Lemon posset tart recipe
"Mary Berry's creamy lemon tart is so simple to make: the filling is not baked, just set in the fridge so you can whip this up with no faffing...."
INGREDIENTS
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175g/6oz plain flour, plus extra for dusting
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75g/2½oz cold butter, cubed
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1 tbsp icing sugar, plus extra for dusting
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1 free-range egg, beaten
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600ml/20fl oz double cream
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150g/5½oz caster sugar
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3 lemons, finely grated zest and juice
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250g/9oz raspberries
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pouring cream (optional)
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