Lemon Posset

By • February 7, 2010 • 166 Comments

1,879 Save


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&MA&M

Serves 4

  • 2 cups heavy cream
  • 2/3 cups granulated sugar
  • 5 tablespoons lemon juice
  1. 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.
  2. Remove pan from heat and stir in lemon juice. Let cool, about 15 minutes.
  3. Pour even amounts into four ramekins. Refrigerate at least 2 hours, or until set.
  4. Serve with unsweetened whipped cream, or shortbread cookies to dunk.
  • This recipe is a Wildcard Contest Winner!
Jump to Comments (166)

Tags: Desserts, Easy, elegant, lemon, pudding, quick, simple

Comments (166) Questions (3)

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3 months ago Sue O'Bryan

I love possets . . . I even tried a very ancient posset recipe recently involving bread, booze, fruit and cream. My husband loved it, it was like a boozy milkshake. Your lemon posset, however, I could eat!

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5 months ago paula

Threw a few dried rose petals (available from most spice stores) on top. It looked lovely and tasted delicious. Will try it with dried nutmeg blossoms and lime juice next time.

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6 months ago beejay45

Looking at the photo, I don't know why I expected this to be a sauce type of consistency, but...Since this has to set up in the fridge, I think I'm going to use it in fresh fruit crepes, as in, serve immediately (before it sets!). That just sounds so good to me.

Do you think subbing wine for some of the lemon juice (and adding zest to maintain the tang) would work for a sauce, at least?

Mrs._larkin_370

5 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Hello beejay45! Sorry I didn't read this earlier. I'm not sure if wine would work but it's a great idea and totally worth trying. Let us know if you do!

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7 months ago Jinnie

I just finished making this and licked the pot clean. Absolutely quick and delicious. I only had 1C of whipping cream (leftover from making Meyer Lemon Cream) and I used 1/3C super fine sugar, 3 Meyer Lemons and the zest from two of them. There are only two of us and it filled 2 custard cups. I will put the leftover Lemon Meyer cream on when serving this evening. Thank you ever so much for such a simple and delish recipe. I will use it often.

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7 months ago Leslie Hill

Been making this for years. Lovely topped with a few raspberries and blueberries. Just as good made with lime juice. I've found that it holds well as a make ahead dessert for at least a day especially IF you're able to locate non ultra-pasteurized heavy cream. One huge nationwide chain stocks it.

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7 months ago Juliebell

I also made this for Valentine Day and it was a big hit. I added a little grated lemon zest. Thanks so much for the specific measurement on the lemon juice. Great recipe!

Stringio

7 months ago April Dawn Bell

I made this for me and my husband for Valentine's day. He loved it so much and said it was beyond good.

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7 months ago GGE

This had a lovely flavor. Mine was grainy. The pictures show it looking smooth. What should the texture be?

Mrs._larkin_370

7 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Hmmm....not sure what it could be. The texture should be smooth, not grainy.

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7 months ago lemons

Priya, it's 2/3 cup, not 2 or 3 - the computers don't seem to recognize fractions well. You'll enjoy this recipe.

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7 months ago Priya Sawhney

Is it 2/3rd cup of sugar or 2 or 3 cups of sugar?
Thanks
Priya

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7 months ago BArnold

Has anyone experimented with making this vegan by using coconut cream? I'm allergic to milk :/ but this looks fantastic!

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9 months ago Kirsten Svenson

I made this recipe for the first time for a dessert cook-off (risky). I topped the posset with fresh pomegranate seeds, blueberries, and kiwi and made shortbread cookies to go with them. Served up in little clear glasses, it looked beautiful, and among all the pies, chocolate, and baked goods, it was a unique and refreshing dessert. Thanks for the recipe! Can't wait to try it with an ice-cream maker too!

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about 1 year ago Assonta Wagner

I have made this MANY times. This is one of my kids favorite desserts. We actually put it into the ice cream maker and added strawberries...OHHH MYY

Ozoz_profile

over 1 year 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!

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over 1 year 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!

Mrs._larkin_370

over 1 year 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.

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over 1 year 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.

