This light and refreshing dessert is perfect for the end of a heavy meal.
Preheat the oven to 150C/300F/Gas 2.
For the posset, place the cream, lemon juice and zest into a saucepan and slowly bring to the boil. Remove from the heat and set aside to cool for 30 minutes.
Strain the mixture through a sieve and into a clean saucepan. Bring slowly back up to the boil, stir in the honey and simmer for five minutes.
Pour the mixture into four wine glasses or tumblers and chill in the fridge for at least two hours, preferably overnight.
For the lavender shortbread biscuits, blend the sugar and lavender in a food processor to a fine powder, then strain through a fine sieve. Reserve one tablespoon of the sugar mixture for sprinkling.
Cream the lavender sugar and softened butter in a bowl until light and fluffy. Sift in the flour and mix until well combined. Cover with clingfilm and chill in the fridge for 30 minutes.
Roll the mixture to a 5mm/¼in thickness. Cut into 7.5cm x 2.5cm/3in x 1in fingers and transfer to a baking tray.
Sprinkle over the lavender sugar, place into the oven and bake for 10-12 minutes. Remove from the oven and set aside to cool completely.
To serve, sprinkle the candied peel over the lemon posset and serve the lavender shortbread alongside.
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