Lemon Meringue Posset

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   1. In a large saucepan, heat the cream and sugar to boiling point and simmer for three minutes, stirring all the time.

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   2. Take the pan off the heat and stir in the lemon zest and juice and stir well. Place the pan in a large bowl of cold water to cool it down and continue to stir.

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   3. When it has started to thicken, fold in the crushed meringue and pour into ramekins. Chill for a couple of hours until firm. Sprinkle some crushed meringue on top.

* Per serving · 4 servings · Values may vary.

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