thanks for the lemon zest, garlic, parm paste idea. just put some together for tonight’s dinner — angel hair pasta and roasted broccoli.
would be nice to have some on hand. does it keep well in the fridge?
what a relaxing video!!
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Lemons and condensed milk!
https://www.thekitchn.com/two-ingredient-lemon-curd-23723442
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Have you tried it?
Interesting. I always have condensed milk at home so this would be a good recipe to try.
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Me too but @GretchenS I haven’t tried it yet.
Husband usually keeps us stocked with condensed milk, which he dilutes and eats with his corn flakes 
. I don’t think I have tasted it more than once, so I hesitate to try it with the last Meyer lemons on my tree.
I just bought some heavy cream to make one last batch of posset, but I also want to preserve a few of the lemons. 
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Would it be worth trying the recipe with some regular, supermarket lemons and then making a decision about the Meyer ones?
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Yes!
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I have TONS of regular lemons and about 4 Meyer lemons I purchased - and I think I have some sweetened condensed milk in the pantry. This might be something to do this weekend with yet MORE rain coming in!
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I was thinking the same thing.
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Good to know it’s not all that. Thanks to @Nannybakes for her experiment!
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Phew! Back to business as usual.
I made the mistake of sharing posset with husband who declared it “not eggy” , nor “claggy” and really liked it. 
I’m actually making posset often enough that I’m keeping a bottle of citric acid solution at the ready for a little extra “somethin’ somethin’”.
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Yes, now you will have to make twice as much posset. Same thing happened to me with all of 1) gazpacho, 2) Caesar dressing, 3) dried apples from our garden, and 4) homemade knackebrod.
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