Mrs._larkin_370

over 1 year 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.

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over 1 year 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!

Mrs._larkin_370

over 1 year 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.

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over 1 year 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!

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over 1 year 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?

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

yep, i guess it does! ;)

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over 1 year 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.

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Glad you like it mornnen. Tart shells would be very good.

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over 1 year 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.

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over 1 year 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?

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over 1 year ago Summer of Eggplant

I add the zest of the lemon as well for added tartness.

Mrs._larkin_370

over 1 year 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?

Bad_girl

over 1 year 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.

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Hi alamesa. Yes, I think caster sugar would be just fine.

Bad_girl

over 1 year 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!

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over 1 year 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.

Mrs._larkin_370

over 1 year 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?

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over 1 year 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.

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over 1 year ago EiEi

It was very delicious. I sprinkle cinnamon powder on top. It was beautiful and taste good as well. Thank you!

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

You're welcome, EiEi! So glad you enjoyed the posset.

_rxec0dv

over 1 year 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?

Mrs._larkin_370

over 1 year 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!

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almost 2 years 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.

Mrs._larkin_370

almost 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you za'atar! So glad you enjoyed the posset!

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over 2 years 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!

Mrs._larkin_370

over 2 years 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.

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over 2 years 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.

Mrs._larkin_370

over 2 years 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!

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over 2 years 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.

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

That is so great to hear, Emily! Really happy you liked it!

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over 2 years 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!

Mrs._larkin_370

over 2 years 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...

2010-09-15_14.22.07

over 2 years 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?

Shroom

over 2 years 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.

Mrs._larkin_370

over 2 years 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!

Open-uri.13930

over 2 years ago chefsusie

18% fat is half & half

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over 2 years 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!

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

You're welcome, Grissel! Glad you're enjoying the posset.

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over 2 years ago currypaste

Served this with fresh berries on top-- simple, beautiful and so tasty!

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

thanks for letting me know currypaste. Glad you liked it!

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over 2 years ago willsmom

This is ridiculously easy and amazingly delicious. Thank you!

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yay! You're welcome, willsmom. So glad you like it!

Food54_profile_pic

over 2 years 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...

Mrs._larkin_370

over 2 years 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.

Food54_profile_pic

over 2 years ago Ms. T

Thanks--happy new year to you also! It really was the perfect dessert to go with crab and champagne :)

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almost 3 years 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.

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

You're welcome, deanna1001! So glad you enjoyed it.

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almost 3 years 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.

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almost 3 years ago kiki-bee

Delicious. Perfect. Eating some right now =)

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

that's wonderful, kiki-bee!! Thanks for letting me know.

Me

almost 3 years ago wssmom

We had this last night at the FOOD52 Cookbook launch party in Manhattan -- totally YUM!!!!

Mrs._larkin_370

almost 3 years 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!

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Here's an awesome adaptation of the Posset recipe: http://www.biggirlssmallkitchen...

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about 3 years 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.

Mrs._larkin_370

about 3 years 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.

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about 3 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!

Mrs._larkin_370

about 3 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.

Newliztoqueicon-2

about 3 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...

Ozoz_profile

about 3 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!

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Sounds delish KB! How goes the move? Are you done unpacking?

Dscn2212

over 3 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.

Mrs._larkin_370

over 3 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!

Flower-bee

over 3 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. :)

Flower-bee

over 3 years ago Droplet

Ops, fast typing and you get typos. Making making is = making it.

Mrs._larkin_370

over 3 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!

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over 3 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!

Mrs._larkin_370

over 3 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!

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over 3 years ago DeArmasA

soooooooo delicious and very rich... i just ate way too much ;-(

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

So glad you liked it! Yep, this one's good in moderation! ;-)

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over 3 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!!!!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yay, aargersi! Glad you enjoyed it - sounds extra yummy with cookies. :)

036

over 3 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 :-)

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

oh, good to know!! Love lemon/blueberry combo.

Lobster_001

over 3 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!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

That's great, nannydeb! I'm so glad you liked it!!

Katherine_photo

over 3 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!

Mrs._larkin_370

over 3 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!

