Lemon Posset for 8 Servings: A Silky and Creamy Dessert

Instructions:

1. Combine the heavy cream and sugar in a medium saucepan. Stir over medium heat until the sugar dissolves completely.
2. Bring the mixture to a gentle boil, then reduce heat slightly and simmer for 3 minutes until glossy.
3. Remove the pan from the heat. Whisk in the lemon juice and lemon zest until the cream thickens and becomes smooth.
4. Pour the mixture into 8 small ramekins or hollowed-out lemon halves.
5. Allow the possets to cool to room temperature on the counter for 30 minutes, then transfer to the refrigerator to chill for 3 hours until firm.