Lemon Posset
Share
- ✉
-
Author Notes: I’ve been intrigued by Lemon Posset recipes for a while now. In Ye Olde English days of yore, it was a milk drink thickened with wine. My Posset recipe is so simple, as they all are, really. Using just three ingredients, it seems almost magical, setting up immediately. The wonders of food science in front of your very eyes. Curdled milk never tasted so good. - mrslarkin
Food52 Review: This recipe is a wonder of science. It's the perfect thing for anyone who may be fearful of making custard but harbors a weakness -- as we do -- for this sort of milky, comforting, nursery-food. Flavor-wise, it's like a creamier, less aggressive version of lemon curd, and it's rich enough that a small amount goes a long way. Do be careful that the cream doesn't boil over -- we watched it like a hawk, but it still managed to catch us by surprise! - A&M - A&M
Serves 4
- 2 cups heavy cream
- 2/3 cups granulated sugar
- 5 tablespoons lemon juice
- In a small saucepan, heat cream and sugar to boiling, stirring to dissolve sugar. Continue boiling for 5 minutes. Watch the heat - don’t let the cream boil over.
- Remove pan from heat and stir in lemon juice. Let cool, about 15 minutes.
- Pour even amounts into four ramekins. Refrigerate at least 2 hours, or until set.
- Serve with unsweetened whipped cream, or shortbread cookies to dunk.
- This recipe is a Wildcard Contest Winner!
Tags: Desserts, Easy, elegant, lemon, pudding, quick, simple
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
12 days ago Kitchen Butterfly
Just made this again. Boy, I'd forgotten how easy and delicious it is! I plan on serving it tomorrow night with Louisa's Cake (on food52), fresh strawberry sauce and unsweetened whipped cream. So, so excited. Thanks. And I did use a large pot.....thanks PastryMad!
17 days ago PastryMad
Hello, I used to make lemon posset for our lunch menu when I was a pastry chef (in England). I always used a big pan for boiling the cream - it's less likely to boil over!
17 days ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
That's makes perfect sense! Why on earth have I always used a small saucepan? Could be because I don't have a large saucepan. It broke many years ago, and I never replaced it.
17 days ago PastryMad
*smile* And how do you make stock? Or boil pasta? Time to hurry down to the shops and get yourself one! Looove the posset, by the way.
17 days ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
I use my medium stock pot for those jobs. do you think I could successfully double or triple this recipe? I'm guessing you made posset in large quantities in the restaurant.
17 days ago PastryMad
Yes, we did. Normally around 20 portions at a time. I used 2 litres of double cream - which I think is fattier than American heavy cream, with 45-48% fat. I sometimes made it with whipping cream (35% fat, similar to US), it was more delicate, had a softer set and was just as delicious. For two litres of cream (around 8 cups, I think), I used 560g of caster sugar (superfine in the US?), but used granulated sugar sometimes and it was fine. I guess that is about 2 and 1/2 cups of sugar (don't quote me on this). For the juice, I squeezed 8 lemons, which gave about 1/2 litre (2 cups) of juice. I am afraid my little European head just can't get round the cup system. Having moved to England from Italy 15 years ago, I have just about managed to learn to think in pints, ounces and pounds... Sorry! If my conversions are right, it appears that your recipe has a bit more sugar and a bit more lemon in proportion. I wonder whether this is because the fat content of heavy cream is lower than that of English double cream?
Anyway, having made your version, I find it perhaps very slightly tarter - which is only to the better, in my view! I could eat this stuff all day! Thank you!
17 days ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
oh, you're welcome - I'm so glad you like my recipe. Thanks for the info on increasing recipe. Now I can use my bigger pot! Where are you from in Italy? My parents are from San Marino.
17 days ago PastryMad
Fancy that! Two Italian ladies living in England and the States, talking about a British dessert! I'm from Trieste, which is in the north-east, right in the corner, on the border with Slovenia. Ciao bella!
2 months ago Culluts
You should be ARRESTED!!! A dessert this simple and this delicious is a CRIME. I love it! Does that make me a criminal?
17 days ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
yep, i guess it does! ;)
3 months ago mornnen
This stuff is so good. I added a whole lemon worth of zest, and liked the extra zing that it added. Next time, I'm going to make some buttery tart shells made and fill them with this.
