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How do I change the recipe if I want to make it with blueberries or other fruits instead?
Because this recipe relies on the acid in the lemon juice for it to set, you need to make it with lemon juice and zest. I’d suggest simply garnishing it with other fruit on the side, as in the photo, if you’d like other fruits in on the action.
Thanks for another interesting recipe. I’ve been thinking about squeezing fresh lemons, but have no idea how many. Any estimates, rough? Thanks in advance! Best regards!
Do you think you could sub 2% or whole milk for the whipping cream to save on some fat or would it completely mess it up? Thank you!
With this recipe, you need heavy cream, or the lemon juice will curdle the milk and make its texture really gross. For an easy low-fat pudding, perhaps try our Chia Pudding and add a little lemon zest.
I jumped down to the recipe and I was thinking – this is remarkably similar to a posset! Then I read your description! I smiled and you impressed me, not many people know about medieval recipes and yes, this type of dessert is very popular here in the UK.
Thank you for reminding me of a truly delicious and easy pudding. I’m off to buy some whipping cream, lemon and blueberries.
Have a lovely day.
Absolutely wonderful! It reminds me of lemon icebox pie my mother used to make.
Can I leave out the zest? Or will it change the taste…? Would adding more lemon juice make up the difference?
You can technically leave out the zest, but the pudding won’t have nearly the same lovely lemony flavor, so I’d say wait until you can use the zest. Adding more lemon juice will just make it more acidic, but not more lemony. Why no zest–are you using bottled lemon juice?
I would use real lemons, I just wanted to skip the straining step.
Can you sub honey for the sugar?
We’ve not tried it that way, but give it a try. I’m curious if it’ll set. I think the honey may overpower the lemon flavor, but if you are used to making desserts with honey, it might not be that way to you.
I’ve made this several times, and it always gets rave reviews.Could you make ice cream out of it?
We’re so glad you like this! I’m not sure it would make a good ice cream, but you could give it a shot. If so, please let us know how it goes!
Absolutely gorgeous, and nicer than other puds made with Lemon Curd etc., because this is so zesty but subtle, and I will never make another Lemon Posset from any other recipe, thank you.
I’ve made this before and it’s amazing! Do you by chance know where the glass cups are from?
We’re glad to hear you like this recipe! These glass cups are cute, aren’t they? I’m afraid we don’t know where they are from, however.
I just made this for the first time and it was fabulous!During this pandemic meals take on so much more importance and this simple recipe brought big smiles to all.
Amazing recipe, made these for mothers’ day and they went down a treat. Very simple recipe but the pudding is delicious and tastes restaurant standard. I added a shortbread to serve to dip in the posset. Yum
Thank you so much for this recipe. I have been hunting and hunting and hunting for a simple, delicious, and elegant lemon pudding. And you have provided it!!!! I will be making this often and all year round!
Everyone I have served this to loves it. I make it with Truvia sugar and stevia blend since my husband is diabetic.
This was dreamy smooth delicious pudding! It’s a keeper recipe.
I made this and I love it. I making 12 servings for Christmas. I had to figure out the measurements. If you could have added a serving calculator that would have been great. The one where you put in the serving size and it automatically adjust the ingredient measurements. Thank.
Hi, DJ! So glad you love the pudding! Thanks for the suggestion on adding the calculator. We will look into it!
Hi, DJ! So glad you liked the recipe! And yes, a serving adjustor is definitely something that we’d like to add in the future.
I used 40% ultra pasteurized heavy cream and 1/3 cup Lakanto Monkfruit sweetener instead of 2/3 cup sugar and it turned out perfect! My mother-in-law and I are keto and this is the perfect go to dessert.
This pudding was delicious and easy to make…my favorite kind of dessert!
Simple dessert to make, smooth, lemony – I used monk fruit instead of sugar and it set beautifully. It should wow guests.
Would love to know this recipe in grams rather than cups… are you able to share?
Hi, Claire! Just added them!