To prepare your limes for serving, start by zesting the amount you need for this recipe, then slice each lime in half. Juice the limes.

Use a spoon to scoop out any remaining flesh. We used 6 limes for serving and had some leftover juice. 

Add the heavy whipping cream, sugar, salt, vanilla and lime zest to a small saucepan over medium heat. Bring to a simmer, stirring often, then reduce to low and gently simmer for 5-6 minutes. (Keep a close eye on the pot as it can boil over quickly!) 

Strain the hot cream through a sieve to remove the zest, then whisk in the lime juice right away. It should thicken slightly. 

Pour the mixture into the lime halves (or small ramekins) and carefully transfer to the fridge for about 4 hours to set. 

Optional: add ½ cup of Shamrock Farms Heavy Whipping Cream to a chilled bowl with 1 tablespoon powdered sugar and whip until peaks form. 

Top each posset with whipped cream, some crushed graham crackers and a sprinkle of lime zest. Enjoy!