Lemon Possets

_INGREDIENTS:

• 3 medium lemons (or 2 large lemons to serve 4)
• 300ml cream
• 30ml lemon juice
• 50g sugar
• ½ tsp vanilla essence

_{INSTRUCTIONS:}

Prepare the Lemon Cups:

1. Wash and dry the lemons. Cut them in half and use a knife to gently loosen the lemon flesh. Scoop out the flesh to create empty lemon halves, which will be used as serving cups. Tip: if the lemon halves don't sit flat on the plate, slice a small piece off the exterior of the skin facing down on the plate to make it even.
2. Place the lemon flesh into a sieve over a bowl and mash with a fork to extract the juice.

Make the Posset:

1. In a pot, combine the cream and sugar. Heat over low heat, stirring, until the sugar dissolves. Bring the mixture to a boil, then reduce the heat and simmer gently for 3 minutes.
2. Remove from the heat and stir in the lemon juice. Let the mixture sit  for 10 minutes.

Fill and Set:

1. Pour the mixture into a jug and carefully fill the prepared lemon halves.  As all of our lemons may differ in size If you have extra mixture, pour it into glasses or small bowls.
2. Refrigerate for at least 1 hour or overnight until set.

Extra Lemon Uses:

If you have leftover lemon juice, freeze it in ice cube trays or store it in a jar in the fridge for up to 3 days. Perfect for dressings or drinks.

Use the leftover lemon pulp to add a zesty boost to baking or smoothies.