Lemon posset pie

Lemon posset pie

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  • 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


  • 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


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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.

Find more biscuit recipes 

Photograph: Shavan Rahim
Videography: Romy Wilsom and Kevashan Moodley

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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