Directions

1. Cut 4 lemons in half and remove the flesh filling because you will use the lemon shells as bowls for the possets. 
2. In a 2-quart saucepan pan over medium-high heat, combine your heavy cream, sugar, juice of half a lemon and zest of one lemon.  Whisk together and let the mixture come to a hard simmer for 8 minutes, stirring consistently. 
3. Pour the cream mixture into the lemon shells, filling each half lemon, and place them in the refrigerator for at least 1 hour to set. 
4. Before serving, sprinkle the top with sugar and using a blowtorch, brown the sugar to create a hardened sugar. 
5. Serve immediately!