Lemon Posset

In a medium saucepan, combine the heavy cream and sugar.

Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.

Once boiling, continue to boil for 3 minutes, stirring constantly to prevent the cream from boiling over.

Remove from heat and stir in the lemon juice and zest.

Allow the mixture to cool for a few minutes, then pour into individual serving glasses or ramekins.

Cover and refrigerate for at least 3 hours, or until set.