A rotating exhibit of the things I love most about living in San Francisco.

what’s for dinner

I’m reminded of one of the big reasons I love food so much. It’s the catalyst for bringing friends and family together, and the stage upon which so many lovely memories are made. I believe one of the highest ways we can show one other our appreciation, and affection, is by feeding them. And, breaking bread is always a great reason for a party!

Last night my partner and I joined two dear friends for dinner. As always, it was a fun excuse to try out a new recipe, and this time it was lemon posset, as found on Food52.com, by mrslarkin! This dessert was very easy to make and quite delicious, at once intensely lemony, silky and sweet. I’d been (quite generously) gifted with a heaping bag of Meyer Lemons the day before so, G-d forbid those go to waste;-)

Lemon Posset (via Food52.com)

By mrslarkin

SERVES 4
  • 2 cups heavy cream
  • 2/3 cups granulated sugar
  • 5 tablespoons lemon juice
  1. In a small saucepan, heat cream and sugar to boiling, stirring to dissolve sugar. Continue boiling for 5 minutes. Watch the heat – don’t let the cream boil over.
  2. Remove pan from heat and stir in lemon juice. Let cool, about 15 minutes.
  3. Pour even amounts into four ramekins. Refrigerate at least 2 hours, or until set.
  4. Serve with unsweetened whipped cream, or shortbread cookies to dunk.
food photography lemon posset

heavy cream and sugar begin to boil

food photography

silky and intense, Lemon Posset made for a great Easter dessert

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