Heat the Cream and Sugar
Place the heavy cream and sugar into a saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely. Let it bubble lightly for 2–3 minutes.
Add Lemon
Remove from heat. Stir in the freshly squeezed lemon juice and grated zest. The acidity of the lemon will naturally thicken the cream.
Set the Custard
Pour the mixture into small ramekins or glasses. Allow to cool at room temperature, then cover and refrigerate for at least 4 hours (or overnight) until set and creamy.
Serving Tips
Top with fresh berries or a dusting of powdered sugar before serving.
For extra indulgence, serve with a crisp butter cookie on the side.
This lemon custard, also known as a traditional lemon posset, proves that sometimes the simplest recipes are the most impressive.
