Lemon Posset

Ingredients

• 2 lemons lemons – finely zested
• 0.33 cup lemon juice – freshly squeezed
• 2 cups heavy cream
• 0.67 cup granulated sugar

Instructions

1. Finely zest the lemons, then juice them to yield 0.33 cup lemon juice; strain out any seeds and set both zest and juice aside.
2. Combine the heavy cream and granulated sugar in a medium saucepan. Bring to a gentle boil over medium heat, stirring to dissolve the sugar, then boil 3 minutes, stirring often, until slightly thickened and the cream lightly coats the back of a spoon.
3. Remove from the heat. Whisk in the reserved lemon zest and lemon juice until smooth. Let stand 10 minutes to cool slightly and begin to thicken.
4. Strain the mixture through a fine-mesh sieve into a jug or measuring cup, pressing gently to extract as much as possible; discard the zest.
5. Divide evenly into 6 small ramekins or glasses. Let cool at room temperature 20 minutes, then refrigerate until set, 4–6 hours; the possets should jiggle slightly when tapped but not flow.
6. Serve chilled.