresh raspberries can be woefully expensive so you could buy some frozen raspberries and thaw them then blitz until you have a puree.
Other berries that would work well are blueberries, blackberries or boysenberries.
Can I make This Lemon Posset Tart In Advance
You can make this lemon tart 2 days ahead and keep covered in the refrigerator still in the tin. Use a dinner plate to place over the tin as plastic wrap may cause condensation and drip onto the tart.
When you’re ready to serve remove the springform surround and gently peel the paper away. Lift the metal base and place it onto your serving plate and gently slide the paper base away.
Watch How To Make No Bake Lemon Posset Tart
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Don’t forget to let us know what you thought when you make this fabulous No Bake Lemon Posset Tart in the comments below.
No Bake Lemon Posset Tart
This little tart is a knockout. It's super easy to make, economical and delivers big time in the taste department. No baking required, and just 5 simple ingredients. What's not to like!
- 165g ginger nut biscuits, blitzed (crushed) till even and sand like (6 ounces)- we used Arnott's Ginger Nut Biscuits
- 65g butter, melted (2 1/2 ounces)
- 900 ml thickened cream as it's known in Australia and heavy cream in America at least 35% fat (30 fluid ounces)
- 300g caster sugar (10 1/2 ounces)
- zest of 3 large lemons
- 115ml freshly squeezed lemon juice (4 fluid ounces)
- fresh raspberries to serve - optional
- line base and sides of a 20cm (8 inch) springform tin with baking (parchment) paper - see notes below
- in a bowl add biscuit crumbs and pour melted butter over and mix till evenly blended
- pour crumb mix over the base of the tin and spread evenly
- using a flat bottomed glass or jar glently press the crumbs till lightly compacted and the base is smooth and even
- pour cream into a saucepan along with the sugar and lemon zest
- heat over medium heat stirring until the sugar dissolves and the mix just comes to the boil
- remove from heat and allow to cool for 15 minutes
- strain mixture to remove zest (optional)
- add lemon juice and allow to cool stirring frequently (to stop a skin forming) until mixture is just warm (blood temp)
- pour over base and gently tap the pan on the bench to break any air bubbles (you can use a toothpick to burst any remaining bubbles)
- refrigerate and cover tin with a dinner plate till set - approximately 3 hours (use a plate rather than plastic wrap to stop any condensation dripping onto the tart)
- release side of the springform tin and gently peel the paper away
- slide a spatula between the base and the paper and lift tart onto your serving plate
- decorate with fresh lemon slices and raspberries
- serve and enjoy!
- lightly spray the base and sides of the springform tin with a neutral oil to hold the paper in place.
Amount Per Serving Calories 514Total Fat 36gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 12gCholesterol 102mgSodium 199mgCarbohydrates 46gFiber 1gSugar 31gProtein 5g
Nutritional information provided here is only intended as a guide.
This lemon tart is fantastic–the bright lemon flavor of the custard with the ginger snap crust is absolutely perfect! I can’t wait to make it again!
Hi Tracy, so pleased you enjoyed this little ‘winner’. Thanks for commenting. Regards, Jo and Jen