Prepare the lemon cups

• Cut the lemons in half widthwise.
• Scoop out the flesh and juice with a spoon or small knife, being careful not to puncture the rind.
• Squeeze the reserved flesh and strain the juice into a bowl; set aside.
• Place the hollow lemon halves upright on a tray so they sit stable.

Simmer the cream with sugar and zest

• In a saucepan over medium heat, combine the heavy cream, sugar and lemon zest.
• Stir occasionally and bring to a gentle simmer.
• Let it bubble lightly, stirring frequently.

Whisk in the lemon juice

• Remove the pan from the heat.
• Slowly whisk in the lemon juice; the mixture will thicken naturally as the acidity sets the cream.

Fill the lemon cups

• Pour the warm posset into the prepared lemon cups, or into small jars.
• Use a measuring cup with a pour spout for easier transfer.

Cool and chill until set

• Let the possets cool at room temperature.
• Refrigerate until fully set.

Garnish and serve

• Top with sanding sugar and a raspberry if desired.
• Serve chilled.