Lemon Posset | Three-Ingredient Chilled Lemon Cream Dessert

Finely zest two lemons without grating into the white pith. Juice the lemons, strain the juice, and measure 75 ml; if there is not enough, top it up with a third lemon.

Put the cream, sugar, and lemon zest in a wide saucepan; cream rises as it boils, so the pan should be no more than half full. Stir over medium heat until the sugar dissolves. Once it boils, reduce the heat enough to prevent it from boiling over and boil, stirring, for exactly 3 minutes.

Remove the pan from the heat and whisk in the lemon juice; the cream will thicken slightly right away. Strain the mixture through a fine-mesh sieve into a pitcher, leaving the zest behind.

Divide the posset evenly among six small cups or bowls and let cool to room temperature. Cover the cups and refrigerate; the posset is set when it holds a spoon mark like thick cream.