Lemon posset from The 150 Best American Recipes: Indispensable Dishes From Legendary Chefs and Undiscovered Cooks by Molly Stevens and Fran McCullough

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Notes about this recipe

  • mcvl on June 15, 2023

    Very fresh and nice! I made a half recipe with Silk whipping "cream" and Lakanto monkfruit sugar substitute (my husband is vegan and I'm pre-diabetic) and a quarter cup of lemon juice, and topped it with chunks of nectarine. It was a little too sweet for us; next time less Lakanto.

  • Yildiz100 on November 01, 2022

    Very nice. The recipe says to cook the mixture for two or three minutes until it thickens. I could not detect any thickening but 3 minutes is enough. I wish he said how much juice you instead of two lemons, because lemons vary so much. Next time I will measure the amount. This is quite rich and is best with fresh berries to lighten it up a little.

  • zorra on September 09, 2013

    Amazing recipe. I use (homegrown if available) Meyer lemon & add some of the peel as well.

  • chawkins on May 03, 2012

    Great result with very little effort.

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