In a medium saucepan, pour in the heavy cream and add the granulated sugar. Heat over medium, stirring occasionally, until the sugar has fully dissolved and the mixture starts to simmer. This should take about 4-5 minutes.

Once your cream mixture is simmering, remove it from heat and carefully stir in the fresh lemon juice and lemon zest.

For an ultra-smooth finish, strain the mixture through a fine-mesh sieve into a bowl or individual serving glasses.

Allow the mixture to cool to room temperature before refrigerating it. Cover the bowl with plastic wrap or place the glasses in your fridge. Let it chill for at least 4 hours or until completely set.

Once set, serve the Lemon Posset chilled, optionally garnished with berries, a sprinkle of zest, or a mint leaf for a pop of color!