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over 3 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.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you so much, romano!

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almost 4 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.

Mrs._larkin_370

over 3 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.

Newliztoqueicon-2

almost 4 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?!

Mrs._larkin_370

almost 4 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.

Me

almost 4 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.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, ChezSuzanne, I think I will try with my gmail account!!

Me

over 3 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!!!

Mrs._larkin_370

over 3 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!

Me

over 3 years ago TheWimpyVegetarian

Just sent you a message, Liz! Mission accomplished??

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

yahooo!!! it works!! Got your message! Thanks so much, ChezSuzanne!! What a relief!

Me

over 3 years ago TheWimpyVegetarian

Yah!!!! It honestly felt like it changed my life! So I completely understand.

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almost 4 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.

Mrs._larkin_370

almost 4 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!

Newliztoqueicon-2

about 4 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...

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, Liz! So glad you enjoyed it! The photo looks great, too!

Cropjah

over 4 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.

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

jhagye, that sounds beautiful!!

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over 4 years ago Lisa875

Can you use other flavors in this recipe or only lemon???

Mrs._larkin_370

over 4 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.

Henrykiss

over 4 years ago arielleclementine

mrslarkin! did you see your posset was featured in the kitchn? so fun! http://www.thekitchn.com...

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

OMG! I did not! Let me go see...

Gaby_by_sarah

over 4 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!

Mrs._larkin_370

over 4 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!!!!

3572

over 4 years ago erinmcdowell

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....

Mrs._larkin_370

over 4 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.

3572

over 4 years ago erinmcdowell

Excellent - was definitely thinking of par-baking. I'll try it soon and let you know how it works!

3572

over 4 years ago erinmcdowell

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!

Mrs._larkin_370

over 4 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!

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over 4 years ago thirschfeld

I have been looking at this and can't wait to make it.

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Oh, thanks, thirschfeld. I hope you like it!

Img_0828

over 4 years ago Jennifer Ann

congratulations! This looks wonderful!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you so much, Jennifer Ann!

Farmer's_market

over 4 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?)

Mrs._larkin_370

over 4 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.

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Just wondering who's reflection that is in the spoon. Any guesses?

Img_0423

over 4 years ago coffeefoodwritergirl

Love the reflection. That is great. congrats on your recipe being selected!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you so much, cwfg!!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I mean, cfwg!! :-)

Ry_400

over 4 years ago melissav

This sounds right up my alley - lemony and easy! Can't wait to try it. Congrats!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, melissav! Yes, easy-peasy! My favorite kind!

Steve_dunn02

over 4 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!

Mrs._larkin_370

over 4 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. ;-)

Profile

over 4 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!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you, LND!!! I think lemons might be the most versatile ingredient ever.

Food52_photo

over 4 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!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks so much, ENunn!

Me

over 4 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!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you, ChezSuzanne! Let me know how it turns out!

Lobster_001

over 4 years ago nannydeb

Congratulations! I can't wait to try this.

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, nannydeb! Hope you like it!

Ashtaco

over 4 years ago wanderash

this is a great addition to the book! congrats! i LOVE lemon curd, so I can't wait to try this!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, wanderash! I hope you like it!

Ap5

over 4 years ago ying

Congratulations, mrslarkin! I can't wait to try this.

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, ying! Right back at ya!

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over 4 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 !!!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Oh, that sounds so nice! Thanks, aargersi!

Henrykiss

over 4 years ago arielleclementine

congratulations! this looks delightful!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, arielleclementine! (I love saying, and typing, your name.)

New_years_kitchen_hlc_only

over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Love it, love it, love it!! Plan to make this ASAP. Congrats MrsLarkin!!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you so much, AntoniaJames!

Monkeys

over 4 years ago monkeymom

Yay! Congratulations! I've been thinking about this recipe ever since I saw it first posted. It is fascinating.

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Wowee! Thanks so much monkeymom!

Newliztoqueicon-2

over 4 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!

Mrs._larkin_370

over 4 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!

Me

over 4 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!!

Mrs._larkin_370

over 4 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!

Mrs._larkin_370

over 4 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.

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over 4 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.