Lemon Ladies Orchard. I have been ordering lemons from Karen for as long as I have had this blog. The first thing I make every season is a batch of lemon bars, usually followed by Meyer lemon butter cookies. This year I was in the mood for something a little more comforting when my lemons arrived. I'm a big fan of creamy desserts. Puddings, custards, creme brulee, and panna cotta are all favorites. At the very end of the lemon season last year I discovered this recipe for posset. I was thrilled because so many of the recipes I make with Meyer Lemon call for far more zest than juice. Not only was it a good use of my lemon resources, but it was super easy. In fact, it was too easy. I looked at the recipe several times before I actually made it because I didn't think there was any way it would actually set up, but it does. It turns into the most lovely, light, lemony cream. It reminds me a little of panna cotta, but lighter in texture. Last year I tinkered with the recipe trying to add a little depth to the flavor, but everything I tried messed with the magical setting properties and I always ended up with a runny posset. Also, in my experiments last year I discovered that neither orange or lime juice sets up as well as the lemon either. This year Karen sent a bunch of fresh bay leaves from the huge tree in her front yard. I love the smell of fresh bay, but I find too much can be overpowering as a flavor. I dropped one small bay leaf into this batch of posset and it gave just a little something extra. It reminded me of that day I visited Karen in California, the smell of lemon and bay leaves surrounded her home. Like they always say, what grows together goes together and in this case it couldn't be a better combination.
Thanks to everyone who has wished me well on my transition. I know that there will be new and exciting things just around the corner. Until then you will find me in my kitchen with Meyer lemons, not a bad place to be.
Meyer Lemon Posset
adapted from Food52
2 cups heavy cream
2/3 cup sugar
5 tablespoons Meyer lemon juice
1 small bay leaf
Combine heavy cream and sugar in a medium saucepan and bring to a boil. Watch carefully to make sure that the cream does not boil over at any time during the process. Once the cream reaches a boil, turn down heat and add the bay leaf. Let simmer for an additional 5 minutes. Remove pan from heat, remove the bay leaf, and add the lemon juice. Let cool for 10 minutes, then pour into four ramekins. Cover ramekins and place in fridge overnight, or about 4-5 hours until set. Serve cold.