5 Ingredients or Fewer
Lemon Posset
Popular on Food52
189 Reviews
gravityace
February 1, 2024
I'm not a big fan of deserts because eating something sweet after a meal keeps me awake with gastric upset.???? However when I have a dinner party, most guests expect desert and this is what I make and everyone loves it. I keep my serving aside and gobble it up for breakfast! hehehehe
Nancy H.
August 6, 2023
just like pretty much everyone else has said (but will say again), so easy and so good!! also, Mrs. Larkin was right on and thank you to her for the tip re boiling over. I was diligently watching (watched pots DO boil ;), and yet I caught it milliseconds before boiling over - phew! a go-to recipe for me.
[email protected]
March 22, 2023
One of the all round best and most love deserts. Always a hit and wonderful.
Hibatt
December 24, 2021
This was the easiest dessert I have EVER made. But, it tastes like I spent hours on it. So good. I was afraid that the cream would scorch on the bottom of my stainless steel pan but it didn’t. How does that work? Yum, yum, yum…
LULULAND
July 4, 2020
Made yesterday. We loved it used a little less sugar, our meyer lemons. Will make again with lime juice, and zest. Thank you for the great recipe
Sarah C.
March 5, 2020
It's good but I cut the sugar.. taste when boiling you can add more sugar, of you need it. Also add extra juice . Works well with lime. Always a quick dessert when entertaining..
Paula H.
November 12, 2019
Just made this and let it set overnight. Tastes just like a creamsicle!!! Can't wait to try it with other citrus varieties, granola, vanilla wafers, etc.
Juliebell
June 4, 2019
This is also delicious with lime. I have increased the juice to 7 tablespoons and boiled for a couple of minutes additional and it set up better for me. I have also used a couple of strips of thin peel that can be fished out. I love this recipe!
Catherine
June 4, 2019
I made this years ago and just remembered its brilliance after seeing Melissa Clark doing the same thing for NYT the other day. Glad I found it again :)
DC's P.
June 20, 2017
Delicious, and so very fast and easy to make. I would lessen the sugar by two tablespoons next time but definitely again add lemon zest strips to the mixture as it cools. I removed zest before putting them in glasses with raspberries (no added whipped cream topping) and served to my happy camper friends.
SarahM
April 23, 2017
This recipe is shockingly good and easy. I made it with Meyer lemons, served it with creme fraiche. Excellent!
candace
March 26, 2017
Sometimes life just works. I had 2 cups of cream, some citrus, and extra sugar that I wanted to get rid of - cupboard space is tight. I originally infused 1 cup of cream with fresh mint and the other with fresh basil. I intended to use them for another recipe that I changed at the last moment. Rather than toss it, I found this answer to my prayers. I used a mix of lemon and lime because that's what I had. I poured the mix into the ramekins a bit early and added dried unsweetened coconut to one, a bit more mint to another. They turned out great - even with all the herbs dancing around. Next time I will try with just lime and coconut. This is a keeper.
igor
November 22, 2016
On this coming holiday , I will be very thankful for such an easy, delicious recipe. It has become a tradition for my Thanksgiving and Christmas menus.
Best wishes and thanks for sharing.
Igor
Best wishes and thanks for sharing.
Igor
Andres J.
April 13, 2015
Hi I try this recipe it taste very good ! . How I can get the same results but different taste I mean different than lemon ?
Sue O.
July 1, 2014
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!
paula
April 11, 2014
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.
beejay45
March 16, 2014
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?
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?
mrslarkin
April 11, 2014
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!
Jinnie
February 18, 2014
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.
Leslie H.
February 18, 2014
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.
Juliebell
February 18, 2014
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!
April D.
February 15, 2014
I made this for me and my husband for Valentine's day. He loved it so much and said it was beyond good.
lemons
February 9, 2014
Priya, it's 2/3 cup, not 2 or 3 - the computers don't seem to recognize fractions well. You'll enjoy this recipe.
