Lemon Posset

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

Test Kitchen Notes

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 —The Editors