For the Lemon Posset
Ingredients:
600ml double cream
200g golden caster sugar
zest of 3 lemons
75ml juice

Method:

1. Put the cream in a big saucepan with the sugar and gently heat, stirring, until the sugar has melted.

2. Bring to a simmer and bubble for 1 minute.

3. Turn off the heat and stir in the lemon zest and juice. Divide between your 6 chosen glasses/bowls, cool to room temperature, then carefully cover and chill for at least 3 hours, or up to 24 hours.

For the Lemon Shortbreads
Ingredients:
125g butter, room temperature
180g plain flour
1 tsp lemon zest
2 drops of lemon extract (optional)
65g caster sugar, plus more for sprinkling on top of the shortbreads.

Method:
1. Preheat the oven to 150°C (fan 130°C/gas mark 2).

2. Cream together the butter and sugar until light and fluffy. Mix in the lemon zest and essence if using.

3. Sift in the flour and roughly combine. Using your hands, bring the mixture together to form a dough. Wrap in cling film and put it in the fridge for 15 minutes.

4. Remove from the fridge and roll out on to a floured surface to around 3-5mm thick. Cover the disc in cling film and return to the fridge for a further 15 minutes.

5. Using a heart shaped cutter, cut out your shortbread shapes. Place on a greased and lined baking tray and, using a fork, prick holes into the shortbread.

6. Sprinkle with sugar and bake for around 12-14 minutes (don’t let them brown too much). Allow to cool for 5-10 minutes before transferring to a wire rack to cool completely.

7. Serve with your lemon posset.