BArnold
February 8, 2014
Has anyone experimented with making this vegan by using coconut cream? I'm allergic to milk :/ but this looks fantastic!
Kirsten S.
December 26, 2013
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!
Assonta W.
September 2, 2013
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
Kitchen B.
May 13, 2013
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!
PastryMad
May 8, 2013
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!
mrslarkin
May 8, 2013
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.
PastryMad
May 8, 2013
*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.
mrslarkin
May 8, 2013
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.
PastryMad
May 8, 2013
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!
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!
mrslarkin
May 8, 2013
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.
PastryMad
May 8, 2013
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!
lemons
March 6, 2013
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.
UmmChummu
March 6, 2013
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?
mrslarkin
March 6, 2013
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?
I like how food52 is akin to a communal test kitchen! Isn't it great fun?
alamesa
March 5, 2013
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.
alamesa
March 6, 2013
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!
lemons
February 24, 2013
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.
mrslarkin
February 24, 2013
that is great to know, lemons! I have diabetic friends, also. How much Splenda did you use?
lemons
February 24, 2013
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.
Yin
January 5, 2013
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?
mrslarkin
January 5, 2013
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!
za'atar
December 15, 2012
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.
misslofox
April 5, 2012
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!
mrslarkin
June 15, 2012
just saw this now, misslofox. So glad you enjoyed it! Thanks for letting me know.
Nomadiccowgirl
March 14, 2012
Oh my goodness! I hope I can wait for it to cool. Delicious and simple, I plan on serving it tomorrow with strawberries.
EmilyC
March 12, 2012
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.
calendargirl
February 28, 2012
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!
mrslarkin
February 28, 2012
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/desserts/grana_padano.asp
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/desserts/grana_padano.asp
calendargirl
February 28, 2012
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?
Iris9
February 19, 2012
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.
mrslarkin
February 28, 2012
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!
Grissel
February 5, 2012
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!
Ms. T.
January 8, 2012
Great recipe! So simple and elegant--thanks for sharing. I tweaked it for lime and wrote about it on my blog.
http://stillsimmering.wordpress.com/2012/01/09/savoring-the-moment-backyard-adventures-sweet-lime-posset/
http://stillsimmering.wordpress.com/2012/01/09/savoring-the-moment-backyard-adventures-sweet-lime-posset/
mrslarkin
January 8, 2012
Thanks, Ms. T! So glad you enjoyed this. Really great blog post. Savor, indeed. Happy new year to you.
Ms. T.
January 10, 2012
Thanks--happy new year to you also! It really was the perfect dessert to go with crab and champagne :)
deanna1001
December 11, 2011
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.
deanna1001
December 11, 2011
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.
mrslarkin
September 16, 2011
Here's an awesome adaptation of the Posset recipe: http://www.biggirlssmallkitchen.com/2011/09/amazingly-easy-rich-lemon-tart.html
drkate
September 3, 2011
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.
Thank you again. This really is better living through chemistry.
mrslarkin
September 6, 2011
Yay! So glad you enjoyed this, drkate! Let me know how the lime works out.
WileyP
August 19, 2011
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!
mrslarkin
August 19, 2011
Thank you WileyP! You have made my whole summer! P.S. got your note :) Will right back when i get a morsel of time.
Lizthechef
August 19, 2011
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...
Kitchen B.
July 8, 2011
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!
boulangere
May 22, 2011
Somehow this got past me the first time. Going to try it this week. The texture looks lovely.
mrslarkin
May 22, 2011
thanks, boulangere. this is one of my favorites. Let me know how it turns out for you!
