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Using a spoon, carefully remove the lemon pulp without creating any holes in the outer skin.
Place the pulp in a sieve and press gently but firmly with the back of a spoon to extract the juice.
Pour 75ml lemon juice into a jug then add the zest of one lemon.
Combine the cream and sugar in a medium saucepan. Gently heat, stirring until the sugar has dissolved.
Bring to a very gentle simmer.
Remove the pan from the heat and pour the cream mixture into the jug containing the lemon juice and zest. Stir to combine.
Strain the posset mixture then divide evenly between the 8 lemon cups or into glasses or ramekins.
Leave to cool slightly then chill for 3-4 hrs or overnight.
When nearly ready to serve, sprinkle a little sugar on top of the posset mixture and then brûlée with a kitchen blow torch.
Place the possets back in the refrigerator for a further five minutes before serving.