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  • ISO: t&t lemon pots de creme recipe

     mariadnoca updated 3 weeks, 5 days ago 3 Members · 4 Posts
  • marilynfl

    April 10, 2021 at 10:32 am

    sorry, Maria. I’ve never made this and just went through ALL of my cookbooks (and I have a LOT) and there were no recipes found. Which is odd, because so many had lemon curd. Anyway, I’m sure you’ve checked online but I’ll post a few here. Good luck with your search.

    Where is GayR when you need her!

    This first one because it specifically calls for Meyer lemons:

    This one because it’s also a Fine Cooking recipe

    and this last one because it had positive ratings:

  • mistral

    April 11, 2021 at 4:54 pm

    Posset? Haver you tried a posset? I cannot suggest a T&T one but the one here looks really simple:

    Cooks Illustrated has a recipe for this but, of course, there is their paywall. But I found this one attributed to CI ( ):

    Lemon Posset


    2 cups heavy cream2/3 cup white sugar1 tbsp lemon zest6 tbsp fresh lemon juice


    Combine the heavy cream, white sugar, and lemon zest in a medium saucepan and bring to a boil over medium-high heat.

    Continue boiling, stirring constantly, for 8-12 minutes, or until the amount has reduced down to exactly 2 cups.

    Side Note: Turn the heat down a bit if the mixture tries to boil over the pan. Watch it carefully!

    Remove the mixture from the heat and stir in the fresh lemon juice.

    Set aside to cool until a skin forms on top, about 20 minutes.

    Strain the mixture through a fine sieve then divide the mixture into 4-6 small glasses, ramekins, or small jars.

    Refrigerate uncovered for 3 hours until set. You can place plastic wrap over the glasses after three hours until ready to serve.

    Serve with fresh berries on top and enjoy.

  • mariadnoca

    April 11, 2021 at 7:38 pm

    Thanks, I think I’ll try the last one first as it has the least amount of egg commitment. Will let you know how it turns out. 🙂

  • mariadnoca

    April 10, 2021 at 2:17 am

    My Meyer tree is loaded and thought if anyone had a recipe for lemon pots de creme, it might be better to eat straight up vs curd.

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