3 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Glad you like it mornnen. Tart shells would be very good.
3 months ago lemons
I cut back on the sugar/sugar sub just a little; we like it tart, too, and the results were great. More lemon juice might make it looser. Try the cut back first. I think you'll be happy.
3 months ago UmmChummu
I'm excited to try this--finally a lemon dessert that doesn't contain eggs (my daughter and I are allergic to them)! It's mentioned that it's more mellow than curd, but I really like the tartness of curd, if I used more lemon juice, do you think it'd ruin the set up?
3 months ago Summer of Eggplant
I add the zest of the lemon as well for added tartness.
3 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Hi UmmChummu. Glad you found something to try! I would try both of the suggestions; cut back on the sugar (maybe use 1/2 cup, or remove 2 tablespoons) and the zest of a whole lemon. Let us know how it turns out!
I like how food52 is akin to a communal test kitchen! Isn't it great fun?
3 months ago alamesa
Do you think I can use caster sugar (super fine)instead of granulated? I only have brown sugar but I do have caster sugar already for use in cakes.
3 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Hi alamesa. Yes, I think caster sugar would be just fine.
3 months ago alamesa
Great! Perhaps I'll use slightly less than the suggested 2/3 cups of granulated as it's so much finer. Can't wait to try it!
3 months ago lemons
I made this using Splenda for a friend who's a diabetic and particularly sensitive to sugar. Worked just fine, and she was thrilled. Thanks for a great dessert.
3 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
that is great to know, lemons! I have diabetic friends, also. How much Splenda did you use?
3 months ago lemons
I have used both the little envelopes and the fluffy splenda that's measured like granulated sugar - either way, I used the equivalent but a little less, just because I prefer things tart. 2/3 cup is 16 of the little packets, so I probably used 12 or 13 of them, and had a heaping half-cup of the fluffy stuff. Worked like a charm.
3 months ago EiEi
It was very delicious. I sprinkle cinnamon powder on top. It was beautiful and taste good as well. Thank you!
3 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
You're welcome, EiEi! So glad you enjoyed the posset.
5 months ago Yin
This was an amazing dessert! My oven is broken, so I've been exploring no-bake sweets recently and this is definitely going to be a household favorite LONG after my oven is back in commission. Do you think substituting the lemon juice with key lime juice would produce a similarly yummy lime custard?
5 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
So glad you liked it Yin! I think it would work well with key lime juice. Sounds yummy. I think I will try it! Happy New Year!
5 months ago za'atar
Just served this for dessert tonight with earl grey shortbread cookies ... amazing! Elegant, comforting and simple! I love the taste of lemon curd and was thrilled to have a ramekin full of that flavor - with more creaminess and less bite.
5 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thank you za'atar! So glad you enjoyed the posset!
about 1 year ago misslofox
I can't recall if I've commented on this recipe or not, but in case I haven't, I have to say, it's AMAZING. I've made it a handful of times, but the best by far was Thanksgiving, when I topped it with sugared cranberries and a mint spring and served with homemade shortbread. Of course, this dish doesn't need anything but itself, but still, I love that you can have fun with it. Thank you!
11 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
just saw this now, misslofox. So glad you enjoyed it! Thanks for letting me know.
about 1 year ago Nomadiccowgirl
Oh my goodness! I hope I can wait for it to cool. Delicious and simple, I plan on serving it tomorrow with strawberries.
about 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Hee! Go ahead and lick the spoon. I won't tell. Hope you enjoy it!
about 1 year ago EmilyC
After making this yesterday for the first time, I'm kicking myself for not making it sooner! It's SO delicious and couldn't be easier to make. Everyone loved it! The texture is just lovely. I'll be making this again and again.
about 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
That is so great to hear, Emily! Really happy you liked it!
about 1 year ago calendargirl
Mrsl, this was THE best lemon dessert I have ever made or eaten. Wow. I was able to get 5 generous ramekins of it and consumed for my blissfully solitary breakfast this morning the fifth posset, with a spoonful of gin-soaked golden raisins and their juices on top. Sigh. Life will never be the same. Interested, btw, to know your thinking on ultra-pasteurized vs. just plain pasteurized cream. I have always thought the ultra-pasteurized stuff is somewhat off-tasting and that it doesn't behave the same way as "real" cream. I used pasteurized, but wonder what your experience is. Thanks a million!
about 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
That is super awesome, calendargirl! So very glad you liked it. You know, it's been so long since I've made this, I don't remember what I used. I've got a ton of ultra in the fridge...now is a good time as any to experiment! I'll let you know.
