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In a saucepan over medium heat, combine the heavy cream, sugar, and a pinch of salt. Bring to a gentle boil, stirring until the sugar is fully dissolved. Let it simmer for 2–3 minutes.
Remove from heat and stir in the fresh key lime juice and lime zest. The mixture will begin to thicken naturally.
Strain through a fine mesh sieve for a perfectly smooth texture, then pour into serving glasses or small bowls.
Refrigerate for at least 4 hours, or until fully set and chilled.
Lightly crush the shortbread for the top of the Posset.
For the candied lime zest, bring the sugar and water to a simmer in a small saucepan. Add the lime zest and cook gently for 8–10 minutes until softened and slightly translucent. Remove and let cool.
Just before serving, top each posset with a spoonful of shortbread crumble and a few strands of candied lime zest.