5 Ingredients or Fewer

Mrs. Larkin's Lemon Posset, Revisited

May 23, 2011
Author Notes

I have made Liz Larkin's incredible dessert at least a dozen times since it claimed winner status in the first food52 cookbook. People swoon over it and beg for the simple recipe, which I happily share.

Recently, our friend Jan was over for supper and mentioned that she had made "our" posset and had, on impulse, thrown in a sprig of rosemary while the cream boiled. Jan thought it really amped up the dessert.

I tried this out Saturday when we had some folks over for lunch. Superb. Kudos to Liz AKA our lady of scones - and lemon posset!


  • Serves 4
  • 2 cups heavy cream
  • 2/3 cup organic cane sugar or white sugar
  • 1 six-inch sprig fresh rosemary
  • 5 tablespoons Meyer lemon juice or any fresh organic lemon juice
In This Recipe
  1. Using a small saucepan, heat the cream and sugar until it boils, stirring to dissolve sugar. Add the rosemary. Be careful to avoid the cream boiling over.
  2. Remove saucepan from heat. Add the lemon juice and stir. Allow mixture to cool for 15 minutes.
  3. Remove and discard rosemary.
  4. Pour into 4 ramekins. Chill until set, about 4 hours.

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