One thing I do know, when I make my homemade mascarpone (recipe on the site) I do use regular pasteurized, and not the ultra, which doesn't firm up quite as well for some reason.
And while we're on the subject of heavy cream, I was watching David Rocco's Dolce Vita the other day and he made Grana Padano Ice Cream, which I am dying to make. Sounds like the same thickening principle. http://davidrocco.com/recipes...
about 1 year ago calendargirl
Ah, the subject of heavy cream, what could be sweeter? That Grana Padano Ice Cream looks amazing, do tell how it goes when you make it. Will be waiting to hear how your experiment with the posset goes, too! Do you use ultra for your scones?
over 1 year ago Iris9
Sadly, this lovely lemon posset recipe didn't work because I made the mistake of using 18% cream. When I poured the lemon juice into the cream, it curdled. I refrigerated it anyway, and two hours later, the result was a grainy flop. I will try again though! Fellow cooks: do not use anything other than full-fat cream. At least I think that's why my posset was a disaster.
about 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Sorry to hear that, Iris9. I'm not sure what 18% cream is. Here in the states, heavy cream is pretty much available everywhere. Let us know if you try it again! Good luck!
11 months ago chefsusie
18% fat is half & half
over 1 year ago Grissel
I wish I'd made this recipe late at night so I could wake up and enjoy it after it has set perfectly. I can't go 30 minutes without poking a spoon in it! Simple, yet exquisitely flavorful. Thank you for sharing!
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
You're welcome, Grissel! Glad you're enjoying the posset.
over 1 year ago currypaste
Served this with fresh berries on top-- simple, beautiful and so tasty!
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
thanks for letting me know currypaste. Glad you liked it!
over 1 year ago willsmom
This is ridiculously easy and amazingly delicious. Thank you!
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Yay! You're welcome, willsmom. So glad you like it!
over 1 year ago Ms. T
Great recipe! So simple and elegant--thanks for sharing. I tweaked it for lime and wrote about it on my blog.
http://stillsimmering.wordpress...
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks, Ms. T! So glad you enjoyed this. Really great blog post. Savor, indeed. Happy new year to you.
over 1 year ago Ms. T
Thanks--happy new year to you also! It really was the perfect dessert to go with crab and champagne :)
over 1 year ago deanna1001
Fantastic! I'll never make lemon mousse again...so easy! I used meyer lemons and added about 1 tsp of zest with the juice. Served with gingersnaps (the thin crispy variety.) Wished there were some left over for breakfast. Will make more next time! Thanks for this incredible sweet treat.
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
You're welcome, deanna1001! So glad you enjoyed it.
over 1 year ago deanna1001
Fantastic! I'll never make lemon mousse again...so easy! I used meyer lemons and added about 1 tsp of zest with the juice. Served with gingersnaps (the thin crispy variety.) Wished there were some left over for breakfast. Will make more next time! Thanks for this incredible sweet treat.
over 1 year ago kiki-bee
Delicious. Perfect. Eating some right now =)
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
that's wonderful, kiki-bee!! Thanks for letting me know.
over 1 year ago wssmom
We had this last night at the FOOD52 Cookbook launch party in Manhattan -- totally YUM!!!!
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
woo hoo! Yeah, i saw that on the @citygrit twitter feed! How very exciting! They looked so cute in the little mason jars!
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Here's an awesome adaptation of the Posset recipe: http://www.biggirlssmallkitchen...
over 1 year ago drkate
Wow! How could something so simple be so delicious? Thank you for introducing me to this. Fantastic. I like my lemon desserts extra lemony, so added some zest. Will be trying this with limes next time.
Thank you again. This really is better living through chemistry.