Droplet
May 22, 2011
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. :)
mrslarkin
May 22, 2011
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!
megbennington
March 13, 2011
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!
mrslarkin
March 13, 2011
You are very welcome, Meg! That's so great to hear! Love this with berries, and your shortbread sounds fantastic!
aargersi
February 12, 2011
How funny - we made it too! We has ginger snaps and coconut cookies with it - delicious!!!!
mrslarkin
February 12, 2011
Yay, aargersi! Glad you enjoyed it - sounds extra yummy with cookies. :)
aargersi
February 12, 2011
Also good the next day with blueberries if you happen to have one left over :-)
kmartinelli
January 28, 2011
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!
mrslarkin
January 28, 2011
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!
romanolikethecheese
January 15, 2011
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.
dymnyno
December 15, 2010
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.
mrslarkin
December 19, 2010
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.
Lizthechef
December 7, 2010
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?!
mrslarkin
December 15, 2010
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.
TheWimpyVegetarian
December 15, 2010
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.
TheWimpyVegetarian
December 19, 2010
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!!!
mrslarkin
December 19, 2010
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!
mrslarkin
December 19, 2010
yahooo!!! it works!! Got your message! Thanks so much, ChezSuzanne!! What a relief!
TheWimpyVegetarian
December 19, 2010
Yah!!!! It honestly felt like it changed my life! So I completely understand.
Lizthechef
June 30, 2010
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...
Lisa875
April 26, 2010
Can you use other flavors in this recipe or only lemon???
mrslarkin
April 26, 2010
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.
arielleclementine
April 26, 2010
mrslarkin! did you see your posset was featured in the kitchn? so fun! http://www.thekitchn.com/thekitchn/ingredients-dairy/possets-the-simplest-custard-ever-115030
gabrielaskitchen
April 1, 2010
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!
mrslarkin
April 26, 2010
Wow! I'm so glad you enjoyed this recipe, Gabriela! Sorry for the delay - I just noticed your comment today. Your adaptation sounds fantastic!!!!
Erin J.
March 2, 2010
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....
mrslarkin
March 3, 2010
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.
Erin J.
March 3, 2010
Excellent - was definitely thinking of par-baking. I'll try it soon and let you know how it works!
Erin J.
March 17, 2010
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!
mrslarkin
March 17, 2010
aptcooker: that is awesome! So glad it turned out. Will definitely try your adaptation!
amysarah
February 25, 2010
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?)
mrslarkin
February 25, 2010
Glad you like the recipe, amysarah! Your passion for lemons is inspiring! You’re in good company in this morsel of the blogosphere.
mrslarkin
February 24, 2010
Just wondering who's reflection that is in the spoon. Any guesses?
coffeefoodwrite
February 25, 2010
Love the reflection. That is great. congrats on your recipe being selected!
Oui, C.
February 24, 2010
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!
mrslarkin
February 24, 2010
Thanks, Chef ! There are times when I am thankful I have a flat-top range. ;-)
lastnightsdinner
February 24, 2010
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!
mrslarkin
February 24, 2010
Thank you, LND!!! I think lemons might be the most versatile ingredient ever.
TheWimpyVegetarian
February 24, 2010
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!
AntoniaJames
February 24, 2010
Love it, love it, love it!! Plan to make this ASAP. Congrats MrsLarkin!!
Lizthechef
February 13, 2010
This sounds delicious - I have a bowl of Meyer lemons sitting on the counter - here comes dessert...Thumbs up and thank you!
mrslarkin
February 13, 2010
Thanks Lizthechef! Oh, Meyer lemons - you lucky girl! Let me know how it turns out!
TheWimpyVegetarian
February 8, 2010
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!!
mrslarkin
February 8, 2010
Thanks, ChezSuzanne! Me too - makes me happy when I have all the ingredients for a dish!
mrslarkin
February 7, 2010
Thanks dymnyno! I'm currently reading the Donna Hay cookbooks. Beautiful photos and easy-peasy recipes.
dymnyno
February 7, 2010
Very intriguing recipe!! Iam with you when it comes to recipes that are simple and creative without too many ingredients or convoluted methods.
See what other Food52ers are saying.