Books & Bites No. 1: “Under the Tuscan Sun” and the Lemon Posset of Possibility

Welcome to Books & Bites, a new series I am starting, where we pair armchair escapes with something delicious from the kitchen. To kick things off, we’re packing our bags for the sun-kissed hills of Italy with Frances Mayes’s Under the Tuscan Sun—a memoir full of renovation, rediscovery, and the irresistible draw of Italian living. It’s a book about rebuilding a house and, more importantly, rebuilding a life. I have read this book multiple times, and I always enjoy it.

And for our culinary companion? The elegant, effortless lemon posset—a dessert that, like Mayes’s memoir, proves that transformation doesn’t have to be complicated to be beautiful.

A Story of Sunlight, Stone, and Starting Over

Under the Tuscan Sun is one of those rare books that blends memoir, travelogue, and lifestyle inspiration all in one delicious package. When Mayes impulsively buys a crumbling villa (Bramasole) in Cortona, she has no idea how much it will change her. Over chapters we’re treated to long Italian lunches, crumbling stone walls, unexpected friendships, and sensual descriptions of every food delight.

But beneath all the food and charm is something deeper: the reminder that it’s never too late to begin again. Whether it’s a house in need of repair or a heart in need of mending, there’s always hope in the rebuilding. Especially if you add a little lemon.

Lemon Posset: Rich, Simple, and Sun-Kissed

Nothing says Italy to me like lemons. It is the first thing that comes to mind. And lemon posset is an English dessert with an Italian soul. Just three ingredients—cream, sugar, and lemon—transform into something silky, bright, and luxurious. Much like Tuscany itself, it’s sun-drenched and surprisingly forgiving. There’s no baking, no eggs, no gelatin. Just gentle simmering, cooling, and patience.

And isn’t that the essence of Under the Tuscan Sun? To slow down, trust the process, and let time do its magic?

Lemon Posset Recipe (Tuscany by Way of Britain)

Ingredients:

  • 2 cups heavy cream

  • ¾ cup granulated sugar

  • Zest of 1 lemon

  • 5 tbsp fresh lemon juice

Instructions:

  1. In a saucepan, combine cream, sugar, and lemon zest.

  2. Bring to a gentle boil over medium heat, stirring to dissolve sugar. Let it bubble for 2-3 minutes, then remove from heat.

  3. Stir in lemon juice and let sit for 10 minutes.

  4. Strain the mixture and pour into ramekins or small glasses, or for a fun twist— on lemon halves.

  5. Chill for at least 3 hours, or until set.

Optional: Garnish with a sprig of mint, a curl of lemon peel, or a drizzle of local honey.

Why Lemon Posset for Under the Tuscan Sun?

Because like Mayes’s journey, it’s about transformation through simplicity. A few ordinary ingredients come together to create something unexpectedly lovely. It’s rich, yes—but not heavy. Sweet, but never cloying. And the lemon? It cuts through it all with clarity, just as Mayes’s insights cut through the romanticism of Tuscany to find something more grounded and lasting.

Plus, there’s something deeply soul-settling about spooning into something soft and cool while reading about golden stone walls and late afternoon shadows over olive groves.

Mayes writes: “Life offers you a thousand chances… all you have to do is take one.”

So maybe the lemon posset is our spoonful of courage. Our creamy little reminder that things fall apart, yes—but they also come together, often more sweetly than we expected.

Ciao for now.

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