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Yay! So glad you enjoyed this, drkate! Let me know how the lime works out.
almost 2 years ago WileyP
I made this a couple nights ago for the San Ignacio Art League that met yesterday. Most all of the ladies in the canyon meet at my sister's cabin every Thursday and sometimes on Sunday just to get away from their menfolks and enjoy the estrogem-rich atmosphere. To that end, I usually put together some sort of sweet treat for Sis to serve them. I try not to repeat the treat, so am always on the lookout for sweets that are not too time- or labor intensive. How in the world could one beat 3 ingredients and about 5 minutes?! I did make some of my ginger cookies to go along with this and every single person gave this recipe a gold star. (Well, okay - one of the ladies was out of town visiting her grandchildren and another had some ranch work that just had to get done, so there were only 3 ladies there....but they all loved it!) thanks, mrslarkin!
almost 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thank you WileyP! You have made my whole summer! P.S. got your note :) Will right back when i get a morsel of time.
almost 2 years ago Lizthechef
Isn't this great?! It's a good thing I keep a journal of who I feed what at dinner parties because this is dessert year round at our house...
almost 2 years ago Kitchen Butterfly
Making this now.....used fine Caribbean brown sugar instead of the white and upped the lemonny flavours with microplaned zest. Excited and thanking God its almost bed time....so I can wake up to a pot!
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Sounds delish KB! How goes the move? Are you done unpacking?
about 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Somehow this got past me the first time. Going to try it this week. The texture looks lovely.
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
thanks, boulangere. this is one of my favorites. Let me know how it turns out for you!
about 2 years ago Droplet
I like the simplicity of this. I would like to ask if cream is necessary for the setting, or if it is used for the creaminess. If I attempt making making is with whole milk, would I end up with ricotta instead? Thank you. :)
about 2 years ago Droplet
Ops, fast typing and you get typos. Making making is = making it.
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks, Droplet. I'm pretty certain the amount of fat in the cream is the main player here. I've never tried it with whole milk. But if you do, please let us know how it turns out!
about 2 years ago megbennington
Made this last night for a dinner party. Followed your suggestion of topping it with unsweetened whipped cream, also added a couple of raspberries for color. Made some key lime shortbread to go along with it. It was all delicious!! A very nice way to finish our meal - creamy and light. Thank you for sharing a wonderful recipe!
about 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
You are very welcome, Meg! That's so great to hear! Love this with berries, and your shortbread sounds fantastic!
over 2 years ago DeArmasA
soooooooo delicious and very rich... i just ate way too much ;-(
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
So glad you liked it! Yep, this one's good in moderation! ;-)
over 2 years ago aargersi
Abbie is a trusted source on General Cooking.
How funny - we made it too! We has ginger snaps and coconut cookies with it - delicious!!!!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Yay, aargersi! Glad you enjoyed it - sounds extra yummy with cookies. :)
over 2 years ago aargersi
Abbie is a trusted source on General Cooking.
Also good the next day with blueberries if you happen to have one left over :-)
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
oh, good to know!! Love lemon/blueberry combo.
over 2 years ago nannydeb
Oh mrslarkin...I made this last night for dessert and it was delicious! The flavor and texture were so delicate. We plan to make it again soon. Thanks!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
That's great, nannydeb! I'm so glad you liked it!!
over 2 years ago kmartinelli
I know I'm late to this party, but I just made this recipe and had to tell you how amazing it is! It could not have been easier (although my cream totally overboiled, but I think I've got the hang of it for next time) and the result is just pure joy. My kind of dessert. I added in some lemon zest as well. Oh, and I tried it topped with fresh passion fruit seeds - holy moly, what a divine combination. Thanks for sharing this recipe!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
That is so great to hear, kmartinelli! You are very welcome. Easy, delicious recipes are a joy, aren't they? Your passion fruit addition sounds killer!! I'm trying that next time. Thanks for the idea!
over 2 years ago romanolikethecheese
Very lovely dessert, especially with Meyer lemons and their zest. The 'setting up' comes from the interaction between the cream and the acidity of the lemon juice.
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thank you so much, romano!
over 2 years ago dymnyno
If you go to your profile, there is a box to check whether or not you want to be notified if someone comments on a recipe that you have commented on or they have commented on your recipe...you will get a lot of emails! You can also check whether or not you want to be connected to twitter...so when you vote it shows up on twitter or when you post a new recipe. If it doesn't work...notify food 52...they are very talented at solving these problems with the site.
