Lemon Posset

Zest all the lemons.

Cut each in half and squeeze as much juice as possible.

Measure out the sugar into a pan.

Add the cream and put on a medium heat. Stirring until all the sugar is desolved.

Take off the heat and stir in the lemon juice and zest.

Pour into 6 dishes (roughly just over 2 ladles a portion).

Pop in the fridge for upto 24 hours (needs at least 6 to fully set).

(Optional) serve with some buttery shortbread for dunking.