food52

Lemon Posset

By mrslarkin, posted 6 months ago

Photo: Sarah Shatz


Amanda & Merrill's 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

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.

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.

Comments (55)Add yours

Lizthechef

2 months ago

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...
mrslarkin   

2 months ago

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

3 months ago

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.
mrslarkin   

3 months ago

jhagye, that sounds beautiful!!
Lisa875

4 months ago

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

4 months ago

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

4 months ago

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
mrslarkin   

4 months ago

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

5 months ago

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   

4 months ago

Wow! I'm so glad you enjoyed this recipe, Gabriela! Sorry for the delay - I just noticed your comment today. Your adaptation sounds fantastic!!!!
apartmentcooker

6 months ago

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   

6 months ago

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.
apartmentcooker   

6 months ago

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

5 months ago

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   

5 months ago

aptcooker: that is awesome! So glad it turned out. Will definitely try your adaptation!
thirschfeld

6 months ago

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

6 months ago

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

6 months ago

congratulations! This looks wonderful!
mrslarkin   

6 months ago

Thank you so much, Jennifer Ann!
amysarah

6 months ago

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   

6 months ago

Glad you like the recipe, amysarah! Your passion for lemons is inspiring! You’re in good company in this morsel of the blogosphere.
mrslarkin

6 months ago

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

6 months ago

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

6 months ago

Thank you so much, cwfg!!
mrslarkin   

6 months ago

I mean, cfwg!! :-)
melissav

6 months ago

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

6 months ago

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

6 months ago

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   

6 months ago

Thanks, Chef ! There are times when I am thankful I have a flat-top range. ;-)
lastnightsdinner

6 months ago

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   

6 months ago

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

6 months ago

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!
mrslarkin   

6 months ago

Thanks so much, ENunn!
ChezSuzanne

6 months ago

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!
mrslarkin   

6 months ago

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

6 months ago

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

6 months ago

Thanks, nannydeb! Hope you like it!
wanderash

6 months ago

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

6 months ago

Thanks, wanderash! I hope you like it!
ying

6 months ago

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

6 months ago

Thanks, ying! Right back at ya!
aargersi

6 months ago

CONGRATS! This is such a great recipe ... in little shells with a berry or two on top this spring / summer is in the plan !!!
mrslarkin   

6 months ago

Oh, that sounds so nice! Thanks, aargersi!
arielleclementine

6 months ago

congratulations! this looks delightful!
mrslarkin   

6 months ago

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

6 months ago

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

6 months ago

Thank you so much, AntoniaJames!
monkeymom

6 months ago

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

6 months ago

Wowee! Thanks so much monkeymom!
Lizthechef

6 months ago

This sounds delicious - I have a bowl of Meyer lemons sitting on the counter - here comes dessert...Thumbs up and thank you!
mrslarkin   

6 months ago

Thanks Lizthechef! Oh, Meyer lemons - you lucky girl! Let me know how it turns out!
ChezSuzanne

6 months ago

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   

6 months ago

Thanks, ChezSuzanne! Me too - makes me happy when I have all the ingredients for a dish!
mrslarkin

6 months ago

Thanks dymnyno! I'm currently reading the Donna Hay cookbooks. Beautiful photos and easy-peasy recipes.
dymnyno

6 months ago

Very intriguing recipe!! Iam with you when it comes to recipes that are simple and creative without too many ingredients or convoluted methods.

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