Lemon posset: Elvira Masson’s recipe

Ingredients for 4 persons

• 70 ml lemon juice (about 2 lemons),
• 40 cl of full liquid cream,
• 80 g of sugar,
• zest of an untreated lemon,
• 1 meringue,
• 2 shortbreads.

The preparation

In a saucepan, bring the cream and sugar to a light boil while stirring to dissolve the sugar for about 2 minutes. Drizzle in the lemon juice while continuing to mix. Leave the cream to thicken over low heat, stirring with a wooden spoon for ten minutes. To check if the cream is ready, make a line with your finger on the back of the spoon, the trace should not close. Pour the cream into small bowls or ramekins, let cool, then refrigerate for 3 or 4 hours.

Just before serving, sprinkle with pieces of meringue and shortbread, then finely grated lemon zest.