Start by hollowing out the pulp of 4 extra lemons. These will serve as charming little cups for your posset. Alternatively, you can use ramekins for a different presentation.

In a small saucepan, blend heavy cream and granulated sugar. Stir gently and heat over medium heat until it reaches a gentle boil, about 2-3 minutes.

Remove the saucepan from heat, then add fresh lemon juice. Stir well until the mixture is smooth and creamy with a lovely lemony aroma.

Carefully pour the lemon mixture into the hollowed lemon cups or ramekins. Refrigerate until set, which takes about 5 hours.

Before serving, add a beautiful garnish of fresh mint, lavender, or a sprinkle of additional lemon zest for that extra touch of elegance.