Easy Lemon Posset Tart

I've made my sweet shortcrust pastry, but you can buy some ready-made if you want to. If you find it difficult to roll it round the rolling pin, get the base of your sponge sandwich tin, slip it underneath and then to transport it just pull that forward and you no fear a bit cracking. Lift up the edges gently pressing the pastry into the tin. I'm now going to prick the base because if I don't it domes up and I wouldn't get my filling in. Blind bake the pastry for 15 minutes at 180 fan then without the beans for a further five. There it is, just as I wanted it to be, all crispy around the outside, pale golden and beautifully cooked. Pastry's cooling and now I'm going to make the lemon posset filling which is to die for. In goes the cream, double pouring cream, nothing but the best. 150 grams of caster sugar and then the zest of three lemons and just stir until the sugar has dissolved. My tip is to let the lemon cream cool slightly before adding some lemon juice to stop it curdling. And the lemon juice has a magic setting quality. You don't need any gelatin, you don't need any cornflour, it's just the lemons that make it set and you can actually see it's beginning to thicken like magic. Chill in the fridge for a minimum four hours but ideally overnight. Perfect set. Let's hope if I push that down it'll come off. It did, didn't it? For a finishing touch, some sweet autumn bliss raspberries will work a treat. That is pure lemon indulgence, happiness on a plate.