A deliciously creamy lemon dessert that showcases this beautiful citrus fruit. This dish is quick to prepare and can be made ahead of time, ready to serve to guests straight from the fridge when ready.
Juice each of the lemons, passing the juice through a fine sieve into a saucepan. Add the sugar to the saucepan and gently dissolve the sugar into the lemon juice. Take the pan off the heat and set aside.
Place the cream in a large heavy-bottomed saucepan and bring to the boil. As soon as the cream has reached boiling point add the lemon syrup and mix well to combine.
Pour the liquid into serving dishes and once cooled refrigerate for a minimum of 4 hours until the posset has set. Take directly from the fridge when ready to serve.
This is a great make-ahead dessert, we made this the previous day and left in the fridge until ready to eat. We served this dessert with our lemon butter biscuits.