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
thanks, dymnyno. But for some reason, having the box checked doesn't work for some people, including me. I think I'll try with my gmail account, like ChezSuzanne did below.
over 2 years ago Lizthechef
Your life-saving recipe is on deck as dessert following a seafood gratin this weekend. So easy and who has time to make a complicated dessert for a dinner party?!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
So nice to hear that, Liz! This is a PERFECT dinner party dessert. Sorry for delay in responding! Wish I knew when I get comments - I don't get notices so have to scroll thru all my recipes occasionally.
over 2 years ago TheWimpyVegetarian
I had the same problem for the longest time. I solved it by opening a gmail account. Now I get notified when someone comments on my recipe, or comments to a thread I commented on. Soooo much easier now - I used to have to do exactly what you describe.
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks, ChezSuzanne, I think I will try with my gmail account!!
over 2 years ago TheWimpyVegetarian
I hope it works for you like it did for me! I too had checked all the boxes. The food52 folks said it likely had to do with the privacy settings on my comcast email account. Good luck!!!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Yay! It worked! Someone send me a message on my profile page, please - I want to see if that works, too!! This is so exciting!
over 2 years ago TheWimpyVegetarian
Just sent you a message, Liz! Mission accomplished??
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
yahooo!!! it works!! Got your message! Thanks so much, ChezSuzanne!! What a relief!
over 2 years ago TheWimpyVegetarian
Yah!!!! It honestly felt like it changed my life! So I completely understand.
over 2 years ago Summer of Eggplant
This was - to use an over used term - sublime. Kids and adults enjoyed it, and all asked for seconds. Thank you for sharing it, it will be going in to the repertoire.
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Wow, I am so happy to hear that, SOE. Thanks for the kind words!
almost 3 years ago Lizthechef
I'd forgotten how much I wanted to try this out, me being such a Myer lemon lover. It was so good last weekend that my husband and I ate one in the afternoon before our dinner guest arrived. This is probably one of the top three favorites from year one at food 52 for this home cook! ps mrslarkin asked me to publish my quick, informal photo that I tweeted to her...
almost 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks, Liz! So glad you enjoyed it! The photo looks great, too!
about 3 years ago jhagye
This is one of my favorite go-to desserts. I serve it in stemmed crystal wine glasses with a dab of whipped cream a few berries and mint. Looks as elegant as it tastes.
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
jhagye, that sounds beautiful!!
about 3 years ago Lisa875
Can you use other flavors in this recipe or only lemon???
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
You can probably use other flavors WITH the lemon juice, like lime or orange - but I think only lemon juice contains the acid necessary to set the custard. So I would probably not replace the lemon juice entirely with something else.
about 3 years ago arielleclementine
mrslarkin! did you see your posset was featured in the kitchn? so fun! http://www.thekitchn.com...
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
OMG! I did not! Let me go see...
about 3 years ago gabrielaskitchen
This lemon posset is stand-alone delicious but also so versatile! I baked some lemon cupcakes, cut a little well out of the middle of each baked cake, filled them with the chilled posset, and then topped each one with lightly sweetened whipped cream and a berry. They were sooooooo good!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Wow! I'm so glad you enjoyed this recipe, Gabriela! Sorry for the delay - I just noticed your comment today. Your adaptation sounds fantastic!!!!
about 3 years ago apartmentcooker
Mrs. Larkin- Do you think I could pour this into a tart crust and it would set up the same? I love the idea of this INSIDE a shortbread crust....
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
I haven’t ever put it in a crust. But that sounds really nice! The inner, closer-to-the-bottom part of the posset is looser than the top, so I’m wondering if chilling it in a flatter, tart-like shell will produce a uniformly-firmer curd. Also, not sure if the pre-baked tart shell will soak up the liquid and get soggy.
about 3 years ago apartmentcooker
Excellent - was definitely thinking of par-baking. I'll try it soon and let you know how it works!
about 3 years ago apartmentcooker
It worked! I made a shortbread crust, par-baked it, and when it was cool, spread a thin layer of white chocolate-almond gianduja in the center (I thought it would act as a buffer to keep the posset from absorbing into the crust), and once the chocolate was set, poured the posset over the top. It was delicious - though it was equally good in the ramekins I made also!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
aptcooker: that is awesome! So glad it turned out. Will definitely try your adaptation!
about 3 years ago thirschfeld
I have been looking at this and can't wait to make it.
