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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21 users found this review helpful

Reviewer:

KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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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6 users found this review helpful

Reviewer:

Keisha B.

Cooking Level: Professional

Reviewed: Sep. 1, 2008

Just fabulous and so easy!

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1 user found this review helpful

Reviewer:

Sara

Cooking Level: Expert

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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119 users found this review helpful

Reviewer:

Jennifer

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

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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4 users found this review helpful

Reviewer:

Smokering

Living In: Hamilton, Waikato, New Zealand

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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Reviewer:

NEOGODDESS

Reviewed: May 4, 2008

I'm not a total lemon dessert lover, but when I saw the recipe, I thought I'd try it. (I have to admit, the picture definitely caught my attention.) I halved the recipe. I'm not sure if that affected how it set or if I should have put it in serving glasses (I just poured it all in a bowl). It didn't set entirely even after the time suggested. When I first tried it, it was WAY sweet and I almost threw it away. Someone suggested to me to freeze it, which I did and found it much more edible. If I make it again and whether I freeze it or not, I will definitely cut the sugar down. Had I not frozen it, I would've given this recipe 3 stars.

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Reviewer:

ForChristAlone

Reviewed: Apr. 8, 2008

Super easy and delicious. I added lemon zest and I would reduce the sugar next time. Too sweet. But otherwise - awesome!

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18 users found this review helpful

Reviewer:

Ms. Munchie

Cooking Level: Expert

Home Town: Sacramento, California, USA

Reviewed: Apr. 6, 2008

Heavenly silky texture. I reduced sugar to a cup and added a little extra lemon juice. Next time I'll add lemon zest for more tang. My family oohed and aahed for this.

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6 users found this review helpful

Reviewer:

Countess

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Oakland, California, USA

Reviewed: Feb. 17, 2008

This was smooth, rich, tangy, overall AMAZING! And it was so easy to make! I used some fresh Meyer lemons and Trader Joe's heavy cream- when a recipe has only three ingredients quality of ingredients becomes very important. The whole family loved it, from my husband to my four year old. I also made the Lemon Meltaways from this site and they were a perfect companion to the posset. I will definitely put this in my repertoire of recipes.

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44 users found this review helpful