Interesting! The posset sets up like pudding without gelatin or eggs?
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Yes, I have read this instruction but I don’t understand it. I often want a small amount of preserved lemon. By cutting into 6ths or 8ths, you can snatch a morsel without having to hassle a not-quite-sectioned lemon.
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I never did understand it, and in fact had a thread on Chowhound about it, but I find that one quarter pulls away pretty easily after they soften.
Yes, I remembered that conversation but I still can’t understand the original reasoning. Why have to assume/hope something will detach easily when you could guarantee it by cutting up the fruit?
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Ohhh! Thanks!
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Love your blue jars!
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I absolutely adore Lemon Posset. The recipe I’ve always used is this one:
Another recipe I like is a Lemon-Blueberry Sour Cream Pound Cake. Of course, the recipe I used to have from Lanier’s B&B is no longer online. But perhaps this would be a good stand-in? Wild Maine blueberries are excellent.
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Yes, it does. Here’s some pictures of posset I’ve made in the past. This one was with a sort-of raspberry-ginger coulis topped with crushed gingersnaps.
With Blackberry compote and fresh raspberries:
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Another lover of Lemon Posset here! One of my most crowd pleasing but easy desserts.
I also love Paula Wolfert’s lemon, ginger cold remedy. Great on a chilly evening.
I make it larger batches and it keeps well in the fridge.
And I like to candy the peels or use them to infuse custards (or just hot milk or tea), like in Biba Caggiano’s Fior di Latte della Roberta, which is a delicate, lemon-infused flan and one of my all-time favorite desserts. (Can’t find the recipe online, but it’s from her Biba’s Northern Italian Cooking.) Actually I think a touch of lemon zest makes almost anything better.
And there’s always Shaker Lemon pie which I think is waaaay better with Meyers than with regular lemons!
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Thanks all! I’ve made two bottles of preserved lemons and plan to try curd next since I can freeze it, then panna cotta, since I love it! The posset sounds tempting though. I may go back for more lemons to freeze some for juice.
In the meantime, there’s not nearly enough juice to cover the preserved lemons and I’d rather not use any more lemons that way; any suggestions?
ETA I used ice and water in a bag to push the lemons under the brine. I read somewhere I should use brine in the bag in case it bursts. Maybe tommorow.
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Lemon curd
!
!)
I think next up will be Lemonade and then panna cotta to follow, if not first. Lemonade goes so quickly.
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nice harvest of Meyer lemons! We usually freeze some whole, to zest throughout the year. And the zested lemons become juice for… whatever.
Since yours are still fresh, you could:
- Slice 1mm thick and dehydrate. Grind some in a spice grinder for adding to water. Keep some for garnishing.
- Zest, dry the zest, and then juice the fruit to add to your preserved lemons.
- Preserved lemons. I do half lemons, cut into 4ths each… and can fit about 5 or so pieces into a 350ml jar. These keep for years! I am using 2019 batch. Our 2021 harvests were small, so grateful for the preserves.
- You could make a lemon and vanilla marmalade. So yummy!
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Well, the finished product is mostly plain water so I’d think that would work as a way to individually control the ‘lemony-ness’ and sweetness. I’m just not sure if there’s any possible chemical reaction with highly concentrated lemon juice and simple syrup on their own.
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Those 3 jars at the end are BEAUTIFUL! And those lemons are HUGE!
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