Remove the lemon zest and blanch in boiling water for 1 minute. Drain the water.
In a separate pan, mix together the sugar and the water and allow reduce to a syrup. Add the lemon zest and cook for 8-10 minutes.
Spread a little caster sugar on to baking parchment. Remove the lemon zest from the syrup and coat with a light dusting of caster sugar.
Juice the lemons.
Place the cream and caster sugar in a saucepan and bring to the boil. Simmer for 2-3 minutes before stirring in the lemon juice. Bring back to the boil and then remove from the heat and pour into serving glasses.
Transfer to the fridge and refrigerate until set.
For the strawberry cream: remove the tops from the strawberries and cut them into small pieces.
Whisk the cream until thick and then add the strawberry liqueur and the chopped strawberries.
To serve: pipe the strawberry cream on top of the set possets and finish a strawberry and a little candied lemon.
«Make this dessert this day before and allow to set overnight.»