Comments on: Lemon Posset

By: Jennifer W

Jennifer W — Sat, 25 Apr 2026 21:16:05 +0000

These are a wonderful spring/summer treat. I have made them for several dinner parties with a few berries on top and occasionally make shortbread to complement. They have a lovely lemon flavor that is tart and not overly sweet, which we love. So many lemon desserts today are far too sweet. These are just perfect. Will continue making these again and again!

By: Douglas A Smith

Douglas A Smith — Sun, 19 Apr 2026 15:00:38 +0000

In reply to Doyle. Just a jeads-up. You may need to add a little citric acid to the orange one. The acidity of the ingredients is key for this to set up right and when I made an orange version with no additional acidity, it didn't set up as well. I've also debated on cooking down the orange juice a little to make the flavor a little stronger, but not sure if that would increase the acidity. But orange juice isn't as strong as a flavor as lemon.

By: Danielle

Danielle — Fri, 13 Feb 2026 03:06:14 +0000

Made this for my son’s teachers for their valentines party tomorrow. I used organic lemons & vanilla but no zest came out beautifully & decadent. The extra I put in a rose mold topped with mint and berries.

By: Selina Stephens

Selina Stephens — Wed, 10 Dec 2025 16:14:07 +0000

In reply to Rob. My thoughts exactly. Does it work with Monkfruit and erythritol instead of sugar?

By: HW

HW — Tue, 26 Aug 2025 13:47:01 +0000

Oh my goodness, Kate. This is one of the most enchantingly delicious things I have ever tasted. I floated straight up to heaven on the first bite. Very straight-forward to make too. Thank you for this recipe.

By: Cookie and Kate

Cookie and Kate — Mon, 18 Aug 2025 03:46:07 +0000

In reply to Heidi Bromley. Hi Heidi, I haven't tried freezing these.

By: Nancy

Nancy — Sat, 16 Aug 2025 20:23:53 +0000

In reply to Jill.

Love this recipe and I make it all the time! I top each pudding with a sprig of mint, a couple raspberries and some blueberries, as suggested. It’s my go-to dessert for a summer dinner with friends.

By: Claire Grimstead

Claire Grimstead — Sat, 16 Aug 2025 12:16:40 +0000

Absolutely gorgeous and a real crowd pleaser! They looked and tasty so impressive garnished with some fresh berries and mint – I served mine with some homemade Scottish shortbread for a nice buttery balance to the creamy citrus tang of the posset… will definitely be making again

P.s I was worried whilst simmering that it had gone wrong as the oil from the cream separated but when I took it off the hob I managed to whisk it back together! Cross averted!! :)

By: Lori

Lori — Tue, 12 Aug 2025 19:19:06 +0000

Oh, how we loved and savored this! I followed your directions exactly, and it turned out perfectly. You know it’s a hit, when everyone has their first taste with their cute little demi spoon, and each person simply stops to savor it. Then they proceed so slowly, in order to appreciate each delicious spoonful. We LOVE this! Thank you for all of your amazing recipes! My adult daughter even said, “Don’t tell me… Cookie and Kate!”

By: Heidi Bromley

Heidi Bromley — Mon, 11 Aug 2025 14:37:50 +0000

I love this lemon posset recipe Kate!
Have always made the night before but wanting to know if need to make ahead 6 days is recommended to be refrigerated or frozen? And if frozen, when thawed, is it exactly same as if fresh?