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1
Heat the cream and sugar to scalding point, not boiling, in a small saucepan.
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2
While still on the heat, whisk in the lemon zest and juice and bring to the boil for 30 seconds, whisking all the time.
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3
Remove the pan from the heat and put to one side for the posset mixture to cool.
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4
When cool, pour into 4 small (150ml) glasses, then refrigerate until set.
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5
This should take around 30 minutes.
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6
Meanwhile, preheat the oven to 190C/gas 5.
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7
To make the shortbread, whizz the flour, butter and caster sugar together in a food processor, until the mixture comes together.
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8
Alternatively you can do this with your hands by rubbing the mixture together between your fingertips and then lightly pressing it together to form a ball - don't overwork the dough at this stage.
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9
Turn out on to a sheet of non-stick greaseproof paper and roll out to 1/2cm thick using a floured rolling pin.
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10
Using a 5cm round pastry cutter, cut out rounds of dough and carefully transfer to a baking sheet lined with more greaseproof paper.
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11
Sprinkle with some extra caster sugar and bake in the preheated oven for 10-15 minutes or until lightly golden.
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12
Once out of the oven allow the shortbread rounds to rest for 10 minutes.
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13
Serve the posset chilled, accompanied by the warm shortbread.
