Lemon posset recipe
"Nothing could be easier than James Martin's lemon posset - it's cream, sugar and lemon juice. Add crunch with cute lemon thumbprint biscuits on the side...."
INGREDIENTS
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600ml/21fl oz double cream
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150g/5oz caster sugar
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2 large lemons, zest and juice only
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90g/3½oz icing sugar
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185g/6½oz plain flour
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60g/2½oz cornflour
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30g/1oz ground almonds
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250g/9oz butter, cut into cubes, plus extra for greasing
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2 drops almond essence
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75g/3oz lemon curd
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icing sugar, for dusting
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