Mostly two or three different orange juices and zest, but a bit of lemon and a pinch of ascorbic (?) acid.
About 2 hours. Not yet set up.
Hoping they don’t smell like pastrami.
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Posset or curd?
Posset .
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@shrinkrap ,the posset I made yesterday.
I waited until today to add the raspberry coulis made last night and refrigerated (a bit thinner than I’d have liked) and the gingersnap topping. The coulis didn’t set as I would have wanted, but the Posset did.
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Well done!
Yesterday’s guests, who were here to plant seeds, felt my orange version was a bit sweet to eat out of the tea cups, and not as tart as the curd . I would have to agree, but the texture is amazing, and husband loves it!
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Inspired by this thread (as well as some heavy cream threatening to languish in the fridge), I made my first posset just now! Blood orange and lemon 
Can’t wait to try it tomorrow!
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That’s exactly what I said the first time I made lemon posset. SO simple - probably the toughest thing to find for U.S.-based readers is caster sugar, but I’ve found it at Home Goods and on Amazon. (And supermarkets sell smaller portions of super-fine sugar.) But you can always whirl granulated sugar in a food processor to ensure the granules are super-fine as well.
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I just buy superfine at the grocery store.
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You really don’t even need caster sugar. I make it with regular, granulated sugar.
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Yeah, it’s just UK vs USA. Pretty much every dessert recipe I ever see from the UK calls for caster sugar. I’ve always used granulated sugar.
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I find the caster sugar dissolves more quickly, and more thoroughly. I’m good with buying it or the superfine at the supermarket. I only use it for Lemon Posset, which I make 4-5 times a year.
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Esbieta always has such interesting sweet recipes, and this is another. It’s similar to whole lemon tart, but it gets a more tender dough and the lemon filling is sandwiched. Plus no eggs. I’ve been pleased with every recipe I’ve made of hers, and I like that they’re typically not very sweet.
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Looks so tempting! And I like the ratio of crust to lemon filling.
(Sadly whole citrus recipes don’t work for me, both lemon (incl Meyer) and orange – I can always taste the bitter undertone of the pith.)
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If the pith is a problem you can always zest the lemon and then use the flesh. You’d have to use a little more lemon, but it works.
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Inspiration: lemon posset brûlée https://www.instagram.com/reel/CuxblkAAfxO/
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In pne of the posts where I posted about testing different posset recipes the one I shared from Avery Raassen includes him bruleeing it.
He unmolds it as well.
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i buy granulated, then run it through the food processor. i measure ingredients by weight, no volume, so i use the superfine for everything.
