This 5 ingredient Lemon Posset Tart has a delicate graham crust and a rich, sweet, lemon filling that's been compared to mousse or fruit curd. 

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1 cup Nairn’s oat graham crumbs (from 3 of the inner packets)

3 Tablespoons butter

3 Tablespoons sugar

2 cups heavy cream

⅔ cup granulated sugar

1 Tablespoon lemon zest

6 Tablespoons fresh lemon juice

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1. Prepare the tart pan. Trace the insert of a 9 inch removable bottom tart pan and cut out a parchment liner (helps to remove the tart). Set the removeable bottom back in the tart pan and top with the parchment (pencil side down if you didn’t cut it all off). Spray with non-stick spray.

2. Make the tart crust. Crush 3 packages of Nairn’s Oat Grahams in a food processor to form 1 cup of crumbs. Mix in butter and sugar. Press into the bottom of the tart pan but not up the sides. Bake in a 350 F oven for 10 minutes, then cool on a wire rack.

3. Make the posset. Using a microplane or other fine zester, zest 1 Tablespoon of zest. In a medium saucepan on medium heat, stir together the cream, sugar and lemon zest, making sure the sugar dissolves. Bring to a boil, then reduce heat and cook for a few more minutes. Watch to make sure mixture doesn’t boil over.

4. Remove from heat and let cool for about 10 minutes. Add the lemon juice, then strain if desired and pour posset into the tart crust. Let the tart finish cooling in the refrigerator, then cover when cool. It will need about 3 hours (or overnight) to thicken and set.