Lemon posset pots

Put the lemon zest, double cream and 125g sugar in a medium saucepan over a low heat for 5-10 minutes, stirring regularly, until the sugar granules have dissolved and the mixture is no longer grainy (try not to let it boil).

Add the lemon juice to the mixture and stir well – the cream should start to thicken slightly. Divide between 8-10 heatproof ramekins or glasses, then cool, cover and chill for at least 3 hours (or up to 2 days).

To make the meringue topping, put the egg whites in a mixing bowl and use electric beaters to whip to soft peaks. Set aside. Put the remaining 100g sugar in a small saucepan with 4 tbsp water. Stir to combine, then put over a low-medium heat until the sugar has melted and the mixture reaches 118ºC on a sugar thermometer (soft ball stage). When the syrup is up to temperature, pour it into the egg whites in a slow, steady stream, whisking with electric beaters all the time. Once all the syrup has been added, whisk for 5 more minutes until the meringue is thick and glossy.

Use 2 teaspoons to dollop a mound of meringue on top of each posset. Brown the meringue either using a kitchen blowtorch or by placing them under a hot grill for a few moments. Sprinkle with the crushed biscuits, then serve immediately.