Lemon posset pie
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- Abigail Donnelly
- 6
- Easy
- 30 minutes, plus 2½ hours’ chilling time
- 20 minutes
- Le Lude Rosé Cap Classique
- Buy Ingredients Here
“This 5-ingredient tart is light and refreshing and super easy to make. Top it with seasonal fruit – here I’ve used nectarines – white and yellow – and plums, but it also works beautifully with mangoes or strawberries." - Abigail Donnelly
Ingredients
- For the base:
- 200 g Tennis biscuits
- 100 g butter
- For the lemmon posset:
- 4 cups Woolworths Long Life cream
- 200 g sugar
- 4 T lemon juice
- To decorate:
- Seasonal fruit of your choice
Cooking Instructions
View this post on Instagram
1. To make the base, crush the biscuits, melt the butter, and combine. Press down into a loose-based 23cm tart tin using a flat-bottomed cup.
2. Chill in the fridge, while you make the lemon posset.
3. To make the lemon posset, heat the cream and sugar in a pan over a high heat. Remove from the heat and whisk in the lemon juice. Pour into a bowl and chill for overnight.
4. Spoon the posset into the pastry case and top with sliced stone fruit.
Photograph: Shavan Rahim
Videography: Romy Wilsom and Kevashan Moodley
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