Lemon Posset with Shortbread

In my days at The Ivy, the mere mention of lemon posset used to fill me with dread. We would invariably be making an enormous batch of it, which required a stock pot full of cream to be boiling rapidly for exactly the right length of time; a moment too long and it turns horribly thick and waxy, and a moment too little and it won’t set. The good news is that it’s a lot easier when you’re making it for four, rather than sixty! It’s delicious served with the crunchy, buttery shortbread and som