Start by washing and drying your fresh lemons thoroughly. Using a microplane or fine grater, zest the outer peel of the lemons and set aside. Cut each lemon in half and scoop out the pulp into a bowl, discarding any seeds.

To extract the juice, place a fine strainer over a bowl and press the pulp through to separate the juice. Aim to reserve about three tablespoons of juice.

In a small saucepan, add one cup of heavy cream along with four tablespoons of granulated sugar. Heat the mixture over medium heat, stirring gently to dissolve the sugar without boiling.

Once the cream is heated and the sugar is dissolved, remove the saucepan from the heat. Gradually mix in the reserved lemon juice and zest, stirring continuously.

To ensure a flawless texture, pour the mixture through a fine sieve into another bowl to remove lumps.

Spoon your Lemon Posset into the reserved lemon halves or small ramekins and fill them generously.

Place the filled lemon skins or ramekins in the refrigerator and let them chill for 2-3 hours to set properly.

Once set, garnish the Lemon Posset creatively with fresh lemon slices, mint, or berries before serving.