mariadnoca
Moderator
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.
ISO: ISO: t&t lemon pots de creme recipe
- Thread starter mariadnoca
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In Search Of:
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:
https://www.williams-sonoma.com/recipe/meyer-lemon-pots-de-creme-with-raspberry-sauce.html
This one because it's also a Fine Cooking recipe
https://www.finecooking.com/recipe/lemon-pots-de-creme
and this last one because it had positive ratings:
https://www.realsimple.com/food-recipes/browse-all-recipes/lemon-pots-de-creme
Where is GayR when you need her!
This first one because it specifically calls for Meyer lemons:
https://www.williams-sonoma.com/recipe/meyer-lemon-pots-de-creme-with-raspberry-sauce.html
This one because it's also a Fine Cooking recipe
https://www.finecooking.com/recipe/lemon-pots-de-creme
and this last one because it had positive ratings:
https://www.realsimple.com/food-recipes/browse-all-recipes/lemon-pots-de-creme
Posset? Haver you tried a posset? I cannot suggest a T&T one but the one here looks really simple: https://www.bbc.co.uk/food/recipes/lemonpossetwithlemon_85812
Cooks Illustrated has a recipe for this but, of course, there is their paywall. But I found this one attributed to CI ( https://fortheloveofcooking.net/2019/09/lemon-posset.html ):
Lemon Posset
Ingredients
2 cups heavy cream2/3 cup white sugar1 tbsp lemon zest6 tbsp fresh lemon juiceInstructions
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.
Cooks Illustrated has a recipe for this but, of course, there is their paywall. But I found this one attributed to CI ( https://fortheloveofcooking.net/2019/09/lemon-posset.html ):
Lemon Posset
Ingredients
2 cups heavy cream2/3 cup white sugar1 tbsp lemon zest6 tbsp fresh lemon juiceInstructions
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
Moderator
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. 