Today I combined two of my favorite things: lemon and cooking. Lemon Posset to be exact. I wanted something simple for Easter dessert and with a strong lemon flavor. Posset fit the bill. Originally, posset was a British hot drink made of milk curdled with wine or ale. It was often spiced. Now it is more commonly know as a cold dessert, usually made with lemon, that use heavy cream and sugar. The acid from the lemon acts as a thickening agent. The posset has a silky texture, but unlike mousse is much easier to make. Here’s the recipe I used: 2 cups heavy cream 3/4 cup granulated sugar Zest…