• If making the strawberry lemonade variation, blend the strawberries and finely strain them. You will need about 1/2 cup of strawberry juice for this recipe (make sure to measure or your posset may not thicken).

Prepare the Lemon Cups

• Cut the lemons in half widthwise. Using a spoon or small knife, carefully scoop out the flesh and juice, being careful not to puncture the rind.
• Save the inside flesh of the lemon, squeeze out the juices and strain into a bowl or cup and set it aside for the filling. You will need 6 tbsp of reserved lemon juice for the filling.
• Set the halved lemon cups onto a tray or use a muffin tin to set them in so they are sitting upright and are stable for easing transfer into the fridge.

Make the Lemon Posset

• In a medium saucepan over medium heat, combine the heavy cream, sugar, and lemon zest (if using). Stir and bring to a gentle simmer. Do NOT let the cream boil- if it gets too hot it could curdle when you add in the lemon juice.
• Let it bubble lightly for 3 minutes, stirring frequently.
• Remove the pan from the heat and let it cool for 1-2 minutes. Then, slowly mix in the 6 tbsp of the reserved lemon juice. The mixture will begin to thicken naturally as you do this. It will thicken even more as it continues to cool.

  *Strawberry Lemonade variation: After the lemon juice is whisked in, slowly add the blended and strained strawberry juice as well. The mixture may look slightly thinner, but that's ok.

Fill and Chill

• Carefully pour the warm posset into the prepared lemon cups (or into small jars if not using the lemons). It helps to add the lemon posset filling into a liquid measuring cup with a pour spout for easier transfer.
• Let them cool at room temperature for about 30 minutes, then refrigerate for at least 2.5-3 hours or until fully set. The strawberry lemonade variation may take 4 hours or more to set and will be slightly thinner than the traditional version. These can be made a few days ahead of time and kept in the fridge.
• Before serving, you can garnish with sanding sugar and a berry if desired. You can also do an optional brulee over the top too!