Lemon Posset Recipe on Food52 (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

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.

One of the all round best and most love deserts. Always a hit and wonderful.

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…

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

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..

Gosh this was good!

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.

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!

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 :)

K.V. April 22, 2019

So insanely good. Savored every spoonful.

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.

This recipe is shockingly good and easy. I made it with Meyer lemons, served it with creme fraiche. Excellent!

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

Looks fantastic! How long will it keep in the fridge?

Love this! It was so easy to made and delicious.

Hi I try this recipe it taste very good ! . How I can get the same results but different taste I mean different than lemon ?

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!