Three-Ingredient Lemon Posset

Ingredients

• 2 cupheavy cream
• ⅔ cupsugar
• 3lemons, zested, then juiced to make 1/3 cup

Method

1. Stir the cream, sugar and half the lemon zest in a saucepan over medium heat until the sugar dissolves and it comes to a boil.

2. Lower the heat to keep a steady gentle boil and cook, stirring, without letting it boil over.

   ⏱ 3 min

3. Take the pan off the heat and stir in the lemon juice. It will thicken slightly right away.

4. Let it stand so the zest infuses and the mixture cools a little.

   ⏱ 5 min

5. Strain it into a jug, then pour into 4 small glasses or hollowed-out lemon halves.

6. Chill uncovered until set.

   ⏱ 180 min

7. Top with the remaining zest just before serving.