Zest and juice the lemons.

Add the cream and sugar into a pan and bring to the boil. Reduce the heat and simmer for two minutes.

Stir in the lemon juice and zest

Chill in the fridge

To make the raspberry sauce add the raspberries, sugar and 2 tsp lemon juice to a pan

Cook for a couple of minutes, stirring well until the sauce thickens.

Pass though a sieve to remove the seeds.

Add half the sauce into the bottom of the serving dishes and chill.

Fold the remaining raspberry sauce into the lemon posset mixture when nearly set. Place onto of the raspberry mixture in the dishes and chill for another hour.