The reviewer gave this recipe 1 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 12, 2009
Too runny, this separated and ended up being too lemony.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Sep. 14, 2009
Yummy! I loved this - made it just as instructed.
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Photo by MessyMama

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 26, 2009
This was amazing! Smooth, velvety, creamy. I made it twice, once to go in a lemon trifle which was waaaay good, and once by itself with frozen blueberries on top. I wonder if it can be made in other flavors?
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Gen

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jun. 20, 2009
I love lemon and this was wonderful. It did not set up well for me, and I think it was that I used fairly large lemons. It didn't matter! Ate it anyway. Also cut the sugar to 1 cup. Spooned some over pound cake and ate way more than I should of. Even though it did not set up well, I still rated it 5 stars because it was very good. Will make it over and over again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: May 9, 2009
Delicious as written! I have a SAFTY HINT for this recipe. Since the lemon, cream, sugar mixture is extremely hot as you pour it into your dessert dishes, I have thought of a safe way to put the hot dessert dishes into the fridge without getting burned. Place the empty dessert dishes in a low sided baking dish or tray, when filling them with the posset mixture. Once you have filled all of the dishes, pick up the baking dish and slide it into the fridge. This way you don't have to worry about getting burned, from the hot mixture, when picking up each dessert dish and putting it in the fridge individually.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: May 9, 2009
I really liked this - so did everyone at the Mother's Day dinner. I'm kind of stingy about handing out 5's but this was great!
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Cooking Level: Intermediate

Home Town: Poulsbo, Washington, USA
Living In: Wasilla, Alaska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Apr. 24, 2009
great lemon cream sauce, wound up pouring over pound cake and serving with fresh strawberries. Yum
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Cooking Level: Intermediate

Home Town: Westerville, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Apr. 15, 2009
this was so easy to make, and really good. It was too rich for my husband, and I had to eat it Very slowly, but that is OK!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Apr. 1, 2009
It was all I could do to collect the champagne serving glasses that I used for this recipe. Our guests could not get over this recipe.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 24, 2009
I think I would have rated this higher if, after 7 hours in the fridge, the center wasn't still mostly liquid. Perhaps it has something to do with the way I juice my lemons (with a potato ricer) and that gets more juice out of them - I would guess that might change the consistency. It would be good to know what the 'juice of one lemon' equals to in measurements. Just a thought.
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Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA
Living In: Hopkins, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 21, 2009
Very good, but rich. Small portions. Lemony.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 12, 2009
Very creamy. Made exactly according to directions. Wonderfully easy and silky smooth. Garnished with the extra cream and some fresh strawberries. Yummy!!!!
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Photo by MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA
Living In: Bixby, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 11, 2009
This is a very good recipe. A little posset goes along way so I served it in very small cups. I did add more lemon juice, almost double, but that is just personal taste. I made it to take to dinner at a friend's house and one of the guests is chef at a very nice hotel. He asked me for the recipe! High praise indeed.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 14, 2009
i quite liked it and it was very simple and easy. I plan to make it for my mother's birthday...but with key lime and a graham crust!
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Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 19, 2009
Wow! Lemon Posset, where have you been all my life? What a sweet pleasure this dessert is. It does soften rather quickly upon removing from the refrigerator, but I remedied that by freezing it for just a few hours before serving. It doesn't harden too much, but stays firm much longer. I did add the zest of one of the lemons, because it seemed to be screaming for that. By the way, one recipe makes about 32 oz, which is helpful if you're trying to divide the mixture equally between serving dishes.
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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Photo by Keisha B.
Reviewed: Jan. 15, 2009
I am a pastry chef, and I use this recipe all the time for our Chef's Table. It is quick and easy to prepare. It scales really well, and it holds up well for dinner service. It lends itself to an elegant presentation. Best of all, our customers love it!
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Photo by Keisha B.

Cooking Level: Professional

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Sep. 1, 2008
Just fabulous and so easy!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jul. 9, 2008
This is my new favorite dessert. As others suggested, I cut the sugar to 1 cup & added the zest of one lemon. I served it in small antique sundae glasses & topped with a splash of cream, 3 raspberries & a sprig of mint. All my friends were impressed & I raved about the fresh lemon flavor. Everyone wanted the recipe. I had no problems with it setting up. However, as I was making it, I thought it would be a great ice cream. Just cool, then put in the ice cream maker. Even if it is a custard consistency, you can still make ice cream with it. I might try this with lime, too, & serve it after a Mexican meal.
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Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.51 star rating.
Reviewed: Jul. 1, 2008
I loved the concept of this dessert, but the result was disappointing. It was far too rich for even my husband to eat (and the man can scarf down amazing quantities of chocolate mousse at one go). The posset also 'melted' very quickly once it left the fridge, and I felt like I was eating vaguely lemony cream. Sorry! Won't be making again.
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Living In: Hamilton, Waikato, New Zealand

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: May 23, 2008
I haven't personally made this yet, but my friend did. YUMMMMMMMMM Super easy and SO worth it.
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