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Lemon posset tart with raspberries

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Lemon posset tart with raspberries

Mary Berry's creamy lemon tart is so simple to make. The filling is not baked, just set in the fridge. It can be made up to a day ahead. This is quite a deep tart so make sure you use a deep tin, such as a loose-bottomed 20cm/8in quiche tin or deep sandwich tin.

Ingredients

For the pastry

For the lemon posset filling

To serve