In a small saucepan, combine the heavy whipping cream and granulated sugar. Heat over medium heat, stirring gently to dissolve the sugar. Bring the mixture to a gentle boil, allowing it to bubble for about five minutes.
Once the mixture has boiled, remove the saucepan from the heat. Stir in the lemon juice and mix well. It’s important to let the mixture cool for about 15 minutes.
Next, strain the mixture through a fine mesh sieve into a large measuring cup with a pouring lip. This will ensure a silky texture without any lumps.
Divide the strained mixture evenly between six ramekins or lemon halves if you’re feeling adventurous. Aim to fill them about three-quarters full.
Place the filled ramekins in the refrigerator and let them chill for at least two hours. This is where the magic happens—the Lemon Posset will set beautifully.
Just before serving, consider topping each ramekin with a dollop of whipped cream and a slice of lemon or a few fresh berries for visual appeal and added flavor.
