Step 1

Using a microplane or box grater, run the lemon over the shape edges and grate the zest off the lemons. Cut the lemon in half and juice the fruit. Strain the juice.

Step 2

In a saucepan, heat the cream and sugar over low heat, stirring until the sugar has melted. Bring to a simmer and then let bubble for 1 minute. Remove from the heat.

Step 3

Whisk in lemon juice and zest.

Step 4

Divide the mixture between jars or ramekins. Leave to cool to room temperature, then cover with cling film or plastic wrap.

Step 5

Place in the fridge and chill for at least 3 hours or up to 24 hours.

Step 6

Remove the posset from the fridge and leave at room temperature for at least 5 minutes before serving.