Wash and dry three fresh lemons, zest them carefully, then cut them in half and squeeze out approximately 3 tablespoons of juice.

In a medium saucepan, combine 2 cups of heavy cream with 4 tablespoons of granulated sugar, heating over low heat for 3-4 minutes until sugar dissolves and cream steams.

Remove from heat, cool slightly, stir in lemon juice and zest, mixing until the cream thickens slightly.

Strain the mixture through a fine-mesh strainer into a bowl or measuring jug to achieve a silky smooth texture.

Pour the strained Lemon Posset into serving dishes, filling almost to the brim.

Cover and chill in the refrigerator for at least 2-3 hours until set.

Garnish with fresh berries or mint before serving.