Lemon Posset Tart

Uploaded: 6 July, 2020



Lemon Posset Tart

Recipe from Life Kitchen by Ryan Riley.

Published by Bloomsbury Publishing.

Ingredients - Serves: 6 - 8

500ml double cream

200g golden caster sugar

2 limes, zest and juice

2 lemons, zest and juice

2 small handfuls of raspberries

1 small handful of pomegranate seeds

1 shop-bought 23cm pastry case

Raspberry syrup to serve (optional)


  1. Place a large saucepan on a medium heat and add the cream, sugar and zest and juice of both citrus fruits. Stir gently for about 2–3 minutes, until the sugar dissolves. Then bring the mixture to a very gentle boil for 3–5 minutes, until thickened. Remove from the heat and set aside to cool slightly.
  2. Sprinkle most of the raspberries and pomegranate seeds evenly across the tart base and pour over the citrus cream mixture.
  3. Put the tart in the fridge to set for 3–4 hours. When set, sprinkle over the remaining pomegranate seeds and raspberries, then drizzle over some raspberry syrup, if you like.



Lemons add a darting ‘lift’ to a dish, because the sour receptors on our tongue fire up more quickly than the sweet, savoury or bitter receptors.