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Oh, thanks, thirschfeld. I hope you like it!
about 3 years ago Jennifer Ann
congratulations! This looks wonderful!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thank you so much, Jennifer Ann!
about 3 years ago amysarah
I dream of a yard full of lemon trees - that's how lemon-obsessed I am. I particularly love recipes that are really elemental in their lemon-ness – with few ingredients to mask or compete with the pure flavor…the simplest tart filling, ice cream, even homemade limoncello. So this recipe is right up my lemon alley – must try it. (And could I possibly have used the word lemon any more in one comment?)
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Glad you like the recipe, amysarah! Your passion for lemons is inspiring! You’re in good company in this morsel of the blogosphere.
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Just wondering who's reflection that is in the spoon. Any guesses?
about 3 years ago coffeefoodwritergirl
Love the reflection. That is great. congrats on your recipe being selected!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thank you so much, cwfg!!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
I mean, cfwg!! :-)
about 3 years ago melissav
This sounds right up my alley - lemony and easy! Can't wait to try it. Congrats!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks, melissav! Yes, easy-peasy! My favorite kind!
about 3 years ago Oui, Chef
Yes, the old boiling over risk....sure to happen to me even if I'm staring right at the pot when it erupts. Oh well, sounds like a perfectly acceptable risk for such a great sounding recipe. Congrats on your win, Mrslarkin!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks, Chef ! There are times when I am thankful I have a flat-top range. ;-)
about 3 years ago lastnightsdinner
Wow, I don't usually go for dessert-y things, but I am a huge fan of lemon, and this sounds fabulous. Congrats on your win - what a great addition to the book!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thank you, LND!!! I think lemons might be the most versatile ingredient ever.
about 3 years ago ENunn
Yes, this rocks, as the (old uncool) kids say. Lemons make me swoon, cream makes me swoon. I have never heard of posset. Glad to learn something, yet again. Congrats!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks so much, ENunn!
about 3 years ago TheWimpyVegetarian
This is a perfect addition to the book! I saved it to my recipes when I first saw it but got distracted with other things. I'm making this today and topping it with some strawberries I saw at the market. A well-deserved congrats!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thank you, ChezSuzanne! Let me know how it turns out!
about 3 years ago nannydeb
Congratulations! I can't wait to try this.
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks, nannydeb! Hope you like it!
about 3 years ago wanderash
this is a great addition to the book! congrats! i LOVE lemon curd, so I can't wait to try this!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks, wanderash! I hope you like it!
about 3 years ago ying
Congratulations, mrslarkin! I can't wait to try this.
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks, ying! Right back at ya!
about 3 years ago aargersi
Abbie is a trusted source on General Cooking.
CONGRATS! This is such a great recipe ... in little shells with a berry or two on top this spring / summer is in the plan !!!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Oh, that sounds so nice! Thanks, aargersi!
about 3 years ago arielleclementine
congratulations! this looks delightful!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks, arielleclementine! (I love saying, and typing, your name.)
about 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Love it, love it, love it!! Plan to make this ASAP. Congrats MrsLarkin!!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thank you so much, AntoniaJames!
about 3 years ago monkeymom
Yay! Congratulations! I've been thinking about this recipe ever since I saw it first posted. It is fascinating.
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Wowee! Thanks so much monkeymom!
over 3 years ago Lizthechef
This sounds delicious - I have a bowl of Meyer lemons sitting on the counter - here comes dessert...Thumbs up and thank you!
over 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks Lizthechef! Oh, Meyer lemons - you lucky girl! Let me know how it turns out!
over 3 years ago TheWimpyVegetarian
I agree-very intriguing that 3 ingredients prepared so simply would result in such a tasty dessert. I can't wait to try this one. What's great about this recipe is that these are ingredients I always have on hand! Thanks!!
over 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks, ChezSuzanne! Me too - makes me happy when I have all the ingredients for a dish!
over 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks dymnyno! I'm currently reading the Donna Hay cookbooks. Beautiful photos and easy-peasy recipes.
over 3 years ago dymnyno
Very intriguing recipe!! Iam with you when it comes to recipes that are simple and creative without too many ingredients or convoluted methods.