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Pour the double cream into a medium saucepan and add the caster sugar. Place over medium heat and stir until the sugar dissolves completely. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 3 minutes, stirring occasionally.
Remove the saucepan from the heat and allow the cream mixture to cool slightly. Stir in the freshly squeezed lemon juice, mixing well until fully incorporated. The acidity of the lemon juice will cause the cream to thicken.
To ensure a smooth texture, strain the lemon posset mixture through a fine sieve into a pouring jug. This step removes any lemon pulp or undissolved sugar.
Carefully pour the mixture into serving glasses or ramekins, dividing it evenly. Allow the possets to cool at room temperature for about 30 minutes.
Once cooled, cover the glasses with cling film and refrigerate for at least 2 hours, or until set. The possets should have a thick, custard-like consistency when ready to serve.
Before serving, optionally garnish with a little lemon zest or fresh berries for added color and flavor. Serve chilled and enjoy!