Three-Ingredient Chilled Lemon Posset

Wash lemons, finely zest only the yellow part to obtain 3 g, then squeeze 50 ml juice. Prepare four heat-safe small cups.

Warm 400 ml cream with 120 g sugar over medium-low heat until dissolved. At a gentle boil, bubble 1–2 minutes while watching to prevent boil-over.

Remove from heat, stir in 50 ml lemon juice and 3 g zest, and divide among four cups. Cool briefly only until steam subsides, not for extended periods at room temperature.

Cover and refrigerate at 4°C or below for at least 3 hours. Serve cold once gently set and spoonable.