Lemon Gingersnap Posset

• 1/2 cup crushed gingersnaps
• 4 teaspoons melted butter, or more as needed
• 2 cups heavy cream
• 2/3 cup white sugar
• 1 1/2 lemons

1. Place gingersnap crumbs in a bowl and pour in melted butter. Mix until crumbs are well moistened. Transfer a few tablespoons of the crumbs into 4 small glasses; tamp down to compress into a crust. Chill crusts until firm.
2. Grate lemons to get 1 heaping tablespoon of zest. Squeeze 1/4 cup juice into a bowl.
3. Pour heavy cream into a large heavy-bottomed saucepan. Add sugar and set heat to medium-high. Mix and bring to a boil. Immediately reduce heat to medium; adjust as needed to maintain a gentle bubble. Cook, stirring occasionally, for exactly 9 minutes. Watch to make sure cream does not boil over. Remove from heat and stir once more.
4. Add lemon zest and juice to the cream and whisk until well combined; mixture will thicken slightly. Let rest for 10 minutes.
5. Set a sieve over a glass measuring cup, or any container suitable for pouring. Strain lemon-cream mixture through the sieve, ending up with about 2 cups. Pour mixture carefully over the chilled crusts. Place glasses on a tray and cover with plastic wrap. Refrigerate until set, 4 hours to overnight.

crushed gingersnaps, butter, heavy cream, white sugar, lemons

Taken from www.allrecipes.com/recipe/269358/lemon-gingersnap-posset/ (may not work)