Lemon Posset

Cut the lemons in half and carefully scoop out the flesh with a spoon, leaving neat hollowed-out shells.

Extract the juice from the pulp using a sieve or by hand—you should get about 100 ml of juice; the remaining pulp can be enjoyed on its own or used in a cocktail.

In a saucepan, combine the cream and sugar, heating until very hot and nearly simmering (do not let it boil), stirring constantly until the sugar is completely dissolved.

Remove the cream from the heat, stir in the lemon juice and grated zest gently—the mixture will begin to thicken slightly from the acidity.

Pour the posset into the lemon "cups" or small ramekins, let cool to room temperature, then chill in the refrigerator for at least 4–6 hours (preferably overnight) until fully set.